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The Best Pumpkin Cinnamon Rolls

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These Pumpkin Cinnamon Rolls are soft, gooey, and packed with real pumpkin flavor. With a spiced pumpkin pie filling and creamy cream cheese frosting, they’re the perfect fall-inspired treat. Egg-free and vegan-friendly with options for plant-based ingredients.

  • Total Time: 1 hour 45 minutes
  • Yield: 12 rolls

Ingredients

  • Dough:
  • 1 cup cashew milk (or any milk of choice)
  • 2¼ teaspoons rapid rise yeast (1 packet)
  • 2 tablespoons brown sugar or coconut sugar
  • 3 tablespoons unsalted butter, vegan butter, or coconut oil (melted & cooled)
  • ¾ cup canned pumpkin purée
  • 4 cups unbleached all-purpose flour (or bread flour for extra fluffy rolls)
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon fine sea salt
  • Filling:
  • 5 tablespoons unsalted butter or vegan butter (softened)
  • ⅓ cup brown sugar or coconut sugar
  • ½ tablespoon ground cinnamon
  • ½ tablespoon pumpkin pie spice
  • Frosting:
  • 5 ounces cream cheese (softened)
  • ½ teaspoon vanilla extract
  • 1½ cups powdered sugar
  • 2 tablespoons yogurt or milk (to thin, as needed)

Instructions

  1. Prepare yeast mixture: Warm milk to about 110°F. In a large bowl, combine milk, yeast, and sugar. Stir and let sit for 10 minutes until foamy. If not foamy, start over with new yeast.
  2. Make the dough: Add melted butter and pumpkin purée to the foamy mixture and mix. Add 1 cup flour, cinnamon, pumpkin pie spice, and salt. Mix on low speed. Gradually add remaining flour ½ cup at a time until dough becomes soft and starts pulling from the bowl (about 3½–4 cups total).
  3. Knead the dough: Switch to a dough hook and knead on low speed for about 5 minutes. Add more flour if dough is overly sticky.
  4. Let dough rise: Lightly oil a bowl, place the dough ball inside, cover with a towel, and let rise in a warm place for 45 minutes or until doubled in size. (Tip: use a warm oven, turned off.)
  5. Roll out & fill: Grease a 9×13” baking dish. Roll dough on floured surface into a 15×9” rectangle. Spread softened butter over dough and sprinkle with cinnamon, pumpkin pie spice, and sugar. Gently roll into a log, seam side down. Slice into 12 even rolls using floss or a serrated knife.
  6. Second rise: Place rolls into the greased pan with space to rise. Cover and let rise in a warm place for about 15 minutes.
  7. Bake: Preheat oven to 350°F. Bake rolls for 20 minutes, then cover with foil if needed and bake 5–10 more minutes until lightly golden.
  8. Make frosting: Beat softened cream cheese until fluffy. Add vanilla, powdered sugar, and yogurt or milk. Beat until smooth. Spread over slightly cooled rolls and serve warm.

Notes

  • For overnight rolls, prepare and slice rolls, place in the pan, cover tightly, and refrigerate overnight. Let come to room temp and rise before baking.
  • Use bread flour for extra fluffy texture.
  • Ensure your yeast is active—look for foam after proofing.
  • Store leftover rolls in an airtight container in the fridge for up to 3 days; reheat before serving.
  • Author: Maya
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 roll
  • Calories: 290
  • Sugar: 15g
  • Sodium: 210mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 15mg