Vegan Pumpkin Spice Cinnamon Roll Recipe

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This Vegan Pumpkin Spice Cinnamon Roll Recipe is the perfect cosy autumn bake. These soft, fluffy vegan cinnamon rolls are filled with a buttery pumpkin spice filling and finished with a simple vanilla glaze that melts into every swirl. They’re ideal for chilly mornings, weekend brunches or enjoying with a hot drink while the leaves change colour.

TL;DR

• Soft and fluffy vegan cinnamon rolls with a warming pumpkin spice filling.

• 100% vegan and dairy-free.

• Finished with a sweet vanilla glaze.

• Perfect for autumn baking and cosy weekends.

• Makes 12 cinnamon rolls.

• Delicious served warm with tea, coffee or hot chocolate.

Vegan Pumpkin Spice Cinnamon Roll Recipe

Ingredients

For the Dough

• 2 cups soya milk
• ½ cup vegan butter, melted
• 2½ teaspoons instant dried yeast
• 5½ cups plain flour
• ¼ cup caster sugar
• 1 teaspoon salt

For the Pumpkin Spice Filling

• ¾ cup vegan butter, softened
• ¾ cup light brown sugar
• 2 tablespoons pumpkin spice mix (see recipe notes)

For the Vanilla Glaze

• 2 tablespoons soya milk
• 1 teaspoon vanilla extract
• 1 cup icing sugar

How to Make Pumpkin Spice Cinnamon Roll Recipe

Step 1: Make the Dough

In a large mixing bowl, combine the soya milk, melted vegan butter and caster sugar. Sprinkle the instant dried yeast over the top and leave for around 5 minutes until it begins to activate.

Add 5 cups of the plain flour along with the salt, reserving the remaining ½ cup of flour for later.

Mix until a dough forms, then knead in a stand mixer for around 5 minutes or by hand for approximately 10 minutes until smooth and elastic.

Cover the bowl and leave the dough to rise in a warm place for about 1 hour, or until doubled in size.

Mix in the remaining flour, knead for another couple of minutes and leave the dough to rest for 5 minutes.

Step 2: Prepare the Filling

Grease and line a rectangular baking tin measuring approximately 20 x 30cm.

Roll the dough out on a lightly floured surface into a rectangle measuring approximately 30 x 40cm and around 5mm thick.

Spread the softened vegan butter evenly over the dough, making sure to reach all the edges.

Sprinkle the light brown sugar and pumpkin spice mix evenly over the butter, then gently spread the mixture with a spoon or silicone spatula until it forms a spiced paste.

Step 3: Shape the Cinnamon Rolls

Starting from one of the long edges, tightly roll the dough into a log.

Slice into 12 equal rolls and arrange them in the prepared baking tin, leaving a little space between each one.

Cover the tin and leave the rolls to rise for another 30 minutes while you preheat the oven to 180°C (350°F).

Step 4: Bake

Bake for 30–35 minutes until lightly golden.

Check the rolls after 30 minutes and continue baking for a few more minutes if needed.

Allow them to cool slightly before adding the glaze.

Step 5: Make the Vanilla Glaze

Mix together the soya milk, vanilla extract and icing sugar until smooth and pourable.

Spoon the glaze over the warm cinnamon rolls, allowing it to drizzle down into the swirls.

Top Tips

• Warm the soya milk gently before adding the yeast—it should feel warm, not hot.
• Roll the dough tightly to create neat, even spirals.
• Let the rolls cool slightly before glazing so the icing doesn’t completely melt away.
• If the dough feels sticky, dust your work surface lightly with flour rather than adding too much extra flour to the dough.
• You can buy a ready made pumpkin spice mix or use my simple recipe here.

Variations

• Sprinkle chopped pecans or walnuts over the glaze for added crunch.
• Add a handful of raisins to the filling.
• Mix a little maple syrup into the glaze for extra autumn flavour.
• Finish with a dusting of cinnamon before serving.

Serving Suggestions

These Pumpkin Spice Cinnamon Rolls are delicious served warm with a mug of coffee, tea or hot chocolate. They’re perfect for autumn brunches, Halloween gatherings or cosy weekend breakfasts.

Storage

Store the cinnamon rolls in an airtight container for up to 3 days at room temperature, or refrigerate for up to 5 days. Warm them slightly before serving for the best texture. They can also be frozen for up to 3 months.

FAQs

• Does pumpkin spice contain pumpkin?

Recipes Similar to Vegan Pumpkin Spice Cinnamon Roll Recipe

• Biscoff Cinnamon Rolls
• Hot Cross Cinnamon Rolls
• Classic Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls

Difficulty: Medium

Servings

12

servings

Prep time

3

hours 

Cooking time

35

minutes

Total time

3

hours 

35

minutes

Ingredients

• For the dough

• 2 Cups Soya Milk

• 1/2 Cup Melted Vegan Butter

• 2 1/2 tsp Instant Dried Yeast

• 5 1/2 Cups Plain Flour

• 1/4 Cup Caster Sugar

• 1 tsp Salt

• For the filling

• 3/4 Cup Vegan Butter

• 3/4 Cup Light Brown Sugar

• 2 tbsp Pumpkin Spice Mix (see notes)

• For the topping

• 2 tbsp Soya Milk

• 1 tsp Vanilla Extract

• 1 Cup Icing Sugar

Directions

• For the dough
• In a large bowl mix the milk, melted vegan butter and sugar. Sprinkle on the the yeast and leave for 5 minutes.
• Add 5 cups of the flour (setting aside 1/2 cup for later) and the salt. Mix until combined and knead in a stand mixer for 5 minutes or by hand for 10. Cover the bowl and leave in a warm (but not hot) place for 1 hour until doubled in size.
• Add in the remaining 1/2 cup of flour and mix. Knead for a couple of minutes and let it sit for 5 minutes.
• Filling
• Grease and line a rectangle baking tin (around 20x30cm).
• Roll the dough out on a clean, floured surface until it is about 1/2 cm thick and 30x40 cm.
• Spread the vegan butter over the entire surface of the dough, making sure you get to all the edges.
• Sprinkle the brown sugar and pumpkin spice mix over the butter and use a silicone spatula or spoon to spread both over the dough. It should combine with the butter and create a paste.
• Roll the dough up from the longer edge.
• Slice into 12 even pieces and place in the pre prepared baking tin with a bit of space between each roll.
• Cover the tin and leave in a warm place for 30 minutes. While you are waiting you can preheat the oven to 180ºc/350ºf.
• After the half hour has passed, uncover the cinnamon rolls and bake in the oven for 30-35 minutes. Check on them after 30 minutes and leave them in for another 5 if they do not look too brown.
• Allow to cool.
• Topping
• Mix the soya milk, vanilla and icing sugar and use a spoon to put a bit of the mixture on each cinnamon roll. It will spread out over the cinnamon rolls.

Notes

• You can buy ready made pumpkin spice mix or use my recipe here.

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.