Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe

I absolutely love how special this Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe turns out every time I make it. There’s something so festive and cozy about these rolls — they look like little pumpkins, which makes them perfect for fall brunches, Halloween gatherings, or even just a sweet treat to brighten your morning. Plus, being vegan and packed with warm spices and rich chocolate, they’re a delicious way to indulge without feeling weighed down.

When I first tried shaping cinnamon rolls into pumpkins, I was amazed at how simple it was to transform a classic into an eye-catching centerpiece. You’ll find that this Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe is not only fun to make but also forgiving for bakers of all skills. The pumpkin pie spices and cocoa meld beautifully, making every bite flavorful and perfectly comforting.

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Ingredients You’ll Need

These ingredients work wonderfully together to give you soft, spicy, rich cinnamon rolls with a charming pumpkin twist. I always recommend using fresh pumpkin puree and quality dark chocolate to elevate the flavors.

• Plant-based milk: I find oat or almond milk work best for a creamy base that also helps the dough rise nicely.
• Vegan butter: Use a good-quality block vegan butter as it enriches the dough with tenderness and flavor.
• Coconut sugar: Adds a subtle caramel note and pairs well with pumpkin spices.
• Fast action yeast: This makes the dough rise quickly and reliably—super helpful if you’re short on time.
• Plain flour: Provides the perfect structure for soft rolls when combined with bread flour.
• Strong white bread flour: Helps give your rolls that chewy texture which I love in cinnamon rolls.
• Pumpkin pie spices: A blend including cinnamon, nutmeg, and cloves, which instantly brings cozy vibes.
• Salt: Just a pinch to balance sweetness.
• Pumpkin puree: The heart of the recipe—use fresh or canned 100% pumpkin puree for best results.
• Vegan cream cheese: Creates a luscious filling that’s creamy but dairy-free.
• Cinnamon: The classic spice for cinnamon rolls, don’t be shy with it!
• Cornstarch: Helps thicken the filling so it doesn’t get too runny as it bakes.
• Dark chocolate: Chopped into chunks, it melts perfectly inside the rolls for little pockets of gooey goodness.
• Maple syrup (optional): Adds shine and a final touch of sweetness when brushed on top.
• Icing sugar: For the glaze to finish the rolls with a sweet drizzle.
• Wafer biscuit sticks or cinnamon sticks: These serve as the “pumpkin stems” and add a charming touch.

Variations

I love tweaking this Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe to match the season or my mood. Feel free to get creative—you’ll discover something delicious every time!

• Nutty Twist: Sometimes I sprinkle chopped pecans or walnuts over the filling before rolling the dough—I love the crunch it adds.
• Spiced Up: Adding a pinch of cayenne or black pepper to the filling gives an exciting little kick that some friends rave about.
• Gluten-Free Option: I’ve experimented with gluten-free flour blends, and while a bit more delicate, they still turn out tasty with careful handling.
• Fruity Variation: Swap some of the dark chocolate for dried cranberries or raisins for a sweet-tart contrast.

How to Make Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe

Step 1: Bloom Your Yeast and Prepare the Milk Mix

First, warm the plant-based milk and vegan butter together until the butter melts and the mixture is lukewarm to the touch—not hot, or you’ll kill the yeast. Whisk in the coconut sugar, sprinkle over the yeast, and let it sit for about 5 minutes. You’ll know it’s ready when the yeast starts to bubble and foam—that’s your signal the yeast is alive and eager!

Step 2: Mix and Knead Your Dough

In a big mixing bowl, combine the flours, pumpkin pie spices, and a pinch of salt. Pour in the milky yeast mixture and pumpkin puree, then stir until you have a sticky dough. I usually flour my surface well and gently knead the dough for about a minute until it’s soft yet holds together. Transfer it to a greased bowl, cover it, and let it rise somewhere warm for 20 minutes. It’s fantastic to see the dough puff up nicely during this time!

Step 3: Prepare the Filling

While the dough is resting, whisk together the vegan cream cheese, coconut sugar, cinnamon, and cornstarch until smooth and creamy. This filling is key to that luscious taste and texture you’ll love biting into later.

Step 4: Roll and Shape the Dough

Give the dough a little punch to release excess air, then roll it out on a floured surface into a large rectangle, roughly 36cm by 30cm. Spread the cream cheese filling evenly on top and sprinkle the chopped dark chocolate over it. Carefully trim the edges to straighten them, then slice the dough into 7-8 strips, each about 3.5-4 cm wide. Roll each strip tightly into a classic cinnamon roll.

Step 5: Shape into Pumpkin Rolls

Here’s the fun part! Cut 7 or 8 long pieces of food-safe string. Place one cinnamon roll in the middle of a string length, then bring the ends up and cross them, folding down to create quarters. Flip the bun upside down and repeat two more times, dividing the dough into 8 equal parts to form the pumpkin shape. Don’t pull the string tight—just enough so it rests lightly on the dough. Tie the ends of the string together and repeat with all your rolls. It’s easier than it looks, and seeing those perfect pumpkin shapes is so rewarding!

Step 6: Bake and Glaze

Arrange the shaped buns on a parchment-lined tray with room to rise. Brush each with a bit of plant-based milk, then bake at 160°C fan / 180°C regular for about 22 minutes until golden and fluffy. Once out of the oven, let them cool for 20 minutes, then brush with maple syrup for a beautiful shiny glaze. Whisk your icing sugar with a little water until thick but drizzleable, and drizzle it over the buns. Finally, stick a wafer or cinnamon stick in the middle to mimic pumpkin stems. This finishing touch always earns compliments!

How to Serve Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe

Garnishes

I like to keep it simple with the wafer or cinnamon stick “stems,” but sometimes I dust a little extra cinnamon or a sprinkle of powdered sugar right before serving to add a cozy, rustic charm. It really highlights the warm colors and flavors of the rolls.

Side Dishes

These rolls pair beautifully with a cup of chai tea or a creamy pumpkin spice latte. For brunch, I like serving them alongside fresh fruit or dairy-free yogurt parfaits to balance the sweetness.

Creative Ways to Present

For a festive fall party, arrange the pumpkin-shaped rolls on a rustic wooden board surrounded by autumn leaves and small gourds. Tying little tags with fun names or messages around each cinnamon stick stem can make them feel extra special!

Make Ahead and Storage

Storing Leftovers

I store any leftover rolls in an airtight container at room temperature for up to 2 days. They stay soft and flavorful, but I recommend warming them slightly before eating to bring back that fresh-baked feel.

Freezing

These rolls freeze really well! After baking and cooling completely, I wrap each one tightly in plastic wrap and place them in a freezer-safe bag. When I want one, I thaw it overnight in the fridge, then warm it up gently in the oven or microwave.

Reheating

To revive chilled or frozen rolls, I heat them wrapped in foil at 150°C (300°F) for about 10 minutes. This keeps them moist and soft without drying them out. A quick zap in the microwave also works if you’re in a hurry—just watch the time to avoid toughness.

FAQs

Final Thoughts

This Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe has quickly become a fall favorite in my kitchen, and I’m sure it’ll become one in yours too. There’s nothing quite like the charm of a pumpkin-shaped sweet combined with the comforting flavors of cinnamon and chocolate, especially when it’s all plant-based and made from scratch. I hope you enjoy making these as much as I do sharing them—grab your strings, get that yeast bubbling, and let’s bake some smiles!

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