The Story & Intro
Hi, I’m Inaya, 38, from the beautiful island of Crete, Greece. Growing up, my grandmother always filled our home with the smell of freshly baked bread and sweet cinnamon. When the cooler months arrived, she’d add pumpkin to everything from soups to pies believing its warm color and natural sweetness brought good energy into the kitchen.
Years later, I wanted to recreate that same cozy feeling but with a modern, plant-based twist. That’s how my Plant-Based Pumpkin Cinnamon Rolls with Vanilla Drizzle were born. They’re soft, golden, and perfectly spiced with cinnamon, nutmeg, and clove. The pumpkin makes them moist and rich, while the vanilla drizzle adds that irresistible sweetness you can’t say no to.
There’s something magical about the way these rolls fill the house with the aroma of fall. Whether you’re baking them for brunch with friends or as a comforting treat for yourself, they always bring warmth to the table.
I love that this recipe is not only dairy-free and egg-free, but also packed with natural pumpkin goodness. And trust me you won’t miss the butter at all! The coconut oil and almond milk give just the right richness while keeping everything light and wholesome.
So, roll up your sleeves and let’s make your kitchen smell like heaven. These Plant-Based Pumpkin Cinnamon Rolls with Vanilla Drizzle are about to become your new favorite fall tradition.
Ingredients
For the Dough:
- 3 ¼ cups all-purpose flour (plus more for dusting)
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm almond milk (about 110°F / 43°C)
- ¾ cup pumpkin purée (not pumpkin pie filling)
- ¼ cup melted coconut oil (plus extra for brushing)
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- ½ tsp salt
For the Cinnamon Filling:
- ½ cup brown sugar or coconut sugar
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ cup melted coconut oil
For the Vanilla Drizzle:
- 1 cup powdered sugar
- 2–3 tbsp plant-based milk (almond or oat)
- ½ tsp vanilla extract
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, combine warm almond milk and maple syrup. Sprinkle in the yeast and let it sit for about 10 minutes, until it becomes foamy. This step ensures your rolls rise beautifully soft and fluffy.
Step 2: Mix the Dough
In a large mixing bowl, combine the pumpkin purée, melted coconut oil, vanilla extract, and salt. Add the yeast mixture, then gradually mix in the flour until a soft dough forms. Knead on a floured surface for about 5–7 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 1 hour.
Step 3: Prepare the Filling
In a small bowl, mix brown sugar, cinnamon, nutmeg, and melted coconut oil to form a spreadable paste. Once the dough has doubled in size, roll it out into a large rectangle about ¼ inch thick. Spread the cinnamon filling evenly over the dough.
Step 4: Roll, Slice & Bake
Roll up the dough tightly into a log. Slice into 10–12 equal rolls and place them in a greased baking dish. Cover and let them rise again for 30 minutes. Bake at 350°F (175°C) for 25–30 minutes, until golden and fluffy.
Step 5: Add the Vanilla Drizzle
Whisk together powdered sugar, plant milk, and vanilla until smooth. Drizzle generously over the warm rolls. Serve immediately and enjoy that perfect blend of pumpkin, spice, and sweetness.
Serving & Storage
Serve these Plant-Based Pumpkin Cinnamon Rolls warm from the oven with a mug of almond-milk latte or spiced chai. They’re perfect for Sunday brunch, family gatherings, or cozy mornings by the fireplace.
To store, keep leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. Reheat slightly before serving to bring back that soft, gooey texture.
Plant-Based Pumpkin Cinnamon Rolls with Vanilla Drizzle – A Cozy Autumn Delight
Soft, golden, and full of warm autumn spices, these Plant-Based Pumpkin Cinnamon Rolls are the perfect cozy vegan treat. With creamy vanilla drizzle on top, they’re irresistibly fluffy, dairy-free, and egg-free a comforting fall classic straight from my Cretan kitchen.
- Total Time: 50 minutes
- Yield: 10–12 rolls
Ingredients
For the Dough:
3 ¼ cups all-purpose flour (plus more for dusting)
1 packet (2 ¼ tsp) active dry yeast
½ cup warm almond milk (about 110°F / 43°C)
¾ cup pumpkin purée (not pumpkin pie filling)
¼ cup melted coconut oil (plus extra for brushing)
¼ cup maple syrup
1 tsp pure vanilla extract
½ tsp salt
For the Filling:
½ cup brown sugar or coconut sugar
2 tsp ground cinnamon
½ tsp nutmeg
¼ cup melted coconut oil
For the Vanilla Drizzle:
1 cup powdered sugar
2–3 tbsp plant-based milk (almond or oat)
½ tsp vanilla extract
Instructions
Activate Yeast:
Combine warm almond milk and maple syrup in a bowl. Sprinkle yeast on top and let sit for 10 minutes until foamy.Prepare Dough:
In a large bowl, mix pumpkin purée, melted coconut oil, vanilla, and salt. Add yeast mixture, then gradually stir in flour until a dough forms. Knead 5–7 minutes until smooth. Cover and let rise 1 hour.Make the Filling:
Mix brown sugar, cinnamon, nutmeg, and coconut oil. Roll out dough into a rectangle and spread filling evenly.Shape Rolls:
Roll dough tightly into a log, slice into 10–12 rolls, and place in a greased baking dish. Cover and rise 30 minutes.Bake:
Bake at 350°F (175°C) for 25–30 minutes, until golden and fluffy.
Drizzle & Serve:
Mix powdered sugar, plant-based milk, and vanilla until smooth. Drizzle over warm rolls and enjoy!
Notes
You can substitute oat milk or soy milk for almond milk.
For a gluten-free option, use a 1:1 gluten-free baking flour.
These rolls stay soft for 3 days at room temperature or 1 week refrigerated.
Reheat gently before serving for that fresh-baked softness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: Greek-Inspired / Plant-Based
Nutrition
- Serving Size: 1 roll
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 140 mg
- Fat: 8g
- Saturated Fat: 4 g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32 G
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Conclusion
These Plant-Based Pumpkin Cinnamon Rolls with Vanilla Drizzle are proof that you don’t need dairy or eggs to make something soft, rich, and full of love. Every bite carries a bit of sweetness, spice, and comfort just like the recipes I learned from my grandmother back in Crete.
Cooking for me has always been about connection sharing warmth and creating memories. When I bake these, I imagine the women of my family laughing together in the kitchen, their aprons dusted with flour, their hearts full.
So the next time you crave something comforting, skip the store-bought sweets. Instead, bake these golden rolls and fill your home with the smell of love, cinnamon, and pumpkin.
Short 100-Word Story Version
Hi, I’m Inaya from Crete, and these Plant-Based Pumpkin Cinnamon Rolls with Vanilla Drizzle remind me of cozy autumn days baking with my grandmother. The smell of cinnamon and pumpkin always meant love and laughter in our home. I’ve recreated that magic with a dairy-free, egg-free twist soft, golden rolls with a swirl of cinnamon and a creamy vanilla drizzle. Perfect for brunch or an afternoon treat, these rolls are comfort in every bite. Simple, warm, and plant-based just how food should be.