Vegan Pumpkin Pie Cinnamon Rolls
Warm, pillowy, and loaded with cozy autumn spice, these cinnamon rolls are the kind of bake that fills your whole kitchen with the scent of cinnamon, nutmeg, ginger, and cloves before you've even pulled them out of the oven. Pumpkin purée works double duty here — it goes into both the soft, yeasted dough and the thick, spiced filling — giving every bite a rich, earthy sweetness that pairs beautifully with the maple-vanilla glaze drizzled on top. Oat milk and vegan butter stand in seamlessly for their dairy counterparts, so the dough rises just as beautifully and bakes up just as tender as any classic version you've had. The glaze comes together in minutes with powdered sugar, oat milk, maple syrup, and a splash of vanilla, and it soaks into the warm rolls in the most irresistible way. This recipe makes a full dozen, which means it's perfect for a weekend brunch spread, a holiday morning, or honestly just having extras on hand for the next day. No eggs, no dairy, no compromises — just genuinely great cinnamon rolls that happen to be completely plant-based.
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Learn more →Ingredients
12 servings
For the dough
- ¾ cup oat milk
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp organic cane sugar
- ⅓ cup pumpkin purée
- 3 tbsp vegan butter, melted
- 1 tsp vanilla extract
- ½ tsp salt
- 3 cups all-purpose flour, plus more for dusting
For the filling
- ½ cup pumpkin purée
- ½ cup packed brown sugar
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 tbsp vegan butter, softened
For the glaze
- 1 ½ cups powdered sugar, sifted
- 3 tbsp oat milk
- 1 tbsp maple syrup
- ½ tsp vanilla extract
Instructions
- 1
Warm the oat milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) — warm to the touch but not hot. Pour into a large bowl or the bowl of a stand mixer, sprinkle in the yeast and 1 tsp of the cane sugar, and let stand for 5–10 minutes until foamy and fragrant.
- 2
Add the remaining cane sugar, pumpkin purée (dough portion), melted vegan butter, vanilla extract, and salt to the yeast mixture and whisk until combined. Add the flour and mix with a dough hook on medium speed (or stir with a wooden spoon, then knead by hand) for 6–8 minutes until the dough is smooth, slightly tacky, and pulls away cleanly from the sides of the bowl.
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