Description

Enjoy soft and fluffy Pumpkin Cinnamon Rolls without yeast, featuring warm autumn spices and a creamy plant-based frosting. This quick and easy recipe delivers comforting fall flavors with a light texture, perfect for a cozy breakfast or snack.

Ingredients

Scale

Dough Ingredients

2 ½ cups all-purpose flour
2 tsp baking powder (natural)
1 tsp baking soda (natural)
1 tbsp ground cinnamon (natural)
1 tsp pumpkin pie spice (natural)
1 tbsp natural gelling agent
1 cup pumpkin puree
½ cup plant-based milk
½ cup brown sugar (natural)
1 tbsp vegetarian Worcestershire sauce (natural)

Filling Ingredients

2 tbsp melted plant-based butter
½ cup brown sugar (natural)
1 tbsp ground cinnamon (natural)
Optional: nuts or dried fruit like finely chopped dried apples or raisins

Frosting Ingredients

½ cup plant-based cream cheese
1 cup powdered sugar (natural)
2 tbsp maple syrup (natural)
1–2 tbsp plant-based milk to thin as needed

Optional Toppings

Smoked turkey bacon, cooked and crumbled (optional savory topping)
Additional cinnamon (natural) or powdered sugar (natural) for dusting
Crushed toasted pecans or walnuts (optional)

Instructions

Prepare the Dough: Combine all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and natural gelling agent in a large bowl. In another bowl, whisk pumpkin puree, plant-based milk, brown sugar, and vegetarian Worcestershire sauce. Gradually add the wet mixture into the dry ingredients and mix until a soft, slightly tacky dough forms.
Roll Out the Dough: Lightly flour a surface and roll the dough into a ¼-inch thick large rectangle to ensure even baking and a soft texture.
Add the Filling: Brush the dough with melted plant-based butter, then sprinkle evenly with cinnamon and brown sugar mixture. Add optional nuts or dried fruit if desired. Roll the dough tightly from the long edge into a spiral.
Cut and Arrange Rolls: Cut the rolled dough into 1 to 1½ inch thick slices using a sharp knife. Place the slices side by side in a greased baking pan with some spacing for expansion.
Bake the Rolls: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until golden on top and cooked through, maintaining softness.
Make the Frosting: While baking, whisk plant-based cream cheese, powdered sugar, maple syrup, and a splash of plant-based milk until smooth and creamy.
Frost and Enjoy: Once slightly cooled, generously spread the frosting over the rolls. Serve warm for a cozy fall treat.

Notes

Use all ingredients at room temperature for best dough consistency.
Mix dough just until combined to keep it tender and fluffy.
Roll the dough evenly for uniform baking.
Cut rolls with a sharp knife or dental floss to prevent squishing.
Warm frosting slightly if it’s too thick for easier spreading.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 250
Sugar: 15g
Sodium: 180mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: pumpkin cinnamon rolls, no yeast cinnamon rolls, plant-based cinnamon rolls, autumn baking, pumpkin spice rolls