Vegan Pumpkin Cinnamon Rolls with Brown Sugar Pecan Filling

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The Story & Intro

Hi, I’m Inaya, from the sunny island of Crete, where the scent of cinnamon and warm bread often drifts through the air on cool mornings. My grandmother used to make sweet rolls filled with honey and nuts, but as I grew older and embraced more plant-based cooking, I wanted to recreate that same comforting flavor without the dairy or eggs.

That’s how these Vegan Pumpkin Cinnamon Rolls with Brown Sugar Pecan Filling were born. They’re soft, golden, and swirled with the cozy aroma of cinnamon and pumpkin spice. Every bite feels like a hug tender dough, gooey filling, and crunchy caramelized pecans.

These vegan pumpkin cinnamon rolls are perfect for family breakfasts, festive brunches, or those chilly afternoons when you want something warm and homemade. They’re simple to make and taste like autumn comfort wrapped in a swirl of sweetness.

Whether you’re vegan or not, these rolls will make your kitchen smell heavenly. Let’s make something unforgettable together straight from my Cretan kitchen, with love. 💛

Ingredients

For the Dough:

  • 3 ¼ cups all-purpose flour (plus more for kneading)
  • 1 packet (2 ¼ tsp) active dry yeast
  • ¾ cup warm almond milk (or any plant milk)
  • ½ cup pumpkin puree
  • ¼ cup melted coconut oil
  • ¼ cup brown sugar
  • ½ tsp salt
  • 1 tsp cinnamon

For the Brown Sugar Pecan Filling:

  • ¾ cup brown sugar, packed
  • 2 tbsp pumpkin puree
  • 2 tbsp melted vegan butter
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ½ cup finely chopped pecans

For the Vegan Frosting:

  • ½ cup vegan cream cheese
  • 2 tbsp vegan butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp almond milk (as needed for texture)

Step-by-Step Instructions

Step 1: Activate the Yeast
In a small bowl, mix warm almond milk and brown sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. This step ensures your cinnamon rolls rise beautifully.

Step 2: Make the Dough
In a large bowl, combine pumpkin puree, melted coconut oil, salt, and cinnamon. Add the activated yeast mixture. Gradually mix in flour, 1 cup at a time, until the dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise for 1 hour or until doubled.

Step 3: Make the Filling
Mix brown sugar, cinnamon, nutmeg, pumpkin puree, and melted vegan butter. Stir in the chopped pecans. The filling should be thick, grainy, and fragrant.

Step 4: Assemble the Rolls
Roll the dough into a large rectangle (about 12×16 inches). Spread the filling evenly over the surface, leaving a small border. Gently roll the dough into a log and slice into 12 rolls. Arrange them in a greased baking pan.

Step 5: Bake and Frost
Cover the rolls and let them rise for another 30 minutes. Preheat the oven to 350°F (175°C). Bake for 25–30 minutes until golden. Cool slightly, then spread vegan frosting on top while still warm.

Serving Suggestions

These vegan pumpkin cinnamon rolls are best served warm, with the frosting just slightly melting over the swirls. Pair them with almond milk lattes, chai tea, or a drizzle of maple syrup for extra indulgence.

If you’re serving for brunch, garnish with toasted pecans and a sprinkle of pumpkin spice on top for a beautiful finish.

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Vegan Pumpkin Cinnamon Rolls with Brown Sugar Pecan Filling

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Print Recipe

Soft, golden, and full of autumn flavor these Vegan Pumpkin Cinnamon Rolls with Brown Sugar Pecan Filling are the perfect cozy treat. Fluffy pumpkin dough, swirls of cinnamon sugar, and a crunchy pecan filling come together for a sweet, gooey breakfast or dessert everyone will love vegan or not!

  • Total Time: 1 hour 50 minutes
  • Yield: 12 rolls

Ingredients

For the Dough:

  • 3 ¼ cups all-purpose flour (plus more for kneading)

  • 1 packet (2 ¼ tsp) active dry yeast

  • ¾ cup warm almond milk (or any plant milk)

  • ½ cup pumpkin puree

  • ¼ cup melted coconut oil

  • ¼ cup brown sugar

  • ½ tsp salt

  • 1 tsp cinnamon

For the Brown Sugar Pecan Filling:

  • ¾ cup brown sugar, packed

  • 2 tbsp pumpkin puree

  • 2 tbsp melted vegan butter

  • 1 tbsp cinnamon

  • ½ tsp nutmeg

  • ½ cup finely chopped pecans

For the Vegan Frosting:

  • ½ cup vegan cream cheese

  • 2 tbsp vegan butter

  • 1 cup powdered sugar

  • 1 tsp vanilla extract

  • 1–2 tbsp almond milk (as needed for texture)

Instructions

  • Activate the Yeast:
    In a small bowl, mix warm almond milk and brown sugar. Sprinkle yeast on top and let it rest 5–10 minutes until foamy.

  • Make the Dough:
    Combine pumpkin puree, coconut oil, salt, and cinnamon in a large bowl. Add yeast mixture. Gradually add flour, 1 cup at a time. Knead for 5–7 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled.

  • Prepare the Filling:
    Mix brown sugar, pumpkin puree, melted butter, cinnamon, nutmeg, and pecans in a bowl.

  • Shape the Rolls:
    Roll dough into a rectangle (12×16 inches). Spread filling evenly. Roll into a log and slice into 12 rolls. Arrange in a greased baking dish.

  • Bake:
    Cover and let rise for another 30 minutes. Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown.

  • Frost & Serve:
    Mix frosting ingredients until creamy. Spread on warm rolls and enjoy!

Notes

  • You can use any plant-based milk (soy, oat, or cashew work great).

  • Substitute pecans with walnuts or almonds if preferred.

  • These rolls freeze beautifully   just reheat before serving.

  • For an extra touch, sprinkle sea salt over the frosting for a salted-caramel vibe.

  • Author: INAYA
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Dessert, Vegan Baking
  • Method: Baking
  • Cuisine: American / Mediterranean Fusion

Nutrition

  • Serving Size: 1 roll
  • Calories: 285 kcal
  • Sugar: 16 G
  • Sodium: 135 G
  • Fat: 9g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

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Conclusion

There’s something magical about baking the rhythm of kneading dough, the scent of cinnamon in the air, and that first warm bite that melts away the world’s worries. These Vegan Pumpkin Cinnamon Rolls with Brown Sugar Pecan Filling are more than just a recipe; they’re a sweet story of love, tradition, and creativity.

They combine everything I adore soft dough, seasonal pumpkin, a nutty filling, and pure comfort. Whether you’re new to vegan baking or a seasoned cook, this recipe will win hearts at any table.

From my kitchen in Crete to yours may your rolls be golden, your kitchen warm, and your heart full. 💛

Short 100-Word Story Version

Hi, I’m Inaya from Crete! These Vegan Pumpkin Cinnamon Rolls with Brown Sugar Pecan Filling remind me of baking with my grandmother, when the smell of cinnamon filled our kitchen. I created this vegan version using pumpkin puree, warm spices, and pecans for a nutty twist. They’re fluffy, sweet, and perfect for cozy mornings. Whether you’re new to vegan baking or just love comfort food, these rolls bring warmth, love, and a touch of Greek soul to your table. Let’s make your kitchen smell like home — one cinnamon swirl at a time. 🎃💛

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