Go Back
+ servings
The best vegan pumpkin spice cinnamon rolls with pumpkin spice glaze

Vegan Pumpkin Cinnamon Rolls

These Vegan Pumpkin Pie Cinnamon Buns have real pumpkin in the dough and in the filling making them a gooey pumpkin-filled treat!
5 from 6 votes
Course: Breakfast + Brunch
Cuisine: Vegan
Prep Time: 30 minutes
Cook Time: 40 minutes
Inactive Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 9 Cinnamon Buns


Pumpkin Pie Dough

  • ¾ cup warm almond milk
  • 1 packet yeast or 2 and ¼ tsp yeast
  • ¾ cup pumpkin purée
  • cup white sugar
  • ¼ cup melted vegan butter
  • 2 teaspoons vanilla bean paste
  • 3 ¾ - 4 cups all-purpose flour start with 3 ¾ cups and add up to 4 cups if dough is too sticky
  • 1 tsp salt

Dough Filling

Pumpkin Pie Glaze

  • ¾ cup powdered sugar
  • 1-2 Tablespoons almond milk
  • ½ teaspoon pumpkin pie spice


Pumpkin Pie Dough:

  • Begin by adding your warmed almond milk and yeast to a large mixing bowl. Let sit for 5-10 minutes to make sure the yeast is activated. You will be able to tell if it's bubbling.
  • After the 10 minute mark, add the pumpkin purée, sugar, melted vegan butter, and vanilla to the large mixing bowl and mix until combined.
  • Once mixed, gradually begin adding in your flour and salt. If you are using a standing mixer, add the flour ½ cup at a time.
  • Once all the flour has been added in, knead the dough. If using a standing mixer, switch the attachment to the bread hook and knead hook for 5-10 minutes until elastic. If you are kneading by hand, knead on a well-floured surface for 10-15 minutes or until the dough is elastic and significantly less sticky. (Since the dough has pumpkin in it, it will be stickier than normal bun dough, but should firm up a lot during kneading).
  • Once the bread is ready, add it to a well oiled bowl for the first rise. I prefer to coat my bowl in olive oil, but any oil works here. The dough will be sticky so you may want to flour your hands before grabbing the dough.
  • Then, cover the bowl with plastic wrap or a towel, place in a warm place, and let rise 1-2 hours until doubled in size. I like to test my dough by "poking" it with a finger. If it doesn't bounce back and stays indented, it is ready.

Adding the Filling:

  • Once the dough has doubled in size, turn out the dough onto a well floured surface. Roll the dough into a 1" thick rectangle that is around 9*14 inches. You don't want the dough to be too thin or you will have a hard time rolling it up once the filling is inside!
  • In a separate bowl, whisk together the filling ingredients including the pumpkin puree, brown sugar, white sugar, and pumpkin pie spice. Spread the mixture over the rolled out dough leaving some space along the edges. Roll the dough up tightly the long way, making sure to tuck the filling inside as it will be loose and may spill out a bit. Pinch the dough at the seams to sea into a log.
  • Turn the dough log upside down so the seam is on the bottom. Then, cut the buns into 8-10 even pieces. Arrange the rolls into a greased 10 or 11" round cake pan or skillet. Cover with plastic wrap or a similar material and put in the fridge to rise overnight. Alternatively, if you would like to make these buns the same day, cover and let rise at room temperature for 1 hour before preheating the oven.

Baking the Buns & Glaze

  • In the morning, remove the buns from the fridge and remove the plastic wrap. Brush the buns with an additional 1 tbsp of melted vegan butter prior to baking. Preheat the oven to 350F.
  • Bake the buns for 35-40 minutes until the tops are beginning to brown.
  • While the buns are baking, make the glaze by whisking together the powdered sugar, pumpkin pie spice, and almond milk. Once the buns are cooked remove from the oven and let cool in the pan. Top with the glaze and serve!


  • Buns are best enjoyed immediately after baking, but can be kept in the fridge for 3-4 days or in the freezer up to 1 month in a closed container.
  • Reheat in the oven at 200F for 15+ minutes for the best results. Microwave will also work, but changes the texture of the dough.


Serving: 1pumpkin sweet roll | Calories: 614kcal | Carbohydrates: 127g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 337mg | Potassium: 213mg | Fiber: 4g | Sugar: 42g | Vitamin A: 5297IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 6mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!