Seasonal Recipe

Vegan Pumpkin Cinnamon Rolls

By Alexandra Daum

get the numbers







Recipe Ingredients

Oat milk Coconut oil Pumpkin puree Maple syrup Dry yeast Light spelt flour Sea salt Pumpkin puree Coconut oil Ground cinnamon Nutmeg Fresh ginger Cardamom Coconut sugar

Melt the oil

Heat the oil and milk over low heat, then whisk in the pumpkin and maple syrup. Add the yeast.

Add the flour

Whisk in part of the flour and salt, then add the remaining flour and mix.


Turn the dough onto a work surface and knead into a soft, smooth ball.


Set aside to rise at room temperature, covered well. I use a tea towel with a plate over the top.

Mix the filling

Whisk the pumpkin, coconut oil, and spices together in a bowl.

Roll the dough

Roll into a large rectangle, then top with the filling and coconut sugar.

Roll and cut

Roll the dough up into a spiral, then cut the individual rolls and place in a baking dish.


Bake until golden brown, cool, and serve.

Make these now!

You can make these tasty pumpkin cinnamon rolls today! Be sure to check the full recipe link for substitutions, tips, and storage instructions.

You Might Also Like

Chocolate Chip Pumpkin Muffins

These lightly sweet, whole grain, vegan pumpkin muffins are a delicious snack staple when pumpkins are in season. A definite favourite with my household!