Vegan Pumpkin Cinnamon Buns

Cinnamon buns and I haven’t always gotten along. It’s safe to say we are frenemies.
The perfect cinnamon bun is soft and doughy, and the center is loaded with filling. Why, oh why, must bakers always skimp on the filling? It’s the best part!

When I made these sweet potato cinnamon buns almost a year ago, I knew that things were looking up in the cinnamon bun world. Cinnamon buns meet a gooey, date filling.
These vegan pumpkin cinnamon buns don’t require any yeast, and rising, or waiting around. Just throw the batter together and put them in the oven.

The dough is not as soft as your average cinnamon bun, but the absence of multiple sticks of butter makes them a little better for you — and you’d never know it. That filling is just to die for.

In fact, if you’re REALLY hungry I suggest you skip the bun and make a big pot of this filling and park yourself in front of your favorite TV show — I can’t think of a better Friday night.
Print Vegan Pumpkin Cinnamon Buns Author: Katy’s Kitchen Prep time:  30 mins Cook time:  30 mins Total time: 1-hour Yield: 12 buns   These vegan pumpkin cinnamon buns are loaded with filling – just the way you like them. Don’t skimp on the cinnamon in these sweet and savoury treats. Ingredients Filling

  • 1 and ½ cups chopped dates
  • ½ to ¾ cups of water
  • 2 teaspoons cinnamon
  • pinch nutmeg
  • ¼ teaspoon of sea salt


  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 Tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 2 Tablespoons coconut oil softened
  • 1 and ½ cups pumpkin puree (just under one can)

Optional glaze

  • maple syrup or coconut butter


  1. Begin by making the filling. In a small saucepan, add the dates and ½ cup of water. Turn the heat to medium-high. Stir often to break up the dates and form a thick, sticky paste. Add a little more water if necessary.
  2. When the date paste is smooth with only a few chunks left, add the cinnamon, nutmeg, and sea salt. Stir. Turn off the heat and set the paste aside to cool.
  3. Preheat the oven to 375 F.
  4. Make the dough. Add the flour, baking powder, sugar, and cinnamon to a large mixing bowl. Whisk to combine. Add the coconut oil and mix it into the dry ingredients with your hands until the oil turns into small, crumbly, pea-sized shapes.
  5. Add the pumpkin puree and mix with your hands to form a ball of dough.
  6. Dump out the dough onto a well-floured surface and knead a few times. Form into a disc. Dust a rolling pin with flour, and roll out the dough into a rectangle (about 6 x 18 inches.) Spread the paste evenly across the rectangle. Starting from the bottom, slowly roll up the dough until you have a large roll.
  7. With a sharp knife, slice the roll into 12 even slices. Place the rolls into a small casserole dish or a 9-inch pie plate.
  8. Bake for 25 minutes, or until the rolls are golden brown.
  9. Leave un-glazed, or drizzle with maple syrup or coconut butter.


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