These Pumpkin Cinnamon rolls are easy, soft and ready in 1 hour! Drizzle with your favorite glaze and make them this fall. Free of Dairy, egg, corn, soy, nut. Makes 1 9 inch pie pan or two 8 inch cake pans.
What’s fall without warm Pumpkin Cinnamon Rolls! A load of Pumpkin Pie Spice, pumpkin puree in these simple rolls, which are filled with coconut sugar and cinnamon and baked to a beautiful golden. Then glazed with a simple coconut milk + sugar glaze. Add pumpkin pie spice or lime juice to the glaze. I used lime juice to add a fresh flavor burst to the glaze. Use any other vegan cream cheese based glaze.
What fun Pumpkin Recipes are you making this fall!
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Believe you me, these Vegan Pumpkin Cinnamon Rolls will be a big hit! It has limited oil, it can be made without vegan butter/ palm oil and is awesome as is without the sugary glaze too! You can make it more decadent to preference with additional sugar or oil and more spice!. Add chopped pecans along with the sugar and cinnamon in the filling. Make some.
For Gluten-free Yeast-free version see here.
Yums
Reading this week
This article on Time.com- A case against Eating Ethically Raised Meat.
This story of a Mama cow who wouldn’t leave her baby because the bonds of motherhood are the same in all species.
Vromage – a Vegan Cheese Shop opens in West Hollywood! So fun!
Moby’s piece on HuffPo about Saving the Humans because of environmental issues like dwindling supply of fresh water, grains, climate change etc.
Make these Vegan Pumpkin Cinnamon Rolls!
Steps:
Make the dough, roll out using a little flour. Brush oil, Sprinkle Sugar and cinnamon
Roll it up. Seal the edge with water. Slice into 3/4 to 2 inch rolls.
Place in greased or parchment lined baking pan. Let rise for 20 to 30 minutes.
Bake for 17 minutes.
Take them out and immediately pour the glaze over.
Vegan Pumpkin Cinnamon Rolls
Ingredients
Rolls
- 1 Tbsp active or quick rise yeast or 1 sachet
- 1/2 cup (122 ml) non dairy milk like coconut or almond warmed
- 3 Tbsp ground raw sugar
- 2 Tbsp flaxseed meal or chia seed meal
- 1 Tbsp oil optional
- 1/2 cup (122.5 g) pumpkin puree loaded
Dry
- 2 cups (250 g) unbleached white flour or bread flour or all purpose flour
- 1/2 cup (60 g) Oat flour
- 2/3 tsp (0.67 tsp) salt
- 1 tsp baking powder
- 2 to 3 tsp pumpkin pie spice or 1 tsp cinnamon, 1/2 tsp of ground ginger, 1/4 tsp each of cloves, nutmeg
Filling
- 2 to 3 Tbsp melted vegan butter or oil Or use a light spray of oil
- 1/3 cup (53.33 g) or more coconut sugar or brown sugar
- 1 to 2 Tbsp ground cinnamon
Glaze
- 1/2 cup (113 ml) coconut milk canned, preferably full-fat, or use soy-milk
- 7 Tbsp sugar scant 1/2 cup. Use 1/3 cup for less sweet
- 3 Tbsp cashew flour for thickening, optional
- a pinch of salt
- 1/2 tsp (0.5 tsp) lime juice or 1/2 tsp pumpkin pie spice
Instructions
Method
- In a bowl, combine warm non dairy milk, yeast and sugar. Let sit for 2 minutes. Add flaxmeal, warmed or room temperature pumpkin puree and oil and mix well.
- In another bowl, whisk the flours, salt, spices and baking powder.
- Add dry to the wet and knead for a minute or 2 into a soft dough. Add more flour if needed.
- Using some flour, pat and roll the dough into a 24 inch by 9 inch oval-ish rectangle.
- Brush metled butter or oil on it.
- Sprinkle coconut sugar and cinnamon.
- Start rolling from one side to make a long 24 inch roll. Brush water on the other side to seal.
- Cut into 3/4 to 1 inch rolls. Place the rolls in a greased or parchment lined dish. Spray or brush oil on the rolls. Cover the dish with a towel. Let rise for 20 minutes.( let them rise for 40 mins for a better rise if the ambient temp is cold)
- Meanwhile make the glaze: Blend everything under glaze until well combined and keep aside.
- Bake the rolls pre-heated 375 degrees F / 190ºc for 15 to 18 mins or until golden on some edges.
- Immediately pour the glaze over the rolls. Let sit to soak for a few minutes before serving.
Notes
Nutrition
shared at VVP this week.
Caitlin says
October 6, 2014 at 3:42 pmthese look so fabulous, lady! i love the idea of lime juice as a glaze. who would have thought?
Richa says
October 6, 2014 at 5:13 pmi love the light freshness in the glaze.. there is so much warm spice in the rest of the rolls, that the glaze pops it all nicely!
Christine says
October 6, 2014 at 4:22 pmlove your recipes and these look amazing! Just one quick question . The glaze calls for coconut milk. Would that be canned ( culinary) or carton ( drinking/thinner)?
It’s hard to know sometimes.
Keep up the good work. I make 1-2 of your trcipes a week!
Richa says
October 6, 2014 at 5:12 pmits canned, full-fat. 🙂 updated the recipe.
thats awesome. let me know which ones you make and how they turn out!:)
Baby June says
October 6, 2014 at 7:49 pmThose look amazing! I will have to save this recipe for later in the season, as cinnamon rolls are some of my favorites and this pumpkin variation is just PERFECT. Love the Time article you pointed out. It raises some very good arguments 🙂
Melanie says
October 6, 2014 at 9:28 pmThere is no pumpkin in the recipe so I’m disappointed. Sure, spices are nice, but I was hoping for some bonus nutrition (ie at least some pumpkin, because that’s in the name).
Richa says
October 6, 2014 at 10:14 pmI think you missed it. there is 1/2 loaded cup pumpkin puree in the rolls. see in the rolls ingredients, flaxmeal, then oil, then pumpkin puree.
Amy says
October 6, 2014 at 9:58 pmOh yum! These just might be exactly what I’ve been looking for. I’ll have to adjust a few things for my family’s diet requirements/allergies but I think I can easily do that. Thanks!
Kyra says
October 7, 2014 at 2:52 amThese are awesome on so many levels! I haven’t made cinnamon rolls for ages, but I think that’s about to change…
Cassie says
October 7, 2014 at 10:58 amI LOVE these! I was actually planning on making pumpkin cinnamon rolls this week (along with PUMPKIN EVERYTHING ELSE), but I never thought to add lime to the glaze. That’s such an interesting idea! Will have to give it a shot. Thanks for the inspiration, Richa!
Helene says
October 7, 2014 at 6:49 pmWow, these looks amazing!!! Just one question. Is it possible to replace the normal flour with glutenfree flour, and oats with gf oats.? Tnx in advance 🙂
Richa says
October 7, 2014 at 7:03 pmthe recipe might not work with direct substitution. You can try it with any gf flour blend and gf oat flour(or just use more regular gf flour). make sure the gf flour blend has some starches and gum in it. Add 1.5 cups flour and then see if you need more to make a soft slightly sticky dough. the dough will also be difficult to roll out, so roll between parchment.
or try one of these recipes. http://www.forkandbeans.com/?s=cinnamon+rolls
KC says
October 7, 2014 at 9:57 pmMade these tonight, and they turned out fabulous!!!! Thanks so much for a great recipe!!!
Angela @ Canned Time says
October 8, 2014 at 7:15 pmAbsolutely amazingly scrumptious! My husband is a pumpkin roll freak but I think these would soot us better. I just can’t tell him about the coconut milk 😉
Jessica says
October 10, 2014 at 10:07 pmCan I substitute the yeast? I don’t use yeast in our kitchen.
Than you!
Richa says
October 10, 2014 at 11:54 pmyou might be able to make them without yeast. add 1 tsp more baking powder to the flour. The rolls will not need any rise time. Keep the dough soft . it might be slightly sticky, use some flour to roll it out
Mae says
October 11, 2014 at 10:11 amFor some reason, I’ve never had good luck with making cinnamon rolls, not that I’ve tried it many times. The last time I made them, they got all dried up and separated! This recipe is definitely worth giving them another go, though! My favorite use for pumpkin so far this season is smokey pumpkin pasta sauce 🙂
Corrin Radd says
October 18, 2014 at 8:59 amMade these for breakfast. They’re the lowest fat/sugar cinnamon rolls I’ve ever seen (and they’re yummy).
Chloé says
October 27, 2014 at 1:29 amMade it for breakfast, they are delicious =D ! It’s the first time I make them and I’m so glad it turned out that good … Too often there is vegan butter in it and I really avoid palm oil so what a relief to find your recipe !! Thank you <3
Whitney says
November 9, 2014 at 6:26 pmThis looked so delicious when I came across it this morning that I made my own version (minus the pumpkin) that very instant! Soooo delicious!
I used a blueberry, date, raisin, coconut milk mixture for the pumpkin. Very versatile! 🙂
http://vinthea.com/2014/11/09/cinnamon-rolls-with-blueberry-raisin-glaze/
I linked to your blog. Thanks, again!
Richa says
November 13, 2014 at 12:42 pmlooks fabulous!
Ashley says
November 13, 2014 at 9:30 amWould love to see a yeast free version of these! I know that Fork and Beans recently posted a yeast free version, and gluten free to boot. But am curious to see what you would do to make these yeast free 🙂
Richa says
November 13, 2014 at 12:43 pmAlready did. http://www.veganricha.com/2014/11/gluten-free-yeast-free-pumpkin-cinnamon-rolls.html 🙂
Linda Noble Brown says
November 26, 2014 at 6:36 pmDo you think I could make these up the night before and let them rise in the fridge?
Love, love, LOVE your recipes!
Richa says
November 26, 2014 at 7:37 pmyes. make the rolls with the flling . cover with parchment and refrigerate. Let them come to room temperature before baking. about half an hour.
Andrea Calhoun says
December 7, 2014 at 5:47 amI’m about to make these but have 3 questions:
1. I have every flour in the book but oat flour…rice, whole wheat, ancient grains…what is a suitable substitute?
2. For the glaze…is that regular sugar, raw or confectioners?
3. I bought light coconut milk…would the vanilla almond milk I have be better or can I use it?
Thanks, looking forward to another Richa masterpiece!
Amanda @ Sweets and Greens says
June 4, 2015 at 2:35 pmI usually use pumpkin in savoury dishes but want to try out some sweet pumpkin dishes. This one looks amazing and I love cinnamon.
Emily says
July 1, 2015 at 8:07 pmOh my gosh! These were so incredible. We ate them with a vegan cream cheese frosting for breakfast!
Taylor says
September 17, 2015 at 10:55 amThese look so frickin’ good! I’m moving into a new house next week and these are going to be the first thing I make inmy new awesome kitchen – can’t wait!
Max says
January 8, 2016 at 12:27 pmCan I substitute the unbleached flour for regular bleached flour?
Thanks
Richa says
January 8, 2016 at 12:42 pmyes you can.
Geni says
September 19, 2017 at 9:21 pmSo yummy looking! Can’t wait to try!
Do leftovers (if any) need to be refrigerated?
Richa says
September 20, 2017 at 10:43 amYes, refrigerate them as the pumpkin in them will tend to spoil them faster. they will be fine out for 1 day.
Denise J says
October 9, 2017 at 5:25 pmHi Richa:
I made these *AWESOME* Pumpkin cinnamon rolls tonight, along with your banana bread with toasted walnuts & coconut earlier this afternoon.
For the icing on the cinnamon rolls I used powdered sugar, almond milk and vanilla bean powder.
I adore your Indian Kitchen cookbook — (your tofu scramble???? ???? so delicious !!). Of course, I preordered your Everyday Kitchen and received it the day after release. I can count on your recipes to come out perfect!
On your website, THANKS for making a lot of your recipes “Instant Pot”friendly!!
Your hard work is very much appreciated!
Peace to you and your family!
Richa says
October 10, 2017 at 12:52 amThats awesome! So glad the recipes turn out well! Thank for you for getting both the books! Yes that tofu scram is a favorite.
Ree says
October 14, 2018 at 2:22 pmI just made a vegan pumpkin cake roll, wish I could attach a picture! Can’t wait to make these cinnamon rolls when my mom comes to visit this Fall, thanks for the recipe!