Soft Vegan Pumpkin Cinnamon Rolls with Maple Glaze
Fluffy vegan pumpkin cinnamon rolls made with pumpkin puree, oat milk and coconut oil, swirled with brown sugar and spice and finished with a maple glaze.
- Prep
- 35 min
- Cook
- 26 min
- Rest
- 2 h
- Serves
- 12
Soft Vegan Pumpkin Cinnamon Rolls with Maple Glaze is a vegan dessert recipe made with oat milk, instant yeast (1 packet), light brown sugar. It takes 61 minutes of hands-on time, plus 2 hours resting, serves 12, and each serving has 372 calories, 4 g of protein and 2 g of fiber.
Pumpkin puree replaces the eggs in this dough. It adds moisture and color, so the rolls stay soft for a day or two. Measure the flour by weight and keep the dough a little tacky, because a stiff dough gives you dry rolls. Bake until the centers reach about 190°F, then glaze while the rolls are still warm so the maple icing melts into the swirls.
Ingredients
Dough
- ½ cup120 goat milk, warmed to about 105°F
- 2¼ tsp6.8 ginstant yeast (1 packet)
- ¼ cup55 glight brown sugar, packed
- ⅔ cup164 gpumpkin puree (not pumpkin pie filling)
- ¼ cup54 grefined coconut oil, melted and slightly cooled
- 1 tsp4.2 gvanilla extract
- 3½ cups438 gall-purpose flour, plus more for dusting, Start with 3 1/4 cups (410 g) and add the rest only if the dough is very sticky
- 1 tsp6 gfine salt
- 1 tsp2.6 gground cinnamon
- ¼ tsp0.6 gground nutmeg
- ¼ tsp0.5 gground ginger
Filling
- ¼ cup54 grefined coconut oil, softened (scoopable, not liquid)
- ¾ cup166 glight brown sugar, packed
- 1½ tbsp12 gground cinnamon
- ⅛ tsp0.3 gground cloves
Maple Glaze
- 1½ cups180 gpowdered sugar, sifted
- 3 tbsp60 gpure maple syrup
- 1½ tbsp23 goat milk, Add more by the teaspoon if needed
- 1 pinch0.4 gsalt
- ⅓ cup33 gpecans, toasted and chopped (optional)
Kit: stand mixer with dough hook (optional), rolling pin, 9x13-inch baking pan, instant-read thermometer, large mixing bowl
Tips
- Use refined coconut oil if you don't want a coconut flavor. Unrefined oil will make the rolls taste of coconut.
- Overnight option: after cutting and placing the rolls in the pan, cover and refrigerate for 8–16 hours. Let them sit at room temperature for 45–60 minutes until puffy, then bake.
- Blot very wet puree (especially homemade) with paper towels so the dough doesn't need extra flour.
- Floss gives cleaner cuts than a knife and won't squash the spiral.
Swap ideas
- Vegan butter instead of coconut oil in the filling
- Gives a richer, more buttery swirl and spreads more easily. The filling may leak a little more in the pan.
- Bread flour instead of all-purpose flour
- Gives taller, chewier rolls. You may need 1–2 extra tablespoons of oat milk.
- 1 tbsp pumpkin pie spice instead of the separate nutmeg, ginger and cloves
- Simpler to measure, and the spice flavor is very similar.
- Soy milk instead of oat milk
- Works the same way and browns slightly more.
The numbers
Nutrition per serving
372kcal per serving
Everything else · 12 servings per recipe
- Saturated fat
- 7.6 g 38%
- Sugars
- 36.4 g
- Sodium
- 219 mg 10%
- Potassium
- 134 mg 3%
- Calcium
- 59 mg 5%
- Iron
- 2.2 mg 12%
- Vitamin C
- 1 mg 1%
- Vitamin B12
- 0.02 µg 1%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Oatly Original Oatmilk (Nutrition Facts per 1 cup / 240 ml: 120 kcal, 5 g fat, 0.5 g sat fat, 100 mg sodium, 16 g carbs, 2 g fiber, 7 g sugars, 3 g protein, 350 mg calcium, 0.3 mg iron, 390 mg potassium, 0.4 mcg B12). Converted to per 100 g assuming ~244 g per cup (density ≈ 1.02 g/mL); vitamin C not listed, treated as 0., Leavening agents, yeast, baker's, active dry, Sugars, brown, Pumpkin, canned, without salt, Oil, coconut, Vanilla extract, Wheat flour, white, all-purpose, enriched, bleached, Salt, table, Spices, cinnamon, ground, Spices, nutmeg, ground, Spices, ginger, ground, Spices, cloves, ground, Sugars, powdered, Syrups, maple
Method
In a large bowl or the bowl of a stand mixer, whisk the warm oat milk (about 105°F, warm but not hot) with the yeast and 1/4 cup brown sugar. Let it stand until foamy, 5–8 minutes. Whisk in the pumpkin puree, melted coconut oil and vanilla.
Add 3 1/4 cups flour, the salt, 1 tsp cinnamon, nutmeg and ginger. Mix until a shaggy dough forms, then knead with the dough hook on medium-low for 6–7 minutes or by hand for 8–10 minutes. It's ready when the dough is smooth and springy and only slightly tacky. Add the remaining 1/4 cup flour a tablespoon at a time only if the dough sticks heavily to your hands.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise somewhere warm until doubled, 60–90 minutes.
While it rises, stir the softened coconut oil, 3/4 cup brown sugar, 1 1/2 tbsp cinnamon and cloves into a spreadable paste. Line or grease a 9x13-inch pan.
Punch the dough down and roll it out on a lightly floured surface into a 12x18-inch rectangle about 1/4 inch thick. Spread the filling evenly, leaving a 1/2-inch strip bare along one long edge. Roll up tightly from the other long edge and pinch the seam closed.
Cut the log into 12 rolls about 1 1/2 inches thick with unflavored dental floss or a sharp serrated knife. Set them cut side up in the pan, cover and let them rise until puffy and touching, 30–45 minutes. During the last 15 minutes, heat the oven to 350°F.
Bake until the tops are golden brown and the centers reach 190°F on an instant-read thermometer, 24–28 minutes. If the tops brown too quickly, tent loosely with foil after 18 minutes.
While they bake, whisk the powdered sugar, maple syrup, oat milk and a pinch of salt until smooth and thick enough to drizzle slowly. Let the rolls cool 10 minutes, then spread the glaze over them and scatter on pecans if you like. Serve warm.
Storage: Store covered at room temperature for up to 2 days. Rewarm for 15–20 seconds in the microwave. You can also freeze unglazed baked rolls for up to 2 months. Thaw them, warm at 300°F for 10 minutes, then glaze.
Questions
- How much protein is in soft vegan pumpkin cinnamon rolls with maple glaze?
- Each of the 12 servings has 4 g of protein, 2 g of fiber and 372 calories, calculated from USDA FoodData Central values for every ingredient.
- Is soft vegan pumpkin cinnamon rolls with maple glaze vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does soft vegan pumpkin cinnamon rolls with maple glaze take to make?
- 35 minutes of prep and 26 minutes of cooking, so 61 minutes of hands-on time, plus 2 hours of unattended resting.
- Can you make soft vegan pumpkin cinnamon rolls with maple glaze ahead?
- Store covered at room temperature for up to 2 days. Rewarm for 15–20 seconds in the microwave. You can also freeze unglazed baked rolls for up to 2 months. Thaw them, warm at 300°F for 10 minutes, then glaze.
- What can I substitute in soft vegan pumpkin cinnamon rolls with maple glaze?
- Vegan butter instead of coconut oil in the filling — gives a richer, more buttery swirl and spreads more easily. the filling may leak a little more in the pan.. Bread flour instead of all-purpose flour — gives taller, chewier rolls. you may need 1–2 extra tablespoons of oat milk.. 1 tbsp pumpkin pie spice instead of the separate nutmeg, ginger and cloves — simpler to measure, and the spice flavor is very similar.. Soy milk instead of oat milk — works the same way and browns slightly more..
- Does soft vegan pumpkin cinnamon rolls with maple glaze contain gluten or tree nuts?
- Yes — the ingredient list includes gluten and tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 23, 2026 ·American
