Easy Pumpkin Spice Cinnamon Rolls

Updated: Aug 14, 2020

Cinnamon rolls are the perfect comfort food for fall. Whip these up in no time and indulge in this spicy sweetness.

#FallRecipes | #Pumpkin | #DairyFree | #Dessert | #KidFriendly | #NutFree

If you're in need of something sweet to make this Thanksgiving, look no further! These Pumpkin Spice Cinnamon Rolls will surely hit the spot and all of your trendy, Starbucks loving family members will be over the moon about them!

Incorporating pumpkin into traditional recipes is not only delicious, but a healthier option as well! Pumpkin is packed with fibre and vitamin A, so your body - and especially digestive system - will thank you after all those Thanksgiving celebrations!

Once you whip up a batch of these, there's no turning back. What amazes me about this recipe, is that I never added any yeast to the dough, but they are still perfect in every way. I adapted this recipe from one that my mom had cut out of an ancient newspaper article many years ago. It was quick, and easy to make, but unfortunately packed full of sugar and butter. A simple swap from butter to pumpkin, and a few other additions and swaps, and this recipe has been brought back to life in a whole new century.


Makes 10-12 rolls

Preparation time: 30 minutes


2 cups whole wheat flour

2 tbsp coconut sugar

1 tsp pumpkin spice

1 tsp cinnamon

4 tsp baking powder

1/2 tsp salt

3 tbsp pumpkin, pureed (canned is best)

3/4 cup plant-based milk of choice


4 tbsp pumpkin puree

1/2 cup coconut sugar

1 tsp cinnamon

1 tsp pumpkin spice

pinch salt

Pumpkin Drizzle:

2 tbsp pumpkin puree

1 tbsp maple syrup, or liquid sweetener of choice

1 tbsp plant-based milk


• Preheat oven to 400°F.

• For the filling: in a small bowl combine pumpkin, coconut sugar, pumpkin spice and cinnamon to form a crumbly mixture.

• Sprinkle 1/4 of the mixture over the bottom of a 9x9 pan, or a cake pan.

• In a large bowl mix together the following dough ingredients: flour, sugar, cinnamon, pumpkin spice, baking powder, and salt. Toss in the pumpkin puree and milk, and stir well until a dough is formed. At this point you may need to add a little bit more flour if the dough is really sticky and wet.

• Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick.

• Spread the remaining filling on the rolled out dough. Roll the rectangle of dough into a log, starting at one length, roll tightly.

• With a sharp knife slice into 12 small rolls (10 if you want them a little bigger). Place into prepared dish, leaving a small amount of room around each roll for expansion.

• Bake for 20-25 min.

• For drizzle, combine pumpkin puree, maple syrup and milk in a small bowl and stir until smooth. Once rolls are finished, drizzle on glaze and serve warm.

Looking for more plant-based sweet treats? Don't miss these popular recipes:

Dairy-Free Scones

Chewy Vegan Chocolate Chip Cookies

Unbelievably Fluffy Banana Bread

Chocolate Chip Deep Dish Cookie




© 2020 The Nomadic Herbivores.

Created by Coggins Creative Group

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