Eggless Pumpkin Cinnamon Rolls
These soft and fluffy pumpkin cinnamon rolls are perfect for a cozy fall or winter. Enjoy these gooey cinnamon swirls with cream cheese frosting or a simple vegan maple frosting for a sweet breakfast or dessert.

These pumpkin cinnamon rolls are next level!
I say it’s optional, but it really makes them taste amazing because of the pumpkin butter filling. I’m obsessed with Trader Joe’s Pumpkin butter.
In truth, something about the way these cinnamon rolls leave your house smelling of warm pumpkin pie, makes them irresistible.
Without a doubt, there’s no better way to celebrate the beginning of fall.
If you like this fall cinnamon roll recipe, you should also try my Caramel Apple Cinnamon Rolls.
How do You Know When Yeast is Activated?
I know a lot of you might be intimidated by using active dry yeast. So was I!
But let me show you a few goof-proof ways of activating the yeast.
You will know when the yeast is activated when the yeast floats to the top and “bubbles” – this is called blooming.
Temperature is KEY! Yeast needs the perfect temperature to live – 110F. Use a thermometer is you are beginner.
Sugar also helps! Yeast needs to eat sugar to “live”. Yes, that’s how champagne is made as well.
Markedly, you should see signs of “life” within the first 5 minutes, and it should pretty much be fully “alive” within 10 minutes.
How to Measure Flour for Cinnamon Rolls?
In brief, the best way to measure flour is by using a scale.
However, if a scale is not available to you, my number one rule is DO NOT pack your flour in – you want the natural air within to remain.
Simply, take a spoon and transfer your flour to your measuring cup. Additionally, you can level the flour out with a knife.
Hopefully this step can help ensure your flour is measured correctly.
Ingredients for Pumpkin Cinnamon rolls
These cinnamon roll ingredients are simple and pumpkin-inspired:
Pumpkin Cinnamon Roll
Milk of your choice
Butter or vegan butter
Active dry yeast or instant dry yeast
Cane sugar
Pumpkin puree: Store-bought or homemade recipe linked here.
All-purpose flour
Pumpkin Pie Filing
Butter, room temp or softened
Brown sugar
Pumpkin pie spice: If you can’t find in store, here is a simple homemade recipe.
Pumpkin butter, optional.
If you want to make this recipe vegan and dairy free, use the vegan butter and dairy-free milk of your choice. Specifically, I love using coconut milk or almond milk.
How to Make Pumpkin Cinnamon Rolls
Preparing the pumpkin cinnamon roll dough
Foremost, here is a reminder to take butter out of the fridge and bring it to room temperature. Specifically, you need it to be soft and spreadable.
Check out “How do You Know When Yeast is Activated?” section above to start activating the dry yeast..
Next, add the flour gradually to the milk mixture and stir with a wooden spoon consistently. This way of adding flour can save you some time in kneading the dough.
The dough should still be very sticky.
You can grease your hands before kneading the dough to reduce the dough sticking to your hands.
Knead the dough for 3 – 4 minutes until the dough becomes smooth on the surface.
I recommend greasing a separate bowl with a little bit of olive or coconut oil to prevent sticking before placing the dough in this bowl to rise.
The best way to proof the dough is to cover it with plastic wrap or a tight lid and allow the dough to rise for an hour in a warm place (about 80F).
I know most of us are making cinnamon rolls in the fall or winter time. So if you live in the northern hemisphere, it may not be possible to have 80F. Here I am going to share a little trick with you that my mom taught me.
You can heat up a pot of water till it is warm, not boiling. It should be warm but still okay to touch with your fingers. Then set the bowl on top of the pot, or use a stand or another dish inside of the pot to make sure the bowl is not touching the warm water. This creates a warmer environment where the dough can rise a little faster.
In a bowl, mix together cinnamon and brown sugar. Set aside.
Lastly, grease an 8×8 or 9×9 or 9 inch round baking dish with butter or coconut oil.
Meanwhile, don’t forget to preheat your over to 350 F.
Preparing the Maple Icing
At this point, you can mix the powdered sugar, milk, and maple syrup. However, if this is not enough liquid, you can add more milk to reach your perfect consistency.
Finally, drizzle it over your pumpkin rolls.
Enjoy!
Tips for making pumpkin cinnamon rolls
In my many years of cinnamon bun baking, there are a few tips and tricks I’ve gathered up my sleeve:
- Summertime? In this case, I usually just place the covered bowl/dough in a sunny area to rise.
- Wintertime? In this situation, my mom taught me to bring a pot of water to warm. Then, I place the bowl/dough on top (without touching the water) by place it on rack, on an upside down bowl, or simply sit it on top of the pot.
- Fluffier? Chiefly, for an even fluffier roll, you can do a second proof. First, once the dough has risen (1 hour or so), let the air out by kneading a couple minutes, cover, and leave them in room temperature. Finally, once the dough is proofed again (usually 20 – 30 minutes), you can continue the steps for assembling cinnamon roll.
- Sticky dough? In this case, you can lightly oil your hands when kneading to prevent the dough from sticking to your hands too much.
How to serve Pumpkin Cinnamon Rolls
Generally, you can serve these rolls as soon as they’re frosted.
Without a doubt, my favorite way of serving pumpkin cinnamon rolls is with maple frosting.
Maple frosting for Pumpkin Cinnamon Rolls
Powdered sugar
Milk
Maple syrup
In brief, mix the ingredients together (proportions in recipe card) and add more liquid if you prefer a drizzly frosting.
On the other hand, you can also try my Vegan Cashew Cream Cheese Frosting – its creamy, tangy, and made with wholesome ingredients.
In addition, I like my cinnamon rolls served with:
- Coffee
- Tea– I love a good matcha, or chai tea latte.
- Side of fruit– Some sliced apples, berries, or really any citrus fruit
- My classic egg breakfasts– Scrambled or Sunny Side Up!
Delicious!
How to Store Pumpkin Cinnamon Rolls
If you and your family don’t eat all the cinnamon rolls at once, you can wrap them tightly or place them in an airtight container in the fridge for about a week.
How to freeze cinnamon rolls
Certainly, you can freeze the cinnamon rolls for up to 2 months!
Freeze before baking – first, let the cinnamon rolls rise in the pan. Then, cover the pan tightly and place in the freezer. Before baking, let the dough thaw in the fridge. Specifically, I like to do this overnight and then I put it in a warm spot for about 1 hour before baking as normal.
Freeze after baking – first, let the pumpkin pie rolls cool down to room temperature. Accordingly, I like to freeze them before they are iced. In this case, you can either cover and freeze the entire pan or place the rolls in an airtight container. Personally, I like to wrap them separately for when the cravings hit. Then, when I am ready to eat, I defrost the cinnamon rolls at room temperature and then I warm them up in the microwave. Finally, add your favorite icing!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Pumpkin Cinnamon Rolls {Eggless}
Ingredients
Pumpkin Cinnamon Rolls
- 1 cup milk of choice
- 3 tbsp vegan butter, or regular
- 1 pack active dry yeast, 7g
- 4 tbsp cane sugar, divided
- 1/3 cup pumpkin puree
- 3 cups Purpose flour, 375g (1/4 – 1/2 cup more for dusting)
Filling
- 1/4 cup vegan or regular butter, room temp or softened
- 1/2 cup brown sugar
- 1 tbsp pumpkin pie spice
- 1/4 cup pumpkin butter, optional
Maple Frosting
- 1 cup powdered sugar
- 2 tbsp milk**
- 2 tbsp maple syrup
Instructions
- Start with taking the butter for the filling out from the fridge to make it soft and spreadable.
- In a medium-sized pot, melt the butter over medium heat. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm (~ 110 F). It should be warm, but not hot to the touch.
- Add 1 tablespoon of sugar and stir well to dissolve the sugar crystals.
- Sprinkle the active dry yeast across the milk mixture. Cover and let it activate/bloom for about 10 minutes. The yeast should be foamy when activated.
- When the yeast is activated, add the remaining sugar and pinch of salt to the milk mixture and stir to combine.
- Slowly add the flour to the milk mixture while stirring with a wooden spoon as you add the flour, 1/2 cup at a time.
- Once you add all 3 cups of flour the dough should still be very sticky. Move the dough to a floured kitchen counter and knead the dough with your hands. Grease your hands with some olive oil or coconut oil to reduce the sticking. Knead for 1-2 minutes until the dough is semi-smooth.
- Form the dough into a round ball.
- Grease a clean large bowl with either coconut oil or olive oil to prevent the dough from sticking to it. Place the dough in the bowl then cover with plastic wrap or a tight lid.
- Let the dough rise for about one hour in a warm place (preferbally in 80 F environment, see tips in the post).
- The dough should double in size.
- Lightly flour a flat surface and roll out the dough into a rectangular shape about 9 x 11 inches.
- Spread the room temperature butter on the dough with a spoon or butter knife. Then spread the pumpkin butter on top if using any. Lastly evenly sprinkle pumpkin pie spice and brown sugar on top.
- Tightly roll the dough into a long cylinder and cut it into 8 – 9 even pieces using a sharp knife or a long piece of unflavored floss (slide the floss under and pull to the opposite end).
- Grease an 8×8 or 9×9 round or rectangle baking dish with butter or coconut oil and place the rolls cut-side down, with space in between to rise and expand.
- Cover the baking dish with plastic wrap to rise for an additional 20-30 minutes.
- Preheat the oven to 350 F.
- Remove the plastic wrap and brush the cinnamon buns with a little bit of melted butter (optional).
- Bake the Pumpkin Cinnamon Rolls for 25 minutes.
- Prepare the Icing. Mix the powdered sugar, milk, and maple syrup.
- Top your cinnamon rolls with icing mix.
Notes
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.