Vegan Pumpkin Cinnamon Rolls

1 Bowl Vegan Pumpkin Cinnamon Rolls made with 10 ingredients using easy methods. Warm, gooey, perfectly sweet and subtly spiced - perfect for fall!



  • 1 cup unsweetened almond milk
  • 2 Tbsp vegan butter (such as Earth Balance)
  • 1 packet instant yeast (1 packet yields ~2 1/4 tsp)
  • 1 Tbsp organic cane sugar
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/3 cup pumpkin puree
  • 2 3/4 - 3 1/4 cups Bob’s Red Mill Unbleached All-Purpose Flour


  • 2 1/2 Tbsp vegan butter (such as Earth Balance)
  • 1/2 cup pumpkin butter*
  • 1/3 cup organic cane sugar
  • 1 Tbsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup raw pecans, chopped (optional)


  • 2 Tbsp vegan butter (such as Earth Balance)
  • 1 Tbsp pumpkin butter* (optional)
  • 1 Tbsp organic cane sugar
  • 1/4 cup raw pecans, chopped


  1. DOUGH: In a large mixing bowl in the microwave (or in a small saucepan over medium heat), heat the almond milk and vegan butter in 30 second increments until warm and melted, never reaching boiling. Remove from microwave (or stovetop) and let cool to 110 degrees F (43 C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast. If warmed on the stovetop, transfer mixture to a large mixing bowl at this point.
  2. Sprinkle on yeast, sugar, and salt and let activate for 10 minutes. Then add cinnamon, and pumpkin pie spice and stir. Let it set for a few minutes, then whisk in pumpkin purée.
  3. Get full recipe==>>