It’s not even November yet and I’ve already gone through 2 pumpkins and 5 cans of puree. Things are getting serious in here.
I have no idea how I’ve never made pumpkin cinnamon rolls before, but after perfecting my original World’s Easiest and recently the 1-Bowl Banana Bread rolls, I could hardly wait to try my hand at a pumpkin version. I’m happy to report it was a serious win.
This recipe is the first in a series of posts in partnership with Bob’s Red Mill. I have loved their products for years, and when we moved to Portland in 2010 I was thrilled to learn Bob’s was based there. Shortly after I was able to tour their factory and was so impressed to see the attention to quality and detail in everything they do.
I love this company and what they stand for, and I hope you enjoy the recipes in the coming months.
First up is Bob’s unbleached all-purpose flour – a baker’s best friend. It’s no surprise that it’s perfectly suited for these amazing, simple Pumpkin Cinnamon Rolls.
Simple you ask? Yes, simple.
1 Bowl
10 ingredients
Easy methods
1 (true) rise
And about 2 hours start to finish
Entirely vegan
Simple indeed.
What do they taste like? Kind of amazing. They’re:
Warm
Gooey
Pumpkin-y
Subtly spiced
Perfectly sweet
Tender
Flaky on top
Decadent
Shareable
& Perfect for fall
I made this batch and managed to do some serious damage before forfeiting the rest to our apartment staff. A girl can only eat so many cinnamon rolls in a day. My personal limit is two for now, but I’d like to see an increase next quarter (wink, wink).
These rolls are not overwhelmingly pumpkin – it’s a more subtle infusion that I just adore.
Another perk? The glaze is optional and customizable. I’ve included a couple options below, but my personal favorite is a simple powdered sugar glaze as it suits the spiciness of the pumpkin flavor perfectly.
I think you guys are going to LOVE these cinnamon rolls. And if you give them a try, let us know! We love seeing your comments and tweets, and especially your Instagram photos. Just tag them #minimalistbaker so we can give them a look.
You guys are the best and we hope your fall (baking) is off to an amazing start. Stay tuned for more pumpkin goodness in the coming weeks. Cheers!
Vegan Pumpkin Cinnamon Rolls
Ingredients
DOUGH
- 1 cup unsweetened almond milk
- 2 Tbsp vegan butter (such as Earth Balance)
- 1 packet instant yeast (1 packet yields ~2 1/4 tsp)
- 1 Tbsp organic cane sugar
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/3 cup pumpkin puree
- 2 3/4 – 3 1/4 cups Bob’s Red Mill Unbleached All-Purpose Flour
FILLING
- 2 1/2 Tbsp vegan butter (such as Earth Balance)
- 1/2 cup pumpkin butter*
- 1/3 cup organic cane sugar
- 1 Tbsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 cup raw pecans, chopped (optional)
TOPPING
- 2 Tbsp vegan butter (such as Earth Balance)
- 1 Tbsp pumpkin butter* (optional)
- 1 Tbsp organic cane sugar
- 1/4 cup raw pecans, chopped
Instructions
- DOUGH: In a large mixing bowl in the microwave (or in a small saucepan over medium heat), heat the almond milk and vegan butter in 30 second increments until warm and melted, never reaching boiling. Remove from microwave (or stovetop) and let cool to 110 degrees F (43 C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast. If warmed on the stovetop, transfer mixture to a large mixing bowl at this point.
- Sprinkle on yeast, sugar, and salt and let activate for 10 minutes. Then add cinnamon, and pumpkin pie spice and stir. Let it set for a few minutes, then whisk in pumpkin purée.
- Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding flour as needed.
- Rinse your mixing bowl out, coat it with oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes – 1 hour, or until doubled in size.
- On a lightly floured surface, roll out the dough into a thin rectangle. FILLING: Brush with melted vegan butter and pumpkin butter, then add sugar, cinnamon, pumpkin pie spice, and the pecans.
- Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or floss, cut the dough into 1.5 – 2 inch sections and position in a well-greased 8×8 square or comparable sized pan (you should have about 10 rolls as original recipe is written).
- TOPPING: Brush with vegan butter mixed with pumpkin butter, sprinkle with cane sugar and pecans, and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
- Once the oven is hot, bake rolls on a center rack for 30-40 minutes or until golden brown and crusty on top. Let cool for at least 10 minutes before serving.
- For a glaze, try my dairy-free cream cheese frosting or the simple glaze I share in the notes below. Add a Tbsp of pumpkin butter and/or a dash of pumpkin pie spice to add more pumpkin flavor.
- Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh. You can freeze at the stage where the dough is cut into cinnamon rolls and placed in a pan. Cover well and freeze in a pan, then let thaw for at least 6 hours before baking. Cover and set on top of the oven while preheating to help rise. Bake as instructed.
Notes
*For a simple dairy-free glaze, melt 1 Tbsp vegan butter and whisk in 2 – 2 1/2 cups powdered sugar. Mix and gradually thin with dairy-free milk 1 tsp at a time until pourable but still thick. Add 1 Tbsp pumpkin butter and/or 1/4 tsp pumpkin pie spice for more pumpkin flavor.
*Adapted from my World’s Easiest Cinnamon Rolls
*Nutrition information is a rough estimate calculated without pecans or glaze.
Nutrition (1 of 10 servings)
This post was sponsored by Bob’s Red Mill. Thank you for supporting the brands that support Minimalist Baker!
a says
Thanks so much for the recipe! It was the first time I got the dough to rise and the dough felt wonderful to work with :)
Some modifications I made:
I wanted these to be gluten free so I checked out the measurements you had for your other GF cinnamon rolls recipe, and used 2 c. Bob Mill’s GF flour + 3/4 c. almond flour. I also did not have pumpkin butter so I did what others in the comments suggested by using pumpkin puree instead with a few sprinkles of brown sugar and pumpkin spice. I also added sliced almonds instead of pecans since that’s what I had available. Baking time was just under 30 minutes and I spread on some maple butter instead of making a frosting or glaze <33 Amazing! I think it might cool a bit drier and crispier due to the gluten free flour, but warming it up should moisten it again.
Wow, love to hear that this worked with gluten free flour! Thanks so much for the lovely review!
Rachael G says
As with all your recipes- whoa mama 😋😋😋
My alterations: homemade almond milk lightly sweetened with dates/vanilla/cinnamon for the dough, a rounded 1/8 cup of sugar instead of 1/3 in the filling (seemed like sugar overkill to me), 1.5-2x the pecans (so tasty!). A dollop each of your cream cheese frosting and pumpkin butter on the finished roll. Turned out perfect!
Amazing with a glass of homemade almond milk. Definitely my go-to brunch addition (especially with the reduced sugar in the filling).
So delish!
Yummm! Thanks so much for the lovely review and for sharing your modifications, Rachael! So glad you enjoyed!
Rachael T says
Made these awhile ago and forgot to rate it. This recipe was my first time making cinnamon rolls, they turned out great. I used canned pumpkin puree and made the pumpkin butter from the “Oh She Glows” using what was left of the canned pumpkin and modifying the ingredients, it turned out great too! Thanks !
We’re so glad you enjoyed them, Rachael! Thanks so much for sharing! xo
Britt says
Well this sounds absolutely deelish-!
Have you ever made rolls with apple butter?!
We haven’t, but that sound AMAZING! Let us know if you try it!
Michele m says
I love this recipe and have made it three times. I didn’t have pumpkin butter this year so I used pumpkin purée and added sugar and spices until it tasted good. Worked really well! These rolls grow so much that next time I will try a 9×13 pan and bake for less time. My whole family loved Heather’s and no one asked about their vegan-ness.
Yay! We’re so glad it turned out well. Thanks so much for sharing, Michele! xo
Carolyn M Lefebvre says
Hi Dana – love everything you’ve ever posted. I’m a HUGE fan.
Question for you before I get started on these little gems. You suggest almond milk. I typically have oat milk on hand as my preference. Do you think that makes a difference? I’m always curious when you or any other recipe genius singles out a specific milk instead of just saying “plant-based milk”…like maybe it’s a protein issue or something.
Anyway, happy to go buy almond milk if it’s critical. I was just curious.
Aw, thanks Carolyn! Almond has a neutral flavor and easy accessibility so it does well in baked goods. But oat milk should work well here too!
Marissa Hewko says
We are off the grid for election week, cooking for happiness. I have a hungry toddler who needs to eat shortly after he wakes up. Could I make these the night before and refrigerate? At what stage? I want to bake them in the morning, but can’t put breakfast off for 2 hours!
Hi Marissa, Yes! Follow through step 6, then refrigerate overnight and let the pan “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.
camille says
what brand of instant yeast would you recommend?
Hi Camille, we don’t have a specific brand we prefer. But Fleischmann’s is one example.
Janet says
making these again, 3rd Saturday in a row! All of my friends come now, like halloween-pumpkin-zombies. mwahahaha p.s. thanks minimalist baker for all of the healthy great vegan surprises, my bf is pleased, he is a meat eater, but not hardcore, but too much in my opinion.
Whoop! Thanks for sharing, Janet! xo
Beth says
Looks amazing! Do you have any suggestions for how to make it gluten free? Thanks!
Hi Beth, take a look at this recipe for inspiration: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/. Let us know if you try it!
Janet says
amazing I just wish Dana would respond to some of my questions on instagram!
Hi Janet, please comment here with any questions you have and we will make sure to get back to you.
Janet says
I tried the regular glaze and the pumpkin glaze BOTH are excellent
I have a question about the cookbook asparagus tofu quiche, what flour do I use if I don’t want to use the gluten free blend!! PLEASE HELP ASAP. I have beautiful asparagus and don’t want it to go bad. Also, can I still have the non-gluten free version of the crust over night in the fridge or what would that time be? any changes? THANK YOU!
Hi Janet, we’d suggest using all purpose flour. Yes, overnight in the fridge is still fine.
Ariel says
I made these using the traditional yeast packet, which I think may have made the rolls taste bland. I had to add flour to roll, and use a spatula to help roll the dough, as the dough was very sticky. The rolls unfortunately came out very dry and do not taste like a cinnamon roll. I’d love to try again, but am worried I’ll have trouble and wasted 2 and half hours :( Tips? Too much flour? Not the right yeast?
Hi Ariel, sorry to hear that! The yeast could be the issue- we’ve only tried with instant yeast. Or did you use all purpose flour or make any subs there? If the dough was too sticky, that means it needs more flour. But too dry makes us think too much flour or not enough vegan butter?
Valerie M says
This continues to be one of my favorite fall recipes.
I make a huge batch of pumpkin butter and pumpkin puree and then freeze them in the portions needed for this recipe so that I can easily make it whenever I want.
I always use coconut oil instead of vegan butter.
I also find that the filling is way to much, causing my cinnamon rolls to lose shape, so aim to use the same amount she uses in her picture, not the full amount the recipe calls for.
Lastly, I use maple syrup as my “icing”. Whenver I’m ready to eat a roll, I pop it in the microwave and then pour on the syrup. Amazing.
We’re so glad you enjoy this one, Valerie! Thanks so much for the lovely review and for sharing your modifications!
Erin says
Delicious, the dough rose perfectly and made 10 good sized rolls! We did not have pumpkin butter (I don’t think it exists in the uk) so we made a mixture of pumpkin puree, pumpkin spice, brown sugar and a tsp of lemon juice and just heated it on the stove, tasting it as we went, until it was a delicious paste, and then used that as the filling.
Kristi says
I make these often but sometimes I have only traditional yeast. Would you use it in the same amt? And add the salt later? I’d also like to use partial spelt flour- do you have an idea what percentage spelt would be ok? Thank you!
Hi Kristi, we haven’t tried that and aren’t sure how it would turn out. Let us know if you give it a try!
Susan says
I just made these and it’s time for the boys to get home and I know my plan to freeze them for Thanksgiving morning will not work. I should have frozen after rising not after baking!! Oh well, I will make again, but I’ll have to make more pumpkin butter which wasn’t too hard. The problem was I only had a little leftover pumpkin puree, about a cup and so I’ll have to start anew. It’s nice that the only “problem” is I have to make everything again, lol! They smell and look heavenly.
Grace says
These cinnamon rolls were delicious!! My only complaint is the glaze was WAY too sweet. When I make these again I am going to leave off the glaze. Other than that they were super yummy!
Also, I didn’t have pumpkin butter so I just used pumpkin puree instead and they still tasted great!
Thanks so much for sharing, Grace! xo
Josie says
Have you happened to try this with Bob’s Red Mill 1:1 Gluten Free Baking Mix? If so, how does it turn out?
Hi Josie, we haven’t. But we have a Gluten-Free Cinnamon Roll recipe here where we use our homemade GF blend (it is similar in texture to the Bob’s 1:1 GF Baking Flour). Hope that helps!
Gigi says
Pumpkin season is once again upon us, friends! I had my non-vegan family members over for brunch and wanted to show them that vegan versions of celebrated classics can taste the same (if not better) than their dairy alter-egos. Now that it’s September, and therefore socially acceptable to incorporate pumpkins into all areas of life, I chose to make these pumpkin cinnamon rolls as the pièce de résistance of my family brunch. These sweet little rolls did not disappoint. My family members went, dare I say, “buck wild”. They were singing their praises of the pumpcinrolls for the remaining couple hours that we all hung out post-meal, and these rolls were truly delicious.
In terms of baking details:
-I proofed the dough for ~65 minutes and the unintentionally skipped the topping/second mini-proof steps and they still turned out great, so the recipe is pretty foolproof.
-I made the pumpkin butter from quasi-scratch (i.e., I used canned pumpkin instead of roasting my own). If you don’t think you’ll make more than one batch of the rolls or don’t want to eat a ton of pumpkin butter, you’re probably best off quartering or halving the recipe that’s linked in the notes.
Whoop! thanks for sharing, Gigi!
Cassie says
I made these with some pumpkin chia pudding I had leftover and it worked perfectly!
Marjorie says
I cant find the instructions for the glaze you said were in the notes.
Ana Dabrowski says
I made these for a “friendsgiving” I had last weekend and even though none of my friends are vegan, everyone absolutely loved these and they were the first dessert to be gone! I had an idea while making these…how good would a gingerbread version be for the winter holidays?? Overall I highly recommend this recipe for thanksgiving or any other time of the year because they are that good.
Amanda says
Can the dough be made in the dough cycle of a breadmaker? That’s my go to way to make anything with yeast and they look so good!
That should work but we haven’t tried ourselves and can’t say for sure! If you try it out, report back!
Karisa says
I recently learned of my egg allergy so I was delighted to find this recipe (I’m a sucker for the Clone of Cinnabun recipe which I’ve made for years!) These turned out great using my bread machine. Just add warm butter and milk, then sugar and spices, lastly flour (at least 3 cups) and yeast on the top. Dough setting, roll into rolls, rise in warm place till doubled, bake and enjoy! The pecans were a treat!
Lisa says
I made these for breakfast using Oh She Glows pumpkin butter. For the dough, I used sweetened vanilla soy milk, bread machine yeast and pumpkin butter (instead of pumpkin puree). I was a bit rushed so didn’t take the time for the 2nd rise. Nonetheless, the recipe came out beautifully. This is my first attempt to cook a vegan bake product with yeast. I’m very satisfied and my chief critics (two daughters) who were wary of pumpkin butter from the pumpkin we grew in our back yard gave the recipe 5 stars.
Yay! Thanks for sharing, Lisa! We are glad you enjoyed them!
Jahnavi says
I was wondering if I could reduce the yeast and increase the rising time. Does anyone have any suggestions? Thank you!
Moni says
I made this. Bun heaven. I followed pretty much everything except for leaving some sugar out and using brown sugar instead of cane, and I didn’t have instant yeast- just regular so I left it covered to sit 3x as long to get super fluffy. AND SO glad I didn’t skip making that pumpkin butter- was crazy easy and didn’t even know that’s how its made…which now I’m making more to have on hand. I did use another frosting recipe that’s lighter and without powdered sugar from Texanerin Baking- “Vegan Cream Cheese Frosting (dairy-free, naturally sweetened)”…literally the perfect combo if you like light, airy, and cool whippy frosting. This is why I’m a happy fat vegan.
Joseph Early says
I tried these initially and really liked them. I then wanted a savory roll, so I took this recipe with quite a few modifications. I tried the same dough recipe, but subbed sourdough starter in for pumpkin puree and then did a savory filling. Initially I tried “lightlife” tofu sausage (which is vegan) which was great. I also added some olive oil to cover the dough and some salt and pepper. They came out not too sweet, and this brand of sausage has a lot of moisture so they had plenty of moisture in them. I’ve tried your other cinnamon roll dough recipe and I really like that, but it came out a little more flavorful with the sourdough starter added in.
Amanda says
I substituted the vegan butter for coconut oil and the pecans for walnuts, and they were incredibly tasty! This recipe is amazing! The pumpkin butter for Oh She Glows is essential. Definitely would make again!
Vanessa says
Thanks for sharing! I’m planning to make these soon with coconut oil. ❤️
Jamie says
Instead of vegan butter, can coconut oil be substituted?
Yes, that should work!
Teree says
This was a beautiful recipe.. I also tried it with coconut almond butter- It was Amazing
Yay! Glad you loved it, Teree!
Donna lee King says
Well I started to make we have a small homestead and always have pumpkin on hsndhsnf well that what I get for thinking I had milk vegan butter and sugar and spices in the bowl and realized all my pumpkin was frozen or still in the pumpkin dang so they apple spiced cinnamon rolls as I grabbed for a purree fruit that was ready to use I will let know how the adapted recipe turns out I have apple butter canned as well he have a large orachard here on green acres farms
Maegan says
Can you make these the day before and put the rolled up dough in the fridge overnight, slice and bake in the morning?
Michelle says
Hey there! I saw you answered a question about freezing before baking, so would I still let it rise that second time and then freeze them, or would I do that second rise after taking them out of the freezer? Thanks so much! #gobblegobble (of the vegan variety, of course)
Effie says
These were amazing. I never comment on anything and these are the best. I’ve made them 4 weekends in a row!
Erin Woodward says
I am in the middle of roasting 6 sugar pie pumpkins to freeze for later recipes. Am going to put some in the fridge to make this recipe. These and a pot of coffee sound like heaven!!!
Yulca says
Tried your world’s easiest a few weeks ago and loved them. As a pumpkin addict, these were very high on my list. I made pumpkin butter following the link you posted – yum. Pulled the rolls out of the oven about two hours ago and they are divine!!
Subbed almond milk with dairy milk, reduced sugar to 1/6 cup, and used only a tiny bit of glazing, but yummy yummy, love in tummy! Even my husband, who has way less of a sweet tooth than me, adores them (as he did with the world’s easiest).
Dorota says
These are awesome, just ate one … I used sweet potato instead of pumpkin, just what I had on hand ? . Dana thank You for awesome recepies !
darby says
PHENOMENAL. Just, WOW. So delicious.
Only issue I had is that after my dough rose and I went to roll it out, it was still pretty sticky… I didn’t want to flour it more and risk making it too dry, so I am wondering what to do during that step if it feels too sticky. Should I sprinkle with flour? Will it mess up my dough? It was pretty hard to roll up cuz it was just sooo sticky, but I worked with it and they turned out amazing!! Next time I will add a little more flour to the initial dough-making step. Initially I went with 2 3/4 cups. I think 3 would do it.
My apartment building smelled so dang good when baking these, and I am definitely making these for the next special occasion. This was my first time working with yeast (well, since I was young and my mom supervised), but it was way easier than expected! Definitely took my time the first go-round and the whole process took about 4 hours. Worth it. And I’ll be faster next time.
Renee says
I was so excited to make these as I had every ingredient on hand, except pumpkin butter. What I did have was jarred apple butter that I’d made at the beginning of fall during apple picking season. These were amazing and I look forward to making them again, soon! Thanks
ms_rachb says
WOW these are incredible I don’t bake very often so I very much appreciated that initial full quantity of an ingredient with the “divided” note, plus the subsequent “add 1T of __” etc. notes in the instructions. I definitely scored points with the family making these. Thanks!
elizabeth says
Delicious looking recipe as usual! Yours is one of my favorite recipe websites! Any recommendation on how to make this ahead of time? Would it work to freeze them right before baking? Thanks for your help :)
Hi! You can freeze them unbaked for up to a week! Then just thaw them out at room temperature until soft, or overnight in the fridge and bake as instructed. If you give it a try, let me know how it goes!
Ometta says
Can I please use self rising all purpose flour, to make these yummy looking pumpkin rolls. I am just short on time. Thanks
Kimmmy says
I just made these last night because I have been craving pumpkin cinnamon rolls since last month! Soooo delicious and not too sugary for me :) I will be keeping this recipe for future use. My husband loved it to and he doesn’t have much of a sweet tooth like me but I recently chose the vegan life style and this is amazing!!
Erika Brown says
This is the first cinnamon bun recipe I’ve ever attempted and it was way easier than I expected. I doubled the amount of pumpkin puree in the dough (I couldn’t help myself, I’m a dietitian) and they turned out amazing! I’m not vegan but my partner is. Thanks for all of the delicious recipes that we can enjoy together – we’re huge fans!
Christine says
Ohhhhh man, these were DANGEROUSLY delicious! I do love pumpkin but sometimes I find it overpowering, so I nixed the pumpkin butter for this one and stuck with the purée in the dough and the pumpkin pie spice for the filling. Since I was feeling gluttonous, I actually doubled up on the filling, and used your simple glaze recipe….these were gone before day’s end. Your recipes are just awesome – keep up the amazing work!!
Courtney says
I just finished making this to take to a Thanksgiving dinner. Instead of making rolls I divided the dough into 4 and made Star Twist Bread. It looks out of this world! I used the Oh She Glows Vegan Pumpkin Butter Recipe for the filling and your simple glaze to finish. I did knead my dough for about 7 minutes and then again after the rise for 2 minutes. This was a huge hit! Will be making it again. Thanks for the wonderful recipe.
Haydee says
Hi !
I love your recipes and I follow many of your posts . On top of being vegan I’m also gluten intolerant and was wondering if this will work with gluten free flour mixes ? I had to give up many things when my body could no longer tolerate the gluten and one of the things I miss most is cinnamon rolls . Thanks!
Seraphina says
My mom bought the ingredients for this and accidentally bought earth balance shortening instead of butter. I despise shortening, but I need to use it up before I buy the vegan butter. Will this recipe work as well with shortening?
Davika says
Hi these sound and look amazing!!! I csmt wait to try them. I do have one question has anyone on here tried making these with a gluten free all purpose flour and I so how didnthry come out?
Thanks I’m advance!
I haven’t yet, but if you end up experimenting, let me know how it goes!
LC says
These were really good. I opted to make the glaze. Next time I would make the cream cheese icing instead. The pumpkin-y flavor was pretty subtle. I was expecting to really taste the pumpkin, but not so much. They were still really good though.
Thanks for sharing! For more pumpkin flavor, top them with pumpkin butter next time!
steve harris says
Looks good. any way to substitute Stevia for the cane sugar, and a legume or nut flour for the wheat flour? I know they won’t be as gooey as when using wheat flour, but I’m open to any ideas or experience.
thanks
Brianna says
Just got done eating these, honestly the best breakfast EVER. It took a few hours but it was totallyyyy worth it. Don’t know if I can wait all next year till fall to enjoy these (; Definitely an elevated version of your regular cinnamon rolls (those are a 5 star too!). Thank you for another, yet again, brilliant recipe.
Brianna says
Oops! First comment said it had duplicated. Had to retype another comment and I guess I accidentally posted 2!
Thanks Brianna! So kind!
Brianna says
Just got done eating these, honestly the best breakfast EVER. It took a few hours but it was totallyyyy worth it. Don’t know if I can wait all next year till fall to enjoy these (; Served them with a side of your pumpkin butter, just elevated it. Thank you for another, yet again, brilliant recipe.
Stefanie says
Is there a way to make them without the yeast? Doesn’t have to be vegan :) They look to good!
I’m afraid not!
Kayleigh says
I was really desperate to make something Autumnal but pumpkins aren’t in season over here yet so I made them with apple sauce and homemade apple butter, they are absolutely delish!
Rebekah says
I made these today, after a disappointing trip to my favourite café this afternoon which resulted in no coffee OR cinnamon rolls ?. These are AMAZING! I don’t know if I can go back to making my regular cinnamon bun recipe. I also have to say thank you for introducing me to the concept of pumpkin purée. Whoa… sooooooo gooooooood. :)
Marissa says
This was my second time working with yeast, and your instructions made this so easy! These are delicious. I used some Trader Joe’s pumpkin butter I had in my fridge. I definitely caught my husband shoving handfulls of cinnamon roll in his mouth at all hours, and he’s not one for bread/breakfast sweets! Thanks for posting this, will be making these beauties again!
Marissa says
Edit: forgot to mention I used regular butter instead of Earth Balance (mine was super old, oops), and they turned out just fine.
Julia says
I have tried several of your GF recipes. NONE have turned out. I have no clue what I am doing wrong. It’s very frustrating. I used the exact ingredients and follow the directions exactly. I have wasted so much money.
Samantha says
Can I sub coconut oil for vegan butter?
Kamakana says
Aloha Dana!
These look wonderful! I’m new to the whole gluten free, dairy free scene and one thing I’ve been worried about the most is the holidays! (I’m a bit of a holiday NUT!)
I was wondering if these could be made gluten free? I would love to know what to sub out for the flour!
Thanks!
I haven’t tried making GF cinnamon rolls. It’s a little intimidating. But I’ve added it to my list!
Milena says
Hi Dana! I’m Milena I’m from Colombia, but I live in Haiti. I love your recipes! I have done granola,and oreo pancakes ! thanks a lot for share all of your recipes. I would know if I can use regular yest, and if I can, how many regular yest I have to use? Please excuse me for my english. Sending you hugs!!
You can use regular yeast, Milena! Use the same amount – good luck!
Milena says
Thanks Dana! I will do it!
Priscilla says
I subbed in 1 cup of whole wheat flour, and they came out great. I used your cream cheese frosting recipe (also delicious). These are probably the best vegan cinnamon buns I have made.
Kat says
I saw a few people have asked about a gluten-free adaptation – I just attempted one and thought I should report back. I followed the recipe exactly, with these changes: substituted Bob’s Red Mill Gluten Free All Purpose Flour for the flour, added 1.25 tsp xanthan gum, and added 2 extra tbsp sugar to the dough (with the flour) to balance the flavor.
They turned out…alright! The rolls took just a hair under 30 min to bake to crusty outside and soft inside, and probably could have used a bit less time even, so I’m glad I checked them when I did. They lack the slightly gooey, slightly stretchy action of regular cinnamon rolls, but for those who have done any gluten-free cooking or baking, you probably know to expect that from your baked goods sans gluten.
The glaze is an absolute necessity, in my opinion – the filling is wonderful makes the rolls deliciously gooey on the inside, but the dough itself has a distinct plant-y, lightly bitter flavor that I assume is from the sorghum flour in the all purpose mix. Nothing liberally applied glaze and pumpkin butter between the layers can’t (mostly) remedy.
Overall, excellent recipe and holds up well under substitutions! I’m really looking forward to the official Minimalist Baker gf cinnamon roll recipe, though. So much appreciation for you, Dana!
Barbara says
Im going to give them a try.. I have an allergy child so I will have to swap out the Almond milk for coconut milk and skip the nuts. But I believe its do-able :) thanks
sara says
i just made these yesterday for my family, the morning of thanksgiving, and WOW! they were almost too good to be true. i tried to make cinnamon rolls months ago and completely failed using another recipe i found via pinterest and got a little discouraged. so happy i tried again with your recipe! they were everything you described and more, SO moist, SO soft and SO delicious. i think the pumpkin butter does the trick ;) i also wanted to share that i messed around and made the most delicious glaze for them: 2 Tbs. vegan butter, melted, 1 cup sifted powdered sugar, 1 Tbs. pumpkin butter, 1 tsp. pumpkin pie spice and a teeny bit of almond milk to thin. i love a super buttery glaze on my rolls and it did the trick!
i also used your recipe for mashed cauliflower + potatoes and mushroom gravy as well as the beet hummus. we had the best vegan minimalist thanksgiving! thanks for all the wonderful recipes :)
i can’t wait to keep trying them out!
sara
Sue says
So I’ve made these and they are absolutely wonderful……and I want to make them again for Thanksgiving morning……do you think I can get all the way to just before baking and hold off and bake them in the morning? Would they be okay left out–covered of course–over night or should I refrigerate and then bake a little longer? Suggestions appreciated….or I’ll just give it a whirl. Love you site!
Hmm, I think they would be OK made the night before. I would make them up until the baking point, then cover and put them in the fridge. Then in the morning set on top of the oven while it’s preheating and bake as instructed! Let me know how it goes if you give it a try!
Sue says
I did give it a go and I’d say they weren’t quite as good as baking the same day…..had them out of the refrigerator for about an hour before baking but they were still slightly doughy inside when the tops were brown. Still were delicious though.
Shifa Khan says
Hey! I love the gold! Can I ask where your flatware is from? Thanks!
I’m trying these out now and I’m so excited for this recipe.
West Elm!
AndreaPDX says
Please, please, please tell me I can make these with Bob’s Red Mill GF baking flour… (and any recipe mods necessary)! Please.
Jamie says
Hi, I want to make these for Thanksgiving morning, but I want to prepare everything the night before and bake them fresh in the morning. What would be the best way to store the dough overnight? Should I cut the rolls or leave it as a log? Thanks!
Sue says
I was going to ask the very same question. These look like they would be awesome for Thanksgiving breakfast, especially if they could be prepared in advance. Thanks!
Sue says
These are soooooo good! I didn’t add any frosting at all and we LOVE them! Taking what’s left to my daughter in college along with frozen batches of your pot pies and corn chowder!
Yay! Glad to hear it, Sue!
Chanel says
These look delicious! One question, what if I can’t find pumpkin butter and don’t have time to make it. Can I replace it with something else?
Thanks!!
xo Chanel
I would personally omit it from the filling and just use extra pumpkin pie spice and lotsa butter and sugar. Good luck!
Anze says
I know this might sound arrogant and stuff, but gurl, you’re not kneading the dough for long enough! I can see that from the photos :) Great recipe, I have a pumpkin cinnamon roll bread in the oven right now!
Ruth says
I can not wait to make one of your cinnamon roll recipes! I think this one will be my first endeavor.
However, the only type of flower I have his whole wheat. It is a whole wheat pastry flour, and regular whole wheat. Do you think these will work? Thank you for the many recipes you make!
It will definitely affect the texture, but it should work!
Ruth says
Sorry it took me this long to reply! Thank you for your help, and the quick response! I ended up making your chocolate pumpkin muffins instead which were a success! I will definitely be making the cinnamon rolls in the future though.
Nicole @ Waterloo, with Love says
you are both SUCH talented bakers/recipe developers/photographers! oh my goodness! :)
After a long day of work, I can’t wait to give this a try :)
Thanks Nicole!! So kind. Hope they go well!
shadii says
sorry for the novice question.
when you say (step 7) “and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F.” does it mean the plastic wrap is ok to go in the oven and wont melt at 350 degrees?
anxiously awaiting my dough rise. very excited!
You just cover the rolls with plastic wrap and set them on top of the oven. Of course, try not to bring the wrap down onto the surface in the chance that it would melt. Good luck!
Elizabeth says
Can these be kept in the freezer? For how long?
Unbaked for up to a week! Then just thaw them out at roomp temperature until soft, or overnight in the fridge and bake as instructed.
Unbaked for a few weeks, I’d suppose. Then thaw and bake as instructed!
December Robinson says
I am going to give these a try with bobs Gluten Free flour.
Tina says
How did they turn out? I was thinning about trying it with gf flour, as I have a gluten intolerance.
lorrie sharrow says
Can I substitute Bob’s Red Mill Gluten Free Flour in this recipe?
I haven’t tried it so I can’t comment!
Manessa Weaver says
I too am curious how these would taste using Bob’s Red Mill All Purpose Gluten Free Flour.
Lauren says
What do you think these would be like using a gluten-free flour blend?
Mira says
I love how delicious these look! Bob’s Red Mill offers some amazing products! Will try these!
Agreed! Let us know if you do, Mira!
Jennifer @ Show Me the Yummy says
Oh. My. Yum. I love baking for my husband’s work, but there are a few vegans there, so I’m always looking for recipes that everyone can enjoy!
This recipe sounds perfect for his office! Let us know if you give it a try, Jennifer :D
Emilie@TheCleverCarrot says
Ok. So when you open your first bakery, we’ll get the family and friends discount, right? You’re killing me with all of this delicious baked goodness. I can almost smell it… You did Bob’s Red Mill proud girl ;)
Hmm, my own bakery? I don’t think I’m cut out for that! I’d much rather make one batch and share it with internet friends :D BUT, if I did have a bakery, you’d definitely be a taste tester!
Robyn says
Oh my goodness, these look incredible! I love anything pumpkin right now… especially cinnamon buns! Can’t wait to try this recipe :)
Kristen says
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Michele @ Two Raspberries says
Yum yum YUM! These sounds like the best ;-) I love cinnamon rolls, one of my favorites! I’ll need to try these pumpkin ones!!!
Susan Pantle says
Those look like Christmas morning special treats!!
Indeed! Hope you love them, auntie!
Claire says
I am thinking the same but don’t want to cook on Christmas morning – can they be prepped the night before and then baked in the morning? Which stage should I break at if so? Thank you!!
You can prep them right up until they’re in the pan and ready to bake, and then refrigerate them for the night!
Brett says
These look amazing! I’m going to try these for my office soon, as there are so many varied tastes. Your recipes are so inspiring :)
Thanks Brett! Hope it goes well!
Nora @ Savory Nothings says
I haven’t yet dared to try pumpkin cinnamon rolls because they sound do amazing and I’m a bit scared they turn out tasting a bit meh and me being all disappointed! But these look GREAT!!
Sarah | The Sugar Hit says
Oh my word. I am not vegan, and I’m not even a huge fan of pumpkin, but these are CALLING MY NAME! They look amazing! Killing it, Dana. You’re killing it.
Sam @ PancakeWarriors says
These are beautiful! It’s pumpkin galore at my house as well. i just roasted 2 pumpkins, and may have to use some of the puree making these (oh yes!!) Have you tried to make these with any other flour? I would pretty much bathe in the glaze as well! Thanks for sharing!
I haven’t! But I would suspect these would work well subbing up to half with whole wheat pastry and/or spelt.
Ala says
Bob’s is the BEST! I just got my package in the mail and have been obsessed with testing out new recipes–I didn’t nab the unbleached APF this time around but I can’t wait to try out this recipe soon! Love it and love the Bob’s love!
Thanks for the kind words! Bob’s is kind of the best. Hope you enjoy the recipes, Ala!
Bird says
Hubba Hubba Big time.
Karen Macbeth says
I am dyin’ to make Pumpkin Cinnamon rolls, but I noticed the recipe calls for “pumpkin butter,” and I didn’t see and explanation of what this is or instructions on how to make it. (Of course, that doesn’t mean it isn’t in there somewhere.) Somebody please tell me what pumpkin butter is!!
rayhay says
you can get pumpkin butter store bought (i know trader joes has it) or you can make it yourself: http://ohsheglows.com/2012/09/11/all-natural-pumpkin-butter-from-scratch-many-ways-to-use-it/
Sorry! I’ve added that link in the notes. You can find vegan friendly pumpkin butter at the store. Otherwise, it’s super easy to make at home and honestly better!
Dawn Lucas says
I am hosting a little breakfast and lunch for my co-workers to acquaint them with all the goodness of vegan eating. I want to make one of your ‘rolls’ for breakfast, I have a co-worker with nut allergies so can’t use almond milk, suggestions on best sub for that? Thanks
Soy! Or rice, or flax, or hemp. I think anything will work here :D Good luck!
Joanna @ Everyday Made Fresh says
Pumpkin this time of year is a must! I don’t think you’ve been through too much at all. Sounds about right for it being almost November. These look delicious!
Leigha @ The Yooper Girl says
Holy man these look incredible! I’ve been planning to make vegan pumpkin cinnamon rolls and I want to try making a cashew cream cheese frosting. Love that you are working with Bob’s Red Mill – they are one of my favorite brands! Very cool that you got to tour their factory! ps that drizzle shot at the beginning… omg. love those gold forks too!
Great to hear you love Bob’s, too! Let me know if you give these a try, especially with a cashew glaze. That would be AMAZING. Cheers!
Millie | Add A Little says
This looks wonderful! I love the sound of pumpkin and cinnamon together!
jenna @ just j.faye says
After the banana bread rolls I was hoping pumpkin rolls would be coming down the pipeline – and they did! They are here! These looks so wonderfully delicious.
Also, love the partnership with Bob’s Red Mills. Looking forward to seeing your recipes!
I couldn’t resist! Hope you give these a try, Jenna. Glad you’re looking forward to the recipes! Bob’s is kind of awesome. I’m a total fangirl.
Katrina @ Warm Vanilla Sugar says
Sounds great to me! The more pumpkin stuff the better. Loving that vegan glaze!