These Pumpkin Cinnamon Rolls are to.die.for. With pumpkin baked into the dough, and a cinnamon pumpkin pie spice gooey filling, plus a cream cheese frosting – you will love them! Egg free and vegan friendly recipe.
This recipe is already egg free, and can be made vegan using a dairy-free cream cheese for the frosting. Use a plant based butter for the filling and dough as needed.
For overnight method: Prep the recipe up until you’ve sliced the dough, and place rolls in baking pan. Cover and place in the fridge overnight. Bring the pan out of the fridge about an 45 minutes before pre-heating the oven. Place the rolls in the preheated oven at 350ºF and bake for about 25-35 minutes, until tops are lightly golden.
Keywords: cinnamon rolls, pumpkin cinnamon rolls, pumpkin spice cream cheese frosting