Super Gooey Vegan Pumpkin Cinnamon Rolls
These Super Gooey Vegan Pumpkin Cinnamon Rolls feature a soft pumpkin-infused dough wrapped around a cinnamon-spiced pumpkin filling, topped with maple-kissed vegan cream cheese frosting. They’re indulgent yet dairy-free, capturing autumn’s essence in every bite.
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.