Pumpkin Spice Cinnamon Rolls
Dairy-free pumpkin spice cinnamon rolls with a light pumpkin spice glaze make the perfect breakfast for any fall morning. These tender cinnamon rolls are bursting with pumpkin spice flavor in the dough, swirled in the filling, and drizzled on top.
2024 Update: This recipe was originally shared in November 2019. This post has been updated to include new photos, detailed directions, and additional dairy-free tips. I hope you enjoy this seasonal pumpkin spice cinnamon rolls recipe.
Growing up, cinnamon rolls came from a pressurized tube. You know the one. Despite the relative tastiness of the final product, I was seriously terrified of breaking the seal, jumping and nearly dropping the tube should’ve been included as a step on the cooking instructions. Once they were baked to perfection, my mom would let me drizzle the frosting over the warm rolls before chowing down.
Making my own cinnamon rolls from scratch seemed like a foreign concept. How could I make anything remotely similar to those magically tubed creations from Pillsbury? And how would I get the dough to pop!?!
I initially had the desire to make my own cinnamon rolls for my husband and I’s first Christmas morning in Connecticut. Since we weren’t able to be home, I wanted to do something special. When I learned that cinnamon rolls could be made in about an hour, I was sold!
After mastering the basic cinnamon roll, the fall seemed like just the right time to venture into the world of flavored cinnamon rolls, but not just any homemade cinnamon rolls. Pumpkin spice cinnamon rolls.
The pumpkin puree gives the dough an extra level of softness. The spices strike a perfect balance between pumpkin and cinnamon. And instead of a thick frosting, these pumpkin rolls are drizzled with a sweet glaze.
Dairy Free Changes to Pumpkin Cinnamon Rolls
I know what you are thinking, “How can I make delicious cinnamon rolls from scratch without any butter?” Well, when you make cinnamon rolls there are a few changes to keep in mind to convert a recipe from dairy filled to dairy free.
- Non-dairy milk. In this recipe I used coconut milk in place of whole milk in both the dough and the frosting recipe.
- Coconut oil. In this recipe I use coconut oil in place of butter for the dough and filling.
- Omit unnecessary ingredients. In the original recipe I found, the frosting contained butter and milk to make the glaze. I replaced the milk with coconut milk and omitted the butter replacement. The glaze is just as delicious and a little thicker.
How to Make Pumpkin Spice Cinnamon Rolls
Ingredients You’ll Need
- Non-Dairy Milk– Coconut milk or oat milk both work well in this recipe
- Coconut Oil– Melted. Alternatively you can use melted plant based butter.
- Sugar– Feeds the yeast to help the dough rise.
- Active Dry Yeast– Helps the cinnamon rolls rise.
- Pumpkin Puree– Be sure to use pure pumpkin not pumpkin pie filling.
- Egg– To bind the dough together.
- Dry ingredients– Flour, salt, baking soda, baking powder, and pumpkin pie spice.
- Cinnamon Roll Filling– Made with coconut oil, brown sugar, pumpkin pie spice, and cinnamon.
- Pumpkin Spice Frosting– Powdered sugar, salt, pumpkin pie spice, coconut milk, and vanilla.
Make the Dough
- Heat coconut milk and coconut oil to 100-110°F.
- Activate yeast: In the bowl of a standing mixer, stir together coconut oil, coconut milk, sugar and yeast. Allow mixture to rest for 10 minutes.
- Add egg and pumpkin: After the yeast has activated, add egg and pumpkin puree to the bowl and mix until incorporated.
- Mix dry ingredients: In a medium sized mixing bowl, stir together 2 cups of flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.
- Add dry to wet: Next, pour the flour mixture into the bowl and stir until combined. Add the remaining flour, ½ cup at a time until all flour has been mixed in.
- Knead the dough for 5 minutes in the mixer, 10 minutes if you are kneading it by hand.
- Rest the dough: After kneading, allow the dough to rest for 15 minutes.
- Preheat oven: While the dough is resting, preheat the oven to 375°F.
Prep the Cinnamon Roll Filling
- Make filling: In a small bowl, mix together melted coconut oil, sugar, brown sugar, pumpkin pie spice, and cinnamon. Set aside.
- Roll the dough: After the dough has rested, roll it out into a rectangle, roughly 18 in X 12 in.
- Evenly spread the filling: Spread the cinnamon sugar mixture out evenly over the dough.
- Roll into log: Once the filling has been spread evenly over the dough, roll the dough, starting at the long bottom edge, pushing up and over until all of the dough has been rolled.
- Cut the log in half, roll the halves after cutting to smooth out the pinching on the sides of the dough that happens after cutting. Cut each half into 6 pieces roughly 1½ inches tall.
Bake the Cinnamon Rolls
- Rest dough: Place the 12 cinnamon rolls into a greased 9 X 13 in pyrex dish. Allow the dough to rest for 15 minutes.
- Bake for 20-22 minutes at 375°F until the edges are slightly brown and the rolls are cooked through.
- Make icing: While the rolls are baking, prepare the frosting by mixing together the powdered sugar, salt, pumpkin spice, coconut milk, and vanilla in a bowl. Set aside.
- Cool and frost: Once the rolls are finished cooking, remove from oven, allow them to cool for 3-5 minutes before frosting. Then frost the rolls and enjoy!
Helpful Kitchen Tools
When you decide to whip up a batch of these pumpkin spice cinnamon rolls, here are some kitchen tools you might find helpful along the way.
- Pastry mat– Great for rolling out the dough and measuring the sides to get an even cut for each of the rolls.
- Thermometer– For measuring the temperature of the non-dairy milk so you know if it is warm enough to activate the yeast without being so warm it kills the yeast.
- 9×13-inch Baking Dish– A simple glass pyrex dish with a helpful lid that allows you to store your baked goods easily.
What do you Serve with Pumpkin Spice Cinnamon Rolls?
These easy cinnamon rolls pair with a number of delicious drinks and sides such as:
- Vegan Pumpkin Spice Latte
- Vanilla Proffee Latte
- A cold glass of non-dairy milk
Storing, Freezing, and Making Ahead
Here are a few tips for making and storing your cinnamon rolls for easier prep in the morning.
- Refrigerate unbaked dough– Make the dough, roll, fill, and cut into 12 individual rolls. Then instead of baking, cover tightly with plastic wrap and store overnight in the refrigerator. In the morning, take them out and place them on the counter at least 1 hour before baking.
- Store baked unfrosted cinnamon rolls– Baked, cooled, and unfrosted, these cinnamon rolls will keep at room temperature for up to 3 days in an air-tight container.
- Refrigerate– Store baked, cooled, and frosted cinnamon rolls in the refrigerator for up to 5 days.
- Freeze– Double wrap baked, cooled, and unfrosted cinnamon rolls with plastic wrap and store in a freezer safe container for up to a month. When you are ready to re-heat, remove from freezer and allow to come to room temperature in the wrapping to maintain moisture. Pop them into the oven at 300°F for about 15 minutes to reheat.
Pumpkin Spice Dessert to Make Next
If you tried this Pumpkin Spice Cinnamon Rolls recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Pumpkin Spice Cinnamon Rolls
These quick and delicious cinnamon rolls are the perfect fall breakfast treat!
Ingredients
Dough
- ½ cup Coconut Milk
- ¼ cup Coconut Oil Melted
- ¼ cup Sugar
- 2 teaspoons Active Dry Yeast
- ½ cup Pumpkin Puree (Not pumpkin pie filling)
- 1 Egg
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 4 cups Flour
Cinnamon Roll Filling
- ¼ cup Coconut Oil Melted
- ¼ cup Brown Sugar
- ¼ cup Sugar
- ½ teaspoon Pumpkin Pie Spice
- 1½ teaspoon Cinnamon
Frosting
- 1¼ cup Powdered Sugar
- ⅛ teaspoon Salt
- ¼ teaspoon Pumpkin Pie Spice
- 2 Tablespoons Coconut Milk
- 1 teaspoon Vanilla
Instructions
-
Heat coconut milk and coconut oil to 100-110°F. In the bowl of a standing mixer, stir together coconut oil, coconut milk, sugar and yeast. Allow mixture to rest for 10 minutes.
-
In a medium sized mixing bowl, stir together 2 cups of flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.
-
After the yeast has activated, add egg and pumpkin puree to the bowl and mix until incorporated.
-
Next, pour the flour mixture into the bowl and stir until combined. Add the remaining flour, ½ cup at a time until all flour has been mixed in. Knead the dough for 5 minutes in the mixer, 10 minutes if you are kneading it by hand. After kneading, allow the dough to rest for 15 minutes.
-
While the dough is resting, preheat the oven to 375°F. Next, make the filling.
In a small bowl, mix together melted coconut oil, sugar, brown sugar, pumpkin pie spice, and cinnamon. Set aside.
-
After the dough has rested, roll it out into a rectangle, roughly 18 in X 12 in. Spread the cinnamon sugar mixture out evenly over the dough. Once the filling has been spread evenly over the dough, roll the dough, starting at the long bottom edge, pushing up and over until all of the dough has been rolled.
-
Cut the log in half, roll the halves after cutting to smooth out the pinching on the sides of the dough that happens after cutting. Cut each half into 6 pieces roughly 1½ inches tall.
-
Place the 12 cinnamon rolls into a greased 9 X 13 in pyrex dish. Allow the dough to rest for 15 minutes.
-
Bake for 20-22 minutes at 375°F until the edges are slightly brown and the rolls are cooked through.
-
While the rolls are baking, prepare the frosting by mixing together the powdered sugar, salt, pumpkin spice, coconut milk, and vanilla in a bowl. Set aside.
-
Once the rolls are finished cooking, remove from oven, allow them to cool for 3-5 minutes before frosting. Then frost the rolls and enjoy!
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