Vegan Pumpkin Cinnamon Rolls with Coconut Cream Frosting

The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Growing up, my grandmother taught me that food isn’t just nourishment it’s love, patience, and the joy of sharing. Every fall, we’d bake together, filling the house with warm aromas of cinnamon and cloves.

This year, I wanted to recreate that same comforting magic with a twist vegan pumpkin cinnamon rolls. They’re soft, fluffy, and perfectly spiced, with a creamy coconut frosting that melts in your mouth.

The first time I made them, my kitchen smelled like heaven pumpkin, cinnamon, and vanilla dancing together. The best part? They’re 100% dairy-free and guilt-free, yet taste even richer than the classic version.

If you’re looking for a cozy weekend bake that feels like a warm hug, these vegan pumpkin cinnamon rolls are it. They’re perfect for brunch, family gatherings, or simply with your morning coffee. Trust me, you’ll be licking the frosting off your fingers!

Ingredients

For the Dough

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup pumpkin purée
• ¾ cup warm almond milk (or any plant-based milk)
• ¼ cup melted coconut oil
• ¼ cup brown sugar
• 1 tsp vanilla extract
• ½ tsp salt

For the Filling

• ¾ cup brown sugar
• 2 tbsp cinnamon
• ¼ tsp nutmeg
• ¼ cup softened vegan butter or coconut oil
• Optional: ½ cup finely chopped pecans

For the Coconut Cream Frosting

• 1 can full-fat coconut milk (refrigerated overnight)
• 2 tbsp maple syrup
• ½ tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

Step 1: Activate the Yeast

Warm your almond milk until it’s just cozy to the touch—not hot. Stir in 1 tablespoon of sugar and sprinkle the yeast on top. Let it sit for 5–10 minutes until foamy.

Step 2: Mix the Dough

In a large bowl, combine pumpkin purée, melted coconut oil, vanilla, sugar, and salt. Add the yeast mixture, then slowly mix in flour until a soft dough forms. Knead for 5–7 minutes until smooth.

Step 3: Let It Rise

Place the dough in a greased bowl, cover with a towel, and let it rise for 1–1.5 hours, or until doubled in size.

Step 4: Prepare the Filling

Mix brown sugar, cinnamon, nutmeg, and vegan butter until you have a paste-like mixture.

Step 5: Roll and Fill

Roll out the dough into a large rectangle. Spread the cinnamon mixture evenly, then sprinkle with pecans if desired. Roll it up tightly and slice into 9–12 rolls.

Step 6: Second Rise & Bake

Place rolls in a greased baking dish, cover, and let them rise for 30 minutes. Bake at 350°F (175°C) for 25–30 minutes, until golden brown.

Step 7: Make the Coconut Cream Frosting

Scoop out the thick coconut cream from your chilled can. Whip it with maple syrup, vanilla, and a pinch of salt until fluffy and smooth.

Serving & Storage

Spread the coconut cream frosting generously over warm rolls. The frosting will slightly melt into the rolls, creating the most irresistible bite.

Serve with a cup of spiced chai, pumpkin latte, or strong Greek coffee.

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. You can also freeze them before frosting just reheat and top with fresh coconut cream when ready to serve.

Vegan Pumpkin Cinnamon Rolls with Coconut Cream Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Soft, spiced, and irresistibly fluffy, these Vegan Pumpkin Cinnamon Rolls are filled with a cozy cinnamon-sugar swirl and topped with luscious coconut cream frosting. A perfect fall treat made with simple plant-based ingredients warm, comforting, and deliciously dairy-free.

• Total Time: 1 hour 50 minutes (includes rising time)
• Yield: 9–12 rolls

Ingredients

For the Dough:

• 3 ½ cups all-purpose flour

• 1 packet (2 ¼ tsp) active dry yeast

• ¾ cup pumpkin purée

• ¾ cup warm almond milk

• ¼ cup melted coconut oil

• ¼ cup brown sugar

• 1 tsp vanilla extract

• ½ tsp salt

For the Filling:

• ¾ cup brown sugar

• 2 tbsp cinnamon

• ¼ tsp nutmeg

• ¼ cup softened vegan butter or coconut oil

• Optional: ½ cup chopped pecans

For the Coconut Cream Frosting:

• 1 can full-fat coconut milk (chilled overnight)

• 2 tbsp maple syrup

• ½ tsp vanilla extract

• Pinch of salt

   

Cook Mode Prevent your screen from going dark

Instructions

1. Activate the Yeast:
   Warm almond milk and mix with 1 tbsp sugar. Sprinkle in yeast and let sit until foamy (about 10 minutes).

2. Make the Dough:
   In a large bowl, mix pumpkin purée, melted coconut oil, sugar, vanilla, and salt. Add the yeast mixture, then gradually stir in flour. Knead for 5–7 minutes until smooth.

3. Let It Rise:
   Place the dough in a greased bowl, cover with a towel, and let rise for 1–1.5 hours, or until doubled in size.

4. Prepare the Filling:
   Combine brown sugar, cinnamon, nutmeg, and softened vegan butter. Mix until it becomes a paste.

5. Roll and Fill:
   Roll the dough into a rectangle. Spread the cinnamon mixture evenly and sprinkle pecans (optional). Roll up tightly and cut into 9–12 rolls.

6. Second Rise:
   Arrange the rolls in a greased baking dish, cover, and let rise again for 30 minutes.

7. Bake:
   Bake at 350°F (175°C) for 25–30 minutes, until golden brown.

8. Make the Frosting:
   Scoop out thick coconut cream from the chilled can. Whip with maple syrup, vanilla, and salt until smooth.

9. Frost and Serve:
   Spread the frosting over warm rolls and enjoy!

Notes

• You can substitute almond milk with oat or soy milk.

• For extra flavor, add orange zest to the dough.

• Rolls can be prepared ahead of time and refrigerated overnight before baking.

• Author: INAYA
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert / Breakfast
• Method: Baking
• Cuisine: Vegan, Greek-inspired, Fall Comfort

Nutrition

• Serving Size: 1 roll
• Calories: 265 kcal
• Sugar: 14 g
• Sodium: 120 mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38 g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0 mg

Conclusion

These vegan pumpkin cinnamon rolls are pure autumn comfort in every bite—sweet, spiced, and creamy. They’re proof that you don’t need dairy or eggs to create something utterly delicious and soul-warming.

From my kitchen in Crete to yours, I hope this recipe fills your home with the same love, laughter, and cinnamon-scented memories that inspired me.

Short 100-Word Version

Hi, I’m INAYA from Crete! These vegan pumpkin cinnamon rolls are my cozy twist on a fall favorite. Soft, fluffy, and spiced just right, they’re rolled with cinnamon sugar and topped with a dreamy coconut cream frosting. Perfect for a weekend breakfast or sweet treat, they bring warmth and joy to any table. Inspired by my grandmother’s baking, this recipe celebrates love, simplicity, and comfort. Pair them with coffee and enjoy a little piece of Greek autumn in your home!