Decadent Vegan Pumpkin Cinnamon Rolls

Fall is here!

Excuse our excitement, but don't mind if we scream Vegan Pumpkin Cinnamon Rolls: fall is here! It's finally time to whip out all the seasonal foods we've looked forward to for months—and chief among them is pumpkin.

If you're a loyal follower of our recipes, then you'll know we already offered up one of our favorite recipes for Easy Vegan Cinnamon Rolls a few months ago. Now that the leaves have changed colors and the air has a nip, it only seems fitting to revisit those with a seasonal spin!

Naturally, we arrived at perhaps the most decadent combination imaginable: Pumpkin Cinnamon Rolls!  What happens when we combine two classics? Read on to find out!

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• 1 cup warm water (not exceeding 110 degrees Fahrenheit in temperature)
• 2 teaspoons instant yeast
• 2 tablespoons melted vegan butter
• 2 cups flour
• 1/3 cup vegan cane sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 3 tablespoons melted vegan butter
• 1/2 cup vegan cream cheese
• 1/4 cup canned pure pumpkin
• 1/4 cup almond milk (or preferred vegan milk alternative)
• 1/2 cup vegan powdered sugar
• 1 teaspoon pumpkin pie spice

1. Preheat oven to 400 degrees Fahrenheit. In a large bowl, whisk instant yeast into warm water, being being mindful that the water does not exceed 110 degrees Fahrenheit. Add 2 tablespoons of melted vegan butter that has been allowed to cool. In 1/2-cup increments, incorporate the flour. Once it has been fully combined, dough should be soft and slightly sticky. Cover with lightly greased saran wrap and leave to rise for 1 hour.
2. Prepare your cinnamon sugar filling by whisking vegan cane sugar with pumpkin pie spice and cinnamon. Once an hour has passed, your dough should be close to double in size.  Deposit it onto a floured wooden board and sprinkle the top with more flour, then knead for 3-4 minutes. Once kneaded, sprinkle more flour on the board to avoid sticking and roll it out in a long rectangular shape. Dough should be about 1/2 inch in thickness.
3. Once dough has been rolled out, spread vegan butter evenly over the top and sprinkle generously with your filling. Grab either side of the long end and begin to roll inward, making sure the dough tucks over evenly all along the long edge. Continue until the dough is all the way rolled up. Cut into 10 even pieces and place in a greased 9x13 baking pan or cast-iron skillet. Bake for 25-30 minutes, until the tops have begun to turn golden and the dough is cooked through.
4. While the cinnamon rolls are baking, prepare the frosting. In a mixer or with a handheld whisk, combine vegan cream cheese and canned pumpkin until smooth on medium-high. Lower the speed to avoid sugar dust, then slowly add the almond milk, powdered sugar, and pumpkin pie spice. Consistency should be spreadable to slightly runny; if you like thicker frosting, add more cream cheese.
5. Once the cinnamon rolls are out of the oven, allow them to cool for 5 minutes before adding generous dollops of frosting. It will melt down onto the roll. If preferred, you can wait longer and spread the frosting so it holds its shape. Enjoy!

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