vegan pumpkin cinnamon buns

Easy Vegan Pumpkin Cinnamon Buns Recipe for Fall!

Indulge in the flavors of fall with these easy vegan pumpkin cinnamon buns. Made with real pumpkin puree and warm autumn spices, these fluffy treats are a delightful addition to your baking repertoire. Whether you follow a vegan lifestyle or simply enjoy plant-based desserts, these dairy-free pumpkin cinnamon buns are sure to impress.

Spiced Highlights to Savor:

  • Create a batch of delicious and fluffy vegan pumpkin cinnamon buns
  • Enjoy the flavors of fall with real pumpkin puree and warm spices
  • Customize the recipe to suit different dietary preferences
  • Topped with a delectable maple cream cheese icing
  • Perfect for cozy mornings or special occasions

Ingredients for Vegan Pumpkin Cinnamon Buns

To make these delectable vegan pumpkin cinnamon buns, you’ll need a handful of ingredients that are easy to find at your local grocery store. Here’s a list of everything you’ll need:

  • 1 cup unsweetened soy milk (or another non-dairy milk of your choice)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons quick-rise yeast
  • 1/4 cup vegan butter (or coconut oil, if preferred)
  • 1 cup canned pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 1/2 cup brown sugar (for the filling)
  • 1 tablespoon ground cinnamon (for the filling)
  • 1/4 cup vegan butter, melted (for the filling)
  • 1/2 cup vegan cream cheese
  • 1/4 cup maple syrup
  • 1 cup powdered sugar
  • A pinch of salt

These ingredients are perfect for creating the perfect batch of vegan pumpkin cinnamon buns that are sure to impress your friends and family.

Table: Ingredients for Vegan Pumpkin Cinnamon Buns

Unsweetened soy milk (or another non-dairy milk)1 cup
Granulated sugar1/4 cup
Quick-rise yeast2 1/4 teaspoons
Vegan butter (or coconut oil)1/4 cup
Canned pumpkin puree1 cup
Pumpkin pie spice2 teaspoons
Salt1/2 teaspoon
All-purpose flour3 1/2 cups
Brown sugar (for the filling)1/2 cup
Ground cinnamon (for the filling)1 tablespoon
Vegan butter, melted (for the filling)1/4 cup
Vegan cream cheese1/2 cup
Maple syrup1/4 cup
Powdered sugar1 cup
SaltA pinch

Make sure to gather all of these ingredients before you begin, and you’ll be on your way to enjoying these irresistible vegan pumpkin cinnamon buns!

Instructions for Vegan Pumpkin Cinnamon Buns

Now that you have gathered all the ingredients, it’s time to start making these delicious vegan pumpkin cinnamon buns. Follow the step-by-step instructions below:

  1. In a small saucepan, warm the non-dairy milk over low heat until it reaches a lukewarm temperature. Remove from heat.
  2. Stir in the sugar and yeast until well combined. Let it sit for about 5 minutes until the yeast is activated and starts to foam.
  3. In a large mixing bowl, combine the pumpkin puree, vegan butter (or coconut oil), pumpkin pie spice, and salt. Mix until well combined.
  4. Add the yeast mixture to the pumpkin mixture and stir until evenly incorporated.
  5. Gradually add the flour, about 1 cup at a time, until a soft dough forms. You may need to adjust the amount of flour depending on the consistency of the dough.
  6. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
  7. Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 20 minutes or until it doubles in size.
  8. Preheat your oven to 375°F (190°C) and grease a baking dish.
  9. Once the dough has risen, punch it down to release any air bubbles. Roll it out on a lightly floured surface into a rectangle, about ¼ inch thick.
  10. Spread the vegan butter evenly over the dough, leaving a small border around the edges.
  11. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle the mixture over the buttered dough.
  12. Starting from the longer side of the rectangle, carefully roll the dough into a tight log.
  13. Using a sharp knife or a piece of string, cut the log into individual rolls, about 1-1.5 inches thick.
  14. Place the rolls in the prepared baking dish, leaving a small gap between each roll.
  15. Bake in the preheated oven for 20-30 minutes or until the buns are golden brown and fully cooked.
  16. While the buns are baking, prepare the maple icing. In a small bowl, mix together the vegan cream cheese, maple syrup, powdered sugar, and salt until smooth and creamy.
  17. Once the buns are baked, remove them from the oven and let them cool for about 10 minutes.
  18. Drizzle the maple icing over the warm buns and serve immediately.

Now you have a batch of delicious vegan pumpkin cinnamon buns to enjoy! These buns are best served fresh, but you can also store them in an airtight container at room temperature for up to 3 days. Simply reheat them in the microwave or oven before serving. Whether it’s for breakfast, brunch, or a special treat, these vegan pumpkin cinnamon buns are sure to impress!

vegan pumpkin cinnamon buns

Vegan Pumpkin Cinnamon Buns FAQs:

Q: Can I freeze the vegan pumpkin cinnamon buns?

A: Yes, you can freeze the unbaked cinnamon buns. After cutting the rolls and placing them in the baking dish, cover tightly with plastic wrap and aluminum foil. Freeze for up to 1 month. When ready to bake, let the buns thaw in the refrigerator overnight. Bake as directed, adding a few extra minutes to the baking time if needed.

Q: Can I make the dough ahead of time?

A: Yes, you can make the dough ahead of time and refrigerate it overnight. After the dough has risen for the first time, punch it down and transfer it to a greased bowl. Cover tightly with plastic wrap and refrigerate overnight. The next day, proceed with rolling, filling, and baking the buns.

Q: Can I use a different type of non-dairy milk?

A: Yes, you can use any non-dairy milk of your choice, such as almond milk, oat milk, or cashew milk. Just make sure it is unsweetened and preferably unflavored.

Nutritional Information:
Serving Size:1 bun
Total Fat:8g
Saturated Fat:2g
Total Carbohydrate:40g
Dietary Fiber:2g

Note: Nutritional information may vary depending on the specific ingredients used and the serving size.

Tips for Making the Perfect Vegan Pumpkin Cinnamon Buns

Creating the perfect batch of vegan pumpkin cinnamon buns requires a few key tips and tricks. Here’s what you need to know to ensure your buns turn out fluffy, flavorful, and irresistible:

1. Choose Creamy Non-Dairy Milk

When selecting a non-dairy milk for your vegan pumpkin cinnamon buns, opt for a variety that is creamy and rich. This will help create a moist and indulgent texture in the buns. Soy milk is a popular choice, but you can also try almond milk or oat milk for equally delicious results.

2. Consider Coconut Oil as a Substitution

If you prefer to use a different fat source than vegan butter, coconut oil is a great option. It adds a subtle coconut flavor that pairs well with the pumpkin and cinnamon. Simply melt the coconut oil and use it in place of the vegan butter in the recipe.

3. Prepare the Buns ahead of Time

If you want to save time in the morning, you can prepare the vegan pumpkin cinnamon buns the night before. After rolling the dough and slicing it into rolls, cover the baking dish with plastic wrap and refrigerate overnight. In the morning, allow the buns to come to room temperature for about an hour before baking. This will result in fresh, warm buns ready to be enjoyed without the fuss of morning preparation.

4. Experiment with Gluten-Free Flours

If you follow a gluten-free diet, you can still enjoy delectable vegan pumpkin cinnamon buns. Experiment with gluten-free flour mixes to find the one that works best for you. Keep in mind that the texture and rise of the buns may vary when using gluten-free flours, so be prepared for some adjustments in the recipe and baking time if necessary.

By following these tips, you’ll be well on your way to creating the perfect batch of vegan pumpkin cinnamon buns. Enjoy the cozy flavors of fall in every fluffy and cinnamon-spiced bite!

vegan pumpkin cinnamon buns

The Final Sprinkle: Our Parting Thoughts

These vegan pumpkin cinnamon buns are a delicious and indulgent treat that you won’t want to miss out on. With their rich pumpkin flavor and warm spices, they are perfect for enjoying on cozy mornings or serving at special occasions. Whether you follow a vegan diet or not, these plant-based cinnamon buns are sure to satisfy your cravings.

What makes these dairy-free pumpkin cinnamon buns even more appealing is their versatility. You can easily customize the recipe to suit different dietary needs by substituting ingredients like non-dairy milk and vegan butter. This means that everyone can enjoy these fluffy and flavorful treats, no matter their dietary preferences.

So why wait? Grab your ingredients and get ready to create a batch of these irresistible vegan pumpkin cinnamon buns. Whether you’re an experienced baker or just starting out, this recipe is easy to follow and guarantees delicious results. So go ahead, preheat your oven, and treat yourself to these mouthwatering buns. Your taste buds will thank you!


Can I use a different non-dairy milk in this recipe?

Yes, you can use any unsweetened non-dairy milk of your choice, such as almond milk or oat milk.

Can I substitute coconut oil for vegan butter?

Absolutely! Coconut oil can be used as a substitute for vegan butter in equal amounts.

Can I prepare the buns the night before?

Yes, you can cover the unbaked buns with plastic wrap and refrigerate overnight. Let them sit at room temperature for an hour before baking in the morning.

Can I make these buns gluten-free?

You can try using a gluten-free flour mix, but keep in mind that the texture and rise of the buns may be slightly different.

How long should I let the buns cool before adding the icing?

Let the buns cool for about 10 minutes before drizzling them with the maple icing.

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