The Story & Intro
Hi, I’m INAYA, 38, from the sun-kissed island of Crete, Greece. As the autumn breeze rolls in, my kitchen fills with the warm scent of cinnamon, nutmeg, and pumpkin it’s pure happiness in the air. I first made these Easy One-Bowl Vegan Pumpkin Cinnamon Rolls one rainy October afternoon when I missed my grandmother’s sweet breads but wanted a plant-based twist.
She used to bake simple cinnamon rolls in her stone oven, brushing them with olive oil instead of butter. That’s where I got the idea to keep it vegan, warm, and comforting. The best part? You only need one bowl, and they turn out perfectly every time! Whether you’re new to vegan baking or just love pumpkin season as much as I do, these rolls will make your kitchen smell like a cozy hug.
Cooking for me is about sharing stories and flavors — and this recipe does just that. It’s soft, sweet, and spiced to perfection. I promise you’ll make memories with every bite of these vegan pumpkin cinnamon rolls.
Ingredients
Here’s what you’ll need for this comforting fall bake:
For the Dough:
- ¾ cup warm almond milk (or any plant milk)
- 2¼ tsp instant yeast (1 packet)
- ¼ cup pumpkin purée
- 3 tbsp melted coconut oil
- 3 tbsp brown sugar
- 2½ cups all-purpose flour (plus more for dusting)
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
For the Filling:
- ¼ cup vegan butter, softened
- ½ cup brown sugar
- 1 tbsp cinnamon
- ¼ tsp ground cloves
For the Glaze:
- ½ cup powdered sugar
- 1–2 tbsp plant milk
- ½ tsp vanilla extract
Step-by-Step Instructions
Step 1: Activate the Yeast
In a large bowl, combine warm almond milk and sugar. Sprinkle yeast over the top and let it sit for 5–10 minutes until it’s foamy.
Step 2: Make the Dough
Add pumpkin purée, melted coconut oil, salt, and spices to the yeast mixture. Mix well, then add flour gradually until a soft dough forms. Knead gently for 2–3 minutes inside the bowl.
Step 3: Roll It Out and Fill
Roll the dough into a rectangle on a floured surface. Spread softened vegan butter, sprinkle brown sugar, and dust with cinnamon and cloves evenly.
Step 4: Roll and Slice
Roll the dough tightly into a log and slice into 8–10 even rolls. Place them in a greased baking dish. Cover and let rise for 30–40 minutes.
Step 5: Bake to Golden Perfection
Bake at 350°F (175°C) for 25–30 minutes until golden and fragrant.
Step 6: Glaze and Serve
Mix powdered sugar, plant milk, and vanilla. Drizzle over warm rolls.
Serving & Storage
Serve your Easy One-Bowl Vegan Pumpkin Cinnamon Rolls warm with a cup of spiced chai or Greek coffee. They’re best enjoyed fresh, but you can store leftovers in an airtight container for up to 3 days just warm them for 10 seconds in the microwave before serving again.
When I share these rolls with friends, they can’t believe they’re vegan. The soft pumpkin dough and fragrant cinnamon swirl make every bite taste like autumn sunshine in Crete.
Short 100-Word Version
Hi, I’m INAYA from Crete, Greece! These Easy One-Bowl Vegan Pumpkin Cinnamon Rolls are my go-to autumn treat. Inspired by my grandmother’s cinnamon breads, I created this simple vegan version full of pumpkin flavor and warm spices. You’ll need just one bowl and a few pantry staples to make them soft, golden, and perfectly glazed. The best part? Your kitchen will smell like heaven! Enjoy them fresh from the oven with a warm drink for the perfect cozy moment.
Easy One-Bowl Vegan Pumpkin Cinnamon Rolls
Soft, fluffy, and full of cozy pumpkin spice, these Easy One-Bowl Vegan Pumpkin Cinnamon Rolls are made with simple ingredients and no dairy or eggs. Perfect for fall mornings, this one-bowl recipe brings comfort and sweetness to your kitchen in under an hour.
- Total Time: 50 minutes
- Yield: 8–10 cinnamon rolls
Ingredients
For the Dough:
¾ cup warm almond milk (or any plant-based milk)
2¼ tsp instant yeast (1 packet)
¼ cup pumpkin purée
3 tbsp melted coconut oil
3 tbsp brown sugar
2½ cups all-purpose flour (plus more for dusting)
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
For the Filling:
¼ cup vegan butter, softened
½ cup brown sugar
1 tbsp cinnamon
¼ tsp ground cloves
For the Glaze:
½ cup powdered sugar
1–2 tbsp plant milk
½ tsp vanilla extract
Instructions
Activate the Yeast:
In a large bowl, mix warm almond milk and brown sugar. Sprinkle yeast over the top and let it sit for 5–10 minutes until foamy.Make the Dough:
Add pumpkin purée, melted coconut oil, salt, and spices to the yeast mixture. Gradually add flour until a soft dough forms. Knead for 2–3 minutes.Roll and Fill:
On a floured surface, roll out the dough into a rectangle. Spread softened vegan butter, then sprinkle brown sugar and cinnamon evenly.Roll and Slice:
Roll up tightly into a log and slice into 8–10 rolls. Place in a greased baking dish. Cover and let rise for 30–40 minutes.Bake:
Bake at 350°F (175°C) for 25–30 minutes or until golden and fragrant.Glaze:
Mix powdered sugar, vanilla, and plant milk. Drizzle over warm rolls before serving.
Notes
Use canned pumpkin purée (not pumpkin pie filling).
For gluten-free rolls, substitute 1:1 gluten-free all-purpose flour.
Store leftovers in an airtight container at room temperature for up to 3 days.
Warm in the microwave for 10 seconds before serving for a fresh-baked taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Vegan, Mediterranean-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 12g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Conclusion
These Easy One-Bowl Vegan Pumpkin Cinnamon Rolls are proof that you don’t need fancy ingredients or dairy to make something truly indulgent. From one cozy kitchen in Crete to yours bake, share, and fill your home with love, one cinnamon swirl at a time.