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Pumpkin Spiced Cinnamon Buns

August 16, 2021 By Gretchen 15 Comments

I can’t believe I’m saying this.

Maybe it’s just that we are approaching Pumpkin Everything Season

But this recipe for Pumpkin Cinnamon Buns is quite possibly even better than my regular Cinnamon Buns Recipe!

Complete with cream cheese icing, these gigantic, fluffy pillows of pumpkin heaven are the stuff dreams are made of!

Pumpkin Spiced Cinnamon Buns

I definitely ate way more than my share of these

 

So don’t say I didn’t warn you!

Make sure you have your friends and family waiting to take these off your hands or it could get dangerous pretty quickly!

Pumpkin Spiced Cinnamon Buns

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 isn’t one!

In this version the traditional cinnamon bun dough is packed with pumpkin

Pumpkin Spiced Cinnamon Buns

And the brown sugar and cinnamon filling gets pumpkin spiced up

With extra cinnamon, nutmeg, ginger and cloves

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

Pumpkin Spiced Cinnamon Buns

I love working with dough, there’s something so therapeutic about it!

However you will need to give yourself some extra time to get it all done

Since you have to let the dough rise after mixing and you just can’t rush the process

Pumpkin Spiced Cinnamon Buns

Beware of wild animals trying to steal your dough!

You will have to wait for them to rise again after forming them into those perfect little scrolls

Pumpkin Spiced Cinnamon Buns

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

Pumpkin Spiced Cinnamon Buns

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

Once your buns are fully baked and slightly cooled

Ice them down and gobble them up!

Pumpkin Spiced Cinnamon Buns

I used cream cheese buttercream for the icing with a sprinkle of cinnamon!

Pumpkin Spiced Cinnamon Buns

Notes for Success:

Pressed for time? You can baking the buns the next morning

Simply stop at the step in the instructions after you have formed the buns and then placed them into the 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.

Variations:

If you do not have pumpkin to make this recipe banana will work equally well in the same quantity as listed

Click though to see my Gingerbread Cinnamon Buns recipe using banana for the dough!

Molasses Gingerbread Cinnamon Rolls

And of course for the purist, there is always the traditional cinnamon buns recipe too!

Vegan Cinnamon Buns

CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE CINNAMON BUN DOUGH

Pumpkin Spiced Cinnamon Buns

For more amazing yeast bun and sweet bread recipes click the links below!

Vegan Chocolate Babka Recipe

Bakery Style Cheese Danish

Chocolate Cinnamon Rolls

Vegan Chocolate Babka Recipe
Chocolate Babka
Bakery Style Cheese Danish -Vegan!
Cheese Danish
Chocolate Cinnamon Rolls
Chocolate Cinnamon Buns

 

 

 
Pumpkin Spiced Cinnamon Buns
 
Print
Prep time
3 hours
Bake time
40 mins
Total time
3 hours 40 mins
 
Serves: 12 large buns
Ingredients
  • 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
Instructions
  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
Notes
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.
3.5.3251

 

Filed Under: All Recipes, Muffins and Breakfast, Yeast Breads

Previous Post: « Peanut Butter Banana Whoopie Pies
Next Post: Coconut Mango Cream Cake »

Reader Interactions

Comments

  1. LolaLola

    September 27, 2018 at 2:29 am

    Gretchen if I wanted to make these scrolls without the pumpkin (traditional, as per your original recipe but a vegan version) what would I sub the pumpkin purée with please

    Reply
    • Gretchen

      September 27, 2018 at 3:31 pm

      CLICK HERE for regular cinnamon buns recipe and sub in any egg replacer for the egg in the original recipe (and of course vegan butter and plant milk for the milk)

      Reply
  2. Laura

    March 16, 2019 at 6:32 pm

    Hi Gretchen

    Could you please give approx amounts for the main three ingreds in the icing (i.e. cream cheese, butter & icing sugar)? Thanks.

    Reply
    • Gretchen

      March 17, 2019 at 12:16 am

      Oh wow! I never noticed that was not completed! Sorry! (refresh your page!) Its updated!

      Reply
  3. Annette

    September 15, 2020 at 4:39 pm

    Wow! I’ve been craving to make cinabons. I’ve never made them before.
    I am definitely going to make these! I love pumpkin everything too! Thank you for sharing this recipe!

    Reply
    • Gretchen

      September 16, 2020 at 4:20 am

      YAY!! you are going to LOVEEEE THESE!

      Reply
  4. Lauren

    October 25, 2020 at 6:51 pm

    Hello! New fan, just bought your book, newish to baking.
    This is the first of your recipes I’m trying and they are currently in the oven. I was wondering if you could tell me where to find the videos mentioned in the recipe. I couldn’t tell if my browser was blocking them or not, if they were here on this page. I also looked on your YouTube channel and in the Baking 101 section. I ask because I ended up turning batter onto my lightly floured surface and it was a comical farce after that. I think I recovered and will be taste-testing my results soon, but sure would like to learn how to avoid that again. LOL.

    Reply
    • Gretchen

      October 28, 2020 at 4:05 pm

      Hey thankyou! Sorry for the late reply, I am in the process of moving to another state! So I’ve been .. well… moving! haha..
      The video to reference is HERE CLICK HERE, Ill have to update this post ASAP thankyou for pointing that out!!

      Reply
  5. Jenn

    August 18, 2021 at 9:02 pm

    Where do I find the Chunky Monkey rolls recipe with Banana? It says click through but I don’t understand what that means.

    Reply
    • Gretchen

      August 18, 2021 at 10:37 pm

      Wow you don’t miss a trick! I haven’t gotten that far yet LOL
      I was thinking forward! …Coming soon!
      *however you can improvise if you can’t wait for me! Banana in place of the pumpkin and then rolled up with chocolate schmear (*from my chocolate cinnamon rolls recipe) with toasted coconut and nuts inside! 😀

      Reply
  6. Gina

    October 18, 2021 at 1:26 am

    Hi Gretchen,
    I love your videos and can’t wait to get my fall baking started. Having just learned my child has to eat gluten-free, I wonder if you have experience with gluten-free flour. Will is behave the same in your recipes or do I need to do something to make it perform better?

    Reply
    • Gretchen

      October 18, 2021 at 1:56 am

      Hi Thanks! I am not an avid GF baker but I have been told that many of my recipes work great with a 1:1 blend!

      Reply
  7. Deanna

    December 19, 2021 at 5:37 am

    I was wondering if you think I could substitute sweet potato purée for the pumpkin?

    Reply
    • Gretchen

      December 19, 2021 at 1:34 pm

      Yes I think so, however sweet potato is a much moire starchy, dry vegetable so I would probably want to increase the liquids slightly

      Reply
      • Deanna

        December 25, 2021 at 1:51 am

        Sounds great. I will do that. Thank you for the suggestion.

        Reply

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