Halloween Pumpkin Cinnamon Rolls (Vegan)

Happy Halloween!

When you are ten years old and sitting on your mom's bathroom counter swinging your legs dressed in stockings and patiently waiting for her to finish your face make-up, all you can think about is how heavy your candy basket will be on your victory walk back home from trick-or-treating. You hop off the counter and peak out the window to see how close the sun is to setting. Your mom tells you how beautiful you look in your costume and you take pictures in front of the fireplace. Then, you walk the streets, wander up and down driveways, cringe at the older kid's masks, and hold large candy bars up to the midnight sky like a first-place trophy. When your feet grow sore and your eyelids begin to weigh heavy, you bathe in your candy, remove your make-up and fall asleep dreaming of sugar fairies. 

When you are ten years old, no one tells you to savor the game of dress-up, the trick-or-treating, and the cavities that follow, because soon you will miss those annual traditions more than you may think.

When you are twenty years old, you might hand out candy to the new generation of children or go to some college party dressed in costumes that have transformed from dalmatians made up of white onesies spotted with cut black felt into miniskirts and high heels. 

Or, if you are at all like me, you'll wear a skeleton t-shirt, your hooded robe with a sewed on face of a puppy, and candy corn earrings whilst baking pumpkin cinnamon rolls, eating soup from the slow-cooker, and watching Halloween films. This is my second favorite kind of Halloween. My all-time favorite is that of my ten-year-old self, one which I can only experience in my memories. 

Perhaps in the future when I have a little tyke to dress as Pebbles or maybe Bamm-Bamm, I will be able to re-live those memories. Because to be the mom that helps with costume preparation, to tell her daughter that she looks beautiful, to take her picture, and to hold her hand while she experiences the trick-or-treats of her childhood..well, it would probably mean a lot to her, because it sure did meant a lot to me. 

Pumpkin Cinnamon Rolls (Vegan)
Yield: 12 
Recipe lightly adapted from: chocolatecoveredkatie


For the dough-
- 1 cup non dairy milk (I used sweetened vanilla soy milk)
- 2 tablespoons organic cane sugar
- 1 tablespoon active dry yeast
- 2 cups unbleached all purpose flour
- 1/2 cup whole wheat flour (or additional all-purpose flour)
- 2 tablespoons baking powder
- 1/4 cup organic brown sugar
- 3/4 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup coconut oil, melted
- 2 teaspoons pure vanilla extract
- extra flour for dusting
For the filling-
- 1/4 cup organic brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- pinch of salt
For the glaze-
- 1 cup powdered sugar
- 3 teaspoons non-dairy milk or more to achieve desired thickness
- 1/4 teaspoon pure vanilla extract 

  1. In a small measuring cup, heat the milk to 100-110 degrees. Use a fork to gently stir in the 2 tablespoons of cane sugar and the active dry yeast. Set aside for 7 minutes. If the yeast does not activate (bubble up like a science experiment), it means that the milk was either too warm, too cold, or the yeast is expired. 
  2. In a large measuring bowl, combine the flour, baking powder, brown sugar, salt, cinnamon, and pumpkin pie spice. Stir to combine. 
  3. In a separate medium bowl, combine the melted oil, vanilla, and the yeast/milk mixture. Add this to the dry ingredients and mix until a dough forms and all of the flour is incorporated. Form the dough into a ball and allow to rise in a lightly greased bowl covered with a damp towel. Place the bowl in a warm place for 30 minutes or until doubled in size. 
  4. Meanwhile, mix together the ingredients for the filling and lightly grease a 13" x 9" pan with coconut oil. 
  5. After the dough has risen, lightly flour hands and punch the dough to deflate it. sprinkle flour on a flat surface and knead the dough by hand for five minutes. 
  6. Use a rolling pin to roll the dough out into a thin rectangle. Spread the filling evenly on the rolled dough. Roll the long side of the dough toward you to form a log. Use a sharp knife to slice the dough 3/4 inch wide. Place the rolls facing up in the pre-greased pan. Re-cover the pan with the damp towel and put in a warm place to rise for 30 minutes. 
  7. Preheat oven to 325 degrees. When the rolls are finished rising, bake for 20-25 minutes. Once cool, combine the ingredients for the glaze and drizzle over the top. 


  1. Every blog post is amazing, so very well written! Pumpkin cinnamon rolls! Wow, never would've even thought to try this.

    This particular post, really touched my heart! : ) So down to earth, honest, and meaningful!
    "A Little Baker", so much talent, so very creative! I am so proud!
    I look forward to the next post, and the posts that follow that one.

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Maira Gall