Pumpkin Cinnamon Rolls

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October 7, 2016 by Virginia

This is one of those desserts that I like to have after a super long run at the park. It’s very sweet and very vegan friendly. But the best thing abou this is how versatile it can be. Substitute Sweet potato puree for an equally delicious treat!

Pumpkin Cinnamon Rolls



  • 1 packet instant yeast (~2 1/4 tsp)
  • 1 cup unsweetened almond milk
  • 6 1/2 Tbsp vegan butter (such as Earth Balance), divided
  • 1/4 tsp sea salt
  • 1/3 cup + 1 Tbsp + 1 Tbsp organic cane sugar, divided
  • 1/3 cup pumpkin puree
  • 2 3/4 – 3 1/4 cups Bob’s Red Mill Unbleached All Purpose Flour
  • 1/2 tsp + 1 Tbsp cinnamon, divided
  • 1 tsp + 1/2 tsp pumpkin pie spice, divided
  • 1/2 cup + 1 Tbsp pumpkin butter (see notes)


  1. In a large mixing bowl in the microwave (or in a small sauce pan over medium heat), heat the almond milk and 2 Tbsp vegan butter in 30 second increments until warm and melted, never reaching boiling. Remove from microwave (or stovetop) and let cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast. If warmed on the stovetop, transfer mixture to a large mixing bowl at this point.
  2. Sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar, 1/4 tsp salt, 1/2 tsp cinnamon, and 1 tsp pumpkin pie spice and stir. Let it set for a a few minutes, then whisk in pumpkin puree.
  3. Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding flour as needed.
  4. Rinse your mixing bowl out, coat it with canola or grape seed oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes – 1 hour, or until doubled in size.
  5. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 2.5 Tbsp melted vegan butter and 1/2 cup pumpkin butter. Then top with 1/3 cup sugar, 1 Tbsp cinnamon, 1/2 tsp pumpkin pie spice, and 3/4 of the pecans (optional).
  6. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or floss, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8 square or comparable sized round pan (you should have about 10 rolls).
  7. Brush with remaining 2 Tbsp melted vegan butter mixed with 1 Tbsp pumpkin butter (optional), sprinkle with 1 Tbsp cane sugar and remaining pecans, and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F.
  8. Once the oven is hot, bake rolls for 30-40 minutes or until golden brown and crusty on the tops. Let cool for at least 10 minutes before serving.
  9. For a glaze, try my dairy free cream cheese frosting or the simple glaze I share in the notes below. Add a Tbsp of pumpkin butter and/or a dash of pumpkin pie spice to add more pumpkin flavor.


  • *If you cannot find pumpkin butter already made, here’s a recipe from minimalist baker.
  • *For a simple dairy free glaze, melt 1 Tbsp vegan butter and whisk in 2 – 2 1/2 cups powdered sugar. Mix and gradually add dairy-free milk 1 tsp at a time until pourable but still thick.

The results are delicious!


Cinnamon rolls should keep covered at room temp for up to a few days,

…though best when fresh.

-Recipe from minimalist baker



Much Love,

~Virginia James



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