Pumpkin Pie Cinnamon Rolls

Happy Thanksgiving friends! This year was my first Thanksgiving as a vegan, and I’m happy to say that it was a success!

Today I wanted to show you how to make these gooey and decadent pumpkin pie inspired cinnamon rolls. I’ve never been much of a baker but these were so easy to make and I know that they are going to be a hit at your Thanksgiving feast. I’ve always loved pumpkin pie, but this year I thought I would take it to the next level. These take everything you love about a regular pumpkin pie and puts it into a classic cinnamon roll. Plus, I’ll show you how to make an easy cashew glaze that really make these something special.

With these cinnamon rolls you can make everything the night before and then bake them 40 minutes before serving. This way you don’t have to stress yourself the day of your big feast.

On that note, I wanted to say thank you to all of my readers and subscribers for supporting me online. I hope you all have a restful and happy Thanksgiving! Now, let’s get rollin’!

Pumpkin Pie Cinnamon Rolls

Print Recipe
Serves: 8 Cooking Time: 40 minutes


  • For the Dough:
  • 2/3 cup warm water
  • 1/3 cup and 1 tablespoon of warm almond milk
  • 1/3 cup and 2 tablespoon of sugar
  • 2¾ teaspoon active dry yeast
  • Punch of salt
  • 1/4 cup and 1 teaspoon of flavourless oil or melted coconut oil
  • 3 cups and 2 tablespoon of all purpose flour
  • For the Filling:
  • 3/4 cups of pumpkin pure
  • 3 teaspoons of maple syrup
  • 1/2 teaspoon of pumpkin spice
  • 1/4 teaspoon of cinnamon
  • 3 tablespoons of melted vegan butter
  • 3 tablespoons of brown sugar
  • Handful of chopped pecans
  • Handful of dried black currents or raisins
  • For the Cashew Glaze:
  • 1/2 of soaked raw cashews (soaked for at least 5 hours)
  • 1 teaspoons of maple syrup
  • 2 teaspoons of coconut oil
  • 1/4 cup of icing sugar
  • 2 tablespoons of freshly squeezed orange juice
  • 2 tablespoons of non dairy milk



In a stand mixer add in all your ingredients for the dough. On a low speed, kneed for 7 minutes. In a lightly greased bowl, add your dough in and cover with a towel. Let this rest for at least an hour and a half.


In a bowl add in your pumpkin pure, maple syrup, pumpkin spice, and cinnamon. Stir and get ready to fill your cinnamon rolls.


Once your dough has doubled in size, roll it out into a large rectangle and until it's 1/4 of an inch thick. When you add your filling, make sure to leave one edge of your dough at least 3/4 of an inch untouched. This way it is easier when it comes to roll your dough. Add filling along the side that is longer so you have more rolls to work with. Brush your dough with 2 tablespoons of the melted butter. Scatter your brown sugar, smooth your pumpkin pie mixture over the dough, add your pecans, an sprinkle your dried currents.


Begin to roll the dough, starting on the opposite side of the untouched edge. Once rolled, with a sharp knife begin to make even sized rolls, you should be able to make at least 8.


In a 9 x 9 inch pan add in the rest of your melted butter to prevent the dough from sticking. Place your cinnamon rolls in the pan and cover again with a towel. Let this sit for another hour or so.


Preheat your oven to 300 degrees and let your cinnamon rolls cook for 40 to 45 minutes.


While this is cooking start on your cashew glaze. In a nutri bullet, add in all of the ingredients for your glaze and blend until smooth. If you feel like your glaze is too thick, add in more almond milk.


Once your rolls are out of the oven, drizzle your glaze and serve while warm.

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