The best homemade Pumpkin Cinnamon Rolls with real pumpkin baked into the dough, and a pumpkin pie spice filling. Soft, fluffy, gooey and delicious, plus a cream cheese frosting to finish. Egg free and vegan friendly.
VEGAN – This recipe is already egg free, and can be made vegan using a dairy-free cream cheese and yogurt / milk for the frosting. Use a plant based butter for the filling and dough as needed.
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 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.
STORAGE – Store in an airtight container at room temperature for 1-2 days, or in the fridge for 5 days.
REWARM – Rewarm in a preheated 350 F oven for 5-10 minutes, or pop one in the microwave in 30-second intervals until warmed through.
Keywords: pumpkin cinnamon rolls, cinnamon rolls with pumpkin, cinnamon pumpkin rolls