🥧 Dairy-Free Pumpkin Cinnamon Rolls with Maple Glaze

🍂 The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece 🇬🇷. I still remember chilly autumn mornings when my grandmother would fill the kitchen with the comforting scent of cinnamon and fresh dough. Those were the days when love was measured in pinches of spice and spoonfuls of warmth.

Now, living far from those sweet, rustic mornings, I’ve created my own twist Dairy-Free Pumpkin Cinnamon Rolls with Maple Glaze 🧡. This recipe combines the nostalgic aroma of Greek baking with the cozy charm of fall. The pumpkin keeps the rolls soft and moist, while the maple glaze gives them a golden kiss of sweetness.

If you’re looking for a treat that makes your kitchen smell like heaven and your heart feel at home, this is it. Whether you’re dairy-free by choice or necessity, these rolls don’t compromise flavor they’re tender, gooey, and absolutely irresistible.

The best part? They’re dairy-free, soft, and perfect for brunch or dessert. Let’s roll up our sleeves and make your kitchen smell like a warm pumpkin hug! 🎃💛

🥣 Ingredients

Here’s what you’ll need for these dreamy Dairy-Free Pumpkin Cinnamon Rolls:

For the Dough

• ¾ cup warm almond milk (about 110°F) 🥛
• 2 ¼ tsp active dry yeast
• ¼ cup maple syrup or sugar
• ⅓ cup melted coconut oil (or vegan butter)
• ¾ cup pumpkin purée 🎃
• 1 tsp vanilla extract
• 4 cups all-purpose flour (plus more for dusting)
• ½ tsp salt

For the Filling

• ½ cup brown sugar
• 2 tbsp ground cinnamon
• ¼ cup melted coconut oil
• 1 tsp pumpkin pie spice

For the Maple Glaze 🍁

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1 tbsp dairy-free milk (like oat or almond)
• ½ tsp vanilla extract

👩‍🍳 Step-by-Step Instructions

Step 1: Activate the Yeast

Warm the almond milk until it’s just lukewarm (not hot). Stir in yeast and maple syrup. Let it rest for about 10 minutes until foamy. This step gives life to your dough! 🌾

Step 2: Mix the Dough

In a large bowl, combine melted coconut oil, pumpkin purée, and vanilla. Add the yeast mixture and stir. Gradually add flour and salt, mixing until a soft dough forms. Knead for 5–7 minutes until smooth and elastic.

Step 3: Let the Dough Rise

Place dough in a greased bowl, cover it with a warm towel, and let it rise for about 1 hour until doubled in size. 🕒

Step 4: Fill and Roll

Roll the dough into a rectangle. Brush with melted coconut oil and sprinkle with the cinnamon-sugar mixture. Gently roll it up and slice into even rolls.

Step 5: Bake & Glaze 🍁

Arrange rolls in a greased pan, cover, and let rise for 30 minutes. Bake at 350°F for 25 minutes, until golden brown. Once cooled slightly, drizzle with the maple glaze.

🍽️ Serving & Storage

These Dairy-Free Pumpkin Cinnamon Rolls taste best warm, with a drizzle of maple glaze and a cup of coffee or chai ☕.

If you’re serving them for brunch, add a sprinkle of toasted pecans or a dusting of cinnamon on top it’s magic! ✨

To store, keep them in an airtight container for up to 3 days, or freeze for a sweet treat later. Simply reheat in the oven for 10 minutes at 300°F and they’ll taste freshly baked again!

🌟 Recipe Card Summary (Short 100-word Version)

Soft, fluffy, and bursting with fall flavor these Dairy-Free Pumpkin Cinnamon Rolls with Maple Glaze are the perfect cozy treat. Made with pumpkin purée, warm cinnamon, and a silky maple glaze, they’re tender without any dairy. Perfect for brunch, dessert, or a sweet morning indulgence, these rolls will fill your home with the scent of comfort and joy. One bite and you’ll see dairy-free can be absolutely divine! 🍁✨

🥧 Dairy-Free Pumpkin Cinnamon Rolls with Maple Glaze

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Soft, fluffy, and irresistibly spiced, these Dairy-Free Pumpkin Cinnamon Rolls with Maple Glaze are the ultimate fall indulgence. Made with creamy pumpkin purée, warm cinnamon, and a silky maple glaze, they’re full of cozy flavor  no dairy required! Perfect for breakfast, brunch, or dessert.

• Total Time: 1 hour 55 minutes
• Yield: 12 rolls

Ingredients

For the Dough:

• ¾ cup warm almond milk (110°F)

• 2 ¼ tsp active dry yeast

• ¼ cup maple syrup or sugar

• ⅓ cup melted coconut oil

• ¾ cup pumpkin purée

• 1 tsp vanilla extract

• 4 cups all-purpose flour

• ½ tsp salt

For the Filling:

• ½ cup brown sugar

• 2 tbsp ground cinnamon

• ¼ cup melted coconut oil

• 1 tsp pumpkin pie spice

For the Maple Glaze:

• 1 cup powdered sugar

• 2 tbsp pure maple syrup

• 1 tbsp dairy-free milk (almond or oat)

• ½ tsp vanilla extract

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Instructions

• Activate Yeast:
  Warm the almond milk and stir in yeast and maple syrup. Let sit for 10 minutes until frothy.

• Make the Dough:
  In a bowl, mix melted coconut oil, pumpkin purée, and vanilla. Add the yeast mixture. Gradually stir in flour and salt until a soft dough forms. Knead for 5–7 minutes until smooth.

• First Rise:
  Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled.

• Fill & Roll:
  Roll out dough into a rectangle. Brush with melted coconut oil and sprinkle cinnamon-sugar mixture. Roll tightly and slice into even rolls.

• Second Rise:
  Arrange rolls in a greased baking pan. Cover and let rise for 30 minutes.

• Bake:
  Bake at 350°F (175°C) for 25–28 minutes until golden brown.

• Glaze:
  Mix powdered sugar, maple syrup, dairy-free milk, and vanilla. Drizzle over warm rolls and enjoy!

Notes

• To make ahead: Prepare the rolls, refrigerate overnight, and bake in the morning.

• You can use canned pumpkin purée — just not pumpkin pie filling.

• For extra fall flavor, sprinkle chopped pecans before baking.

• Reheat leftovers at 300°F for 10 minutes for that just-baked freshness.

• Author: INAYA
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Dessert, Brunch
• Method: Baking
• Cuisine: American, Greek-inspired

Nutrition

• Serving Size: 1 roll
• Calories: 265 kcal
• Sugar: 14 g
• Sodium: 120mg
• Fat: 8g
• Saturated Fat: 4 g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 42 g
• Fiber: 2g
• Protein: 5 g
• Cholesterol: 0mg

💭 Conclusion

Making these Dairy-Free Pumpkin Cinnamon Rolls reminded me of my grandmother’s kitchen — full of warmth, laughter, and the smell of baked love. 💕

Every swirl holds a bit of autumn’s soul, and the maple glaze adds just the right touch of sweetness. Whether you’re baking for family, friends, or just to treat yourself, these rolls prove that comfort food doesn’t need dairy to taste heavenly.

From my Crete kitchen to yours — may your days be sweet, your heart warm, and your home filled with the smell of pumpkin spice. 🎃🥰