This is the best recipe for pumpkin rolls. They’re the perfect treat to welcome in the colder seasons. This pumpkin puree creates soft, fluffy, brioche-like rolls, filled with a sweet, cinnamon slightly spiced pumpkin filling. And finally drizzled with the simplest 2 ingredient glaze. Perfection rolled up into a neat bun.
For this spicy pumpkin roll recipe I will be going through how to make pumpkin spice cinnamon rolls and answering your FAQs such as ‘can cinnamon rolls rise overnight’ ‘can you make cinnamon rolls without eggs’ ‘how much pumpkin pie spice do i use’ and so much more.
These pumpkin spice cinnamon rolls are the softest, most flavourful cinnamon rolls that’s completely eggless, nut free and dairy free!
Another great thing about this pumpkin spice rolls recipe is how customisable you can make it. For example, you can make these into a peach crumble cinnamon roll or keep it to a traditional cinnamon roll without any of the additions.
I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!
This easy pumpkin pie roll recipe doesn’t require a whole day to prove but less than 3 hours to come together from start to finish!
If you’re looking for more pumpkin spice recipe ideas to add to your baking list check out my .. and… [link]
Expert Baking Tips on how to make pumpkin spice roll
Although this recipe for pumpkin spice roll is super simple to make, here are just a few expert tips i'd recommend:
- To prevent the dough from sticking to your countertop and creating a mess with flour you can simply roll the dough in between 2 sheets of cling film.
- Roll the dough out until it reaches approx 0.5 cm in width
- Make sure to knead the dough for at least 10 minutes- at this the dough should be soft and spring back when touched
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The pumpkin spice cinnamon rolls recipe
Ingredients for the pumpkin spice latte rolls
Here's everything I used to make these pumpkin spice cinnamon rolls vegan
Vegan butter- You can use either vegan block butter or margarine.
Plant-based milk - This can be oat, soya or almond milk.
Sugar- I like to use caster sugar which is just a very refined sugar, but if you don't have any refined granulated sugar will work well here.
Plain flour - Regular plain flour is needed to create the soft dough, a gluten free flour will create a crumbly dough that won’t be nearly as fluffy as the one using plain flour.
Cinnamon rolls how to make - Step by step instructions
Begin by mixing together the warm milk, melted butter and sugar. Then sprinkle the yeast on top and allow it to bloom for 5 minutes.
In a separate bowl combine all the dry ingredients. Then stir gently in the milk mixture and pumpkin puree into the dry ingredients until fully combined.
On a floured surface knead the dough for 10 mins until the dough springs back when touched.
Cover the dough in a bowl with cling film or a tea towel to prove for an hour.
Once proved, roll out the dough on a floured surface into a large rectangle, approx 0.5cm in thickness.
How to make pumpkin spice rolls filling
Cream together the butter, sugar, pumpkin puree and cinnamon until smooth.
Slice the dough into strips and roll each individually. (Refer to video tutorial above)
Transfer to a greased baking tray and bake for 25-35 mins. The rolls should be slightly firm and golden brown.
Allow the buns to cool down before drizzling on the glaze.
Pumpkin spice icing for cinnamon rolls
Simply mix together the icing sugar and plant based milk until it reaches a slightly thick runny consistency and drizzle over the rolls.
Then enjoy with your favorite warm beverage.
Flavor Variations and Mixins for cinnamon rolls recipe vegan
Traditional cinnamon roll
You can use this recipe to make a traditional cinnamon roll - soft, fluffy dough encasing a sweet, buttery, cinnamon roll filling. Just simply remove the pumpkin puree from the recipe.
Instead of using chopped apples, use chopped peaches. These can be either peaches from a tin or fresh peaches from the store. Just make sure they peeled beforehand.
Mixed Berries crumble
This would be the perfect summer roll, but works fantastic for the winter too by using a frozen bag of mixed berries and again the method is the same as these pumpkin spice cinnamon rolls: just replace the pureed apple for banana or apple puree when making the dough.
Let me know in the comments if you try these variations or if you came up with your own!
What's the difference between cinnamon rolls and cinnamon buns ?
The simple difference is that cinnamon buns contain nuts and cinnamon rolls do not!
Can cinnamon rolls rise overnight ?
Yes, you can allow the dough to rise overnight if you’d prefer to make these dough ahead of time. Just make sure to prove them in a warm area. Not too cold or hot.
Storing and freezing
How long do cinnamon rolls last ?
They stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored in an airtight container.
Make sure to tag me@whiskmefree on Instagram and leave a review below if you followed this recipe for pumpkin rolls. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
- 500 g Plain flour
- 1 teaspoon Baking Powder
- 1 teaspoon Bicarbonate of soda
- 100 g Sugar
- 2 teaspoon Yeast
- 360 ml Plant Based milk
- 60 g Pumpkin Puree
- 85 g Dairy free butter
- 1 teaspoon Pumpkin Spice
- 60 g Brown Sugar
- 30 g Diary free butter
- ½ tablespoon Pumpkin Puree
- 200 g Icing sugar
- 50 g Dairy Free butter
- 25 g Vegan cream cheese
- Begin by mixing together the warm milk, melted butter and sugar. Then sprinkle the yeast ontop and allow it to bloom for 5 miniutes.360 ml Plant Based milk, 85 g Dairy free butter, 100 g Sugar
- In a separate bowl combine all the dry ingredients.500 g Plain flour, 1 teaspoon Baking Powder, 1 teaspoon Bicarbonate of soda, 2 teaspoon Yeast, 1 teaspoon Pumpkin Spice
- Then stir gently in the milk mixture and puree into the dry ingredients until fully combined.60 g Pumpkin Puree
- On a floured surface knead the dough for 10mins until the dough springs back when touched. Cover the dough in a bowl with cling film or tea towel to prove for an hour.
- Once proved roll out the dough on a floured surface into a large rectangle, approx 0.5cm in thickness. Combine the filling ingredients and spread onto the dough.60 g Brown Sugar, 30 g Diary free butter, ½ tablespoon Pumpkin Puree
- Transfer to a greased baking tray and bake for 25-35 mins. The rolls should be slightly firm and golden brown.
- Allow the buns to cool down before drizzling on the glaze. To make this Simply mix together the icing sugar, butter and cream cheese and spread over the rolls. Then enjoy!200 g Icing sugar, 50 g Dairy Free butter, 25 g Vegan cream cheese
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