Print

Vegan Pumpkin Spice Latte Cinnamon Rolls Recipe

Print Recipe

★★★★★

5 from 51 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/vegan-pumpkin-spice-latte-cinnamon-rolls-recipe/