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Vegan Pumpkin Cinnamon Rolls Recipe

October 6, 2014 By Richa 38 Comments

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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.

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Vegan Pumpkin Cinnamon Rolls Recipe | Vegan Richa 

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.

Vegan Pumpkin Cinnamon Rolls | Vegan Richa

Yums

More Fall dishes from the blog including Pumpkin Cream Pasta, Macchiato, Frappucino, Pumpkin Mousse Cake, Muffins and more here. 

Vegan Pumpkin Cinnamon Rolls Recipe | Vegan Richa   


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. 

Vegan Pumpkin Cinnamon Rolls Recipe | Vegan Richa

Make these Vegan Pumpkin Cinnamon Rolls!

Steps:

Make the dough, roll out using a little flour. Brush oil, Sprinkle Sugar and cinnamon

pumpkin cinnamon rolls 4293

 Roll it up. Seal the edge with water. Slice into 3/4 to 2 inch rolls. 

pumpkin cinnamon rolls 4294

 Place in greased or parchment lined baking pan. Let rise for 20  to 30 minutes. 

Vegan Pumpkin Cinnamon Rolls | Vegan Richa

Bake for 17 minutes.

Vegan Pumpkin Cinnamon Rolls | Vegan Richa

 Take them out and immediately pour the glaze over. 

Vegan Pumpkin Cinnamon Rolls

Print Recipe
5 from 4 votes

Vegan Pumpkin Cinnamon Rolls

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.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Servings: 12
Calories: 222kcal
Author: Vegan Richa

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

 
You can make these as decadent as you like with added vegan butter, more sugar in the filling etc. 
Add chopped pecans to the filling
 
Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Pumpkin Cinnamon Rolls
Amount Per Serving
Calories 222 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 188mg8%
Potassium 127mg4%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 14g16%
Protein 4g8%
Vitamin A 1590IU32%
Vitamin C 1.8mg2%
Calcium 53mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Vegan Pumpkin Cinnamon Rolls | Vegan Richa

shared at VVP this week.

Filed Under: Breakfast Recipes, Comfort Food Recipes, dessert, fall, holiday, kid approved, soy free, Vegan Bread Recipes Tagged With: pumpkin, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Vegan Cookie Dough Pie. No Bake Gluten-free Recipe
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  1. Caitlin says

    October 6, 2014 at 3:42 pm

    these look so fabulous, lady! i love the idea of lime juice as a glaze. who would have thought?

    Reply
    • Richa says

      October 6, 2014 at 5:13 pm

      i 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!

      Reply
  2. Christine says

    October 6, 2014 at 4:22 pm

    love 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!

    Reply
    • Richa says

      October 6, 2014 at 5:12 pm

      its canned, full-fat. 🙂 updated the recipe.
      thats awesome. let me know which ones you make and how they turn out!:)

      Reply
  3. Baby June says

    October 6, 2014 at 7:49 pm

    Those 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 🙂

    Reply
  4. Melanie says

    October 6, 2014 at 9:28 pm

    There 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).

    Reply
    • Richa says

      October 6, 2014 at 10:14 pm

      I 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.

      Reply
  5. Amy says

    October 6, 2014 at 9:58 pm

    Oh 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!

    Reply
  6. Kyra says

    October 7, 2014 at 2:52 am

    These are awesome on so many levels! I haven’t made cinnamon rolls for ages, but I think that’s about to change…

    Reply
  7. Cassie says

    October 7, 2014 at 10:58 am

    I 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!

    Reply
  8. Helene says

    October 7, 2014 at 6:49 pm

    Wow, 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 🙂

    Reply
    • Richa says

      October 7, 2014 at 7:03 pm

      the 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

      Reply
  9. KC says

    October 7, 2014 at 9:57 pm

    Made these tonight, and they turned out fabulous!!!! Thanks so much for a great recipe!!!

    Reply
  10. Angela @ Canned Time says

    October 8, 2014 at 7:15 pm

    Absolutely 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 😉

    Reply
  11. Jessica says

    October 10, 2014 at 10:07 pm

    Can I substitute the yeast? I don’t use yeast in our kitchen.
    Than you!

    Reply
    • Richa says

      October 10, 2014 at 11:54 pm

      you 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

      Reply
  12. Mae says

    October 11, 2014 at 10:11 am

    For 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 🙂

    Reply
  13. Corrin Radd says

    October 18, 2014 at 8:59 am

    Made these for breakfast. They’re the lowest fat/sugar cinnamon rolls I’ve ever seen (and they’re yummy).

    Reply
  14. Chloé says

    October 27, 2014 at 1:29 am

    Made 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

    Reply
  15. Whitney says

    November 9, 2014 at 6:26 pm

    This 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!

    Reply
    • Richa says

      November 13, 2014 at 12:42 pm

      looks fabulous!

      Reply
  16. Ashley says

    November 13, 2014 at 9:30 am

    Would 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 🙂

    Reply
    • Richa says

      November 13, 2014 at 12:43 pm

      Already did. http://www.veganricha.com/2014/11/gluten-free-yeast-free-pumpkin-cinnamon-rolls.html 🙂

      Reply
  17. Linda Noble Brown says

    November 26, 2014 at 6:36 pm

    Do you think I could make these up the night before and let them rise in the fridge?

    Love, love, LOVE your recipes!

    Reply
    • Richa says

      November 26, 2014 at 7:37 pm

      yes. make the rolls with the flling . cover with parchment and refrigerate. Let them come to room temperature before baking. about half an hour.

      Reply
  18. Andrea Calhoun says

    December 7, 2014 at 5:47 am

    I’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!

    Reply
  19. Amanda @ Sweets and Greens says

    June 4, 2015 at 2:35 pm

    I usually use pumpkin in savoury dishes but want to try out some sweet pumpkin dishes. This one looks amazing and I love cinnamon.

    Reply
  20. Emily says

    July 1, 2015 at 8:07 pm

    5 stars
    Oh my gosh! These were so incredible. We ate them with a vegan cream cheese frosting for breakfast!

    Reply
  21. Taylor says

    September 17, 2015 at 10:55 am

    These 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!

    Reply
  22. Max says

    January 8, 2016 at 12:27 pm

    Can I substitute the unbleached flour for regular bleached flour?

    Thanks

    Reply
    • Richa says

      January 8, 2016 at 12:42 pm

      yes you can.

      Reply
  23. Geni says

    September 19, 2017 at 9:21 pm

    So yummy looking! Can’t wait to try!
    Do leftovers (if any) need to be refrigerated?

    Reply
    • Richa says

      September 20, 2017 at 10:43 am

      Yes, refrigerate them as the pumpkin in them will tend to spoil them faster. they will be fine out for 1 day.

      Reply
  24. Denise J says

    October 9, 2017 at 5:25 pm

    5 stars
    Hi 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!

    Reply
    • Richa says

      October 10, 2017 at 12:52 am

      Thats awesome! So glad the recipes turn out well! Thank for you for getting both the books! Yes that tofu scram is a favorite.

      Reply
  25. Ree says

    October 14, 2018 at 2:22 pm

    5 stars
    I 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!

    Reply
  26. Sue says

    December 7, 2020 at 12:18 pm

    5 stars
    Yum! Thanks Richa.

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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