Imagine waking up to the irresistible aroma of warm spices swirling through your home on a crisp autumn morning. That’s the magic of these Super Gooey Vegan Pumpkin Cinnamon Rolls. They’re not just breakfast—they’re an experience that transforms ordinary mornings into something special.
I discovered this recipe during a quest to create something that captured fall’s essence while accommodating my vegan friends, and let me tell you, these pillowy, pumpkin-infused spirals of joy have become a seasonal tradition that everyone requests, vegan or not.
Why This Recipe is Awesome
These Super Gooey Vegan Pumpkin Cinnamon Rolls are truly exceptional because they combine the comforting nostalgia of classic cinnamon rolls with the seasonal warmth of pumpkin and fall spices. Unlike traditional recipes, these don’t rely on eggs or dairy, yet they maintain that perfect tender texture and incredible moisture thanks to the pumpkin puree. What makes them stand out is the double dose of pumpkin—in both the dough and the filling—creating layers of flavor that store-bought versions simply can’t match.
Plus, the maple cream cheese frosting (yes, vegan!) creates that signature gooey experience that makes you close your eyes with each bite. They’re surprisingly forgiving for beginning bakers and impressive enough for seasoned ones, making them perfect for everything from casual weekend breakfasts to holiday morning showstoppers.
Equipment needed: Large mixing bowl, stand mixer (optional), 9×13 baking dish, rolling pin, measuring cups and spoons, pastry brush
Super Gooey Vegan Pumpkin Cinnamon Rolls
Ingredients
- For the Dough:
- 4½ cups all-purpose flour plus more for dusting
- ⅓ cup granulated sugar
- 2¼ teaspoons instant yeast 1 packet
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup pumpkin puree not pumpkin pie filling
- ¾ cup unsweetened plant milk almond or oat work best
- ¼ cup vegan butter melted
- 2 tablespoons maple syrup
- For the Filling:
- ½ cup vegan butter softened
- ¼ cup pumpkin puree
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup chopped pecans optional
- For the Frosting:
- 8 oz vegan cream cheese softened
- ¼ cup vegan butter softened
- 2 cups powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the dough: In a large bowl, whisk together flour, sugar, yeast, salt, cinnamon, and nutmeg until well combined. In a separate bowl, mix pumpkin puree, plant milk, melted vegan butter, and maple syrup until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes.
- First rise: Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until doubled in size. The dough should leave an indentation when poked with your finger.
- Make the filling: While dough rises, mix softened vegan butter with pumpkin puree until smooth. Add brown sugar, cinnamon, and pumpkin pie spice, stirring until completely incorporated.
- Roll out the dough: On a floured surface, roll the risen dough into a large rectangle approximately 18×14 inches. The dough should be about ¼ inch thick and have even thickness throughout.
- Add the filling: Spread the pumpkin-cinnamon mixture evenly over the dough, leaving a ½-inch border around the edges. Sprinkle with chopped pecans if using.
- Roll and slice: Starting from the long edge, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut into 12 equal rolls, each about 1.5 inches thick.
- Second rise: Place rolls in a greased 9×13 baking dish, leaving a little space between each. Cover and let rise for 30-45 minutes until puffy and touching one another.
- Preheat and bake: About 20 minutes before the second rise is complete, preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
- Prepare frosting: While rolls bake, beat vegan cream cheese and butter until fluffy. Add powdered sugar gradually, then mix in maple syrup, vanilla, and salt until smooth and creamy.
- Frost and serve: Allow rolls to cool for 5-10 minutes before spreading generously with frosting. The warmth will create that signature gooey texture as the frosting slightly melts into the rolls.
Notes
- For extra-soft rolls, brush the tops with a little plant milk before baking.
- If you want to prepare these the night before, complete through the slicing step, then cover tightly and refrigerate overnight. In the morning, let them come to room temperature for 45 minutes before baking.
- The dough may seem sticky at first because of the pumpkin—resist adding too much extra flour, as this can make the rolls dense.
- For even more pumpkin flavor, add 1 tablespoon of pumpkin pie spice to the dough.
- These rolls freeze beautifully! Freeze unfrosted, then thaw, warm, and frost before serving.
Calories & Nutritional Info
- Calories per roll: Approximately 450 calories
- Protein: 5g per roll
- Carbohydrates: 65g per roll
- Fat: 18g per roll
- Fiber: 2g per roll
- Allergens: Contains wheat, may contain tree nuts if using pecans
- Diet suitability: Vegan, dairy-free, egg-free, suitable for lactose-intolerant individuals
Common Mistakes to Avoid
- Overheating the milk: If your plant milk is too hot, it can kill the yeast. Aim for lukewarm—comfortably warm to the touch but not hot.
- Overworking the dough: Kneading too long can develop too much gluten, resulting in tough rolls. Stop when the dough is smooth and elastic.
- Using cold ingredients: Make sure your vegan butter and plant milk are at the right temperature—cold ingredients can prevent proper rising.
- Rolling too thin: If your dough is too thin, you’ll lose the fluffy texture that makes these rolls special. Aim for ¼ inch thickness.
- Crowding the pan: Give your rolls enough space during the second rise—they need room to expand properly.
Alternatives & Substitutions
- Gluten-free option: Substitute a 1:1 gluten-free flour blend, but add 1 tablespoon of xanthan gum if the blend doesn’t include it. The texture will be slightly different but still delicious.
- Refined sugar-free: Replace granulated sugar with coconut sugar and use date paste instead of brown sugar in the filling. The color will be darker, and the flavor more caramel-like.
- Oil-free option: Substitute unsweetened applesauce for the vegan butter in the dough (not recommended for the filling or frosting).
- Nut-free: Use coconut milk or soy milk instead of almond milk, and skip the pecans in the filling.
- Spice variations: Add cardamom, ginger, or allspice to the filling for different flavor profiles.
FAQs
Can I make these with regular dairy ingredients if I’m not vegan?
Absolutely! You can substitute regular butter, milk, and cream cheese in equal amounts. The pumpkin will still provide that wonderful moisture and flavor that makes these rolls special.
Why didn’t my rolls rise properly?
Check your yeast’s expiration date and make sure your rising environment is warm enough (about 75-80°F is ideal). If your kitchen is cool, try creating a warm environment by preheating your oven for 1 minute, turning it off, then placing the covered dough inside.
Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend it. Pumpkin pie filling has added sugars and spices that will throw off the recipe’s balance. Stick with plain pumpkin puree for best results.
How do I store leftover rolls?
Store frosted rolls in an airtight container in the refrigerator for up to 3 days. Warm gently in the microwave for 15-20 seconds before serving. Unfrosted rolls can be kept at room temperature for 2 days.
Can I add chocolate chips to these rolls?
Definitely! Add up to ½ cup of dairy-free chocolate chips to the filling for a decadent chocolate-pumpkin variation. Mini chips distribute more evenly than regular-sized ones.
Final Thoughts
These Super Gooey Vegan Pumpkin Cinnamon Rolls are more than just a recipe—they’re a celebration of autumn’s flavors wrapped in soft, spiraled comfort. Whether you’re vegan or just curious about plant-based baking, these rolls prove that compassionate cooking doesn’t mean compromising on indulgence. So pour yourself a cup of coffee, pull apart a warm roll, and savor the moment—sometimes the most meaningful traditions start with something as simple as cinnamon, pumpkin, and a little kitchen creativity.
