Pumpkin Pecan Cinnamon Rolls (Vegan One Hour!)

These fluffy, pillow-soft delicious Pumpkin Pecan Cinnamon Rolls are ready in less than one hour and are completely vegan, egg-free and dairy-free. They are full of real pumpkin as well as pumpkin pie spices, pecans and a cinnamon cream cheese filling.

Cinnamon rolls just got a cosy upgrade and these autumnal buns might be my new favourite. They are so pillowy soft thanks to the pumpkin puree in the batter and taste just like a cosy pumpkin spice latte and cinnamon roll combined, complete with silky smooth vegan cream cheese glaze. These rolls are healthier, lighter and with less butter and sugar than most bakes, making them such a dream to make, and eat.

Two halves of Pumpkin Pecan Cinnamon Roll on a plate
Two Halves of Pumpkin Cinnamon Roll

Why will I love these rolls?

These buns are the best:

  • Sweet, sticky and warmly spiced
  • Pillowy soft, plush and so fluffy
  • Made with real pumpkin with pumpkin spices too
  • Naturally vegan, egg-free and dairy-free
  • Easily nut-free and soya-free
  • Filled with a cinnamon and pecan cream cheese filling
  • Easy to make
  • Ready in one hour
  • Requires on fancy equipment
  • Lighter and healthier than other buns (with less sugar and butter)
  • Great to make ahead of time
  • A real crowd-pleaser
  • Smaller-batch recipe (makes 6-8 rolls)
  • Spread with a lighter protein yoghurt cream cheese glaze

If you already love the sound of these rolls then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients are simple and you can find the weights in the recipe card and also see my favourite products and where to shop in the “shop the recipe” section below.

For the dough:

  • Plant-based milk: you can use your favourite dairy-free milk like organic soya, oat, almond or coconut (from the carton).
  • Vegan butter: this dough is an enriched recipe and we need a small amount of butter to create the soft supple rolls. Use a plant-based block of butter, as recommended below.
  • Coconut sugar: for a slightly sweet dough and to feed the yeast. You can also use golden caster or light brown sugar.
  • Fast-action yeast: this makes the buns light and fluffy as they rise on a quick proof and in the oven.
  • Plain flour and strong white bread flour: this keeps the dough really light, pillowy soft and fluffy. I prefer to use some bread flour to make the texture richer, but you can use all regular flour, if that’s all you have. I do not recommend swapping this flour for a gluten-free alternative. Spelt flour or wholemeal flour will also work.
  • Pumpkin pie spices: these make the dough so delicious. You can see my recipe here for a homemade pumpkin spice blend.
  • Salt: for flavour.
  • Pumpkin puree: for the orange colour and super light and doughy texture. I love to add this to my dough recipes and make sure you’re using 100% pumpkin puree with no additives or fillers.

As for the filling and glaze:

  • Vegan cream cheese: this is the key to the best creamy filling and frosting. I use the Cocos Organic natural creamy spread with is all-natural and contains great gut healthy ingredient. Make sure yours is delicious, creamy and smooth.
  • Coconut sugar: for sweetness, richness and flavour in the filling. You can also use light brown sugar.
  • Cinnamon: for flavour.
  • Cornstarch: this helps to thicken the cream cheese filling so that it doesn’t become too wet when it bakes.
  • Pecans: for crunch inside. These work so well with the spices and cinnamon but you can also swap them for walnuts or almonds or leave them out to make these nut-free.
  • Thick coconut yoghurt: for the glaze, this balances out the tang and richness of the cream cheese with a lighter yoghurt base. I use the Cocos Organic natural or vanilla yoghurt here and make sure it’s really thick and creamy.
  • Vegan protein powder: this is for the glaze and it adds a ton of natural sweetness, flavour and texture without the need for powdered/icing sugar. I like a vanilla or caramel (or even cinnamon) flavoured protein here.

Are these gluten-free and nut-free?

These are not gluten-free but you can see my gluten-free dough recipes on my website like my No-Yeast Chocolate Stuffed Pumpkin Buns, or No Yeast Pumpkin Spice Babka Buns. To keep these nut-free, leave out the pecans and check all of your other ingredient for nuts.

How do I make these?

These rolls are easy to make in one hour thanks to a higher ratio of yeast and the quick proof in between.

  • Warm the milk and butter: until lukewarm, you may need to let it cool down.
  • Whisk in the sugar and yeast and let it bloom: for 5 minutes, you’ll notice the bread-y smell.
  • Stir together the flours, spices and salt: in a large bowl.
  • Add the milk mix and pumpkin puree to the flour: and stir to a shaggy dough.
  • Tip onto a lightly floured surface: and knead for 1 minute to form a smooth ball of dough.
  • Transfer to a lightly greased bowl and proof for 20 minutes: somewhere warm.
  • Stir together the filling ingredients: and chop the pecans.
  • Roll out the dough to a rectangle: on a lightly floured surface so it doesn’t stick.
  • Spread the filling over the dough: leaving a small border.
  • Sprinkle over the pecans: and then trim any wonky edges.
  • Slice the dough into 6 or 8 strips: of equal width.
  • Roll up each strip into a roll: repeating to make them all.
  • Nestle into a greased oven-proof dish so they are just touching: you can use one or two dishes.
  • Brush with dairy-free milk and bake in the oven: for 25 minutes or until risen, golden and plush.
  • Allow to cool: fully or for 20 to 30 minutes.
  • Whisk together the glaze ingredients: until smooth.
  • Spread the glaze over the buns: and top with more pecans before eating.

How long will they last?

These will keep for 1-2 days in a sealed container once cool, although best enjoyed the same day. Keep them in the fridge overnight and best enjoyed at room temperature.

A bitten Pumpkin Pecan Cinnamon Roll
Pumpkin Cinnamon Roll

What else can I bake?

If you’re looking for more yeast and non-yeasted dough and bread recipes:

4 1/2 Pumpkin Pecan Cinnamon Rolls in a dish

Pumpkin Pecan Cinnamon Rolls (Vegan One-Hour!)

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 20 minutes
Total Time: 1 hour

These fluffy, pillow-soft delicious Pumpkin Pecan Cinnamon Rolls are ready in less than one hour and are completely vegan, egg-free and dairy-free. They are full of real pumpkin as well as pumpkin pie spices, pecans and a cinnamon cream cheese filling.


For the Dough:

  • 180ml + 1 tbsp plant-based milk, divided
  • 60g vegan butter, cubed
  • 2 tbsp coconut sugar
  • 2 ¼ tsp (7g, or 1 sachet) fast-action yeast
  • 175g plain flour, plus extra to dust
  • 175g strong white bread flour
  • 1 tbsp pumpkin pie spices
  • A pinch of salt
  • 60g pumpkin puree

For the Filling:

  • 100g vegan cream cheese
  • 2 tbsp coconut sugar
  • 1 tbsp cinnamon
  • 1 tbsp cornstarch
  • 50g pecans, chopped

For the Frosting:

  • 60g vegan cream cheese
  • 80g thick coconut yogurt
  • 30g vegan vanilla protein powder
  • 1 tbsp plant-based milk, if needed
  • Extra cinnamon, extra pecans


  1. For the milky mix: warm together 180ml milk with the cubed butter until the butter melts. Test that the temperature is lukewarm (allow to cool down if necessary) and then whisk in the sugar. Sprinkle over the yeast and leave for 5 minutes to bloom (you’ll smell the yeast).
  2. For the dough: into a large mixing bowl whisk together the flours, pumpkin pie spices and salt. Pour the milky mix into the middle with the pumpkin puree and stir with a spoon to reach a shaggy dough. Tip onto a lightly floured work surface and knead for 1 minute to reach a smooth ball of dough. Transfer to a lightly greased bowl, cover, and leave somewhere warm to rise for 20 minutes.
  3. Meanwhile, make the filling and preheat the oven to 160Fan/180ºC: whisk together the cream cheese, sugar, cinnamon and cornstarch until smooth.
  4. To roll out the dough: punch down the dough and tip onto a lightly floured surface. Dust the top with more flour and roll out the dough to an oblong approx. 30x32-cm.
  5. To fill the dough: spoon over the cream cheese filling and spread out evenly, leaving a small gap around the edges. Sprinkle over all the pecans and then trim the ends off the longer side. Using the longer length, divide the dough into 6 pieces of about 5-cm. Start from one end and roll up each strip into a cinnamon roll. Repeat with all 6 pieces.
  6. To bake: lightly grease an oven-proof dish and nestle in all the rolls, so they just touch. Brush with the 1 tbsp milk and place in the middle of the oven for 25 minutes, or until golden, well-risen and springy to touch. Remove from the oven and place on a wire rack to cool for 20 minutes, or to cool fully.
  7. Make the frosting: whisk together all of the ingredients until smooth, adding the milk if needed. Spread the frosting over the rolls and decorate with extra cinnamon and pecans.
  8. Enjoy straight away or allow to cool fully and cover tightly to keep for 1-2 days in the fridge. Allow the rolls to reach room temperature before eating from the fridge.

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Stay in touch

I look forward to hearing what you think of these Pumpkin Pecan Cinnamon Rolls so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With pumpkin cinny rolls of love x

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