These Vegan Pumpkin Cinnamon Rolls are soft, fluffy and the perfect weekend breakfast, brunch or dessert for fall. This healthy homemade cinnamon roll recipe is filled with real pumpkin, cozy autumn spices a cinnamon sugar filling then topped with a dairy-free cream cheese frosting. Easy to make ahead, gluten-free, freezer-friendly and refined sugar-free.
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Updated September 2021
Healthy Pumpkin Cinnamon Roll Recipe
Looking for a delicious fall brunch that everyone will love for Thanksgiving morning? These easy Gluten Free Vegan Pumpkin Cinnamon Rolls bake up soft, fluffy and melt in your mouth delicious.
They make the perfect indulgent breakfast or brunch for any fall morning or when you have company. Top them with a sweet vegan cream cheese frosting and you can enjoy them warm right out of the oven!
My family is crazy about gluten free cinnamon rolls and if you’re looking for more easy cinnamon roll recipes, we also love these Apple Cinnamon Rolls with Maple Cream Cheese Frosting, Strawberry Cinnamon Rolls, Gingerbread Cinnamon Rolls.
Why we love these gluten free pumpkin cinnamon rolls
- They are soft, fluffy and the dough is made completely from scratch. Making your own homemade dough is actually pretty easy, but it does require a little bit of planning with the rising time.
- Completely vegan, gluten-free, dairy-free and still just as delicious
- Filled with cozy pumpkin and warm fall spices in every bite
- Perfect for feeding a crowd for an October weekend brunch or afternoon treat for Thanksgiving and all through the holidays
Ingredients you need
Classic pumpkin pie cinnamon rolls are typically made with 1/2 cup granulated sugar, dairy milk and butter. Our vegan pumpkin cinnamon rolls are completely gluten-free, plant-based, dairy-free and made without any refined sugars. The filling is a combination of pumpkin, butter, coconut sugar and pumpkin pie spice and makes the best pumpkin cinnamon rolls. So gooey and the aroma that fills your house is just incredible!
For the gluten free pumpkin cinnamon roll dough
- Bob’s Red Mill All-Purpose Flour – please note that we have not tested this out with any other brand but I would love to hear if you do. You can also use regular all purpose wheat flour if not gluten-free.
- Instant yeast
- Pumpkin puree: be sure to use pure sugar free canned pumpkin puree (not pumpkin pie filling) or homemade pumpkin puree. Be sure not to use canned pumpkin pie filling though since it’s packed with other sweeteners and fillers.
- Unsweetened almond milk – or you may use any milk you like or have on hand
- Granulated pure maple sugar – an unrefined granulated sugar derived from maple syrup. You can use any granulated sweetener such as Lakanto monk fruit sweetener or any granulated sugar you prefer
- Vegan butter – we like Miyokos non-dairy-butter for our Dairy Free Pumpkin Cinnamon Rolls but you can use any brand you prefer. You may also sub with regular unsalted butter if not dairy-free
- Pumpkin pie spice – homemade or store-bought.
- Fine sea salt – just a pinch to balance out the sweetness
- Flax Egg – to make the flax egg, combine 1 tablespoon of ground flax seeds + 2.5 tablespoons water. Let the mixture sit for 5 minutes until thick and becomes a gel-like consistency . You may also sub with 1 large beaten if you don’t need these pumpkin cinnamon rolls to be vegan.
Filling:
- Vegan butter – slightly melted – or sub with regular unsalted butter if not dairy-free.
- Canned pure pumpkin puree
- Coconut sugar – an unrefined natural sugar that mimics the taste of brown sugar. You may also sub with brown sugar if you prefer.
- Pumpkin pie spice – homemade or store-bought
Cream Cheese Frosting:
- Vegan Cream cheese – we like Miyokos or Kite Hill. You may also sub with regular cream cheese if not dairy-free
- Vegan butter – or sub with regular unsalted butter if not dairy-free
- Fine Sea Salt – just a pinch to balance out the sweetness
- Powdered coconut sugar – our favorite unrefined powdered sugar. You can also use any any powdered sweetener such as Lakanto powdered monk fruit sweetener or any powdered sugar you prefer.
- Unsweetened almond milk – or you can use any milk you like or have on hand
- Pure vanilla extract
How to make Vegan Pumpkin Cinnamon Rolls
Be sure to watch the step-by-step video below to see how easy homemade cinnamon rolls are to make!
For the Cinnamon Roll Dough
- Combine the dry ingredients: In the bowl of a stand mixer, combine 2 cups flour and yeast together and set aside.
- Heat the wet ingredients: In a small saucepan over medium heat, add the pumpkin, milk, sugar, butter, pumpkin pie spice, and salt; heat until warm (120°-130°) and the butter is almost melted.
- Add the flax egg: Remove from heat and stir into the flour/yeast mixture. Add the beaten egg and mix on low speed.
- Knead the dough: Turn the mixer on high and beat for 3 minutes, scraping down the sides of the bowl as needed. Turn the mixer back on low and slowly add in remaining 1-1/4 cups – 1-2/3 cups flour (just until the dough is no longer sticking to the sides of the bowl) then beat on high for 1 more minute.
- Cover and allow the dough to rise: Transfer to a large greased bowl. Cover with plastic wrap and let rise in a warm area until doubled, about 1 hour.
- Roll out the dough: Roll dough into a 12 x 10-inch rectangle on a lightly floured or silicone mat to prevent sticking.. Combine slightly melted butter with pumpkin and spread on dough. Mix together brown sugar and pumpkin pie spice and sprinkle over dough. Roll dough tightly, jelly-roll style, starting with the longer side.
- Cut into slices: Cut into 9-12 slices (I like to use plain dental floss for a clean cut) depending on how thick or what pan you are using. Place rolls, cut side down, in a greased 9 inch square pan or 9×13 inch pan and cover with a damp cloth and let rise for 30-60 minutes.
- Bake and Cool: Bake at 375° for 20-25 minutes, or until golden brown. Cool on a wire rack.
For the Cream Cheese Icing:
- Beat until fluffy: Make the frosting while the rolls are rising or baking. Using a stand mixer or a hand mixer, beat cream cheese and vegan butter until light and fluffy.
- Add the rest of the ingredients: Slowly add the powdered sugar, salt, vanilla, and 2 tablespoons milk. Beat until combined, about 1 minute. If the glaze is too thick to drizzle, add more milk, 1 teaspoon at a time.
- Spread onto rolls: Spread or drizzle half the glaze over slightly cooled rolls. Serve warm or room temperature with additional glaze if desired
Freezer and storage instructions
The great thing about homemade cinnamon rolls is that they are easy to make ahead and freezer friendly.
How to freeze vegan pumpkin cinnamon roll dough: Be sure to freeze the dough after you have cut into slices. Simply place in pan and cover with plastic wrap and freeze the entire pan. You can store the dough in the freezer for up to 3 months.
How to thaw: When you are ready to bake, remove the pan from the freezer and let the dough thaw in the fridge overnight. Move to a warm spot for 1 hour before baking to allow the dough to rise. When ready, bake the cinnamon rolls as per the instructions.
To freeze after baking: once your unfrosted cinnamon rolls are cool to room temperature, you are going to tightly wrap the baking pan with plastic wrap or transfer to a resealable airtight container and store in the freezer. They will keep in the freezer for up to 2 months.
How to reheat: When ready to eat, remove the pan from the oven and allow to thaw at room temperature.
Bake in the oven at 350F for 10-15 minutes or heat them up in the microwave individually on medium heat for about 30 seconds or until warm.
More pumpkin recipes you will love:
Slow Cooker Pumpkin Pecan Pudding Cake
These Gluten Free Pumpkin Cinnamon Rolls are soft, fluffy and the perfect weekend breakfast, brunch or dessert for fall. This healthy homemade cinnamon roll recipe is filled with real pumpkin, cozy autumn spices a cinnamon sugar filling then topped with a dairy-free cream cheese frosting. Easy to make ahead, gluten-free, freezer-friendly and refined sugar-free.
- 3-1/4 - 3-2/3 cups Bob's Red Mill Gluten-Free 1-1 flour , divided - (recommended as I have not tested this with any other flour blend) or you may sub with regular all purpose flour
- 2 1/2 teaspoons instant dry yeast (1 package)
- 2/3 cup pure pumpkin puree , not pumpkin pie filling
- 2/3 cup unsweetened almond milk , or may sub with any milk
- 2 Tablespoons granulated pure maple sugar , or you can use any granulated sweetener such as Lakanto monk fruit sweetener or any granulated sugar you prefer
- 2 Tablespoons vegan butter , or sub with unsalted butter if not dairy-free
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 flax egg , to make the flax egg, combine 1 tbs ground flax seeds + 2.5 tablespoons water - let it sit for 5 minutes until thick and becomes a gel-like consistency. May sub with 1 large egg, slighlty beaten if not vegan.
- 1 Tablespoon vegan butter , slightly melted
- 2-1/2 Tablespoons canned pumpkin puree , not pumpkin pie filling
- 1/2 cup coconut sugar , or sub with Lakanto golden monk fruit sweetener, another granulated brown sugar substitute or regular brown sugar
- 2-1/2 teaspoons pumpkin pie spice
- 4 ounces dairy-free cream cheese , room temperature - may also sub with regular cream cheese if not dairy-free
- 2 Tablespoons vegan butter , or may sub with unsalted butter if not dairy-free
- pinch fine sea salt
- 1 cup powdered maple sugar , or use any any powdered sweetener such as Lakanto powdered monk fruit sweetener or any powdered sugar you prefer.
- 2-3 Tablespoons unsweetened almond milk , or sub with any milk
- 1 teaspoon pure vanilla extract
- In the bowl of a stand mixer, combine 2 cups flour and yeast together and set aside.
In a small saucepan over medium heat, add the pumpkin, milk, sugar, butter, pumpkin pie spice, and salt; heat until warm (120°-130°) and butter is almost melted.
Remove from heat and stir into the flour/yeast mixture. Add the beaten egg and mix on low speed.
Turn the mixer on high and beat for 3 minutes, scraping down the sides of the bowl as needed. Turn the mixer back on low and slowly add in remaining 1-1/4 cups - 1-2/3 cups flour (just until the dough is no longer sticking to the sides of the bowl) then beat on high for 1 more minute.
Transfer to a large greased bowl. Cover and let rise in a warm area until doubled, about 1 hour.
- Roll dough into a 12 x 10-inch rectangle on a lightly floured surface or a silicone mat. Combine slightly melted butter with pumpkin and spread on dough. Mix together brown sugar and pumpkin pie spice and sprinkle over dough. Roll dough tightly, jelly-roll style, starting with the longer side.
Cut into 9-12 slices (I like to use plain dental floss for a clean cut) depending on how thick or what pan you are using. Place rolls, cut side down, in a greased 9 inch square pan or 9×13 inch pan and cover with a damp cloth and let rise for 30-60 minutes.
Bake at 375° for 20-25 minutes, or until golden brown. Cool on a wire rack.
Make the frosting while the rolls are rising or baking. Using a stand mixer or a hand mixer, beat cream cheese and vegan butter until light and fluffy.
Slowly add the powdered sugar, salt, vanilla, and 2 tablespoons milk. Beat until combined, about 1 minute. If the glaze is too thick to drizzle, add more milk, 1 teaspoon at a time.
Spread or drizzle half the glaze over slightly cooled rolls. Serve warm or room temperature with additional glaze if desired.
Recipe Video
Dough adapted from Taste of Home
How to freeze: Be sure to freeze the dough after you have cut into slices. Simply place in pan and cover with plastic wrap and freeze the entire pan. You can store the dough in the freezer for up to 3 months.
How to thaw: When you are ready to bake, remove the pan from the freezer and let the dough thaw in the fridge overnight. Move to a warm spot for 1 hour before baking to allow the dough to rise. When ready, bake the cinnamon rolls as per the instructions.
How to freeze after baking: once your unfrosted cinnamon rolls are cool to room temperature, you are going to tightly wrap the baking pan with plastic wrap or transfer to a resealable airtight container and store in the freezer. They will keep in the freezer for up to 2 months.
How to reheat: When ready to eat, remove the pan from the oven and allow to thaw at room temperature.
Bake in the oven at 350F for 10-15 minutes or heat them up in the microwave individually on medium heat for about 30 seconds or until warm.
Did you try this recipe?
Wendy -
Delicious! They are the perfect tasty fall breakfast!