This post may contain affiliate links
These vegan Pumpkin Spice Cinnamon Rolls are the perfect cosy autumn bake! Soft, fluffy and swirled with a sweet, buttery pumpkin spice filling, every bite is packed with warming cinnamon, ginger, nutmeg and all those delicious seasonal flavours. Finished with a generous layer of creamy vegan cream cheese frosting and a light dusting of pumpkin spice, these homemade rolls are irresistibly soft, gooey and full of autumn goodness. Perfect for a slow weekend breakfast, a cosy afternoon treat or alongside your favourite cup of coffee, this pumpkin spice cinnamon roll recipe is a must-try for the ultimate autumn baking experience!
Why You’ll Love These Vegan Pumpkin Spice Cinnamon Rolls
- Soft and fluffy: These homemade cinnamon rolls have a beautifully soft, pillowy texture with a deliciously tender centre.
- Full of autumn flavour: Warm pumpkin spice and sweet cinnamon create the perfect cosy flavour combination in every bite.
- Completely vegan: Made without dairy or eggs, these cinnamon rolls are perfect for anyone looking for a delicious plant-based baking recipe.
- Easy to make: With simple ingredients and straightforward steps, you can make bakery-style vegan cinnamon rolls right in your own kitchen.
- Perfectly sweet: A generous swirl of homemade pumpkin spice sugar and a drizzle of creamy vegan icing make these rolls extra indulgent.
- Perfect for autumn mornings: Serve them warm for breakfast, weekend brunch, or as a comforting afternoon treat with a cup of coffee or tea.
Ingredients for These Perfect Pumpkin Cinnamon Rolls
- All-purpose flour: Used in the dough to give the cinnamon rolls structure while creating a soft, fluffy texture.
- Yeast: Helps the dough rise, making the rolls light, airy and beautifully pillowy.
- Oat milk: Adds moisture to the dough and helps keep the cinnamon rolls soft and tender.
- Salted vegan butter: Used in the dough, cinnamon filling and icing to add richness, flavour and a deliciously tender texture.
- Granulated sugar: Adds sweetness to the dough and helps create a lovely balance of flavours.
- Salt: Enhances the flavour of the dough and balances the sweetness.
- Light brown sugar: Creates a sweet, caramel-like cinnamon filling that melts beautifully into the rolls as they bake.
- Pumpkin spice: A warming blend of ground cloves, cinnamon, nutmeg, allspice and ginger that gives these cinnamon rolls their signature autumn flavour.
- Vegan double cream: Poured over the rolls before baking to make them extra soft, gooey and rich.
- Vanilla extract: Adds a delicious vanilla flavour to the cream mixture and cream cheese frosting.
- Icing sugar: Sweetens the frosting and gives it a smooth, creamy consistency.
- Vegan cream cheese: Creates a rich, creamy frosting with a subtle tang that perfectly balances the sweetness of the cinnamon rolls.
Making the Soft & Fluffy Pumpkin Spice Cinnamon Roll Dough…
First up, let’s get the dough ready! Gently warm the oat milk in the microwave until it’s lukewarm to the touch. You don’t want it too hot, as high temperatures can prevent the yeast from working properly. Stir the granulated sugar and yeast into the warm milk, then leave it to sit for a few minutes until a foamy layer forms on top. While the yeast activates, combine the flour and salt in a large mixing bowl.
Next, melt the vegan butter and leave it to cool slightly. Once it has cooled, stir it into the foamy yeast mixture until everything is combined.
Pour the liquid mixture into the bowl of dry ingredients and mix until a rough dough comes together. Turn the dough out onto a lightly floured work surface and knead for around 5–10 minutes. Keep going until the dough feels smooth, soft and elastic, rather than sticky.
Lightly grease a large bowl with ½ tablespoon of vegan butter and place the dough inside. Rub another ½ tablespoon of vegan butter over the surface to stop it from drying out. Cover the bowl and leave the dough somewhere warm for approximately 1 hour, or until it has doubled in size. This first rise is what gives your pumpkin spice rolls their lovely soft and fluffy texture.
Rolling, Filling & Shaping Your Pumpkin Spice Rolls…
While the dough is rising, prepare that deliciously sweet, spiced filling! In a small bowl, combine the softened butter, light brown sugar and pumpkin spice until you have a smooth, spreadable mixture. The warming blend of cinnamon, ginger, nutmeg, cloves and allspice gives these rolls their signature autumn flavour.
Once the dough has risen, transfer it to a lightly floured surface and roll it out into a rectangle measuring approximately 12 × 18 inches.
Spread the pumpkin spice butter evenly across the dough, making sure to cover the whole surface right up to the edges. This ensures every roll gets plenty of that sweet, spiced filling.
Using a sharp knife or pizza cutter, slice the dough into 12 even strips, each around 1½ inches wide. Roll each strip up tightly from one end to the other to create individual cinnamon rolls. If you prefer, you can roll the dough into one long log first and then cut it into 12 equal-sized rolls instead.
Arrange the sliced rolls in a lightly greased 9 × 13-inch baking dish lined with parchment paper, leaving a little room between each one to expand. Cover the dish and leave the rolls to rise in a warm spot for another 40 minutes, or until they look noticeably puffier and have roughly doubled in size.
Baking Your Rolls to Golden, Gooey Perfection…
Once your pumpkin spice rolls have nearly finished rising, it’s time to get the oven ready! Preheat the oven and prepare the cream mixture that helps make these rolls extra soft and gooey. Add the vegan double cream to a small bowl and warm it in the microwave for a few seconds until it’s just slightly warm. After the rolls have completed their second rise, slowly pour the cream mixture evenly over the top, allowing it to seep between the rolls. This little step adds extra moisture and richness as they bake, helping create those irresistibly soft centres.
Place the baking dish into the preheated oven and bake for 20–30 minutes, or until the rolls are a light golden brown on top and cooked through. Keep an eye on them towards the end of baking, as oven temperatures can vary.Let the rolls cool for 10-15 minutes before adding your vegan cream cheese icing, then get ready to enjoy the ultimate cosy autumn bake!
Making the Creamy Pumpkin Spice Cream Cheese Frosting…
No pumpkin spice cinnamon rolls would be complete without a generous layer of creamy frosting! For this one, we’re keeping things simple with a smooth vegan cream cheese icing and an extra sprinkle of pumpkin spice to bring all those cosy autumn flavours together.
Start by adding the softened vegan butter and vegan cream cheese to a mixing bowl. It’s best to let both sit at room temperature for around an hour beforehand, so they’re soft enough to blend together easily. Beat them until the mixture is creamy and smooth. Pop into the fridge until needed!
Gradually add the icing sugar and continue mixing until you have a thick, luscious frosting with no lumps. Once your pumpkin spice rolls have cooled slightly but are still a little warm, spread the frosting generously over the tops. It’ll soften beautifully over the rolls without melting away completely.
For the finishing touch, lightly dust a little extra pumpkin spice over the frosting. Not only does it look pretty, but it adds another hint of those delicious warming spices!
Now all that’s left to do is grab a roll, serve it up, and enjoy every soft, fluffy, sweet and spicy bite. These vegan pumpkin spice cinnamon rolls are autumn baking at its cosiest!
Tried This Recipe?
And if you loved this vegan recipe, please leave a review and star rating below. Your feedback means so much to me! It helps my blog grow, allows other readers to discover and enjoy this recipe, and supports me in creating more delicious vegan recipes for you to try. Thank you so much for being here and for all your support! ♡
If you try these Pumpkin Cinnamon Rolls recipe, I’d love to see your creations! Tag me on Instagram @cookingwithparita so I can admire your bakes and share them with the community.
More vegan recipes you’ll love:
- Chocolate Cinnamon Rolls with Maple Coffee Icing
- Maple Pecan Sticky Buns
- Gingerbread Cinnamon Rolls with Gingerbread Cream Cheese Icing
- Chai Spiced Apple Muffin Bread
- Biscoff Brownies
Ingredients
- 310ml lukewarm oat milk
- 40g granulated sugar
- 7g fast action dried yeast
- 74g salted vegan butter
- 565g all-purpose flour
- 1/2 tsp salt
The filling
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 113g salted vegan butter, softened
- 200g light brown sugar
- 125ml vegan double cream
Frosting
- 40 g salted vegan butter (softened )
- 60 g vegan cream cheese
- 200 g icing sugar
- pinch of ground nutmeg, ground all spice, ground ginger
- 1/4 tsp ground cinnamon
Instructions
- Make the dough: Prepare the yeast mixture: Heat the oat milk until lukewarm. Stir in the granulated sugar and yeast, then set aside until foamy.
- In a large mixing bowl, combine the flour and salt. Melt the vegan butter and allow it to cool slightly. Add it to the foamy yeast mixture and stir. Pour the wet ingredients into the flour mixture and mix until a dough forms.
- Transfer the dough onto a lightly floured surface and knead for 5–10 minutes, until smooth and no longer sticky.
- Grease a large bowl with ½ tablespoon of vegan butter. Place the dough inside and rub another ½ tablespoon of butter over the top. Cover and leave to rise in a warm place for 1 hour, or until doubled in size.
- Pumpkin spice filling: Mix the softened vegan butter, light brown sugar and all the spices together until well combined.
- Shape the rolls: Transfer the risen dough onto a lightly floured surface and roll it into a 12 × 18 inch rectangle. Spread the cinnamon butter evenly over the dough. Cut the dough into 12 equal strips, approximately 1½ inches wide. Roll each strip into a cinnamon roll. Alternatively, roll the dough into a log and cut it into 12 equal rolls.
- Second rise: Arrange the rolls in a lightly greased 9 × 13 inch baking dish lined with parchment paper. Cover and leave to rise for 40 minutes, or until doubled in size.
- Heat the vegan double cream in a small bowl for a few seconds until slightly warm.
- Bake: Pour the cream mixture evenly over the risen cinnamon rolls. Bake in a preheated oven at 180°C (160°C fan) / 350°F for 20–30 minutes, or until golden and cooked through. Cover the baked rolls with a clean tea towel while they cool slightly.
- Cream cheese frosting: Beat the softened vegan butter, vegan cream cheese and vanilla extract until smooth. Add the icing sugar and beat until creamy.
- Finish and serve: Drizzle the cream cheese frosting over the rolls, and dust over a little more pumpkin spice. Serve warm and enjoy!
