Pumpkin Spice Cinnamon Rolls
Last Updated on November 5, 2019 by Annie
Melt in your mouth, pumpkin packed, these soft cinnamon rolls will blow your mind. They are quick and easy to make and the perfect breakfast for any fall morning.
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
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.
–Replace milk with non-dairy milk. In this recipe I used coconut milk in place of whole milk in both the dough and the frosting recipe.
-Use vegan butter or coconut oil instead of regular butter. 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.
Pro Tips for Making Pumpkin Spice Cinnamon Rolls
-Knead the dough for the full amount of time.
–Use rest times to prep the next set of ingredients.
-Preheat the oven during the first rest. No need to waste electricity preheating the oven too soon.
-When you spread the filling on the dough, it is OK to use your hands and spread out the filling to get a more even coating.
-Keep the cuts of the rolls to 1 1/2 inches. If they are too tall they will fall over, not spread, and just look a little wonky.
Did you make these delicious and easy Pumpkin Spice Cinnamon Rolls?!? Share your creations on Instagram by tagging @mylifeafterdairy so I can share your life after dairy! If you are looking for other seasonal treats to make this fall, follow me on Pinterest where I share many dairy free desserts for any occasion!
More Dairy Free Fall Treats
Pumpkin Spice Coffee Cake
Pumpkin Spice Pancakes
Pecan Pie Blondies
Pumpkin Spice Cinnamon Rolls
These quick and delicious cinnamon rolls are the perfect fall breakfast treat!
Ingredients
Dough
- ½ c. Coconut Milk
- ¼ c. Coconut Oil Melted
- ¼ c. Sugar
- 2 tsp. Active Dry Yeast
- ½ c. Pumpkin Puree (Not pumpkin pie filling)
- 1 Egg
- ¼ tsp. Salt
- ¼ tsp. Baking Soda
- ¼ tsp. Baking Powder
- 1 tsp. Pumpkin Pie Spice
- 3-4 c. Flour
Cinnamon Roll Filling
- ¼ c. Coconut Oil Melted
- ¼ c. Brown Sugar
- ¼ c. Sugar
- ½ tsp. Pumpkin Pie Spice
- 1½ tsp. Cinnamon
Frosting
- 1¼ c. Powdered Sugar
- â…› tsp. Salt
- ¼ tsp. Pumpkin Pie Spice
- ¼ c. Coconut Milk
- 1 tsp. Vanilla
Instructions
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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.
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In a medium sized mixing bowl, stir together 2 cups of flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.
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After the yeast has activated, add egg and pumpkin puree to the bowl and mix until incorporated.
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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.
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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.
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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.
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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.
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Place the 12 cinnamon rolls into a greased 9 X 13 in pyrex dish. Allow the dough to rest for 15 minutes.
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Bake for 20-22 minutes at 375°F until the edges are slightly brown and the rolls are cooked through.
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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.
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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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