one-hour vegan pumpkin cinnamon rolls

November 25, 2014

Cinnamon rolls…pretty much a guaranteed hit with 99% of everyone you’ll meet.

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These were adapted from my other super easy, super quick cinnamon rolls. Obviously upgraded with pumpkin + I made them vegan!

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I deemed step-by-step pictures unnecessary this time around, but it seemed a little empty without them. So I snuck in this instagram of the rolls pre-rise.

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One-Hour Vegan Pumpkin Cinnamon Rolls

1 cup milk of choice
1 packet rapid acting yeast
1 tablespoon sugar
1/3 cup pumpkin puree
4 tablespoons melted vegan butter
3 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin spice

2 tablespoons melted vegan butter
2 tablespoons pumpkin puree – with liquid squeezed out
1/3 cup coconut sugar or brown sugar
1 tablespoon cinnamon
1/2 teaspoon pumpkin spice

Combine milk and butter in a large microwave-safe bowl. Heat on high for 30 seconds, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot (don’t kill the yeast).

Add yeast and sugar, and stir to combine. (Optional: Let sit for 10 minutes until it starts to foam. Rapid acting yeast does not need this, but I like to anyway!)

Combine the milk mixture with the pumpkin, 1 cup of flour, salt, and spices. Mix until combined.

Add the remaining flour, 1/2 cup at a time, and knead by hand for 5-7 minutes or until elastic. Cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, make your filling. Whisk together sugar and spices in a small bowl until combined. Mix together the butter and pumpkin puree.

When the dough is ready, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (It does not need to be perfect!) Spread the butter/pumpkin evenly over the entire surface of the dough. Then sprinkle evenly with the sugar and spice mixture.

Beginning at the 14-inch edge, tightly roll up the dough. Give the final seam a little pinch so that it seals. Cut the dough into one inch rolls. I like to use thread of dental floss to cut the roll, but you can use a knife as well.

Place each of the cut cinnamon rolls into two greased circular pans or one 9 x 13-inch baking dish. Cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open.)

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 20-30 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.


You can either use a simple powdered sugar and milk glaze, or a cream cheese frosting would be heavenly (but no longer vegan unless you make the appropriate substitutes).

More of a traditional kind of person? Here are easy one-hour classic cinnamon rolls.

& more pumpkin HERE.

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