Vegan Pumpkin Spice Latte Cinnamon Rolls Recipe

Introduction

A cozy vegan treat that blends pumpkin spice with creamy frosting in a swirl of tender rolls. This plant-based latte-inspired recipe starts with yeast dough, comes alive with warming spices, and finishes with a luscious dairy-free cream cheese icing.

Ingredients

• 400g all-purpose / plain flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 60g caster sugar / granulated sugar
• 60g dairy-free butter, melted
• 180ml dairy-free milk, warmed
• 7g active dry yeast (1 packet)
• 60g smooth applesauce, room temperature
• 80g pumpkin pie filling or pumpkin puree
• 50g dairy-free butter, softened
• 100g light brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 teaspoons ground coffee
• 90g dairy-free butter, room temperature
• 170g dairy-free cream cheese, room temperature
• 100g icing / powdered sugar
• 2 teaspoons vanilla extract
• 3 teaspoons ground coffee
• Ground coffee for dusting

Instructions

1. Step 1: Grease a casserole dish with dairy-free butter and set aside.
2. Step 2: In a bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, and sugar until evenly combined.
3. Step 3: In a small saucepan, melt the dairy-free butter, then add the warmed milk. The mixture should be warm to the touch, not hot. Sprinkle in the yeast, cover, and let stand 5 minutes until bubbly and foamy.
4. Step 4: Add the activated yeast mixture, applesauce, and pumpkin to the dry ingredients. Mix until a smooth, elastic dough forms, about 8–10 minutes with a mixer or by hand.
5. Step 5: Lightly grease a medium bowl and place the dough inside. Cover and let proof in a warm spot until doubled in size, about 1–2 hours.
6. Step 6: While the dough proofs, make the filling by mixing the light brown sugar, spices, ground coffee, and softened butter until a smooth paste.
7. Step 7: When doubled, roll the dough on a lightly floured surface into a 16″ x 24″ rectangle. The thinner the dough, the more swirls you’ll get.
8. Step 8: Spread the filling over the dough to the edges with an offset spatula.
9. Step 9: Cut the dough into strips about 1.5″ wide, then roll each strip into tight spirals, leaving you with 9–12 rolls depending on thickness.
10. Step 10: Place the rolls in the greased dish, cover, and let them rise again in a warm place until doubled in size. Preheat the oven to 180°C fan.
11. Step 11: Bake in the middle rack for 20–25 minutes, until puffed and golden. If desired, drizzle with vegan heavy cream before baking for extra moisture. Turn the dish halfway for even browning.
12. Step 12: Remove from the oven and cool on a wire rack for 15–20 minutes while you prepare the frosting.
13. Step 13: In a bowl, beat the dairy-free butter and cream cheese until pale and creamy. Sift in the icing sugar, vanilla, and ground coffee, then beat until smooth.
14. Step 14: When the rolls are warm or cooled, spread the frosting over each roll. If warm, the glaze will melt softly. Dust with ground coffee for extra aroma if desired.
15. Step 15: Serve warm for the best texture and flavor.

Tips & Variations

• For a richer look, drizzle a little vegan cream on top before serving.
• If you don’t have a stand mixer, knead by hand until the dough is smooth and elastic.
• For a stronger coffee note, steep a teaspoon of ground coffee in the warm milk for 5 minutes, then strain before adding to the butter.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm, then re-spread the frosting if needed. The rolls are best eaten the same day they are baked, especially when warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the dough or the rolls?

Yes, you can freeze unbaked rolls after shaping. Freeze on a tray, then transfer to a bag. Thaw and proof before baking. Baked rolls can be frozen and reheated gently to restore softness.

Can I make these dairy-free and gluten-free?

This recipe relies on gluten from all-purpose flour and dairy-free ingredients. To make gluten-free, substitute with a certified gluten-free flour blend and adjust liquid as needed. For a fully dairy-free kit, ensure all fillings and frostings use dairy-free substitutes.

Vegan Pumpkin Spice Latte Cinnamon Rolls Recipe

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A cozy vegan twist on classic cinnamon rolls, filled with pumpkin spice and coffee-kissed filling, then topped with a creamy dairy-free cream cheese frosting. Perfect for fall brunches or a warming weekend bake.

• Author: lina
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes
• Yield: 10 servings 1x
• Category: Bakery, Breakfast
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dough

• 400g all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 60g caster sugar
• 60g dairy-free butter, melted
• 180ml warm dairy-free milk
• 7g active dry yeast
• 60g smooth applesauce (room temperature)
• 80g pumpkin pie filling or pumpkin puree

Filling

• 100g light brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 60g dairy-free butter, softened
• 2 teaspoons ground coffee

Rolls

• 90g dairy-free butter, room temperature
• 170g dairy-free cream cheese, room temperature
• 100g icing sugar
• 2 teaspoons vanilla extract
• 3 teaspoons ground coffee
• Ground coffee for dusting

Instructions

1. Prepare the pan: Grease a casserole dish with dairy-free butter and set aside.
2. Mix dry ingredients: In a stand mixer bowl with a dough hook, or a large bowl, combine the flour, cinnamon, nutmeg, ginger, cloves, and sugar. Stir until evenly mixed.
3. Activate the yeast: In a small saucepan, melt the dairy-free butter, then add warm milk. Stir in the yeast and cover for 5 minutes until bubbly and foamy.
4. Combine wet with dry: Add the activated yeast mixture, applesauce, and pumpkin puree to the dry ingredients. Knead until a smooth, elastic dough forms, about 8–10 minutes.
5. First proof: Lightly oil a bowl, place dough inside, cover, and let proof in a warm spot (around 90°F / 32°C) until doubled in size, about 1–2 hours.
6. Make filling: In a bowl, mix sugar, spices, ground coffee, and softened butter until a spreadable paste forms. Add a bit more butter if needed.
7. Roll the dough: Turn dough onto a lightly floured surface and roll to a 16 x 24 inch rectangle.
8. Apply filling: Spread filling over the dough, reaching edges.
9. Slice rolls: Cut the dough into strips about 1.5 inches wide, then roll each strip tightly to form individual rolls; you should get 9–12 rolls.
10. Arrange in pan: Place the rolls in the greased dish, cover, and let them proof again in a warm place until doubled, about 1 hour.
11. Preheat oven: Preheat the oven to 180°C (fan).
12. Bake: Bake the rolls in the middle of the oven for 20–25 minutes until puffed and golden. Optionally drizzle vegan heavy cream before baking for extra moisture. Check after 20 minutes to prevent over-browning; rotate halfway if needed.
13. Cool briefly: Remove from oven and allow to cool on a wire rack for 15–20 minutes.
14. Make frosting: In a bowl, beat together butter and cream cheese until pale and creamy. Sift in icing sugar and the vanilla and coffee; beat on low until smooth.
15. Finish: Once rolls are cooled (warm is fine), spread frosting over each roll. If rolls are warm, frosting may melt slightly. Dust with extra ground coffee if desired and serve.
16. Serve: Best enjoyed warm or at room temperature, with a cup of coffee or plant-based latte.

Notes

• To create a stronger pumpkin flavor, increase pumpkin puree to 100g and reduce milk by 10ml.
• For a sweeter frosting, add an extra 1–2 tablespoons of icing sugar.
• If the dough is sticky, add 1–2 tablespoons more flour, a little at a time.
• Leftover rolls can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Keywords: vegan, pumpkin spice, cinnamon rolls, dairy-free, breakfast, dessert, fall