Breads/ Breakfast/ Muffins & Scones/ Recipes/ Seasonal Ingredients/ Seasonal Recipes

vegan pumpkin cinnamon rolls

I love when recipes turn out.

Especially after a weekend full of caramel-making blunders….I’m really, really, really glad this recipe for vegan pumpkin cinnamon rolls turned out. I would have started seriously doubting my culinary abilities. And probably also would have started talking to my cat more than what’s socially acceptable. My word. I’m really glad these turned out!

Why vegan you ask?

Well, dear ones, let me explain. I woke up yesterday morning after getting home at 2am from David Crowder and it was freezing outside and pouring rain. I made my typical cup of Monday morning black tea and sat down to write my weekly grocery list in my robe and big furry slippers. But…it was raining…and cold….and try as I might, I just couldn’t get myself out the door to the store. So, I took this opportunity to test a new recipe for pumpkin cinnamon rolls, and since I didn’t have any eggs or butter in my house after last weekend’s whoopie pie making extravaganza, I made them vegan!

And honestly? I’m sort of shocked they turned out as good as they did! You just never know when butter isn’t involved. Sometimes it works and sometimes it doesn’t.

However, after a rainy morning spent mixing, kneading and rising twice, what came out of my oven was nothing short of heavenly. Soft, plump, pumpkin spice cinnamon rolls that tasted better than anything behind a glass case or full of butter, milk and eggs.

They’re perfect for a yummy afternoon snack and also very easy to bake for the novice cinnamon role baker (hand raised high–this was my first attempt!). I used a mixture of chia seeds and warm water to replicate the eggs found in a standard cinnamon role recipe, but you could also just use one egg if you’re not vegan and your fridge is stocked better than mine.

Friends, y’all are going to love these! I just know it.

Vegan Pumpkin Cinnamon Rolls

makes 10 cinnamon rolls

Print this recipe!


2 tbsp Earth Balance buttery spread

1/3 cup almond milk

1/3 cup pumpkin puree

1/4 cup sugar

1 tbsp chia seeds + 3 tbsp warm water

1 (1/4th oz) package dry yeast

2 cups all purpose flour

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ground nutmeg

1/4 tsp allspice

1/4 tsp ground cloves

1/8 tsp ground ginger


1/4 cup brown sugar

2 tbsp Earth Balance buttery spread, softened

2 tsp cinnamon

for glaze:

1 cup powdered sugar

1 tbsp almond milk

1/4 tsp vanilla extract

Heat the almond milk and the Earth Balance together in a small pan on the stove over low/medium heat until the Earth Balance melts and the milk is warm to the touch. Remove from heat, let cool a little (temperature should be around 100 degrees—like warm bath water. If it’s hotter than that, the yeast will die and the rolls won’t rise!) sprinkle in the yeast and stir so yeast will dissolve. Let yeast mixture sit for five minutes (it will look very creamy after a few minutes).

Meanwhile, combine the pumpkin and chia mixture (when you combine the chia seeds and water be sure to let the mixture sit for five minutes to gel a little bit). In another bowl whisk together the flour, sugar, salt, cloves, cinnamon, ginger, nutmeg and allspice. Add flour mixture to the pumpkin. Pour in yeast.

Knead dough by hand for about 10 minutes or with a KitchenAid for six on medium speed with either a paddle attachment or dough hook. The dough should be smooth and elastic when you’re done.

Place dough in a greased bowl, cover with a dishcloth and set in a warm area to rise for 1 hour 15 minutes. While the dough is rising, mix together the softened Earth Balance, brown sugar and cinnamon in a small bowl.

Remove dough and punch dough on a lightly floured surface. Roll out to a large rectangle and spread brown sugar mixture on top keeping an inch bare around the sides. Gently roll up dough so it resembles a log. Slice dough into 1/2 inch slices and place in a greased 9-inch casserole dish. Cover with a dishcloth and let rise for another 45 minutes.

Preheat oven to 350 degrees. Bake rolls for 25 minutes. Let cool while you make the glaze.

For the glaze, mix together the powdered sugar, almond milk and vanilla extract. If glaze seems too runny, add a little more powdered sugar. Place glaze in a small plastic bag and snip the tip off. Make swirls over the cooled rolls and serve.


3 hours

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  • Molly @ RDexposed
    October 11, 2011 at 4:40 am

    I need to practice these so I can make them Thanksgiving morning!

    And I talk to my stuffed bear on occasion which is even less socially acceptable. At least Dexter can blink back at you while you tell him about the woes of baking.

    • KatieG@ Just Roll With It
      October 11, 2011 at 12:47 pm

      Great idea, maybe I will attempt these for Christmas morning (instead of the usual Betty Crocker Cinnamon Rolls in a tube)!!!

  • Julia
    October 11, 2011 at 4:47 am

    I love when something turns out that you didn’t completely expect too. They look fantastic!

  • Faith @ For the Health of It
    October 11, 2011 at 4:51 am

    I clicked over to see the full post the second I saw the title – it was just *that* appealing! They look fantastic 🙂

  • Khushboo
    October 11, 2011 at 4:51 am

    Oh boy, if I was American and celebrated Thanksgiving, these would surely make the cut for Thanksgiving breakfast!

  • Averie @ Love Veggies and Yoga
    October 11, 2011 at 4:53 am

    Jenna these look….amazing! And as a side bonus they are vegan AND you didn’t even have to get out of your comfy robe and venture out in the rain to get eggs or butter 🙂

    The pictures are also totally fabulous and make me want to dive into them even more!

  • Heather
    October 11, 2011 at 4:54 am


  • Averie @ Love Veggies and Yoga
    October 11, 2011 at 4:54 am

    p.s. I just pinned this on my Pumpkin Board on pinterest. They are sooo pin-worthy 🙂

  • Angela @ Eat Spin Run Repeat
    October 11, 2011 at 4:55 am

    You can sign me up for pretty much anything that contains cinnamon! These look fantastic Jenna!

  • Heather (Heather's Dish)
    October 11, 2011 at 4:56 am

    drooling already…and this is definitely going on our Thanksgiving day menu! although i’m going with the non-vegan version…chia seeds don’t really love me in baking these days!

  • katie @KatieDid
    October 11, 2011 at 4:57 am

    haha “you just never know when butter isn’t involved”… my thought process exactly. With just about everything I cook and bake. But man these look awesome and such a delicious rainy day breakfast.

  • Blog is the New Black
    October 11, 2011 at 4:59 am

    These sound delicious and cozy!!

  • B n B
    October 11, 2011 at 5:08 am

    Good way to make use of what’s in your fridge! Although, I won’t lie, some of us unfortunately have to throw off the fuzzy slippers and head out into rain, sleet or snow to work. If you ever want to pull a “Holiday” (like the movie?) – let’s do please!

  • Kate
    October 11, 2011 at 5:20 am

    yumm I bookmarked these for this weekend!

  • brandi
    October 11, 2011 at 5:23 am

    OMG, these look fantastic! Thanks Jenna!

  • Joelle (On A Pink Typewriter)
    October 11, 2011 at 5:29 am

    YUM. I actually just came across a recipe just like this a few days ago for vegan pumpkin cinnamon rolls, I forget where.. anyways, they look great! Do you think they could be made without the flaxseed?

    • Amelia
      October 10, 2012 at 11:07 am

      She uses chia seed here instead of flax. But you could also try other egg replacers. You can google for a list of egg substitute, but the chia helps bind everything together here.

  • Karen
    October 11, 2011 at 5:33 am

    The only thing that would make this recipe even more perfect would be if you offered a sweet giveaway of these delightful creations! (Or, perhaps a batch for all of us celebrating a birthday this month:)

  • Kelly Anderson
    October 11, 2011 at 5:49 am

    I’m so happy your fridge wasn’t stocked!! I was just thinking how much I missed cinnamon rolls since becoming vegan! These look wonderful. Thanks!!

  • sarah k @ the pajama chef
    October 11, 2011 at 5:57 am


  • Melomeals: Vegan for $3.33 a Day
    October 11, 2011 at 6:00 am

    omg.. those look PERFECT.

  • Pippa @ Sunday Suppers with Pippa
    October 11, 2011 at 6:00 am

    Those look great!

  • Lauren @ What Lauren Likes
    October 11, 2011 at 6:02 am

    Ahmazing recipe as usual! Love these pictures 😀

  • Rachel @ Not Rachael Ray
    October 11, 2011 at 6:06 am

    I love how great things can turn out when you have to improvise. These look amazing!

  • Kristen @ Popcorn on the Stove
    October 11, 2011 at 6:12 am

    I’m not a fan of pumpkin but I LOVE cinnamon rolls. Yum!!

    • Kelly
      October 11, 2011 at 12:22 pm

      Finally someone else who doesn’t like pumpkin!!!

  • Sarah@sarahssweetlips
    October 11, 2011 at 6:12 am

    These look amazing! And the pictures are gorgeous.

  • Kelly @ Laughter, Strength, and Food
    October 11, 2011 at 6:13 am

    These look so good! Running out of things happens a lot in my house so I am always left scrounging around for things that I can substitute!

  • Savina
    October 11, 2011 at 6:19 am

    Will soy milk work in place of almond milk?

    • jenna
      October 11, 2011 at 6:26 am


  • Lindsay @Cook.Vegan.Lover.
    October 11, 2011 at 6:20 am

    Wow these sound phenomenal!

  • Maryea {Happy Healthy Mama}
    October 11, 2011 at 6:44 am

    Great looking recipe. If they didn’t take three hours I’d probably make these today! Hmmm….I guess I’ll have to bookmark this page cause I do need to try these.

  • Felicia (Natural and Balanced)
    October 11, 2011 at 6:50 am

    i’ve been looking for pumpkin cinnamon rolls! this is perrrrrfect timing

  • Cait's Plate
    October 11, 2011 at 6:57 am

    I’ve been dying to make vegan pumpkin cinnamon rolls FOREVER now. Thank you for reminding me – these look beyond incredible!

  • Gina @ Running to the Kitchen
    October 11, 2011 at 7:07 am

    These look fantastic Jenna! I love reading your posts and then getting to a “ya’ll” at the end and all of a sudden I picture you as a mini Paula Deen talking behind the computer. haha
    I was going to make pumpkin scones with the leftover pumpkin puree I have in the fridge but now I’m tempted to make these instead. Decisions, decisions!

  • Mai
    October 11, 2011 at 7:10 am

    Love love love!

  • Krystina (Organically Me)
    October 11, 2011 at 7:16 am

    So, um, can I come over for breakfast? Please?

  • kathleen @ the daily crumb
    October 11, 2011 at 7:22 am

    oh my gosh i am drooling over here at the computer screen! can’t wait to try these out this weekend!

  • Kristina
    October 11, 2011 at 7:23 am

    Yum! I had a (non-vegan) pumpkin cinnamon roll from a local bakery for breakfast last week. Now maybe I’ll actually make some of my own 🙂

  • Erica @ In and Around Town
    October 11, 2011 at 7:30 am

    Its so great when things like this come together! Love the idea of this dish – something I will definitely be making soon!

  • Carissa @ ChoiceSustenance
    October 11, 2011 at 7:36 am

    Anything pumpkin & I’m there, but these look especially delicious! I’m really into cinnamon & fall spices right now.

  • Jen
    October 11, 2011 at 7:43 am

    These sound so delicious!

  • Heather @ Better With Veggies
    October 11, 2011 at 7:44 am

    Wow – these really do look amazing! I haven’t tried the chia seed version of a vegan egg yet, glad to see that turned out so well. Seems like that would really amp up the nutritional value, which makes this health food, right?! 🙂

  • Cat @Breakfast to Bed
    October 11, 2011 at 7:55 am

    ohmah. making this. wow. yes.

  • Sarah
    October 11, 2011 at 8:10 am

    Oh, yum. What a scrumptious-looking fall time treat. I’m thinking a great cup of coffee with half-and-half and cinnamon would make for an absolutely perfect breakfast. Or snack! Or dessert! Or all of those things:-).

  • deva @ deva by definition
    October 11, 2011 at 8:24 am

    These look really good, and the recipe doesn’t make an overwhelming quantity of cinnamon rolls.

  • Liz @ Southern Charm
    October 11, 2011 at 8:33 am

    LOVE that these are vegan! What a great recipe!

    I also love when things turn out right. It makes my day 🙂

  • Ashley
    October 11, 2011 at 8:44 am

    I happen to have all of these ingredients- it must be fate! One of these warmed up with a cup of coffee is the perfect way to start any day!

  • Lauren at Keep It Sweet
    October 11, 2011 at 9:07 am

    I need to try these, they look amazing!

  • Emmy (Wine and Butter)
    October 11, 2011 at 9:13 am

    Man, I made Saurkraut this morning, but I totally wish I had made these instead! Although I think I might un-veganify them – wow, imagine if they flopped through being un-veganed….. xox

  • Sara K
    October 11, 2011 at 9:14 am

    Those like scrumptious; I’m normally not a fan of vegan baked goods, but I’m getting hungry just looking at those cinnamon rolls (and I just had breakfast!)

  • jane
    October 11, 2011 at 9:26 am

    what about these bad boys-will they freeze well?

  • Allison
    October 11, 2011 at 9:28 am

    Oh em gee, these sound heavenly- vegan or not! I really want one 😀

  • Lia
    October 11, 2011 at 9:40 am

    I donno if I’ve let you know recently enough, but: you’re awesome!!! This is amazing!!!

  • Moni'sMeals
    October 11, 2011 at 9:42 am

    I think this is the best thing I have seen in a long time! THANK YOU. I hope to make them very very very soon. 🙂

  • Lauren @ Oatmeal after Spinning
    October 11, 2011 at 9:43 am

    I don’t know if my eyes are deceiving me, but this recipe seems like it’s pretty low in sugar- too good to be true?
    I could literally eat through my monitor.

  • Hilliary@HappilyEverHealthy
    October 11, 2011 at 10:04 am

    These look delicious! Thanks for sharing!

  • MB
    October 11, 2011 at 10:15 am

    LOVE all your fall recipes. Every time I’ve checked your blog lately, all I want to do is email the recipes to about 10 people. Fabulous!

  • Maria
    October 11, 2011 at 10:26 am

    Need in my life asap!

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  • Doris @ vanillacocoberry
    October 11, 2011 at 10:52 am

    these look sooo good! but 3 hours is a long time … and converted to the time I will have to spend in the kitchen to bake these up, it would probably be like 5 hours. how embarrassing!

  • Heather
    October 11, 2011 at 10:58 am

    Yes. Please. Now. I just had a flashback to being little and splitting a Cinnabon roll in the mall with my mom and thinking it was the best thing ever. Such a special treat and now I’m totally planning on making these for our date this week. Thank you!!

  • Urban Wife
    October 11, 2011 at 11:05 am

    I know there are a plethora of pumpkin recipes floating in the blogosphere right now but this looks like THE ONE. Seriously! I too love when recipes turn out right the first time. It makes all the other times they flop seem less disappointing. 🙂

  • Fernando
    October 11, 2011 at 11:20 am

    Oh, no, you did not! Awwww

  • Addy
    October 11, 2011 at 11:25 am

    Wow, Jenna! I just started following and had to put these on Pinterest, they are so delicious looking!! Thank you for the great recipe (and I love that they’re vegan- how versatile)!

  • Krista {Budget Gourmet Mom}
    October 11, 2011 at 11:55 am

    Wow! These look amazing and I would never know they were vegan! Nice to know that if I run out of eggs I can still whip up some beautiful rolls.

  • Nicole @ Giraffelegs
    October 11, 2011 at 11:56 am

    yum! mouth watering…

  • Kelly
    October 11, 2011 at 12:21 pm

    Those look wonderful!! Not even gonna lie when I want cinnamon rolls I open a can of pillsbury…are you shuddering??

  • Rachael @ FreshlyMinted
    October 11, 2011 at 12:24 pm

    These look sooooo good. Might just have to be my new Christmas Morning go-to!

    P.S. The caramel failures just made you slightly more human in our eyes. Thanks for sharing…. Now I know I’m not totally alone 😉

  • Alejandra @ Mouthfuls and Morsels
    October 11, 2011 at 1:11 pm

    definitely mouth-watering! These will make for a perfect indulgence on Sunday morning.

  • Haley @ Fit, Young, and Fabulous
    October 11, 2011 at 1:25 pm

    OH my goodness! These look absolutely DELISH!! AHhhhh! I love anything pumpkin and anything cinnamon roll. These might be my new fave! (:

  • Christie
    October 11, 2011 at 2:07 pm

    Yum yum yum! These look soooo good. I love some delicious vegan baking, it always feels a little bit healthier, doesn’t it! Now, if only I could find canned pumpkin ANYWHERE in New Zealand….

  • Kristen
    October 11, 2011 at 2:48 pm

    Hmmm…I swear, I have this dough rising right now, but looking ahead…the recipe yields 10 rolls…nine in the 9″ baking dish…am I missing something?

    • jenna
      October 11, 2011 at 2:54 pm

      you just stuff them in there!

      • Kristen
        October 11, 2011 at 4:22 pm

        Thanks for the quick reply! Got them in there–easier than I thought it would be. Of course, I also used a bottle of wine as a rolling pin, so I’m not that concerned about precision!

  • Kelly
    October 11, 2011 at 2:51 pm

    This recipe makes sense, but I’m curious…what is the role of the chia seeds?

    • jenna
      October 11, 2011 at 2:53 pm

      chia seeds mixed with water forms a binding substance that resembles eggs

      • Holly
        October 11, 2011 at 10:13 pm

        So leaving out the chia seeds is out of the question? I don’t have any in my pantry.

        • jenna
          October 12, 2011 at 7:50 am

          you can replace the chia seeds with an egg.

  • Ashley @ My Food 'N' Fitness Diaries
    October 11, 2011 at 3:15 pm

    Holy YUM! I’m speechless… and going to go make some of these right now!

  • Meagan
    October 11, 2011 at 3:56 pm

    I have never made anything vegan….that ends tonight! These are making my mouth water 🙂

  • Katrina
    October 11, 2011 at 4:07 pm

    Now these I need in my life. Yum!

  • Rebecca
    October 11, 2011 at 4:57 pm

    I’m so glad to see a pumpkin cinnamon roll recipe (and you broke it down so well). These will be a hit at Church breakfast 😉

  • Caileigh
    October 11, 2011 at 5:32 pm

    oh my, seriously fighting the urge to make these right now. Too bad Canadian thanksgiving just passed, I would have loved to make these for thanksgiving morning!

  • Happy When Not Hungry
    October 11, 2011 at 6:29 pm

    Wow so beautiful! I’m definitely giving these a try. Thanks!

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  • Heidi - Apples Under My Bed
    October 11, 2011 at 7:59 pm

    Want to make these now!! May have to wait until the weekend. Delicious. I love that they’re vegan by way of staying warm and dry. That’s usually how my vegan recipes come about too 🙂
    Heidi xo

  • Jennifer
    October 11, 2011 at 9:02 pm

    Made these tonight….and I didn’t love them 🙁 Not sure if they turned out the same or not…but these were not fluffy enough for me…

  • Sasha
    October 11, 2011 at 9:09 pm

    Great recipe!! I cant wait to bake these.
    I have ground flaxseed, do you think I can sub this in? Same amount?

    Rainy days are my favorite day for baking!

  • Ella, RD
    October 11, 2011 at 9:11 pm

    Wow, I am so skeptical of vegan baked goods, but these look so amazing… would they be a good intro to vegan baking?

  • Sylvie @ Gourmande in the Kitchen
    October 12, 2011 at 12:27 am

    Those look heavenly! Can I start my day off with one of those please. 🙂

  • Caitlin
    October 12, 2011 at 5:23 am

    These look incredible! I haven’t had a cinnamon roll in ages and now I’m dying to try this recipe.

  • amy walters, aDESIGNdock
    October 12, 2011 at 5:57 am

    Oooh! Yummy 😉

  • Kim @ Eat, Live, and Blog
    October 12, 2011 at 6:16 am

    This look amazing! I can’t wait to make them! 🙂

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  • Amanda
    October 12, 2011 at 8:29 am

    These look insanely delicious! The only cinnamon rolls I’ve made were in a baking class at a local culinary school -but they were loaded with butter. You make the process seem so doable. Definitely adding this recipe to my “must make asap” list! Thanks for posting!

  • Melanie
    October 12, 2011 at 8:40 am

    As someone who actually ate (more like mauled) Jenna’s vegan pumpkin cinnamon rolls, I can honestly say they are the BEST EVER. Seriously. Probably the yummiest cinnamon rolls I’ve ever had. I’m still dreaming about them…. yum yum yum!
    P.S. where does one buy chia seeds?

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      October 12, 2011 at 9:45 am

      I’ve been buying chia seeds in bulk at Whole Foods lately. Much cheaper than the prepackaged ones!

  • Sarah @ SharingBananas
    October 12, 2011 at 9:44 am

    Oh, Jenna, I’m totally making these! My dairy intolerant tummy thanks you!

  • Alexis @ hummusapien
    October 12, 2011 at 10:23 am

    WOW these look incredible! I am totally making these for thanksgiving!

  • Sarah@The Flying ONION
    October 12, 2011 at 1:17 pm

    These look absolutely FABulous! 😀

  • em
    October 12, 2011 at 2:42 pm

    umm, yes. i think these will need to made this weekend.
    anything pumpkin is fair game this fall. for sure. 🙂

  • Lauren @ the talking kitchen
    October 12, 2011 at 5:54 pm

    Holy smokes I’m making this, my first vegan attempt! Thanks for sharing. Also, don’t worry I talk to my cats a lot, they are the best listeners!

  • Allie {teaspoon of LIFE}
    October 13, 2011 at 9:43 am

    I was just trying to figure out how to concoct these! Thanks for doing it for me!! I hope to try this next week 🙂

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    Wow these look amazing!!! Having brunch this weekend for friends, will def have to try!

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    October 13, 2011 at 6:21 pm

    holy *&^*(&*)(( these look amazing!

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  • jill
    October 15, 2011 at 4:57 am


    I made these yesterday and actually made the dough twice because it wouldn’t rise. I followed your directions precisely – not sure what would have went wrong.

    • Anne
      October 15, 2011 at 7:32 am

      Made them yesterday also, and the dough didn’t rise… Sometimes, I feel some precision is missing in your step-to-step recipes… What kind of yeast exactly was it ? And the sugar, you forgot to put that step for the dough.

    • jenna
      October 15, 2011 at 1:49 pm

      I used dry yeast from Trader Joes and followed the exact instructions that I wrote out—they worked twice for me! Your milk mixture may have been too hot and killed the yeast—you could actually use a thermometer to temp it next time. It should be 100 degrees farenheight (feels like warm bath water). If the liquid is too hot, the yeast will die and the dough will not rise! That’s the only thing I can think of! I’m sorry they did not work for you!

      • jill
        October 15, 2011 at 2:31 pm

        when did you add the sugar in?

      • Anne
        October 15, 2011 at 2:37 pm

        Thanks for the answer. I’m not familiar with the use of yeast, maybe this is why, we’ll see !

  • Jo
    October 15, 2011 at 8:49 am

    I replaced some of the almond milk in the glaze with maple syrup — amazing! It definitely gave it an extra little boost of flavor. Great cinnamon rolls too though!

  • Brittnie (A Joy Renewed)
    October 15, 2011 at 5:57 pm

    Marking this recipe for Thanksgiving when I get together with the in laws! Your photos are really amazing. Just beautiful. I am currently drooling over these rolls, your Pad Thai and the quiche. Yum.

  • Kathy
    October 16, 2011 at 6:15 am

    can these be made ahead and then frozen to cook later?

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  • lucy
    October 17, 2011 at 2:59 pm

    tried these yesterday and failed – I then read thru the comments and think the milk was too hot, since my dough did not rise at all 🙁

  • Autumn
    October 18, 2011 at 7:35 am

    I’d love to make these for thanksgiving breakfast but do you think I could make them on Wednesday and then refrigerate them or freeze them for the night and pop them in the oven Thursday morning?

  • Hannah
    October 18, 2011 at 11:46 am

    Made these today to keep frozen in my dorm 🙂
    unlike a few comments I’ve read, I didn’t have any trouble until I had to roll up the dough. Mine ended up being goopy and difficult to roll, but I’ve deemed them rustic and and am still pretty pumped to pop them in the oven on a Saturday morning .

  • Mare
    October 20, 2011 at 8:04 pm

    I don’t have chia seeds. Hmmm… will flax meal work?

    • jenna
      October 20, 2011 at 9:14 pm

      try 1 tbsp ground flax + 3 tbsp hot water…or just use an egg (if you’re not vegan!)

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  • Mimi
    October 22, 2011 at 3:57 pm

    So, my husband and I are vegan and cinnamon roll fanatics. And I’m preggers. And we love anything autumn, like pumpkin. And we’re trying not to buy pantry stuff cuz we’re moving to Japan soon… so here are my improvisations:
    no brown sugar- molasses (1tbsp) and granulated sugar (1cup).
    no chia- replace with flax.
    no pumpkin puree- cook a butternut squash in the microwave (sweet potato was my next choice, but I found the butternut in my Fall display) and puree it in a blender with warm water.
    ran out of cinnamon, but have cinn bark from India used for savory dishes; ground it up in the coffee grinder and voila!
    They came out great! I did 150% of the recipe for the filling, though, because I found the recommended amount difficult to distribute evenly… (I probably made the rectangle a little too big.) After the second rise, I refrigerated 7 of them and froze the other 4. This morning, I set them in the warming drawer while the oven was preheating. I spread more of the brown sugar filling on the top before baking. They were stellar! I’ll let you know how the frozen ones do when I make those. I also used a lot more glaze than you do, but that’s just our personal preference.

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  • JJ @ 84thand3rd
    November 3, 2011 at 3:37 am

    Cannot Wait To Try These. And quite possibly the best excuse I’ve seen yet to go buy some chia seeds! I am on a quest to make as many pumpkin recipes as possible. These are right near the top of the list – thanks!

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  • Katie
    November 17, 2011 at 1:29 pm

    I would love to make these this weekend, but did want to clarify when the sugar should be added? Does it go in the flour and spice mix?
    Also, if I wanted to prep them Friday night to serve Saturday at brunch, should I bake all the way through & warm Saturday, or could you let them rise overnight in the second rise?
    Thanks – they sound amazing!

    • jenna
      November 17, 2011 at 1:58 pm

      yes it goes in with the flour and spice. If you wanted to prepare them early, you can prep them totally (let them rise one then roll out and slice into roll) and once you have the dough rolls in the pan, cover the pan tightly and stick in the fridge overnight. The next morning, bring to room temperature and then let rise one more time for about an hour until the rolls double in size. Then bake as normal!

      • Katie
        November 17, 2011 at 6:31 pm

        Awesome, thank you Jenna! I have loved everything I’ve made off your site so far, so I look forward to this treat! 🙂

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  • Michelle
    November 21, 2011 at 6:05 am

    Yay! I had the same question about making them the night before. So excited to have these for my guests on Thanksgiving morning! What a great way to start the day!

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  • kaytee
    December 14, 2011 at 4:15 pm

    Hi Jenna! Love your blog. How long will these keep for at room temperature or chilled?

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  • Caitlin
    December 20, 2011 at 6:57 pm

    It’s already pretty late, but I want to make these so my mom has something to eat before work in the morning.. tweaking the recipe a bit by using Silk’s Soy Nog. Pumpkin (Soy) Nog Cinnamon Rolls? Sounds like a recipe for success, so long as I stay awake through all of the rises!

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  • Hawley
    December 31, 2011 at 11:29 am

    These look AMAZING, Jenna!! I’ve made vegan cinnamon rolls before, and honestly? They sucked. I mean, they were edible at least. But NOT a decadent, delightful cinnamon roll. They were uber healthy and B-O-R-I-N-G, despite having taken sooo long to make. I’ll have to try these 🙂 They look divine!! xoxo

  • Naveel
    January 2, 2012 at 1:35 pm

    I can’t wait to make these! I do have a question; can the Earth Balance buttery spread be substituted with Earth Balance shortening? I have SO much of it left and would hate to see it go to waste :/

  • Luisa
    May 7, 2012 at 5:16 pm

    I was searching for a good vegan cinnamon roll recipe and I found you! My hubby’s favorite flavor is pumpkin, so this makes my baking adventure even more rewarding. The rolls are on their final rise….I can’t wait to bake them! I doubled the recipe and all looks great so far. Thanks for the recipe <3 I will let you know how they turn out. Regards and God Bless You!

  • Luisa
    May 8, 2012 at 7:57 am

    I baked a batch last night and my husband and children fell in love with this new recipe! My husband was amazed!! I let the 2nd batch rise over night and this morning they looked so plump and airy. The taste does not disappoint. There is an airiness to the dough, and the chia seeds add a tiny, little crunch. So Delicious! Will definitely bake them again! BTW: I doubled the recipe and used my own mix of pumpkin pie spices. This recipe lends itself to your creativity and taste buds!

  • Ashley
    June 22, 2012 at 2:26 pm

    I just found your site & love it! I would love to try out this recipe, but due to some health problems I can’t have yeast. Is there an alternative that I could use?

    Thanks so much!
    – Ashley

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  • Andrea
    September 5, 2012 at 11:23 am

    YUM! I know it’s still technically summer, but the weather outside today has prompted fuzzy socks, tea, and a strong urge to bake up something punpkiny and spicy.

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  • Jess T
    September 18, 2012 at 6:25 pm

    my mouth is watering….. must make soon!

  • Erin G
    September 19, 2012 at 2:53 am

    These sound and look delicious! I’ll definitely be making some. Can I substitute flax seeds for chia seeds? I assume so but just want to make sure.

  • Jessie
    September 20, 2012 at 3:57 am

    How could I make this gluten free? Is there a flour that would work best as a substitute? Thanks!

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  • Amy
    October 14, 2012 at 8:01 am

    If the glaze is a little thick, pop it in the microwave for 15 seconds or so. That should make it much easier to drizzle over the rolls.

  • Christy
    November 8, 2012 at 7:30 pm

    Just made these, unveganized with an egg and butter instead of chia and earth balance. I used 1 tsp cinnamon + 1 tsp pumpkin pie spice in the dough. They are fanastic! I need to refine my rolling technique, as my roll was a little too long and skinny…my rectangle needed to be smaller. I look forward to making them again and won’t hesitate to try the vegan version if I am out of eggs or butter.

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  • Kristen
    February 2, 2013 at 1:09 pm

    Dear Jenna,
    I’m only half-way through making these and I am SO. EXCITED. First of all, I have to thank you because this dough was easy and worked perfectly. For some reason I’ve never had luck with yeast breads, and I have no mixer so it’s all hand-kneading for me. This recipe (and your instructions) might be the first time I successfully kneaded bread dough and had it look and feel the way it’s supposed to!! I’m psyched. Secondly, I wanted to thank you for your consistently funny, delicious, quirky, lovely entries. I am relatively new to your blog but I am finding so much joy in it, and excitement to try EVERYTHING 🙂 Keep up the excellent work.

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  • Caitlin Taylor
    September 29, 2013 at 1:05 pm

    Hi there!!! Thank you so much for this AMAZING recipe!!! I was originally going to make it vegan as well, but I tweaked the recipe and made it non-vegan because I didn’t have any chia seeds. The recipe is up on my blog and I would be so appreciative if you could check it out!

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  • Eryn
    October 16, 2013 at 3:24 pm

    Can soya milk be used instead of almond? Or will it ruin the consistency or taste?

    • jenna
      October 16, 2013 at 5:21 pm

      Sure! Soy milk is fine.

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  • Christa
    October 26, 2013 at 11:19 am

    I am stuffing one of these into my mouth as we speak. AMAZING. I was worried because about halfway through the rising process, I realized I forgot to add the sugar to the dough; however, it turned out just fine and I’m almost glad I avoided the added sugar. SO GOOD! Thanks for sharing!

  • Aubrey
    November 2, 2013 at 2:59 am

    I didn’t have any Chia seeds on hand (or applesauce… or a banana… or really anything that could be used to replace eggs), so I just used a tbsp more pumpkin and a tbsp of water to make up for the lost moisture and they turned out great!

    The pumpkin itself already acts as the binder in the recipe, so really all you gotta do is make up for that moisture you would get in an egg/chia seeds/flax/etc.!

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  • Gabby
    October 17, 2014 at 1:55 pm

    Hi! So excited to try this out! Do you think I could substitute anything for the earth balance butter? I’m thinking coconut oil? I just don’t like using anything that seems too processed. I don’t know the ingriedients in earth balance, but I can’t imagine its natural ????. Any thoughts?

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