Pumpkin Cinnamon Rolls 🎃✨

Soft, gooey, and perfectly spiced — these Pumpkin Cinnamon Rolls are the definition of fall baking bliss. They’re made with cozy pumpkin butter in the filling, a touch of coconut sugar for that caramel-y sweetness, and topped with a luscious pumpkin spice cream cheese frosting. You’d never know they’re made with better-for-you ingredients (and vegan-friendly if you’d like!).

If you’ve never made homemade cinnamon rolls before, this recipe is beginner-friendly and totally worth the wait. The dough is fluffy, the filling is rich and pumpkin-y, and the frosting… well, let’s just say it’s what dreams are made of.

🍂 The Recipe

You’ll Need:

Dough:

• 2 ¼ tsp yeast

• 1 ¼ cup warmed canned coconut milk

• 3 tbsp coconut sugar

• 3 tbsp EVOO

• 3 cups all-purpose flour

• 1 tsp vanilla

• 1 tsp pumpkin spice + 1 tsp cinnamon

Filling:

• ¼ cup softened vegan butter

• ¾ cup coconut sugar

• 2 tbsp cinnamon

• 1 tsp pumpkin spice

• 2 heaping tbsp pumpkin butter

Frosting: (vegan alternatives can be used)

• ½ stick vegan butter

• ½ stick cream cheese (vegan or regular)

• ~3 cups powdered sugar – I used Lankanto for sugar-free

• Dash of salt and vanilla

• 2 tbsp Culina Pumpkin Spice Yogurt (for that perfect creamy fall flavor!)

How To Make Them

1. Activate the yeast: In a small bowl, mix warmed coconut milk with yeast and coconut sugar. Let sit for 10 minutes, until foamy.

2. Make the dough: In a stand mixer, combine the flour, yeast mixture, oil, and vanilla. Mix until a dough forms, then knead for about 5 minutes until smooth.

3. First rise: Cover and let rest in a warm place for 1 hour.

4. Roll & fill: On a lightly floured surface, roll the dough into a rectangle. Spread on the filling evenly. Roll up tightly and slice into rolls using string or floss.

5. Second rise: Arrange rolls in a greased baking dish, cover, and let rise again for another hour.

6. Bake: Bake at 350°F for 15–20 minutes, until lightly golden.

7. Frost: Let cool for about 10 minutes, then spread on your frosting while still slightly warm.

Why You’ll Love Them

• Cozy pumpkin spice flavor in every bite

• Soft, gooey, bakery-style texture

• Naturally sweetened and made with wholesome ingredients

• The perfect weekend bake for sharing (or not sharing at all)

If you make these Pumpkin Cinnamon Rolls, tag me on Instagram @WhatRobinEats — I’d love to see your fall baking moment! 🍁

Pumpkin Cinnamon Rolls 🎃✨

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Servings 10 rolls

Ingredients

  

1x2x3x

• 2 1/4 tsp yeast
• 1 1/4 cup warmed canned coconut milk to activate yeast
• 3 tbsp coconut sugar
• 3 tbsp extra virgin olive oil
• 3 cups all-purpose flour (I have not tried any gluten-free subs)
• 1 tsp pumpkin spice
• 1 tsp cinnamon

Filling

• 1/4 cup softened vegan butter
• 3/4 cup coconut sugar
• 2 tbsp cinnamon
• 1 tsp pumpkin spice
• 2 tbsp pumpkin butter

Frosting

• 1/2 stick vegan butter
• 1/2 stick cream cheese
• 3 cups powder sugar
• pinch of sea salt and vanilla extract
• 2 tbsp Culina Pumpkin Spice yogurt

Instructions

 

• Activate the yeast: In a small bowl, mix warmed coconut milk with yeast and coconut sugar. Let sit for 10 minutes, until foamy.
• Make the dough: In a stand mixer, combine the flour, yeast mixture, oil, and vanilla. Mix until a dough forms, then knead for about 5 minutes until smooth.
• First rise: Cover and let rest in a warm place for 1 hour. Could take longer if it's cold out!
• Roll & fill: On a lightly floured surface, roll the dough into a rectangle. Spread on the filling evenly. Roll up tightly and slice into rolls using string or floss.
• Second rise: Arrange rolls in a greased baking dish, cover, and let rise again for another hour. This could take longer if it's cold out!!
• Bake: Bake at 350°F for 15–20 minutes, until lightly golden.
• Frost: Let cool for about 10 minutes, then spread on your frosting while still slightly warm.

Tried this recipe?Let us know how it was!