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Pumpkin Spice Cinnamon Rolls


  • It is important to make sure the milk and melted butter are lukewarm. Anything above 110 degrees will kill the yeast.'

  • If the icing isn't melting, place the cinnamon rolls back in the oven AFTER you’ve turned it off for 2-3 minutes.

  • Top with candied pecans. (Pecans lightly cooked with a small amount of butter and brown sugar)

  • Bread flour can be subbed.

  • Aquafaba = chickpea juice. Any egg replacer will work. Make sure it's equivalent to 2 eggs.

  • Homemade pumpkin spice: 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves,1/2 teaspoon ground nutmeg, 1 tsp allspice


  • 3 tsp cinnamon

  • 1 tsp nutmeg

  • 1 tsp ginger

  • 1 tbsp pumpkin spice (optional, but recommended)

  • 3/4 cup plant milk, warmed *see tips*

  • 1 tsp sugar

  • 1 package active dry yeast (2 1/4 tsp.)

  • 6 tbsp aquafaba

  • 1/2 cup butter, melted. *see tips*

  • 2/3 cup pumpkin purée

  • 1/4 cup brown sugar

  • 4 ¼ cups all purpose flour

  • 1/2 tsp salt


  • 3 tbsp cinnamon

  • 2 tbsp ginger

  • 1/2 tbsp nutmeg

  • 1- 1 ½ cup brown sugar

  • ¼ cup plant butter, room temperature


  • 1 container vegan cream cheese

  • 2 ½ tsp plant milk

  • 1 ½ tbsp plant butter

  • 2 cups powdered sugar


  1. First prep to make the dough by combining milk, yeast, sugar, and butter. Allow the yeast to proof for ten minutes or until there is foam on top. (see notes for temperature recommendations)

  2. After the yeast has proofed add in the pumpkin puree and aquafaba. Mix together until combined.

  3. Add in all of the dry ingredients until you get a cohesive dough. If the dough is too wet add more flour 1 tbsp at a time.

  4. Transfer dough onto a lightly floured surface and knead for 5-10 minutes. If the dough is hard to work with add a little bit more flour as you go. Transfer dough to an oiled mixing bowl and cover with a damped warm cloth. Let it rise for one hour or until doubled in size.

  5. Gently punch all air bubbles out of the dough and transfer it to a lightly floured surface to roll out. Roll the dough into a rectangle and cut off excess dough with a pizza cutter or knife.

  6. Spread out the softened butter evenly on top. Combine all of the ingredients under filling EXCEPT for the butter. Mix together and sprinkle on top of the dough. Roll it up tightly and cut it into 10-12 pieces using a sharp knife. Keep the pieces 1.5-2 inches apart. Place rolls in a 11×7 inch greased baking pan or a 9 inch cake pan.

  7. Cover the rolls with a damped towel or plastic wrap and allow them to rise again for 45 minutes or until doubled in size.

  8. Preheat the oven to 350 degrees fahrenheit. (177°C)

  9. Bake rolls for 25-30 minutes and then take them out to cool for 5 minutes while you prepare the icing. (Check on them at the 20 minute mark)

  10. For the icing combine all the ingredients into a medium sized mixing bowl and mix with a handheld mixer until smooth. Drizzle over the cinnamon rolls and enjoy!

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