Pumpkin Spiced Cinnamon Buns
Prep time
Bake time
Total time
Serves: 12 large buns
  • Warm Plant Milk 1½ cup (360ml) *approx 115°F
  • Soft Vegan Butter ½ cup (113g)
  • Granulated Sugar ½ cup (100g)
  • Dry Yeast 3 teaspoons
  • Canned Pumpkin 1 cup (240g)
  • All Purpose Flour 5-6 cups (625g - 750g) *see note in text article notes for success
  • Cardamom 1 teaspoon
  • Salt 1 teaspoon
  • For the filling:
  • Light Brown Sugar 1 cup (205g)
  • Ground Cinnamon 1 teaspoon
  • Ground Nutmeg ¼ teaspoon
  • Cardamom ¼ teaspoon
  • Ginger ½ teaspoon
  • Cloves ¼ teaspoon
  • Melted Vegan Butter ¼ cup (60ml)
  • For the icing:
  • Vegan Cream Cheese 1 cup (226g)
  • Vegan Butter 1 stick ¼ cup) (56g)
  • Confectioner's Sugar 1 cups (120g)
  • Vanilla Extract 1 teaspoon
  • Cinnamon for sprinkling
  1. Grease a 9" X 13" X 2" cake pan, set aside for later.
  2. Combine all the ingredients for the sugar filling together in a small bowl, reserve for later
  3. Combine the yeast with the warm milk and a pinch of sugar and let stand for 5 minutes
  4. In a mixing bowl combine all the dry ingredients and blend well
  5. Add the milk with the yeast, the pumpkin and the softened butter to the bowl of your stand mixer and add all the sifted dry ingredients.
  6. Mix with the dough hook ~ you may need to help it along with a spatula until it forms a soft mass, then let it knead for 5 minutes on medium speed
  7. Add flour to adjust the consistency as needed *see video demonstration
  8. Turn mixer speed to low and mix for another 3 minutes
  9. Once it is to desired consistency and properly kneaded for a total of about 8 minutes
  10. Turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table
  11. Transfer to a lightly oiled bowl covered and let rise to double in a warm spot
  12. Roll out on a lightly floured surface to 12" x 18" and about ½" thick
  13. Brush with melted butter and then spread evenly with the sugar spice mixture
  14. Roll up then cut into desired portions ~ cutting the log into 12 pieces for giant bakery size buns
  15. Place them in a lightly greased 9" x 13" pan
  16. Cover loosely and let rise again covered in a warm spot. 35 - 60 minutes depending on the conditions in your area
  17. Once they are light and fluffy and puffy and almost doubled in size and the buns are almost touching each other, bake in a preheated 350°F oven for approx 35 - 45 minutes depending on the size of your buns * see video demonstration
  18. While the buns are baking you can prepare the cream cheese icing recipe by mixing the vegan cream cheese with the softened butter by hand with a wooden spoon or spatula, to combine evenly
  19. Add the sifted confectioners sugar and vanilla extract and mix well.
  20. Cool slightly then top generously with Cream Cheese Icing and a sprinkle of cinnamon
Buns will stay fresh for a day or two, but like any yeast bread recipe they do go stale quickly.

Keep them wrapped well to prevent drying & rapid staling

If you do not plan to eat them all right away refrain from icing ALL the buns since the cream cheese icing will have to be refrigerated after an hour or so.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/pumpkin-cinnamon-buns/