Brunch recipe vegan pumpkin spice cinnamon rolls

Vegan Pumpkin Spice Cinnamon Rolls with a Pumpkin Maple Glaze perfect for a Sunday Fall Brunch!

Ok, so I guess if you make your own set of (huge) cinnamon rolls from scratch, your Sunday isn’t too lazy, right? But it will be after eating one of these guys! These cinnamon rolls are decadent, crispy on the outside, super delicate and soft on the inside, and topped with the pumpkin maple glaze, these are moist, and you would never guess they’re vegan!

vegan cinnamon rolls with pumpkin maple glaze

These vegan pumpkin spice cinnamon rolls are soft, airy, and delicate on the inside, and nice and crispy on the outside!

Top them with some roasted pecans for a bit of crunch, and you’ve got an amazing dessert or breakfast, or dinner, however you want them, they’ll work.

vegan cinnamon rolls with pumpkin spice for a fall flavor

top off your vegan fall flavored cinnamon rolls with some pecans for an extra bit of texture

This recipe does take a little bit of preplanning in order for the yeast dough to rise (twice), but it’s not too difficult, plus you can do other things while you wait!

Want more pumpkin breakfast or dessert options? Download my fall ebook!


vegan cinnamon roll recipe with maple pumpkin glaze

cinnamon rolls straight from the pan are gooey with sweet maple pumpkin glaze!

But if you are in a rush and want to experience the pumpkin spice and pumpkin maple frosting, you could cheat and get your own premade dough and just add these things to it and roll your own cinnamon rolls. But hey, somedays you just gotta bake from scratch, right?

vegan handmade from scratch pumpkin cinnamon rolls

Vegan cinnamon rolls made from scratch are pretty easy, they just take a little bit of preplanning

Lazy Sunday Vegan Pumpkin Spice Cinnamon Rolls With Pumpkin Maple Glaze
Recipe type: Vegan, Breakfast, Dessert
Cuisine: Comfort Food
  • Dough
  • ¼ oz package active dry yeast, OR if you have a bulk active dry yeast thing like I do, you’ll want 2 and ¼ tsp worth of active dry yeast
  • pinch of vegan sugar
  • ½ cup of warm water
  • ½ cup of your favorite non-dairy milk
  • ¼ cup of vegan sugar
  • ⅓ cup of Earth Balance vegan butter
  • 1 tsp salt
  • 1 Tbl ground flax meal + 3 Tbl. water mixed until thickened
  • 3 ½ cups unbleached all purpose flour
  • Filling
  • ⅓ cup of melted Earth Balance vegan butter
  • ¾ cup vegan sugar
  • 1 Tbl ground cinnamon
  • 1 Tbl pumpkin pie spice
  • ½ cup pecans, chopped (optional)
  • Pumpkin Maple Glaze
  • 4 Tbl Earth Balance vegan butter, slightly softened
  • 1 ¼ cup of vegan powdered sugar
  • 1 tsp pure vanilla extract
  • 2 Tbl maple syrup
  • 1 Tbl pumpkin puree
  • 1½ tsp pumpkin pie spice
  • hot water (optional)
  1. In a small bowl, dissolve the yeast and pinch of sugar in warm water, whisk up until everything is well combined. Set aside.
  2. In a large bowl combine your milk, sugar, melted butter, salt, and flax water combo.
  3. Add in 2 cups of flour and mix until smooth.
  4. Add your yeast mix into your flour and wet ingredient mixture and stir until well incorporated.
  5. Add in your remaining flour and mix until the dough is easy to handle and not too sticky.
  6. Knead your dough on a lightly floured surface for about 5-7 minutes. Put in a greased bowl, cover, and let rise until doubled in size (about an hour).
  7. Once your dough has doubled in size, press it down again to get the air out. Roll your dough out onto a floured surface and roll out a rectangle about the size of 9 x 12 rectangle (or the size of your baking dish!).
  8. Spread your melted butter thoroughly over the dough making sure to get the edges too. If you have leftover butter that’s great for topping over the rolls once they’ve baked, or for greasing your baking dish.
  9. In a small bowl, mix together your sugar, cinnamon, pumpkin pie spice, and sprinkle the mixture over the butter, giving your rolls a nice coating. Sprinkle in your pecans (if using) over the sugar, spice, and butter mixture.
  10. Now you will want to roll up your dough beginning with the longer side (if there is an obvious one) in a spiral. Try to press together your loose ends so that the rolls stay tight together.
  11. Cut your dough into either 12-15 pieces for more normal sized cinnamon rolls, or 10 pieces for monster rolls.
  12. Coat the bottom of your glass baking dish with butter and more of the sugar, cinnamon, and pumpkin pie spice mixture.
  13. Place your cinnamon rolls into your pan with the spiral side up, close together, and let double in size again for about 40 minutes, maybe less.
  14. Preheat your oven to 350 degrees.
  15. Once your dough has doubled in size, bake for about 30 minutes, until your rolls are nice and golden!
  16. While your cinnamon rolls are baking, make your glaze.
  17. Mix together your butter, powdered sugar, vanilla, maple syrup, pumpkin puree, and pumpkin pie spice.
  18. Whisk all ingredients together until smooth. If your glaze is too thick, add in a little bit of hot water about 1 Tbl at a time to thin the glaze.
  19. Taste test for pumpkin pie spice.
  20. Spread your glaze over warm cinnamon rolls, top with some more crushed pecans, maybe even butter, and enjoy immediately.
  21. Snob Away.
Recipe veganized and adapted from
vegan pumpkin spice cinnamon roll

vegan pumpkin spice cinnamon roll topped with a maple pumpkin spice glaze

Just in case you missed it, yesterday I posted my own Vegan MoFo Roundup, just in case you’ve missed what other bloggers have been up to! You should check out that post for even more recipe inspiration!

Don’t worry I have a super healthy recipe coming out tomorrow so if you indulge in this, you can have a great fall back plan! 😉

I hope you like this recipe, and hope you have been enjoying Vegan MoFo thus far! This is post 14 down and now just 16 more to go! Phew!

Happy Snobbing,


Like this recipe, but don’t have time to do it now? Don’t worry, just pin it for later!

Want more fall recipes like this?

Download my 12 Fall Favorite vegan recipes ebook to get them all in one easy place!

fall recipe ebook

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