The Story & Introduction
Hi, I’m Inaya, 38, from the beautiful island of Crete in Greece. Fall has always had a special place in my heart. Even though Crete doesn’t get the same crisp autumn air as other places, I’ve always found comfort in the warm aroma of cinnamon, nutmeg, and baked pumpkin. These egg-free pumpkin cinnamon rolls are one of those recipes that fill my kitchen with happiness and my home with memories.
I remember one chilly morning during my travels in northern Greece, waking up to the smell of fresh bread and cinnamon. It reminded me of my grandmother’s kitchen, where she used to bake sweet rolls using simple, wholesome ingredients no eggs, just love. That’s where the idea for these egg-free pumpkin cinnamon rolls came from.
This recipe brings together everything I adore: soft, fluffy dough infused with pumpkin puree, a swirl of brown sugar and spice, and a creamy cashew icing that melts perfectly over warm rolls. And guess what? You don’t need eggs to make them irresistibly soft and delicious. Whether you’re baking for a cozy breakfast, a family brunch, or a festive treat, these pumpkin cinnamon rolls will make everyone smile.
Ingredients
For the Dough:
- ¾ cup warm plant-based milk (almond or oat milk works best)
- ¼ cup pumpkin puree (unsweetened)
- ¼ cup melted vegan butter or coconut oil
- 3 tablespoons sugar
- 1 packet (2¼ tsp) instant yeast
- 3 cups all-purpose flour (plus extra for dusting)
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
For the Filling:
- ½ cup brown sugar
- 2 tablespoons melted vegan butter
- 1½ teaspoons cinnamon
- ¼ teaspoon ginger powder
- ¼ teaspoon nutmeg
For the Cashew Icing:
- 1 cup soaked cashews (soak for 2–3 hours)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons plant milk (adjust for thickness)
- Pinch of salt
Step-by-Step Instructions
Step 1: Activate the yeast
In a large bowl, combine warm milk (not hot) with sugar and yeast. Let it rest for 5–10 minutes until it becomes foamy. This step ensures your rolls rise beautifully even without eggs.
Step 2: Make the dough
Add pumpkin puree, melted butter, salt, and spices to the yeast mixture. Slowly mix in the flour until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour.
Step 3: Prepare the filling
In a small bowl, mix brown sugar, cinnamon, ginger, and nutmeg. Once the dough doubles in size, roll it out into a rectangle (about ¼-inch thick). Brush with melted butter and sprinkle the sugar-spice mixture evenly.
Step 4: Roll and cut
Roll the dough tightly from the long edge into a log. Slice into 10–12 equal pieces and place them in a greased baking pan. Cover and let rise again for 30–45 minutes until puffy.
Step 5: Bake
Preheat your oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown and fragrant. Let them cool slightly before icing.
Make the Cashew Icing
Drain soaked cashews and blend with maple syrup, vanilla, salt, and plant milk until smooth and creamy. Adjust thickness as desired. Drizzle generously over the warm rolls.
Serving Suggestions
Serve your egg-free pumpkin cinnamon rolls warm with a cup of coffee or herbal tea. The cashew icing adds a rich, nutty sweetness that perfectly complements the spiced pumpkin flavor. You can sprinkle crushed pecans or a dusting of cinnamon for a finishing touch.
Whether it’s a Sunday brunch or a cozy evening treat, these rolls are all about warmth, comfort, and sharing something homemade with love just the way my grandmother taught me.
Print
Egg-Free Pumpkin Cinnamon Rolls with Cashew Icing
These soft and fluffy egg-free pumpkin cinnamon rolls are packed with cozy fall flavors spiced pumpkin dough swirled with cinnamon sugar and topped with creamy cashew icing. Perfect for breakfast, brunch, or a sweet treat!
- Total Time: 1 hour 50 minutes
- Yield: 10–12 rolls
Ingredients
For the Dough:
¾ cup warm plant-based milk (almond or oat milk)
¼ cup pumpkin puree (unsweetened)
¼ cup melted vegan butter or coconut oil
3 tablespoons sugar
1 packet (2¼ tsp) instant yeast
3 cups all-purpose flour (plus extra for dusting)
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
For the Filling:
½ cup brown sugar
2 tablespoons melted vegan butter
1½ teaspoons cinnamon
¼ teaspoon ginger powder
¼ teaspoon nutmeg
For the Cashew Icing:
1 cup soaked cashews (soaked 2–3 hours)
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons plant milk (adjust as needed)
Pinch of salt
Instructions
Activate Yeast:
In a bowl, combine warm milk, sugar, and yeast. Let sit 10 minutes until foamy.Make Dough:
Stir in pumpkin puree, melted butter, salt, and spices. Add flour gradually and knead until smooth. Cover and let rise 1 hour.Prepare Filling:
Mix brown sugar, cinnamon, ginger, and nutmeg. Roll dough into a rectangle, brush with melted butter, and sprinkle filling evenly.Roll & Cut:
Roll tightly into a log and slice into 10–12 pieces. Place in a greased baking pan, cover, and let rise 45 minutes.Bake:
Bake at 350°F (175°C) for 25–30 minutes, until golden and fragrant.Make Cashew Icing:
Blend soaked cashews, maple syrup, vanilla, plant milk, and salt until creamy. Drizzle over warm rolls and enjoy!
Notes
Make ahead: Prepare the rolls the night before, refrigerate, and bake fresh in the morning.
For extra flavor: Add a dash of orange zest to the filling.
Storage: Keep in an airtight container for up to 3 days or freeze for 1 month.
- Prep Time: Make ahead: Prepare the rolls the night before, refrigerate, and bake fresh in the morning. For extra flavor: Add a dash of orange zest to the filling. Storage: Keep in an airtight container for up to 3 days or freeze for 1 month.
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Brunch
- Method: Baking
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 10 g
- Sodium: 140 mg
- Fat: 7 g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2 g
- Protein: 4g
- Cholesterol: 0mg
Conclusion
There’s something truly special about creating these egg-free pumpkin cinnamon rolls from scratch. The smell of cinnamon filling the air, the golden rolls rising in the oven, and the first bite of that creamy cashew icing it’s pure joy.
They remind me that cooking doesn’t have to be complicated to be meaningful. It’s about sharing, savoring, and celebrating small moments together.
So next time you’re craving something warm and sweet, roll up your sleeves and bake these your kitchen will smell like happiness.
Short 100-Word Story Version
Hi, I’m Inaya from Crete! These egg-free pumpkin cinnamon rolls with cashew icing are my cozy fall favorite. Inspired by my grandmother’s baking, they’re soft, spiced, and full of love. The pumpkin puree keeps them moist, while the creamy cashew icing adds a perfect nutty sweetness. No eggs needed just simple ingredients and a warm heart. Whether you’re enjoying them for breakfast or a festive treat, they’ll fill your home with that irresistible cinnamon aroma. Try them once, and you’ll bake them again and again. Cooking is about sharing and these rolls are meant to be shared. 💛