The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. I’ve always believed that baking is a language of love. One autumn morning, while visiting my grandmother’s old stone kitchen, I remembered the sweet aroma of her cinnamon bread filling the air. Inspired by that warmth, I decided to create something new Vegan Pumpkin Cinnamon Rolls with Coconut Oil Butter.
This recipe is all about comfort soft, golden pumpkin dough, a swirl of cinnamon and brown sugar, and a luscious coconut-oil-based “butter” glaze that melts right in. The best part? These rolls are completely vegan and taste just as rich and fluffy as the classic version.
Whether you’re baking for family brunch, friends, or just for yourself (because why not?), these pumpkin cinnamon rolls will fill your home with joy and your heart with sweetness. Every bite is tender, spiced, and perfectly balanced with coconut’s subtle aroma.
I always say food isn’t just about flavor, it’s about feeling. And these rolls? They feel like a cozy hug in pastry form.
Ingredients
For the Dough:
- 3 cups all-purpose flour (plus more for dusting)
- 2 ¼ tsp instant yeast (1 packet)
- ¾ cup warm almond milk (or oat milk)
- ¾ cup pumpkin purée (not pie filling)
- ¼ cup coconut oil, melted
- ¼ cup brown sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
For the Filling:
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 3 tbsp coconut oil, softened
- 1 tbsp pumpkin purée (optional for extra flavor)
For the Coconut Oil Butter Glaze:
- ¼ cup coconut oil, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp almond milk (or more as needed)
Step-by-Step Instructions
Step 1: Activate the Yeast
Warm your almond milk until it’s just slightly warmer than your hand — not too hot. Stir in the yeast and a pinch of brown sugar. Let it sit for 5–10 minutes until frothy.
Tip: The yeast should bubble up like a soft foam; that’s how you know it’s alive and ready!
Step 2: Make the Pumpkin Dough
In a large bowl, whisk together the pumpkin purée, melted coconut oil, brown sugar, salt, cinnamon, and nutmeg. Add the yeast mixture and mix well. Gradually stir in the flour, one cup at a time, until a soft dough forms.
Knead the dough on a floured surface for 5–7 minutes, until smooth and elastic. Place it in an oiled bowl, cover with a towel, and let it rise for 1 hour or until doubled in size.
Step 3: Prepare the Cinnamon Filling
In a small bowl, mix brown sugar, cinnamon, and softened coconut oil until combined into a smooth paste. You can add a spoonful of pumpkin purée if you love that extra flavor.
Step 4: Roll, Fill & Slice
Punch down the dough and roll it out into a 12×16-inch rectangle. Spread the cinnamon mixture evenly over the dough, leaving a ½-inch border. Roll tightly from the long edge and cut into 12 equal pieces.
Place them in a greased baking dish, cover, and let rise again for 30 minutes.
Step 5: Bake & Glaze
Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until golden brown.
While they bake, prepare the coconut oil butter glaze: whisk coconut oil, powdered sugar, vanilla, and almond milk until creamy.
When the rolls are warm, drizzle the glaze generously over them.
Serving Ideas
Serve these vegan pumpkin cinnamon rolls warm with a mug of almond milk latte or Greek mountain tea. You can sprinkle crushed walnuts or drizzle extra coconut glaze for an indulgent touch.
These rolls also store beautifully just warm them for 10 seconds in the microwave, and they taste freshly baked again!
Print
Vegan Pumpkin Cinnamon Rolls with Coconut Oil Butter
These Vegan Pumpkin Cinnamon Rolls with Coconut Oil Butter are soft, fluffy, and full of cozy autumn flavor. The pumpkin purée adds rich moisture while coconut oil creates a smooth, dairy-free glaze. Perfect for breakfast, brunch, or a sweet treat with coffee.
- Total Time: 2 hours 20 minutes
- Yield: 12 cinnamon rolls
Ingredients
For the Dough:
3 cups all-purpose flour (plus more for dusting)
2 ¼ tsp instant yeast (1 packet)
¾ cup warm almond milk
¾ cup pumpkin purée (not pie filling)
¼ cup coconut oil, melted
¼ cup brown sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
For the Filling:
½ cup brown sugar
2 tsp ground cinnamon
3 tbsp coconut oil, softened
1 tbsp pumpkin purée (optional)
For the Coconut Oil Butter Glaze:
¼ cup coconut oil, softened
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp almond milk (add more for thinner consistency)
Instructions
Activate the Yeast:
Warm the almond milk and add the yeast with a pinch of brown sugar. Let it rest for 5–10 minutes until foamy.Make the Dough:
In a large bowl, whisk together pumpkin purée, melted coconut oil, brown sugar, salt, cinnamon, and nutmeg. Add the yeast mixture. Stir in the flour gradually until a dough forms. Knead for 5–7 minutes until smooth and elastic. Cover and let rise for 1 hour.Prepare the Filling:
Combine brown sugar, cinnamon, and softened coconut oil into a smooth paste. Add a spoon of pumpkin purée for extra flavor.Roll and Fill:
Roll the dough into a rectangle (12×16 inches). Spread the cinnamon filling evenly, roll tightly, and slice into 12 rolls. Place in a greased pan, cover, and let rise for 30 minutes.Bake and Glaze:
Preheat the oven to 350°F (175°C). Bake for 25–30 minutes until golden. Mix glaze ingredients until creamy. Spread over warm rolls.
Notes
For richer flavor, replace half the almond milk with coconut milk.
Store leftover rolls in an airtight container for up to 3 days.
Reheat for 10–15 seconds to bring back that fresh-baked softness.
You can freeze unglazed rolls for up to 2 months and glaze them fresh after reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Breakfast, Vegan Baking
- Method: Baking
- Cuisine: American / Greek-inspired
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 9 g
- Sodium: 120mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32 g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Conclusion
Baking these Vegan Pumpkin Cinnamon Rolls with Coconut Oil Butter is more than just a recipe it’s a ritual of warmth, love, and patience. Every swirl carries the scent of pumpkin and cinnamon, just like the mornings I spent with my grandmother in Crete.
The coconut oil gives the glaze a silky, dairy-free richness that even non-vegans adore. So whether you’re celebrating fall, hosting brunch, or treating yourself, these rolls are pure happiness in every bite.
Remember, the best part of cooking isn’t perfection it’s passion. And when your kitchen smells this good, you know you’ve done something right.
Short 100-Word Story Version
Hi, I’m INAYA from Crete! These Vegan Pumpkin Cinnamon Rolls with Coconut Oil Butter remind me of cozy autumn mornings with my grandmother’s sweet bread. I wanted to create a vegan version that’s soft, golden, and full of cinnamon warmth. The pumpkin makes the dough moist and fluffy, while the coconut oil glaze adds silky sweetness. Every roll feels like a warm hug perfect for breakfast or a treat with coffee. Whether you’re vegan or not, these cinnamon rolls will fill your kitchen with love and that irresistible fall aroma.