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Vegan Pumpkin Cinnamon Rolls with Buttery Maple Cream Cheese Glaze

Updated: Dec 10, 2020

Pumpkin Dough Ingredients:

1 cup pumpkin puree

1 cup soy or almond milk

½ cup sugar plus 1 tablespoon (Keep separate)

½ cup vegan butter

½ teaspoon sea salt

2 teaspoon pure vanilla extract

¼ cup warm water (tape water turned on hot but not to hot to touch about 110 degrees)

1 packet active dry yeast

5 cups unbleached flour plus extra for rolling the dough

Canola oil for greasing


  1. In a small saucepan on medium heat add the pumpkin puree, milk, ½ cup sugar and butter until well combined. Remove from heat and stir in the vanilla.

  2. While the pumpkin mixture is cooling; in a glass jar that can hold at least 12oz (mason jars are perfect) add the warm water, 1 tablespoon sugar and yeast packet. Stir to combine and set aside to double in volume-about 10-12 min.

  3. In a stand mixer with the paddle attachment combine the warm (not hot) pumpkin with the yeast mixture and blend until incorporated.

  4. Add half the flour (2 ½ cup) to the mixer and beat on low-medium speed to combine; then add the other half of the flour (2 ½) until all is incorporated.

  5. The dough will be sticky; change to the dough hook attachment for kneading on med-high speed for about 2 minutes.

  6. Transfer the dough to a large well-oiled bowl turning on all sides until the ball is covered in oil. Cover with a clean towel and allow to rise in a warm part in your kitchen for about an hour or until the dough doubles in volume.

  7. Punch the dough down and flour a surface to roll your dough out. Put flour on the top of the dough along with the rolling pin. Roll dough to a large rectangular size but not too thin.

Filling Ingredients:

1 cup brown sugar (Packed)

1 tablespoon cinnamon

½ cup vegan butter


  1. Whisk together the brown sugar and cinnamon until all lumps are gone and well combined.

  2. Spread the butter all over the rolled-out dough -I preferred to use my basing brush

  3. Sprinkle the sugar cinnamon mixture all over the buttered surface.

  4. Start from the long in and roll your dough in a firm but not too tight roll.

  5. Lightly grease a 9x13 baking dish or pan.

  6. Cut your roll to create about 12 even size rolls. Put them in your greased pan and place a clean towel over the top for our last rise- about another hour or until they puff up and are touching on all sides.

  7. Bake at 375 degrees for 20 minutes; the top will be golden brown. Set aside to cool a bit.

Buttery Maple Cream Cheese Glaze Ingredients:

2 cups powder sugar

3 tablespoons maple syrup

2 tablespoons water

2 tablespoons vegan cream cheese

1 teaspoon pure vanilla extract


Whisk all ingredients until smooth.

The cinnamon rolls should be warm to touch but not hot; drizzle the glaze all over your rolls.


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