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Move over regular ol’ boring cinnamon buns!

These Pumpkin Cinnamon Buns complete with shelf stable cream cheese icing just stole my heart!

Make sure you have your friends and family waiting to take these off your hands

Or it could get dangerous pretty quickly!
Because I definitely ate way more than my share of these so don’t say I didn’t warn you!

This recipe does not need eggs and I’m not even using an egg replacer!

So for those who are wondering where’s the “non-vegan” version….. there never was one!
Packed with pumpkin and the brown sugar and cinnamon filling gets loaded up with pumpkin spice

It’s like eating a slice of pumpkin pie only in fluffy puffy bun form!

For those who are pressed for time, you can always refrigerate your formed buns for a slow rise overnight

Then in the morning just pick up where you left off for fresh baked Pumpkin Cinnamon Buns with your morning coffee!
The dough can also be frozen at that same point and then defrosted on a pan in the refrigerator overnight *see more below
Once they come to room temperature same as I mentioned for the refrigerated ones, you will proceed just the same

I used shelf stable cream cheese buttercream icing with a sprinkle of cinnamon!

Click here for the 2-2-2 No Cream Cheese Icing recipe!

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Notes for Success:

Bake the buns the next morning

Simply stop at step 15 in the instructions below after you have formed the buns and then placed them into the 9 x 13 greased pan.
Cover with plastic wrap and refrigerate overnight.
The buns will not have risen too much in the refrigerator so you will have to take them out and bring them back to room temperature and give them their second rise.
This could take an hour or longer depending on your room conditions
Once they have fully risen to fluffy *see video* preheat the oven to 350°F and pick up at the step below for baking

As with any bread and yeast dough recipe the amount of flour being used will vary based on a few variables

Often times in humid climates you will need much less flour than places that have drier and cooler temperatures
It is important to get a feel for making dough to determine if you will need to add more or not.

WATCH THEVIDEO TUTORIAL FOR HOW TO MAKE CINNAMON BUN DOUGH

Pumpkin Cinnamon Buns

Giant Fluffy buns packed with pumpkin & brown sugar & cinnamon filling slathered in shelf stable cream cheese icing!

Print Recipe Pin Recipe

Prep Time 3

Cook Time 40

Total Time 3 40

Servings

Ingredients

1½ cup Warm Plant Milk *approx 115℉ (360ml)
½ cup Soft Vegan Butter (113g)
½ cup Granulated Sugar (100g)
3 teaspoon Dry Yeast
1 cup Canned Pumpkin (240g)
5 cup All Purpose Flour *or more see notes (625g)
1 teaspoon Cardamom
1 teaspoon Salt

For the filling:

1 cup Light Brown Sugar 1 cup (205g)
1 teaspoon Ground Cinnamon
¼ teaspoon Ground Nutmeg
¼ teaspoon Cardamom
½ teaspoon Ginger
¼ teaspoon Cloves
¼ cup Melted Vegan Butter (60ml)

optional icing

¼ Recipe Shelf Stable Cream Cheese Icing

Instructions

Grease a 9" X 13" X 2" cake pan, no parchment paper! set aside for later.
Combine all the ingredients for the sugar filling together in a small bowl, reserve for later
Combine the yeast with the warm milk & a pinch of sugar, let stand for 5 minutes
In a mixing bowl combine all the dry ingredients together & blend well
Add the milk with the yeast, the pumpkin& the softened butter to the bowl of your stand mixer & then add all the sifted dry ingredients.
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
Add flour to adjust the consistency as needed *see video demonstration
Turn mixer speed to low and mix for another 3 minutes
Once it is to desired consistency & properly kneaded for a total of about 8 minutes, turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table
Transfer to a lightly oiled bowl covered & let rise to double in a warm spot
Roll out onto a lightly floured surface to 12" x 18" & approx ½" thick
Brush with melted butter & then spread evenly with the sugar spice mixture
Roll up then cut into desired portions ~ cutting the log into 12 pieces for giant bakery size buns or 24 for smaller sized buns
Place them in the lightly greased 9" x 13" pan, cover loosely & let rise again covered in a warm spot. 35 - 60 minutes depending on the conditions in your area
Once they are fluffy & puffy & almost doubled in size (the buns will be 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
While the buns are baking you can prepare the cream cheese icing recipe according to the recipe post on that page
Cool slightly then top generously with Cream Cheese Icing & a sprinkle of cinnamon

Video

Notes