Pumpkin spice cinnamon rolls

Pumpkin spice cinnamon roll

I gave my old pumpkin spice cinnamon roll recipe a face lift. It totally needed it. I wrote the recipe two years ago and a lot has changed since then. For instance, being a better baker. And also learning that the simpler the recipe, the better. No one likes having to go out to pick up agave nectar because some amateur baker thought two tablespoons of it was going to make a difference in a recipe. But I guess that also comes with the territory of being a better baker. So basically, the only thing that’s changed is that I’ve become more skilled at my craft, and as a result the recipe got a much needed face lift that I think your belly will appreciate. Geesh, that was a lot of words for one simple thought.

I’m going to give you one warning, though – these cinnamon rolls are addictive. A-d-d-i-c-t-i-v-e. If you’re trying shed the pounds you put on during Oktoberfest, you probably shouldn’t make them. Then again, if you’re seriously trying lose weight, you probably shouldn’t be reading food blogs. Because trust me, nothing will make you feel worse than looking at photos of the things you can’t eat. I follow this one blog that’s dedicated to bread making, and every time I see a new post I die a little inside. Then usually end up crying in my big bowl of gluten-free breakfast because I get so down about the fact that I’m never going to be able to eat my favorite food (bread!) again. And don’t even try to tell me that gluten-free bread is the same. It’s not the f-cking same.

Pumpkin spice cinnamon roll with cream cheese icing

I bake these cinnamon rolls in a jumbo sized muffin pan becuase I love the look of a perfectly round cinnamon roll. If you’d prefer to bake them in a cake pan, they’ll need to bake for about 5-10 minutes longer (you should also cut the dough into nine pieces instead of twelve). But if you’re one of those people who’ll fight to the death for one of the cinnamon rolls with the golden edges, you had better do yourself a favor and bake these in a muffin pan. And if for some reason you live in Antarctica and can’t get your hands on a pumpkin and it’s puree, you could substitute sweet potato puree for the pumpkin puree – which I do every other time of the year.


2 1/4 tsp active dry yeast
1/4 c. lukewarm water
3 tbsp vegan butter
1/4 c. almond milk
1/3 c. cane sugar
1/2 c. pumpkin puree
3 tbsp soft silken tofu
1 tsp pumpkin pie spice
1/2 tsp fine sea salt
2 1/4 c. unbleached flour
1 c. whole wheat flour flour
1/4 c. vegan butter
1/2 c. dark brown sugar
1 tbsp cinnamon
2 tsp pumpkin spice

1/2 c. vegan cream cheese
3-4 tbsp cane sugar
1 tbsp almond milk
1/2 vanilla bean
, split and scraped

In a small bowl, combine the yeast and water; sprinkle with a pinch of sugar and let sit for 10-15 minutes or until foamy. In a small saucepan over medium heat, melt the butter. Once the butter starts to bubble, stir in the milk, sugar and pumpkin puree. Stir for 2-3 minutes then remove from heat; the mixture should not have gotten too hot, but let it cool for 10-15 minutes.
Lightly coat a large mixing bowl with oil; set aside. Once the pumpkin mixture has cooled, stir in the tofu, pumpkin pie spice, salt and yeast mixture; set aside. In a stand mixer fitted with the hook attachment, mix the salt and flours, on medium speed, until combined. Slowly pour in the wet mixture and continue mixing on medium speed, scraping down the sides as needed. Let the mixer do it’s job for about five minutes; if the dough is still sticking to the sides of the bowl, add flour one tablespoon at a time. Place the kneaded dough into the prepared mixing bowl, cover with a damp towel and store in a warm place, to rise, for 90 minutes.
Preheat oven to 375ĖšF. Lightly oil a 12 cup jumbo muffin pan; set aside. Line a flat surface with parchment paper and sprinkle with flour. Roll the dough into an 9×15 inch rectangle then layer the dough with the filling; first the butter, followed by the sugar, cinnamon and pumpkin pie spice. Starting on the long side, tightly roll the dough into a log. Using a sharp knife, cut the dough into twelve pieces (or use this method, which I prefer). Place the rolls into the prepared pan then cover with a towel and let rise for 30 minutes.
Bake at 375ĖšF for 15-16 minutes then immideately transfer to a cooling rack. While the rolls are cooling, make the icing by whisking together the cream cheese, sugar, milk and vanilla bean. Ice the cinnamon rolls when ready to eat. Dough can be kept frozen for up to one week.
Yield: 12 rolls


36 thoughts on “Pumpkin spice cinnamon rolls

  1. These look awesome! Can't wait to try them. I have been vegan for years and have yet to make or eat a vegan cinnamon roll. Now that you posted this recipe….it's time! Why can't you ever eat bread again?

  2. Oh man. These look absolutely gorgeous I can only imagine how they must taste! Sadly I do not have a jumbo muffin pan (I know, what!?). I need to get my hands on one soon so I can whip some of these up.

  3. This looks like heaven! Any chance you have tried this recipe GF? I sympathize with you…I've shed many tears over never being able to have a normal vegan piece of pizza again! Or a delicious slice of Italian bread. šŸ˜¦

  4. Funny – I know what you're saying! – "If you're trying shed the pounds you put on during Oktoberfest, you probably shouldn't make them. Then again, if you're seriously trying lose weight, you probably shouldn't be reading food blogs." I always think cinnamon rolls look the best out of anything ever. And I don't think I've ever made them. I'm printing off your recipe and then maybe I'll only eat one…maybe.

  5. @lulufisk: I'm sorry to hear that! Yours also don't look very orange – I wonder if your canned pumpkin is different than in the States? Because canned pumpkin is so inconsistent, I use fresh pumpkin puree for all of my pumpkin desserts.

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