Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe

If you’re like me and adore that cozy, spicy sweetness swirling through your kitchen in fall, you’re going to absolutely love this Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe. I first tried this one chilly weekend when I wanted something comforting but also a bit special for brunch, and wow – the aroma alone had my family excited before they even took a bite. These cinnamon rolls are soft, fluffy, and infused with a lovely pumpkin flavor that pairs perfectly with that classic cinnamon sugar filling. Plus, the vegan cream cheese icing gives them a luscious, tangy finish that you’ll find irresistible.

What’s really wonderful is how adaptable and forgiving this recipe is, especially if you’re new to making vegan baked goods or yeast doughs. The pumpkin keeps the rolls moist and adds a subtle sweetness, so even if your yeast is a tad sluggish, you still end up with a tender, flavorful roll that rises beautifully. Whether you’re gearing up for a holiday brunch, treating your family on a weekend, or just craving a plant-based twist on a classic, this Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe is absolutely worth the time in the kitchen. I promise you, they’ll become a new seasonal favorite in no time!

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Ingredients You’ll Need

The magic in this Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe really comes from simple pantry staples combined with a few seasonal goodies. Each ingredient plays its part, from the almond milk that gently activates the yeast, to the pumpkin puree that lends moisture and flavor, to the pecans adding a satisfying crunch.

• Unsweetened almond milk: Make sure it’s just warmed to wake up the yeast but not so hot it kills it.
• Organic sugar: Regular or brown sugar works, but organic adds a little extra purity and flavor balance.
• Active dry yeast: Your dough’s best friend for a fluffy rise – always check expiration before using.
• Vegan butter: Both melted for the dough and softened for the filling – richness is key here.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best taste and texture.
• Pure vanilla extract: For a fragrant note that ties everything together.
• All-purpose flour: I usually keep some extra handy to dust the surface when kneading.
• Salt and baking powder: Salt balances sweetness, and baking powder helps with that tender crumb.
• Pumpkin pie spice: The secret blend of cinnamon, nutmeg, and more gives it that autumnal flavor.
• Brown sugar and organic sugar (for filling): Combining these gives a deeper, caramel-like sweetness.
• Finely chopped pecans: Adds texture and a wonderful nutty flavor contrast.
• Sea salt pinch: Lifts the cinnamon-sugar filling beautifully.
• Powdered sugar: Base of the cream cheese icing for perfect smoothness.
• Vegan cream cheese: Kite Hill brand works great, but any high-quality vegan cream cheese will do.
• Lemon juice (optional): Adds a little brightness to balance the sweet icing.

Variations

I love giving recipes my own twist, and this Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe is no exception. You can easily swap out pecans for walnuts or omit nuts altogether if you prefer. Sometimes, I add a handful of vegan chocolate chips to make them ultra indulgent — my kids adore that version!

• Nut-free version: I’ve made this without nuts for a friend with allergies, and it’s still rich and satisfying without that crunch.
• Spice adjustments: For a warmer bite, try adding ground ginger or cloves to the filling – it adds a lovely depth.
• Gluten-free adaptation: I experimented with a gluten-free all-purpose flour blend and had decent success, though the texture is a bit denser.
• Mini rolls: Rolling them smaller makes adorable bite-sized cinnamon rolls perfect for brunch parties or kid-friendly snack plates.

How to Make Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe

Step 1: Wake Up the Yeast

Start by gently warming your almond milk — it should feel like a cozy bath, warm but not hot enough to burn your finger. Stir in the sugar, then sprinkle the yeast over the top. Let it sit somewhere warm for about 10 minutes until it gets frothy and bubbly. This is your sign the yeast is alive and ready to work its magic. I always check this step carefully because if the yeast doesn’t activate, the dough won’t rise properly.

Step 2: Mix and Knead the Dough

Once you see that foam forming on your yeast mixture, you can mix in the melted vegan butter, pumpkin puree, vanilla extract, salt, baking powder, and pumpkin pie spice. Stir it all until uniform, then add the flour. Turn the dough onto a floured surface and knead it for at least 10 minutes. This is where the workout happens! The dough should feel soft and a little springy, not sticky or tough. If it’s sticking too much, sprinkle a bit more flour, but try not to overdo it to keep that tenderness.

Step 3: First Rise

Place your dough in a large bowl lightly coated with oil and turn it to coat all around. Cover with a clean towel and let it rise in a cozy, warm spot for about one hour or until doubled in size. I usually pop mine inside the oven with just the light on – it’s like its little warm cave and perfect for proofing.

Step 4: Prepare the Filling

While the dough is rising, mix your filling ingredients in a bowl — the brown sugar, organic sugar, pumpkin pie spice, finely chopped pecans, a pinch of sea salt, and softened vegan butter. Make sure it’s creamy and well combined because this spread is what makes every bite deliciously gooey.

Step 5: Roll, Spread, and Cut

After the first rise, dust your surface and roll the dough into a rectangle about 12 inches long and half an inch thick. This doesn’t have to be perfectly straight — I find a rustic look somehow adds charm! Use a spatula to spread your cinnamon-spiced filling evenly, leaving a small border around the edges. Sprinkle the pecans over the spread. Then, roll it up tightly from one long side, sealing with the edge you started from. For even rolls, I like to measure and cut my log into six equal pieces using a sharp knife or clean dental floss — it’s a trick I discovered that really helps with even baking.

Step 6: Second Rise and Bake

Place the rolls seam-side down in a greased baking dish. Cover them again and let them rise for another hour — it’s so satisfying watching them puff up! When the oven hits 350°F, pop them in for 25 to 30 minutes until beautifully golden. Your kitchen will smell like a dream, trust me.

Step 7: Make the Cream Cheese Icing

While the rolls are baking, whisk together your powdered sugar, vegan cream cheese, melted vegan butter, vanilla extract, and lemon juice if using. Then slowly add almond milk, one tablespoon at a time, until the icing is creamy and easy to drizzle. This balance of sweet tangy cream cheese with pumpkin spice in the rolls is exactly what makes this recipe special.

Step 8: Frost and Enjoy!

Let your warm rolls cool about 10 minutes—just enough to not melt the icing into a puddle—then generously drizzle the cream cheese frosting over the top. You can spread it with a spatula or let it drip naturally for a rustic look. I absolutely love how the icing melts just a bit into the swirls, making each bite luscious and comforting. Grab one with a big mug of coffee, and you’re in pumpkin heaven.

How to Serve Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe

Garnishes

I like to top these cinnamon rolls with a sprinkle of crushed toasted pecans or a tiny dusting of cinnamon for an extra festive touch. Sometimes fresh thyme sprigs or edible flowers make a surprisingly elegant garnish when serving to guests — it’s a fun pop of green that contrasts those warm tones.

Side Dishes

Pair these with a simple seasonal fruit salad or a creamy coconut yogurt to complement the spice and richness. For a brunch spread, I love serving alongside tofu scramble or crispy roasted potatoes to balance sweet and savory.

Creative Ways to Present

For holiday gatherings, I sometimes arrange the rolls on a wooden board with fresh pumpkin slices and cinnamon sticks for a rustic vibe. Wrapping each roll in a parchment paper square tied with twine also makes for a charming handheld breakfast that guests can grab and go.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container at room temperature for up to 2 days. The rolls stay soft and fresh thanks to the pumpkin moisture. If your kitchen is warm, you might choose to refrigerate, but bring them to room temp or warm slightly before serving.

Freezing

This Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe freezes beautifully! After baking and cooling fully, I wrap each roll tightly in plastic wrap, then pop them all in a freezer bag. When I’m ready, I thaw overnight in the fridge and gently warm in the oven to freshen.

Reheating

To reheat, I preheat the oven to 300°F, place the rolls in a baking dish covered loosely with foil to keep moisture in, and warm for about 10-15 minutes until soft and fragrant. You can add a little extra icing or a drizzle of almond milk if the rolls feel dry.

FAQs

Final Thoughts

This Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe holds a special place in my heart as one of those “wow” baking moments where vegan treats completely wowed my family. The balance of soft dough, perfectly spiced pumpkin sweetness, and creamy tangy icing makes for a cozy, indulgent treat that you’ll want to make again and again. I encourage you to give it a try on your next lazy morning or festive gathering – it’s the kind of recipe that turns a simple day into something deliciously memorable. Trust me, your kitchen and your taste buds will thank you!

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