Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe

If you love the cozy flavors of fall, you’re going to absolutely adore this Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe. The pumpkin in the dough makes these rolls incredibly soft and tender, and the cinnamon-spiced filling gives you that classic warm sweetness that feels like a hug in dessert form. I love making these when the weather starts to cool—it fills the house with the most amazing aroma that just makes you want to pour a warm cup of tea and dig in.

These aren’t your typical cinnamon rolls either. Thanks to the vegan cream cheese icing—rich, tangy, and silky smooth—they’re everything you want for a special breakfast or afternoon treat. Plus, they’re totally plant-based, so you can share them with everyone without worrying about allergies or dietary preferences. Whether you’re feeding family or impressing guests, this Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe will quickly become a seasonal favorite you’ll reach for again and again.

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Ingredients You’ll Need

I’ve found that using fresh pumpkin puree and good-quality vegan butter really makes a difference here. Plus, choosing organic sugars and spices elevates the natural flavors beautifully.

• Almond milk: Use unsweetened and warm it gently to activate the yeast without killing it.
• Organic sugar: Helps the yeast bloom and sweetens the dough just enough.
• Active dry yeast: The magic that makes your rolls fluffy and light.
• Vegan butter: Adds richness and moisture; I like to soften for the filling and melt for the dough for easier mixing.
• Pumpkin puree: Look for plain pumpkin, not pie filling, for the best texture and flavor.
• Pure vanilla extract: Boosts the overall sweetness and warmth of the dough.
• All-purpose flour: The foundation that gives structure — keep some extra handy for kneading.
• Salt: Balances the sweetness and enhances the other ingredients.
• Baking powder: Helps give a little extra rise and fluffiness.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves—this is key for that signature flavor.
• Brown sugar: Deep molasses notes add complexity to the filling.
• Organic sugar for filling: Sweetens the filling without overpowering.
• Finely chopped pecans: Adds a delightful crunch and nutty flavor.
• Sea salt pinch: Enhances the filling flavors, trust me.
• Organic powdered sugar: For the icing, gives that light sweetness and smooth texture.
• Vegan cream cheese: I’ve had excellent results with Kite Hill—it’s creamy and rich.
• Lemon juice (optional): Adds a subtle tang to brighten the icing.

Variations

I love experimenting with this recipe depending on the season or my mood. Feel free to tweak the spices or nuts to make it your own—you might just stumble upon a new favorite!

• Spice Mix: Sometimes I add a pinch of ground ginger or cardamom for an extra warm spice bouquet, and my family goes crazy for it.
• Nuts or Seeds: Swap pecans for walnuts, almonds, or even toasted pumpkin seeds for different textures and flavors.
• Sweetener Options: I’ve tried maple syrup or coconut sugar instead of organic sugars—each adds its own twist.
• Gluten-Free: If you want a GF version, I recommend a blend of gluten-free flours plus a binder like xanthan gum, but be prepared for a slightly different texture.

How to Make Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe

Step 1: Activate the yeast and prepare the dough

First, warm your almond milk until just warm to the touch—it should feel comfortable on your wrist but not hot enough to burn. In a large bowl, whisk the almond milk with sugar, sprinkle the yeast evenly on top, stir gently, then set it aside in a warm spot for about 10 minutes. You’ll see it become foamy and bubbly, which is your yeast waking up and ready to work its magic. I learned that this step is crucial—too hot and it kills the yeast, too cold and it won’t activate.

Step 2: Mix and knead the dough

Once the yeast has bloomed, stir in your melted vegan butter, pumpkin puree, vanilla extract, salt, baking powder, and pumpkin pie spice until well combined. Gradually add the flour and mix until you get a sticky dough. Flour a clean surface and knead the dough for at least 10 minutes—this is where the magic happens, transforming the dough from sticky to soft and elastic. Don’t hesitate to add a little extra flour if it’s too sticky, but be careful not to overdo it; you want the rolls tender, not tough. The dough should spring back when you gently poke it—that’s how you know it’s ready.

Step 3: Let the dough rise

Place the dough in a lightly oiled bowl, turn it to coat all sides, then cover with a clean kitchen towel. Put the bowl in a warm place to rise for about an hour, or until it doubles in size. I usually preheat my oven to the lowest setting for a minute, then turn it off and pop the dough inside—it’s the perfect cozy environment.

Step 4: Prepare the filling and roll out the dough

While the dough rises, mix together your brown sugar, organic sugar, pumpkin pie spice, pecans, pinch of sea salt, and softened vegan butter until combined. Once your dough has risen, flour your surface again and roll the dough into a roughly 12-inch-long rectangle about 1/2-inch thick. Spread the filling evenly, leaving about 1/4 inch of border clear around the edges so it stays sealed when rolled up.

Step 5: Shape and cut the rolls

Roll the dough tightly from the long edge into a log, sealing the edges as you go. Here’s a little trick I discovered: use a sharp knife or even clean, unflavored dental floss to slice the log into six even rolls. Making sure each roll is roughly the same size helps them bake evenly, which means no one bite ends up doughy or overbaked. I even use a measuring tape sometimes—call me extra, but it works!

Step 6: Second rise and baking

Arrange the rolls in a generously greased 9 x 13-inch baking dish, cover with a clean towel, and let them rise for another hour. When they’ve puffed up nicely and look soft, preheat your oven to 350˚F and bake for 25-30 minutes until the tops turn a beautiful golden brown. Keep an eye on them the last few minutes—I’ve sometimes taken them out a little early for softer rolls, depending on my oven.

Step 7: Make the vegan cream cheese icing and glaze

While the rolls are baking, beat together powdered sugar, vegan cream cheese, melted vegan butter, vanilla extract, and optionally lemon juice until creamy and smooth. If it’s too thick, whisk in almond milk one tablespoon at a time until you reach your desired icing consistency. When rolls are out of the oven and cooled for about 10 minutes, drizzle or spread the frosting generously. I promise—the first bite with that warm, tangy cream cheese frosting is pure joy.

How to Serve Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe

Garnishes

I usually sprinkle a few extra chopped pecans on top of the icing for crunch and a touch of toasted cinnamon. Sometimes, I dust a little cinnamon or pumpkin pie spice mixed with powdered sugar for a pretty finish. It’s those small touches that make these rolls look as good as they taste.

Side Dishes

My go-to pairing is a big mug of chai tea or a spiced latte, but these rolls also shine alongside a refreshing fruit salad or roasted apples with cinnamon. If you’re serving brunch, consider some smoky tempeh bacon or vegan scrambled tofu to round out the meal.

Creative Ways to Present

For holiday mornings, I like to present these rolls in a rustic wooden box or basket lined with a warm towel—they’re perfect for sharing. You can also bake them in individual ramekins for each guest, making for a charming single-serving presentation that feels extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days—though in my house, they rarely last that long! You can also refrigerate them for up to 5 days if you want to stretch them out.

Freezing

These rolls freeze beautifully either before or after baking. I like to freeze them tightly wrapped in plastic wrap and then in a freezer bag. When I want a treat later, I thaw them overnight in the fridge and then warm them up in the oven or microwave.

Reheating

To bring back that fresh-out-of-the-oven feel, I reheat my rolls in a warm oven at 300˚F for about 10 minutes. If I’m in a hurry, the microwave works too but I recommend covering them with a damp paper towel so they don’t dry out. Add more cream cheese icing after reheating to revive that extra deliciousness.

FAQs

Final Thoughts

Out of all the sweet rolls I’ve ever made, this Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe holds a special place in my heart. It’s like autumn comfort food made healthier and more approachable for plant-based cooks. When you make them, you’ll see the dough respond beautifully, filling your home with unforgettable scents, and enjoy bites that are soft, fluffy, and stuffed with that perfect pumpkin cinnamon filling. I hope you find as much joy making and sharing these as I do—give them a try this season and prepare to impress everyone who tastes them!

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