vegan pumpkin spice latte cinnamon rolls #PumpkinWeek
Prep time
Cook time
Total time
These Vegan Pumpkin Spice Latte Cinnamon Rolls really taste like the best of fall! Soft pumpkin dough is stuffed with a pumpkin spice + coffee filling, and topped with a coffee cream cheese frosting for the perfect finishing touch.
Recipe type: Breakfast
Serves: 9
  • *for the rolls*
  • 1 cup nondairy milk
  • ¼ cup vegetable oil
  • ¼ cup packed Dixie Crystals dark brown sugar
  • ½ tbsp instant yeast
  • 3 cups all purpose flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ⅓ cup pumpkin puree
  • ½ tbsp pumpkin spice mix
  • pinch of salt
  • *for the filling*
  • ¼ cup vegan butter, melted
  • ½ cup pumpkin puree
  • ½ cup packed Dixie Crystals dark brown sugar
  • 3 instant coffee crystal packets (about 3 tbsp)
  • 1-2 tbsp pumpkin spice mix
  • *for the frosting*
  • 2 tbsp softened vegan butter
  • 2 tbsp vegan cream cheese
  • 1 cup Dixie Crystals powdered sugar
  • 1 instant coffee crystal packet (~1 tbsp)
  • 1 tsp vanilla extract
  1. In a large nonstick pot, combine the milk, oil, and ¼ cup of sugar. Heat up to about 120F {warmer than body temperature but NOT burning hot} over medium heat, then remove from burner and sprinkle the yeast on top. Let the mixture sit for a few minutes to allow the yeast to activate.
  2. Afterwards, mix in the pumpkin puree and 2 cups of flour, cover the pot with a clean tea towel, and let the dough rise for about 1 hour.
  3. After the first rise, add in the salt, baking powder, baking soda, pumpkin spice mix, and the 1 cup of additional flour. Knead until all the flour has been absorbed, and add more if needed. You want the dough to be soft and smooth but not too sticky! Using a sharp knife, cut an X on top of your dough {this helps it rise }, cover with a tea towel again, and let rise for an additional 3+ hours. You can let it rise overnight at this point, or you can also wait until the next step!
  4. After the second rise, lightly flour a clean surface, and dump the dough on top. Knead it for 2-3 minutes, adding more flour as needed. The dough should be smooth and easy to work with, so add flour if it's too sticky!
  5. Using a rolling pin, roll the dough out into a rough rectangle, making sure you don't roll it out too thin (somewhere between ½-1/4 inch). Spread the melted butter/coconut oil all over the surface, and top with the pumpkin puree, brown sugar, instant coffee, and pumpkin spice. Starting on the long side closest to you, roll up the dough.
  6. Using a large, smooth knife, cut 1½-2 inch slices of dough, and place them in a greased 9x9 pan (or cast iron skillet). Make sure to leave some space between the rolls to allow them to rise more!
  7. At this point, you can cover the pans with plastic wrap and either let them rise for 30 minutes in a warm place, or place them in the refrigerator overnight (if you didn't let them rise overnight the first time).
  8. When ready to bake, preheat the oven to 375F. Bake the rolls 22-25 minutes, until the tops are golden brown and no longer doughy.
  9. While the rolls cook, make the frosting. In a small bowl, whisk together the softened butter and cream cheese, mixing until fluffy and creamy. Add in the powdered sugar and instant coffee. Mix until a thick frosting forms. You can add a couple of spoonfuls of nondairy milk to make it more like a glaze if desired.
  10. Let rolls cool slightly, then top with the glaze and enjoy!
Recipe by The Baking Fairy at