Vegan Pumpkin Cinnamon Rolls with Maple Glaze
Why You’ll Love These Easy Vegan Pumpkin Cinnamon Rolls
Small batch (6 rolls) so you get that warm pumpkin flavor without too much time or leftovers.
Pure maple glaze (no vegan cream cheese frosting needed): powdered sugar + maple syrup for a shiny finish.
Precision that works: I give you the exact gram weights of every ingredient needed + share that the secret is to bake until the dough reaches an internal temp of 190–195°F, so you can achieve perfectly set centers and golden brown tops every time. No guesswork here!
Flexible timelines: I provide 4 different timelines so that you can bake these cozy cinnamon rolls no matter how busy your schedule gets.
Freezer-friendly with clear storage steps (cool, glaze, airtight container).
Plant-based milk options (soy milk, oat milk, almond milk) and swap notes for coconut oil or olive oil.
Key Tools (make life easier)
Large bowl, small bowl, rolling pin, stand mixer with dough hook (totally optional). Bonus points if you have a digital scale and an instant-read thermometer.
Key Ingredients & Substitutions
Pumpkin puree: not pumpkin pie filling. Adds moisture, color, and that cozy pumpkin spice flavor.
Plant-based milk: soy milk, oat milk, or almond milk all work; soy gives excellent rise.
Fat: melted vegan butter for classic richness; coconut oil or light olive oil are fine healthy fat alternatives. Do not use extra virgin olive oil - only light olive oil here!
Flour: all-purpose flour (aka “purpose flour”) or white flour for tender rolls. A 25–50% swap of whole wheat flour works but needs a splash of extra milk if the dough feels stiff.
Sugar: brown sugar in the cinnamon sugar filling; cane sugar or coconut sugar also works.
Spice: pumpkin pie spice + cinnamon.
Yeast: instant yeast (mix with dry ingredients) or active dry yeast (proof first—see steps). Instant yeast is the way to go if you are a beginner!
Glaze: powdered sugar + maple syrup + a bit of plant milk; vanilla extract optional for roundness.
Step-by-Step Instructions
Mix the wet ingredients.
In a large bowl, whisk together the warm plant-based milk and sugar.If using active dry yeast, sprinkle it over the warm milk and let it sit for 5–10 minutes until foamy.
If using instant yeast, no need to wait—just whisk it right in with the milk and sugar.
Once the yeast is incorporated (and foamy, if using active dry), whisk in the pumpkin purée, melted vegan butter (or melted coconut oil), and vanilla extract until smooth.
✔️ Yeast Tip: Your milk should be warm to the touch, about 105–115°F (40–46°C). If it’s too hot, it can kill the yeast; too cool, and it won’t activate properly. If you don’t have a thermometer, test by dipping a clean finger—it should feel warm but not uncomfortable.
Add the dry ingredients. Stir in dry ingredients: flour, pumpkin pie spice, cinnamon, and salt. Switch to a dough hook on a stand mixer (or knead by hand) and mix on medium speed until smooth and elastic.
First rise. Cover and let the dough rise at room temperature until doubled.
Make your filling: while the dough is rising, add all filling ingredients to a medium bowl and mix into a paste.
Roll slab: On a lightly floured surface, use a rolling pin to form a 10×12-inch rectangle. Square edges.
Add filling: Spread your filling, which should have a thick paste-like texture, evenly over the rectangle of dough.
Slice first: With a pizza wheel or sharp knife, cut six 2-inch-wide strips lengthwise (12-inch side). Slide them slightly apart.
Roll each strip: Starting from a short end, roll into 6 tight spirals; pinch seam. Set seam-side down in a parchment-lined half-sheet pan.
Second rise. Cover and let proof until puffy.
Bake. Bake at 350°F until golden brown and the center roll reads 190–195°F with an instant-read thermometer. Cool 5–10 minutes.
Glaze. In a small bowl, whisk powdered sugar, maple syrup, a splash of plant milk, and vanilla extract to a thick ribbon; drizzle over warm rolls.
Pumpkin Moisture Management
Pumpkins vary, which means that you may need to make small adjustments to your dough to account for the variation in moisture. Aim for dough that’s soft and tacky right after mixing.
If your dough is wet and sticking to your fingers, knead in an extra flour 1 tsp at a time until it forms a ball and pulls away from the sides of the bowl or board.
If your dough is stiff and dry, add 1 tsp plant milk.
If, when stretched, your dough creates a light windowpane, it means you’re ready for a great dough rise.
Cinnamon Roll Timelines
Same-Day Option
Follow the recipe as written for fresh cinnamon rolls in one day. Mix, knead, rise, shape, rise again, and bake—all in a few hours.
2. Overnight Option
Want fresh cinnamon rolls in the morning with less effort? Follow these steps:
Prepare the recipe through Step 7 — shaping and placing the rolls on a parchment-lined sheet pan.
Instead of the second rise, cover the pan tightly (plastic wrap or foil) and place it in the fridge overnight.
The next morning, remove the rolls from the fridge 1 hour before baking to bring them to room temperature.
While the rolls warm up, preheat your oven.
Bake, cool slightly, and glaze as directed.
Tip: Overnight chilling not only saves time in the morning—it also improves flavor and makes cutting cleaner, especially if your dough is very soft.
3. Freezer Option 1: Freeze Before Second Rise
Follow the recipe through Step 7 — shaping the rolls and placing them on a parchment-lined sheet pan.
Flash freeze the rolls uncovered for 1–2 hours until firm.
Transfer to a freezer-safe container or zip-top bag, with parchment between layers if stacking.
When ready to bake, place frozen rolls on a parchment-lined sheet pan.
Cover loosely and let thaw + rise at room temp for 4–6 hours, or until puffy.
Bake, cool, and glaze as usual.
4. Freezer Option 2: Freeze After Baking
Bake the rolls fully, but do not glaze.
Cool completely, then wrap individually and freeze.
To serve, reheat in a 300°F (150°C) oven for 10–15 minutes, or until warm.
Glaze just before serving.
Tip: For best results, use within 1 month. If your freezer is very cold/dry, double wrap to prevent freezer burn.
Vegan Pumpkin Cinnamon Rolls with Maple Glaze (Small Batch)
6 ultra-soft, pumpkin-spiced rolls with a glossy maple glaze. Simple timelines (same-day or overnight) + freezer-friendly tips. Clear metric measurements provided for precision bakers using a kitchen scale to get the texture just right!
Ingredients
Instructions
- Mix the dough: In a large bowl, whisk warm plant-based milk with sugar; sprinkle yeast (proof 5 minutes if using active dry). Whisk in pumpkin purée, melted vegan butter (or coconut/olive oil), vanilla, spices, and salt. Stir in flour until a soft, tacky (not sticky) dough forms.
- Knead: Stand mixer with dough hook on medium speed 8–10 minutes (or by hand) until smooth and elastic.
- First rise: Cover and let rise at room temperature until doubled, 45–75 minutes.
- Make your filling: combine all ingredients in a small bowl and mix well until it forms a paste perfect for spreading.
- Roll the slab: Lightly flour the counter. Roll to 10×12 in (25×30 cm), short side = 10 in, long side = 12 in. Trim ragged edges for clean strips.
- Add your filling: spread an even layer of filling over your rolled dough using a spatula.
- Slice into strips: Using a pizza wheel or sharp knife, cut the rectangle lengthwise into 6 strips, each about 2 inches (5 cm) wide along the 12-inch side. Gently nudge strips ½ inch apart.
- Roll individual spirals: Working from a short 2-inch end, roll each strip into a tight spiral so each makes one roll. End with the clean edge on the outside; pinch to seal. Place seam-side down in a parchment-lined, prepared 8-inch pan (3×2 grid).
- Second rise: Cover and proof until puffy, 30–45 minutes. Preheat oven to 350°F (175°C).
- Bake: Bake 23–26 minutes until golden brown and a center roll reads 190–195°F on an instant-read thermometer. Cool 5–10 minutes.
- Maple glaze: In a small bowl, whisk powdered sugar + maple syrup + splash of plant milk + vanilla + pinch of salt to a thick ribbon; drizzle over warm rolls.
- Why this method? Slicing before filling keeps the counter clean, prevents sugar from squeezing out when you roll, and makes it easier to control thickness—especially with moisture from pumpkin purée.
Please note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.
FAQs
Can I use whole wheat flour?
Yes. Start with 25–50% in place of all-purpose flour; add a splash of milk if the dough feels dry.
Active dry yeast vs instant yeast?
Both work. Instant yeast mixes with dry ingredients; active dry yeast needs a proof step with warm milk and sugar.
Can I swap the fat?
Yes—melted vegan butter, coconut oil, or light olive oil all work.
What if I want to serve a lot of people?
Double the recipe for 12 rolls (there is an option to do this on the right top of the recipe card I created for you - so simple!). Bake on a full sheet pan and otherwise use the same recipe card cues and internal temp.
Vegan cream cheese frosting?
You totally can, but I have found that vegan cream cheese behaves differently based on its formulation, and our maple glaze is simpler. It really lets the pumpkin flavor sing.