Fluffy Vegan Pumpkin Cinnamon Rolls with Almond Milk

The Story & Intro

Hi, I’m Inaya, and today I’m bringing you one of my all-time favorite autumn recipes Fluffy Vegan Pumpkin Cinnamon Rolls with Almond Milk. Growing up on the sun-kissed island of Crete, we didn’t have pumpkins everywhere, but when I moved to the city, I discovered how magical this humble vegetable could be in baking.

I remember the first time I made these rolls on a chilly October morning. The scent of cinnamon and nutmeg filled my kitchen, and for a moment, I was transported back to my grandmother’s kitchen in Crete the warmth, the laughter, and the smell of freshly baked bread. Only this time, the rolls had a sweet pumpkin twist and were completely vegan!

These pumpkin cinnamon rolls with almond milk are light, fluffy, and filled with an irresistibly gooey cinnamon-sugar filling. The almond milk adds a subtle nuttiness, making each bite melt in your mouth. If you’ve been craving a cozy, plant-based treat that’s both comforting and indulgent, this recipe is it.

Whether you’re a seasoned baker or a beginner, I promise these fluffy vegan pumpkin cinnamon rolls will make you fall in love with homemade baking. They’re perfect for weekend brunch, sharing with friends, or savoring with a cup of coffee by the window while watching the rain.

Ingredients

Here’s what you’ll need to make these heavenly vegan pumpkin cinnamon rolls with almond milk:

For the Dough

• 3 ½ cups all-purpose flour (plus extra for dusting)
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup warm almond milk (not hot)
• ½ cup canned pumpkin purée
• ¼ cup melted coconut oil (or vegan butter)
• ¼ cup brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt

For the Filling

• ½ cup brown sugar
• 2 tsp cinnamon
• ¼ tsp nutmeg
• 3 tbsp melted vegan butter
• 1 tbsp pumpkin purée

For the Glaze

• ½ cup powdered sugar
• 1–2 tbsp almond milk (add more for thinner consistency)
• ½ tsp vanilla extract

Step-by-Step Instructions

Step 1: Activate the Yeast

Warm the almond milk until it’s just lukewarm about 110°F (43°C). Stir in the yeast and a teaspoon of sugar. Let it sit for about 10 minutes until it becomes foamy. This means the yeast is alive and ready to make your rolls rise beautifully.

Step 2: Make the Dough

In a large mixing bowl, combine pumpkin purée, melted coconut oil, brown sugar, cinnamon, nutmeg, and salt. Add the activated yeast mixture and stir. Gradually add flour until a soft, slightly sticky dough forms.

Knead for 8–10 minutes on a floured surface until the dough is smooth and elastic. Place it in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour or until doubled in size.

Step 3: Prepare the Filling

Mix brown sugar, cinnamon, nutmeg, melted vegan butter, and pumpkin purée until smooth. Set aside.

Once the dough has risen, punch it down and roll it into a rectangle about ¼ inch thick. Spread the filling evenly over the dough, leaving a small border around the edges.

Step 4: Roll & Slice

Starting from the long edge, roll the dough tightly into a log. Slice it into 10–12 even rolls using a sharp knife or dental floss. Arrange the rolls in a greased baking dish, cover, and let rise for another 30 minutes.

Step 5: Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and fluffy.

Step 6: Glaze & Serve

While the rolls are still warm, whisk together powdered sugar, almond milk, and vanilla. Drizzle generously over the top.

Serving Suggestions

Serve your fluffy vegan pumpkin cinnamon rolls warm with a drizzle of glaze and a sprinkle of crushed walnuts or pecans if you like a little crunch. Pair them with your favorite almond milk latte or chai tea for the perfect cozy breakfast or dessert.

These rolls also make a wonderful brunch centerpiece they’re soft, lightly spiced, and completely dairy-free, so everyone can enjoy them.

If you’d like to prep ahead, you can refrigerate the rolled dough overnight and bake it fresh in the morning. Your home will smell absolutely heavenly.

Fluffy Vegan Pumpkin Cinnamon Rolls with Almond Milk

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Soft, gooey, and perfectly spiced these Fluffy Vegan Pumpkin Cinnamon Rolls with Almond Milk are a cozy fall favorite. Made with pumpkin purée, warm cinnamon, and sweet almond milk glaze, they’re 100% dairy-free and irresistibly fluffy. Perfect for breakfast, brunch, or dessert, these rolls bring comforting homemade bakery goodness to your table.

• Total Time: 50 minutes
• Yield: 10–12 cinnamon rolls

Ingredients

For the Dough:

• 3 ½ cups all-purpose flour (plus extra for dusting)

• 1 packet (2 ¼ tsp) active dry yeast

• ¾ cup warm almond milk (110°F / 43°C)

• ½ cup canned pumpkin purée

• ¼ cup melted coconut oil (or vegan butter)

• ¼ cup brown sugar

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp salt

For the Filling:

• ½ cup brown sugar

• 2 tsp cinnamon

• ¼ tsp nutmeg

• 3 tbsp melted vegan butter

• 1 tbsp pumpkin purée

For the Glaze:

• ½ cup powdered sugar

• 1–2 tbsp almond milk

• ½ tsp vanilla extract

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Instructions

• Activate the Yeast:
  Warm almond milk to 110°F (43°C). Stir in yeast and 1 tsp sugar. Let it rest 10 minutes until foamy.

• Make the Dough:
  Combine pumpkin purée, melted coconut oil, brown sugar, cinnamon, nutmeg, and salt in a large bowl. Add the yeast mixture. Slowly mix in the flour until a soft, slightly sticky dough forms.

• Knead the Dough:
  Knead for 8–10 minutes on a floured surface until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.

• Prepare the Filling:
  Mix brown sugar, cinnamon, nutmeg, melted vegan butter, and pumpkin purée.

• Shape the Rolls:
  Roll the dough into a ¼-inch thick rectangle. Spread filling evenly. Roll tightly from the long edge and slice into 10–12 rolls.

• Second Rise:
  Arrange rolls in a greased baking dish, cover, and let rest for 30 minutes.

• Bake:
  Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden and fluffy.

• Glaze & Serve:
  Whisk together powdered sugar, almond milk, and vanilla. Drizzle over warm rolls and enjoy!

Notes

• For overnight rolls: Prepare up to step 6, refrigerate overnight, and bake fresh in the morning.

• Add chopped pecans or walnuts to the filling for extra crunch.

• Make them extra moist by brushing with almond milk before baking.

• Author: INAYA
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast / Dessert
• Method: Baking

Nutrition

• Serving Size: 1 roll
• Calories: 210
• Sugar: 12g
• Sodium: 120mg
• Fat: 6 g
• Saturated Fat: 3g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Conclusion

Making these vegan pumpkin cinnamon rolls with almond milk is about more than just baking it’s about slowing down, savoring the process, and sharing warmth. Every swirl of cinnamon reminds me of family, love, and the joy of homemade comfort food.

So next time the weather cools down, grab a cozy blanket, bake a batch of these rolls, and let that sweet pumpkin-cinnamon aroma wrap your home in happiness.

Short 100-Word Version

Hi, I’m Inaya from Crete! These Fluffy Vegan Pumpkin Cinnamon Rolls with Almond Milk are my go-to fall treat. Made with pumpkin purée, cinnamon, and almond milk, they’re soft, cozy, and completely dairy-free. The warm spices remind me of baking with my grandmother, but with a modern vegan twist. Perfect for brunch or breakfast, these cinnamon rolls rise beautifully and melt in your mouth. Enjoy them fresh from the oven with a sweet glaze and a warm cup of almond milk coffee. Simple, comforting, and pure autumn bliss in every bite.