Fluffy Pumpkin Butter Cinnamon Rolls with Cream Cheese Frosting
These soft and fluffy pumpkin butter cinnamon rolls are packed with cozy autumn spices. Filled with rich pumpkin butter and wrapped in a warm spiced dough, they are baked to golden perfection and topped with cream cheese frosting. Naturally customizable to be dairy-free or vegan, they make the ultimate comforting fall treat.
For the Dough
- 2 ¼ tsp active dry yeast
- 1 ¼ cups canned coconut milk warmed
- 3 tbsp coconut sugar
- 3 tbsp neutral cooking oil
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
For the Filling
- ¼ cup vegan butter softened
- ¾ cup coconut sugar
- 2 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 tbsp pumpkin butter heaping
For the Frosting
- ¼ cup vegan butter half a stick, softened
- 4 oz cream cheese vegan or regular, softened
- 3 cups powdered sugar
- 1 dash salt
- 1 dash vanilla extract
- 1 tbsp pumpkin butter
For the Dough
In a bowl, mix warmed coconut milk with yeast and coconut sugar. Set aside for 10 minutes until foamy and bubbly.
Add the flour, yeast mixture, oil, vanilla extract, pumpkin pie spice, and ground cinnamon to a stand mixer.
Mix until a dough forms, then knead for about 5 minutes until smooth.
Cover the dough and set aside in a warm place for 1 hour to rise.
Assembly and Baking
In a small bowl, combine all filling ingredients together until uniform.
After the dough has risen, roll it out into a rectangle on a lightly floured surface.
Spread a light layer of filling evenly over the dough. Optionally, spread any remaining filling into the bottom of your baking dish.
Roll the dough tightly into a log, then cut into rolls using unflavored dental floss or clean string.
Arrange the rolls in the baking dish, cover, and let rise in a warm spot for another hour.
Preheat oven to 350°F (175°C) and bake for 15 to 20 minutes, or until lightly golden.
Remove from oven and allow the rolls to cool for about 10 minutes.
For the Frosting
Combine the butter, cream cheese, powdered sugar, salt, vanilla extract, and pumpkin butter in a bowl and beat until smooth.
Spread the frosting evenly over the warm cinnamon rolls before serving.
- Using dental floss or clean string to cut the dough prevents the rolls from getting squished during slicing.
- Make sure the coconut milk is warm but not hot (around 110°F/43°C) so it activates the yeast without killing it.