The Story & Intro
Hi, I’m Inaya, and I grew up on the sun-kissed island of Crete, surrounded by aromas of cinnamon, honey, and freshly baked bread. While we didn’t grow pumpkins in abundance, I still remember my grandmother’s sweet spiced pastries cooling on the window sill. They carried warmth, laughter, and that special scent that made the house feel alive.
As the years went by, I found myself craving that same feeling but with a modern twist. These Whole Wheat Vegan Pumpkin Cinnamon Rolls are my autumn version of comfort. They combine the hearty goodness of whole wheat flour, the natural sweetness of pumpkin puree, and that irresistible swirl of cinnamon and brown sugar all rolled into pillowy perfection.
I love baking these on slow Sunday mornings, when the air is cool, and I have time to let the dough rise as the coffee brews. The result? Golden, soft rolls with a pumpkin glow and a caramel-spiced aroma that fills every corner of the kitchen.
Whether you’re a seasoned baker or new to vegan baking, this recipe is surprisingly simple and every bite tastes like a warm hug.
(Keyword: whole wheat vegan pumpkin cinnamon rolls)
I promise, once you try these whole wheat vegan pumpkin cinnamon rolls, they’ll become your new favorite comfort bake.
Ingredients
For the Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm almond milk (or any plant milk)
- ¼ cup pumpkin puree
- 3 tablespoons maple syrup or coconut sugar
- 2 tablespoons melted coconut oil
- 2 ½ cups whole wheat flour (plus more for kneading)
- ½ teaspoon salt
- 1 teaspoon cinnamon
For the Filling:
- ¼ cup melted coconut oil
- ½ cup brown sugar or coconut sugar
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup pumpkin puree
For the Vegan Glaze:
- ½ cup powdered sugar
- 1 tablespoon almond milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Activate the Yeast
Warm your almond milk until it’s just slightly warm to the touch (not hot). Add yeast and 1 tablespoon of maple syrup. Let it sit for 10 minutes until it becomes foamy — that’s your yeast waking up!
Step 2: Make the Dough
In a large bowl, mix the pumpkin puree, melted coconut oil, remaining maple syrup, cinnamon, and salt. Add the foamy yeast mixture and stir well. Gradually add whole wheat flour until a sticky dough forms. Knead for 8–10 minutes until smooth and elastic.
Step 3: Let the Dough Rise
Place the dough in a greased bowl, cover with a clean towel, and let it rise for 1 hour or until doubled in size.
Step 4: Fill and Roll
Punch down the dough and roll it into a large rectangle (about ¼ inch thick). Spread the filling evenly — coconut oil, pumpkin puree, brown sugar, and cinnamon. Roll it tightly from one side and slice into even rolls (about 1½ inches thick).
Step 5: Bake to Golden Perfection
Place rolls in a greased baking dish, cover, and let rise another 30 minutes. Bake at 350°F (175°C) for 25–30 minutes until golden and fragrant. Drizzle with vegan glaze before serving.
Serving & Enjoying
The best part serving these warm, golden spirals fresh from the oven. I love to drizzle a little extra glaze while they’re still warm, letting it melt into every soft layer. Pair them with a hot cup of Greek coffee or almond chai.
You can store leftovers in an airtight container for up to 3 days but trust me, they rarely last that long!
Whole Wheat Vegan Pumpkin Cinnamon Rolls – Soft, Sweet & Perfectly Cozy
Soft, golden, and perfectly spiced, these Whole Wheat Vegan Pumpkin Cinnamon Rolls are a cozy fall treat made with wholesome ingredients. Filled with warm cinnamon, pumpkin puree, and topped with a sweet vegan glaze they’re light, fluffy, and 100% plant-based. Perfect for brunch or a comforting weekend bake.
- Total Time: 50 minutes
- Yield: 10–12 rolls
Ingredients
For the Dough:
2 ¼ tsp (1 packet) active dry yeast
¾ cup warm almond milk
¼ cup pumpkin puree
3 tbsp maple syrup or coconut sugar
2 tbsp melted coconut oil
2 ½ cups whole wheat flour (plus extra for kneading)
½ tsp salt
1 tsp cinnamon
For the Filling:
¼ cup melted coconut oil
½ cup brown sugar or coconut sugar
1 tbsp cinnamon
¼ tsp nutmeg
¼ cup pumpkin puree
For the Glaze:
½ cup powdered sugar
1 tbsp almond milk
½ tsp vanilla extract
Instructions
Activate Yeast:
Warm the almond milk until slightly warm (not hot). Add yeast and 1 tbsp maple syrup. Let it rest for 10 minutes until foamy.Make the Dough:
Mix pumpkin puree, coconut oil, remaining maple syrup, cinnamon, and salt. Stir in the foamy yeast mixture, then gradually add flour until a sticky dough forms. Knead for 8–10 minutes until smooth.Let Rise:
Place dough in a greased bowl, cover, and let rise for 1 hour until doubled.Prepare Filling:
Mix melted coconut oil, brown sugar, cinnamon, nutmeg, and pumpkin puree.Roll & Fill:
Roll out dough into a rectangle (¼ inch thick). Spread the filling evenly, roll tightly, and slice into 1½-inch rolls.Second Rise:
Arrange rolls in a greased baking dish, cover, and let rise for 30 minutes.Bake:
Bake at 350°F (175°C) for 25–30 minutes until golden brown and fragrant.Glaze & Serve:
Mix powdered sugar, almond milk, and vanilla. Drizzle over warm rolls before serving.
Notes
Substitute spelt flour or white whole wheat flour for a lighter texture.
For extra flavor, add 1 tbsp orange zest to the filling.
Rolls can be stored in an airtight container for up to 3 days.
To reheat, warm in the oven at 300°F for 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Brunch
- Method: Baking
- Cuisine: Vegan, Greek-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 roll
- Calories: 210 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0mg
Conclusion
These whole wheat vegan pumpkin cinnamon rolls are everything I love about fall warmth, comfort, and a touch of nostalgia. They remind me that baking doesn’t have to be perfect; it’s about the joy that fills your kitchen and the memories that linger long after the last bite.
So next time you crave something cozy, skip the store-bought rolls and try these homemade ones. They’re healthier, tastier, and made with love just the way my grandmother taught me.
Short 100-Word Version
Hi, I’m Inaya from Crete! These Whole Wheat Vegan Pumpkin Cinnamon Rolls are my cozy autumn comfort food soft, golden, and full of warm cinnamon flavor. Made with whole wheat flour, pumpkin puree, and a sweet vegan glaze, they’re fluffy yet wholesome. Perfect for lazy weekend mornings or sharing with friends over coffee. Each bite is pure comfort, reminding me of baking with my grandmother back home. Easy, plant-based, and deliciously spiced, these rolls will fill your kitchen with love and the irresistible scent of fall.