Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe

I absolutely love how this Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe combines festive fun with delicious comfort food. These rolls aren’t just ordinary cinnamon rolls—they’re shaped like little pumpkins, which makes them perfect for fall gatherings, Halloween brunches, or anytime you want to impress with some creative baking. The subtle pumpkin spices mixed with rich vegan chocolate and a creamy filling make each bite a perfect blend of cozy flavors.

When I first tried this recipe, I was amazed at how quickly the dough came together and how simply you can transform a few humble ingredients into eye-catching pastries. You’ll find that these rolls are a crowd-pleaser, whether you’re making them for your family or bringing them to friends. The vegan aspect means everyone can enjoy them, and shaping the rolls like pumpkins adds a unique touch that always sparks conversation.

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Ingredients You’ll Need

Each ingredient in the Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe plays a special role in creating soft, flavorful, and visually stunning rolls. You’ll notice the use of pumpkin puree for moisture and warmth, as well as a blend of flours for just the right texture. Here’s a little about the key players you’ll want to gather.

• Plant-based milk: I like unsweetened almond or oat milk – warming it helps activate the yeast perfectly.
• Vegan butter: Adds richness and softness to the dough; make sure it’s softened to mix in smoothly.
• Coconut sugar: A subtle caramel-like sweetness that pairs beautifully with pumpkin spices.
• Fast action yeast: This gets your dough rising quickly—don’t skip it or use expired yeast!
• Plain and bread flour: Mixing these balances tenderness and structure for fluffy rolls that hold shape well.
• Pumpkin pie spices: The warm blend of cinnamon, nutmeg, and ginger that give the rolls their autumnal charm.
• Pumpkin puree: Adds moisture and an authentic pumpkin flavor—canned or homemade works great.
• Vegan cream cheese: Makes the filling creamy and tangy, perfect with cinnamon and sugar.
• Cinnamon: For that classic cinnamon-sugar filling flavor.
• Cornstarch: Helps thicken the filling so it doesn’t ooze out while baking.
• Dark chocolate: Chopped bits add melty, rich pockets inside each roll.
• Maple syrup and icing sugar: For the glaze, adding sweetness and a lovely sheen.
• Wafer biscuit sticks or cinnamon sticks: The “pumpkin stems” that really bring the shape to life and add a cute finishing touch.

Variations

I love tinkering with this Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe to suit different tastes and occasions, and you should feel free to do the same. Whether it’s swapping the chocolate type or experimenting with spice blends, small changes can keep things exciting.

• Chocolate Swap: I once experimented with adding white vegan chocolate chips inside these rolls, and my family went crazy for the creamy, sweet contrast to the pumpkin spices.
• Nutty Twist: Adding chopped pecans or walnuts to the filling adds a delightful crunch that’s perfect for fall texture lovers.
• Savory Version: Try omitting the sugar and chocolate and filling with a pumpkin sage spread—it’s a wonderful twist for brunch lovers.
• Spice Level: Feel free to adjust the pumpkin pie spice blend to be milder or stronger depending on your preference or what you have on hand.

How to Make Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe

Step 1: Bloom the yeast and make the milk mix

Start by warming the plant-based milk and vegan butter together until the butter melts and the mixture feels lukewarm to the touch. This warmth is key because if it’s too hot, it can kill your yeast. Whisk in the coconut sugar, then sprinkle over the yeast and let it sit for about 5 minutes until it bubbles and blooms—that foamy sign means it’s alive and ready to work its magic in the dough.

Step 2: Mix the dry ingredients and combine the dough

In a large bowl, stir together the two flours, pumpkin pie spices, and a pinch of salt. Pour in your milk and butter mixture plus the pumpkin puree, then gently stir to form a sticky dough. Take the dough onto a floured surface and knead lightly for about a minute—just until it forms a smooth ball; don’t overdo it here since you want your rolls soft and tender.

Step 3: Let the dough rise

Transfer your dough to a lightly greased bowl, cover it with a clean tea towel or plastic wrap, and place it in a warm, draft-free spot to rise for 20 minutes. During this time, the yeast will puff up the dough slightly—this short rise keeps it quick but effective, perfect for when you need a speedy bake.

Step 4: Prepare the filling

While the dough is resting, whip together the vegan cream cheese, coconut sugar, cinnamon, and cornstarch until you get a smooth, creamy filling. This mixture adds that rich, cinnamon-sweet depth inside the rolls. It’s one of my favorite parts—I find this filling makes all the difference in flavor and texture.

Step 5: Shape and fill your rolls

Once the dough has risen, gently punch it down and roll it out into a rectangle about 36cm by 30cm. Spread your cream cheese filling evenly over the surface, then scatter the chopped dark chocolate on top. Trim the edges if needed, then slice the dough into 7 or 8 strips, each roughly 3.5 to 4 cm wide. Roll up each strip tightly to form your classic cinnamon roll shapes.

Step 6: Create the pumpkin shape

This is the fun part! Cut lengthwise pieces of food-safe string—about 7 or 8 long strands. Take one cinnamon roll and place it in the center of a string length. Bring the ends of the string up, cross them over, fold back down to divide the roll into quarters, then flip the bun upside down. Repeat crossing two more times to divide it into 8 parts, gently—but don’t pull too tightly or you’ll squash the dough. Tie the ends of the string to hold the pumpkin shape.

Step 7: Bake until fluffy and golden

Place your pumpkin-shaped rolls on a parchment-lined baking tray with enough space between them to rise. Brush them with a little plant-based milk and bake in a preheated oven at 160ºC fan/180ºC conventional for about 22 minutes. You’ll know they’re done when they’re golden, fluffy, and spring back lightly to the touch.

Step 8: Add finishing touches and glaze

Let the rolls cool for about 20 minutes—this is the toughest part because they smell so good! I like to brush mine with a little maple syrup to give a natural shine and extra sweetness. Then whisk icing sugar with a splash of water to a sticky glaze, drizzle it over the buns, and press a wafer biscuit or cinnamon stick into the center of each to mimic pumpkin stems. It’s such a rewarding, charming finish.

How to Serve Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe

Garnishes

I usually keep garnishes simple so the beautiful pumpkin shape and rich flavors shine. A light drizzle of maple syrup glaze is my go-to to add sheen and subtle sweetness. Sometimes I toss on a sprinkle of extra cinnamon or a few toasted pumpkin seeds for a crunchy touch and autumn vibe.

Side Dishes

These rolls pair wonderfully with a cup of spiced chai tea or a fresh cold-pressed apple cider for a perfect fall combo. For brunch, I love serving them alongside dairy-free yogurt topped with fresh fruit and granola—it balances the sweetness nicely.

Creative Ways to Present

One time I arranged these pumpkin-shaped rolls on a large rustic wooden board, surrounded by autumn leaves and small pumpkins for a stunning harvest-inspired spread. You can also present them in individual mini baking tins to hold their shape more perfectly, or gift them wrapped with orange twine and a cinnamon stick for sweet, edible presents.

Make Ahead and Storage

Storing Leftovers

After baking, I store any leftover pumpkin-shaped cinnamon rolls in an airtight container at room temperature for 1-2 days. They stay soft and moist, but you’ll want to enjoy them fresh for the best taste and texture.

Freezing

I’ve frozen these rolls both before and after baking with great success. If freezing raw dough, shape the rolls but skip tying with string, wrap tightly, and freeze; thaw overnight in the fridge before baking. For baked rolls, wrap individually and seal in a freezer bag to keep their charm intact.

Reheating

To reheat, I like warming leftovers gently in the oven at 160ºC for 10 minutes, which revives their fluffiness and melts the chocolate anew. You can also use a microwave briefly, but the oven method keeps the texture just right without making them soggy.

FAQs

Final Thoughts

This Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe has become one of my favorite seasonal treats to bake and share. It’s the perfect combination of easy, flavorful, and impressive all in one. I love how it brings a little warmth and whimsy to our kitchen, especially when the weather turns crisp and the pumpkin cravings kick in. Give it a go—you’ll enjoy not just the taste but the fun of creating those adorable, pumpkin-shaped rolls. Trust me, once you try them, they’ll be a sweet staple in your recipe collection too!

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