vegan pumpkin spice latte cinnamon rolls

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

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.

HI friends, and welcome to a whole new themed week - #PumpkinWeek!! I am so excited to finally be participating this year, as it's an event I have been admiring for ever! I have four fantastic pumpkin recipes ready to share with y'all, and I hope you guys love them all as much as I do. The first creation I have for you is these Vegan Pumpkin Spice Latte Cinnamon Rolls! Fluffy pumpkin dough is filled with a pumpkin spiced filling spiked with instant coffee, and the buns are topped with a coffee frosting as well. Why only drink a PSL when you can eat it, too?

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don't forget to enter the giveaway below! Just scroll to the bottom of this post for all the details!

The best part of these themed weeks is getting to work with some fabulous sponsors! Dixie Crystals has been our partner with quite a few of these before, and I was excited to see that they would be participating in #PumpkinWeek. They are the star in these pumpkin spice latte cinnamon rolls! Cinnamon buns are such a simple recipe that the quality of ingredients really matters here. Since the majority of the filling (and the topping) are sugar, I knew I could trust Dixie Crystals to deliver!! You'll have to keep coming back the rest of the week to see how I used the rest of the sponsors 🙂

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life

Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy

Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline's Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker

Pumpkin Desserts:
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear's Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor's Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy's Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen's Kitchen Stories

I hope you guys will give these vegan pumpkin spice latte cinnamon rolls a try - I am absolutely obsessed! The sweet pumpkin, spices, and kick of coffee work so well together. Eat one for breakfast, brunch, snack time.... any time, really! 🙂 Be sure to come back each day this week to see the rest of my creations!

Here are my planned #PumpkinWeek recipes!

• Monday: Vegan Pumpkin Spice Latte Cinnamon Rolls
• Tuesday: Vegan Savory Stuffed Pumpkins
• Thursday: Vegan Pumpkin Chocolate Chip Layer Cake
• Friday: The Best (and Easiest) Vegan Pumpkin Spice Latte

Check out some of my favorite past pumpkin recipes!

• Pumpkin Banana Bread
• Vegan Pumpkin Muffins with Brown Sugar Streusel
• Pumpkin Spice Latte Layer Cake
• Pumpkin Creme Brûlée
• Pumpkin Spice White Hot Chocolate

Print Recipe

5 from 3 votes

vegan pumpkin spice latte cinnamon rolls #PumpkinWeek

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.

Prep Time4 hours hrs

Cook Time20 minutes mins

Total Time4 hours hrs 20 minutes mins

Course: Breakfast

Servings: 9

Author: Valentina | The Baking Fairy

Ingredients

• *for the rolls*
• 1 cup nondairy milk
• ¼ cup vegetable oil
• ¼ cup packed Dixie Crystals dark brown sugar
• ½ tablespoon instant yeast
• 3 cups all purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ⅓ cup pumpkin puree
• ½ tablespoon 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 tablespoon pumpkin spice mix
• *for the frosting*
• 2 tablespoon softened vegan butter
• 2 tablespoon vegan cream cheese
• 1 cup Dixie Crystals powdered sugar
• 1 instant coffee crystal packet ~1 tbsp
• 1 teaspoon vanilla extract

Instructions

• 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.
• 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.
• 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!
• 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!
• Using a rolling pin, roll the dough out into a rough rectangle, making sure you don't roll it out too thin (somewhere between ½-¼ 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.
• 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!
• 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).
• 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.
• 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.
• Let rolls cool slightly, then top with the glaze and enjoy!