🍂 The Story & Intro
Hi, I’m INAYA, 38, from the sunlit island of Crete, Greece 🌅. Every autumn, my kitchen fills with the smell of cinnamon, pumpkin, and memories. As the weather cools, I remember watching my grandmother knead soft dough by hand her laughter mixing with the scent of sweet spice.
When I first made these vegan pumpkin cinnamon rolls, I wanted to capture that same warmth but with a plant-based twist 🌱. No eggs, no dairy just pure, golden pumpkin goodness wrapped in soft, spiced dough and finished with a dreamy creamy oat frosting that feels like a cozy hug in frosting form.
These vegan pumpkin cinnamon rolls are more than just a recipe they’re comfort, connection, and love on a plate. Whether you’re baking for friends, family, or yourself (because you totally deserve it!), this recipe will fill your home with happiness.
There’s something magical about watching the dough rise, rolling it out, spreading that sweet cinnamon filling, and seeing the golden swirls bake to perfection 😍. Pair one with a cup of coffee or oat milk, and suddenly, the world feels softer.
So grab your mixing bowl and let’s bake joy together 💛
🧺 Ingredients
For the Dough:
- 3 ¼ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup pumpkin purée 🎃
- ¾ cup warm almond milk (not hot!)
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
For the Cinnamon Filling:
- ½ cup coconut sugar or brown sugar
- 2 tbsp ground cinnamon
- ¼ cup softened vegan butter
For the Creamy Oat Frosting:
- ½ cup oat cream or oat milk
- 2 tbsp vegan butter
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- Pinch of cinnamon
🥣 Step-by-Step Instructions
Step 1: Activate the Yeast 🌾
Warm your almond milk until it’s just slightly above room temperature (not hot — you should be able to touch it comfortably). Stir in the yeast and a teaspoon of maple syrup. Let it sit for 10 minutes until it becomes foamy and alive!
Step 2: Mix the Dough 🍞
In a large bowl, mix the pumpkin purée, melted coconut oil, maple syrup, vanilla, and salt. Slowly add the flour, mixing as you go, until a soft dough forms. Knead for 5–7 minutes on a lightly floured surface until it’s smooth and elastic.
Place it in a greased bowl, cover it with a cloth, and let it rise in a warm spot for 1 hour until doubled in size.
Step 3: Make the Filling 🍂
In a small bowl, combine coconut sugar and cinnamon. Roll out your dough into a large rectangle and spread the softened vegan butter evenly on top. Sprinkle the cinnamon-sugar mixture across it like a golden blanket.
Step 4: Roll & Slice 🌀
Starting from one long edge, roll the dough tightly into a log. Slice into 9–12 rolls and place them in a greased baking dish. Cover and let rise again for 30–40 minutes until puffy.
Step 5: Bake & Frost 🍰
Bake at 350°F (175°C) for 25–30 minutes, until golden brown and fragrant. While baking, whisk together oat cream, vegan butter, powdered sugar, and vanilla until smooth.
Once the rolls are warm (not hot), spread the frosting generously over the top and sprinkle a pinch of cinnamon. Enjoy the first bite it’s soft, sweet, and full of autumn joy.
☕ Serving & Storing
These vegan pumpkin cinnamon rolls are best served warm right from the oven, with the frosting melting slightly. Pair with hot coffee, chai, or a glass of vanilla oat milk for the perfect cozy breakfast.
You can store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5. Warm them slightly before serving to bring back their softness.
💛 Conclusion
Every bite of these Vegan Pumpkin Cinnamon Rolls with Creamy Oat Frosting tastes like love, nostalgia, and a cozy Crete morning 🍁. They’re soft, sweet, and perfectly spiced proof that vegan baking can be every bit as indulgent and satisfying.
If you make them, don’t forget to share the joy with someone special food tastes even better when shared ❤️
Vegan Pumpkin Cinnamon Rolls with Creamy Oat Frosting
These Vegan Pumpkin Cinnamon Rolls are soft, fluffy, and packed with cozy autumn flavor 🎃✨. Sweet pumpkin dough swirled with cinnamon sugar and topped with a creamy oat frosting it’s comfort food at its best. Perfect for chilly mornings or festive brunches, this plant-based treat brings warmth and love straight from my Crete kitchen 💛
- Total Time: 50 minutes
- Yield: 12 rolls
Ingredients
For the Dough:
3 ¼ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
½ cup pumpkin purée 🎃
¾ cup warm almond milk
¼ cup melted coconut oil
¼ cup maple syrup
½ tsp salt
1 tsp vanilla extract
1 tsp pumpkin spice
For the Cinnamon Filling:
½ cup coconut sugar or brown sugar
2 tbsp ground cinnamon
¼ cup softened vegan butter
For the Creamy Oat Frosting:
½ cup oat cream or oat milk
2 tbsp vegan butter
¾ cup powdered sugar
½ tsp vanilla extract
Pinch of cinnamon
Instructions
Activate the Yeast 🌾
Warm the almond milk until slightly warm (not hot). Add the yeast and 1 tsp maple syrup. Let sit for 10 minutes until foamy.Prepare the Dough 🍞
Mix pumpkin purée, coconut oil, maple syrup, vanilla, and salt. Add flour gradually, mixing until a soft dough forms. Knead for 5–7 minutes. Cover and let rise for 1 hour.Make the Filling 🍂
Mix coconut sugar and cinnamon. Roll out the dough and spread with softened vegan butter. Sprinkle the sugar-cinnamon mix evenly.Roll and Slice 🌀
Roll the dough tightly into a log. Slice into 9–12 rolls. Arrange in a greased pan. Cover and let rise again for 30 minutes.Bake 🔥
Bake at 350°F (175°C) for 25–30 minutes until golden.Make Frosting 🍰
Whisk oat cream, vegan butter, powdered sugar, and vanilla. Spread over warm rolls and sprinkle cinnamon.
Notes
Use room-temperature ingredients for best results.
Substitute oat milk with soy or almond milk if preferred.
For extra flavor, add chopped nuts or raisins to the filling.
Can be prepared a day ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: Vegan / Greek-inspired
Nutrition
- Serving Size: 1 roll
- Calories: 245 kcal
- Sugar: 14 g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
✨ Short 100-Word Story Version
Hi, I’m INAYA from Crete 🌸. My love for baking comes from my grandmother’s kitchen, where sweet cinnamon filled the air. These Vegan Pumpkin Cinnamon Rolls capture that same warmth soft pumpkin dough, spiced with cinnamon, and topped with a creamy oat frosting that melts into every swirl. They’re pure comfort for cool mornings, perfect with a cup of coffee or oat milk. Simple, plant-based, and full of love just how my grandmother would’ve wanted it 💛