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


  1. 1 cup unsweetened almond milk
  2. 2 Tbsp vegan butter (such as Earth Balance)
  3. 1 packet instant yeast (1 packet yields ~2 1/4 tsp)
  4. 1 Tbsp organic cane sugar
  5. 1/4 tsp sea salt
  6. 1/2 tsp cinnamon
  7. 1 tsp pumpkin pie spice
  8. 1/3 cup pumpkin puree
  9. 2 3/4 - 3 1/4 cups Bob’s Red Mill Unbleached All-Purpose Flour

  1. 2 1/2 Tbsp vegan butter (such as Earth Balance)
  2. 1/2 cup pumpkin butter*
  3. 1/3 cup organic cane sugar
  4. 1 Tbsp cinnamon
  5. 1/2 tsp pumpkin pie spice
  6. 1/2 cup raw pecans, chopped (optional)

  1. 2 Tbsp vegan butter (such as Earth Balance)
  2. 1 Tbsp pumpkin butter* (optional)
  3. 1 Tbsp organic cane sugar
  4. 1/4 cup raw pecans, chopped

  • 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.
  • 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.
  • Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding flour as needed.
  • Rinse your mixing bowl out, coat it with oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes - 1 hour, or until doubled in size.
  • On a lightly floured surface, roll out the dough into a thin rectangle.