Pumpkin Spice Cinnamon Buns

Pumpkin Spice Cinnamon Buns

These Pumpkin Spice Cinnamon buns will get you all geared up for Fall. Big, fluffy, soft and so comforting, making them the best vegan Cinnamon Bun you will ever eat. I guarantee this will be your go-to recipe from now on.

This is a rare recipe for me to post. Normally all my recipes are healthy, this is not that. I am a firm believer in treating yourself once in a while and this is definitely a special treat. I love bringing this one to Thanksgiving Potlucks to impress my non-vegan family and friends, it is always such a hit.

Side view of one cinnamon bun with whole baking dish blurred in the background.

How to Make Pumpkin Spice Cinnamon Buns:

Carve out some time to make this one. The dough has a rising time of 2 hours in addition to kneading it, rolling it out, bake time and preparing the icing. What I love about this recipe is that it’s so fun to make with kids or family members. It makes a mess, perfect for messy kitchen flour fights!

The recipe has a few steps, the first is making the dough and letting it rise for one hour in a warm place such as an oven that has been pre-heated then turned off. Next, roll out the dough, then apply the filling and roll it all up before cutting it into 12 individual rolls. Let them rise again for another hour in a warm area before baking. Once they have cooled, it’s time to make the icing and spread onto the buns.

For a final touch, sprinkle on some extra cinnamon and devour!

Close up of a hand holding a cinnamon bun with a bite missing

Are you looking for even more recipes? if so Click here for some more Sweet Treats.

I love your feedback, so please let me know in the comments section what you thought!

Note: Not all Icing Sugar is Vegan, here is a Vegan Certified Brand : Wholesome Icing Sugar

Pumpkin Spice Cinnamon Buns

Prep Time 2 hrs 40 mins
Cook Time 25 mins
Course Dessert
Servings 12 Buns
Calories 335 kcal

Equipment

  • Rolling Pin
  • Hand Mixer

Ingredients
  

  • 4 1/2 cups All-Purpose Flour Or Whole-Wheat Flour
  • 1 pack Instant Yeast
  • 4 1/2 tbsp Cane Sugar
  • 1/2 tsp Salt
  • 1 3/4 cups Plant-Milk
  • 1/2 cup Vegan Butter

For the Filling

  • 1/2 -3/4 cup Pumpkin Puree Not Pumpkin Pie Filling
  • 3 tbsp Vegan Butter Melted
  • 1/2 cup Brown Sugar
  • 1 tsp Pumpkin Spice
  • 1 tbsp Plant-Milk

For the Icing

  • 2 cups Vegan Icing Sugar
  • 2 tbsp Vegan Butter
  • 1 tsp Vanilla Extract
  • 2 tbsp Plant-Milk

Instructions
 

  • In a medium size mixing bowl, combine all dry ingredients for the buns including the yeast, making sure to run the flour through a sifter to remove clumps.
  • In the microwave or stove top, heat vegan butter and plant-milk together until the butter is melted. Wait for it to cool enough so that it is warm, not hot before adding it to the dry ingredients. If the mixture is too hot it can kill the yeast.
  • Knead the dough until a sticky dough ball is formed. It shouldn't be too sticky that it sticks to your hands. If too dry add more plant milk, if too sticky add more flour.
  • Place the dough ball back into the bowl and cover with a damp dish cloth. Put it in a warm area for one hour to let rise. A good place is a warm oven (pre-heated for a few minutes then turned off).
  • After one hour the dough should be approximately double the size. Poke it down and knead it until it is ready to roll out on a floured surface.
  • With a rolling pin, roll into a flat large rectangle (about 1 1/2 feet long), less than 1 centimetre thick. Mix together the filling ingredients and spread evenly along the whole surface of the dough.
  • Roll up the dough tightly from the widest side. Using a serrated knife, cut into 12 individual rolls, transferring onto a greased baking dish.
  • Place the damp cloth back on top and let rise again for another hour in a warm place.
  • After one hour the buns are fluffed up and ready to bake. Drizzle the tops with a small amount of melted butter then bake in the oven at 350 degrees for 25 minutes.
  • Remove from the oven and let cool for a minimum of 30 minutes.

For the Icing

  • Meanwhile, start on the icing by adding softened butter, vanilla and plant milk to a mixing bowl. With a hand mixer beat together while slowly adding the icing sugar until smooth.
  • Drizzle evenly onto to cinnamon buns then sprinkle some extra cinnamon on top (optional)
Keyword Cinnamon Buns, Dairy-free, Desserts, Vegan

Enjoy!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

One-Time
Monthly
Yearly

Please help contribute to more Delicious Vegan Recipes by leaving a (tip) below!

Make a monthly donation

Make a yearly donation

Choose an amount

C$1.00
C$5.00
C$10.00
C$5.00
C$15.00
C$100.00
C$5.00
C$15.00
C$100.00

Or enter a custom amount

C$

Your contribution is appreciated.

Your contribution is appreciated.

Your contribution is appreciated.

DonateDonate monthlyDonate yearly


Leave a Reply