Pumpkin-Shaped Chocolate Cinnamon Rolls (Vegan One-Hour) Recipe

I’m so excited to share this Pumpkin-Shaped Chocolate Cinnamon Rolls (Vegan One-Hour) Recipe with you because it’s a total game changer! Whether you’re rushing to whip up something festive for brunch or craving a cozy, autumn-inspired treat, this recipe fits the bill perfectly. I love that you get all the charm of homemade cinnamon rolls with a seasonal twist—and the pumpkin shape just adds that extra “wow” factor that always impresses guests.

What really sold me on this recipe is how quick it comes together—just about an hour from start to finish! If you’ve ever been daunted by yeasted doughs that take forever to rise, you’ll appreciate the fast action yeast and the smart technique here. Plus, it’s totally vegan, so it welcomes a crowd of diverse eaters. Trust me, your kitchen is going to smell insanely good, and you’ll probably catch yourself sneaking one (or two) before anyone else sees them.

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Ingredients You’ll Need

This recipe balances comforting pantry staples with pumpkin flavor and a touch of spice to create those classic fall vibes. I always recommend using fresh pumpkin puree and high-quality chocolate for the best results—you’ll really taste the difference.

• Plant-based milk: I use oat or almond milk, warmed to help the yeast bloom perfectly.
• Vegan butter: Cubed and melted into the milk; adds richness and tenderness.
• Coconut sugar: A natural sweetener that gives a lovely caramel note.
• Fast action yeast: This is key for the one-hour timeline—a regular yeast would slow you down.
• Plain flour: Forms the base of the dough; make sure it’s fresh for good rise.
• Strong white bread flour: Adds extra gluten strength for that soft, fluffy texture.
• Pumpkin pie spices: This blend of cinnamon, nutmeg, and clove infuses warmth and depth.
• Salt: Enhances all those flavors without being noticeable.
• Pumpkin puree: This gives moisture and that signature pumpkin flavor; go for canned or homemade.
• Vegan cream cheese: Smooths out the filling and complements the cinnamon.
• Cinnamon: Essential for that classic cinnamon roll taste in the filling.
• Cornstarch: Helps thicken the filling so it doesn’t ooze out when baking.
• Dark chocolate: Chopped, for melty pockets of richness inside each roll.
• Maple syrup (optional): Perfect for brushing on the rolls to add shine and a little extra sweetness.
• Icing sugar: Used in the glaze for a sweet finishing touch.
• Water: Mixed with icing sugar to make the glaze just right.
• Wafer or cinnamon sticks: The whimsical “pumpkin stems” that elevate the look.

Variations

I love how versatile this Pumpkin-Shaped Chocolate Cinnamon Rolls (Vegan One-Hour) Recipe is—you can easily tweak the spices or fillings to suit your taste or dietary needs. Feel free to experiment and make it truly your own.

• Swap the chocolate: I’ve tried adding chopped pecans or walnuts instead for a nutty twist, which my family went nuts for!
• Simplified filling: If you’re in a hurry, just use cinnamon and coconut sugar without the cream cheese—it’s still delicious.
• Spice variations: Add a touch of ground ginger or cardamom to the pumpkin pie spices for a unique flavor profile.
• Gluten-free adaptation: I haven’t tested this yet, but using a gluten-free bread flour mix might work—just expect a slightly different texture.

How to Make Pumpkin-Shaped Chocolate Cinnamon Rolls (Vegan One-Hour) Recipe

Step 1: Bloom the yeast and prepare your dough base

Start by warming your plant-based milk with the cubed vegan butter until the butter melts and the mixture is lukewarm—not hot, or you’ll kill the yeast! Whisk in the coconut sugar, then sprinkle the fast action yeast over the top. Let it sit for about 5 minutes; you’ll know it’s alive when the mixture gets foamy. I discovered this step is the foundation for fluffy rolls, so don’t skip or rush it.

Step 2: Mix and knead your pumpkin dough

Combine the plain and strong white bread flours with pumpkin pie spice and a pinch of salt in a bowl. Pour in your milk and butter mixture plus the pumpkin puree. Stir to a sticky dough, then tip it out onto a floured surface. Knead gently for about a minute until smooth and soft. Transfer it to a lightly greased bowl, cover, and place in a warm spot for 20 minutes to rest. This is shorter than most cinnamon rolls rise but just enough because of the yeast and pumpkin moisture.

Step 3: Whip up the cinnamon-chocolate filling

While the dough rests, mix your vegan cream cheese with coconut sugar, cinnamon, and cornstarch until smooth and creamy. This silky spread is what makes these cinnamon rolls stand out—and trust me, it’s worth every swirl. Stir in chopped dark chocolate last to keep those melty pockets of yum ready for your rolls.

Step 4: Roll, fill, and slice the dough

Once rested, punch down your dough gently and roll it out on a floured surface to about 36cm by 30cm. Spread all your creamy filling evenly over the dough, then sprinkle the chopped chocolate on top. Trim the ends to make neat edges, and cut the dough into 7 or 8 strips roughly 3.5 to 4 cm wide. Roll each strip up tightly to make the classic cinnamon roll shapes.

Step 5: Shape your pumpkin rolls

Here’s the fun part that makes this Pumpkin-Shaped Chocolate Cinnamon Rolls (Vegan One-Hour) Recipe so special! Take a piece of food-safe string about 30-40 cm long and lay one cinnamon roll in the center. Bring the string ends up, cross them over, fold back down, and flip the bun over. Repeat crossing and folding two more times to create 8 pumpkin “wedges.” Don’t pull the string too tight—just enough so it rests against the dough to form pumpkin ridges. Secure the ends of the string together, then repeat with the rest of your rolls.

Step 6: Bake and glaze to perfection

Place your pumpkin-shaped buns on a parchment-lined baking tray with a bit of space to grow. Brush lightly with plant milk to encourage browning, then bake at 160°C fan (180°C conventional) for 22 minutes until golden, fluffy, and smelling incredible. Once out of the oven, let them cool for about 20 minutes before brushing with maple syrup for a beautiful shine. Finish with a quick icing sugar glaze and pop a wafer or cinnamon stick in the center of each roll to look like a pumpkin stem. It’s a joyful, festive touch!

How to Serve Pumpkin-Shaped Chocolate Cinnamon Rolls (Vegan One-Hour) Recipe

Garnishes

I personally love adding a simple drizzle of maple syrup glaze—it gives these rolls a gorgeous shine and just the right touch of sweetness. The wafer sticks or cinnamon sticks placed in the middle aren’t just for looks; the cinnamon sticks infuse a subtle aroma that complements the spices beautifully. I’ve even sprinkled a pinch of cinnamon or a dusting of extra pumpkin pie spice over the top for a finishing pop.

Side Dishes

These pumpkin-shaped rolls shine on their own but pair wonderfully with a hot cup of chai latte or pumpkin spice coffee. I love serving them alongside fresh fruit or a dairy-free yogurt parfait to balance the sweetness. For a cozy brunch, they’re a hit with scrambled tofu or sauteed cinnamon apples.

Creative Ways to Present

I once arranged these rolls in a circular pattern on a pumpkin-colored platter with autumn leaves scattered around for a Thanksgiving centerpiece. For Halloween, I added little green fondant leaves and eyes made from clove buds near the cinnamon stick stems to make “pumpkin monsters”—my kids loved the spooky twist. You can get playful and let these rolls be the star of your fall table!

Make Ahead and Storage

Storing Leftovers

I wrap leftover pumpkin cinnamon rolls tightly in plastic wrap and store them in an airtight container on the counter. They stay soft and delicious for 1-2 days—just avoid the fridge if you want to keep them super fluffy, as that can dry them out. Reheating gently restores their tender texture.

Freezing

I’ve frozen these rolls both before and after baking with good results. If freezing before baking, shape and string the rolls, then flash freeze on a tray before transferring to a freezer bag. Thaw overnight in the fridge and bake fresh for best results. Or freeze fully cooled baked rolls in a sealed bag and thaw at room temperature. Either way, freezing makes these perfect for planning ahead.

Reheating

To reheat, gently warm rolls in a preheated oven at 150°C (300°F) for about 8-10 minutes, tented with foil to prevent drying out. Microwave works in a pinch but sometimes makes the texture chewy—oven warming is my tip for that fresh-out-of-the-oven feel. Add a quick drizzle of maple syrup or dust icing sugar again before serving.

FAQs

Final Thoughts

This Pumpkin-Shaped Chocolate Cinnamon Rolls (Vegan One-Hour) Recipe is one of those dishes I turn to when I want to impress without spending all day in the kitchen. It’s cozy, festive, and downright delicious—perfect for fall mornings, holiday brunches, or any time you want a sweet pick-me-up. Give it a try and share the magic with family or friends; I promise you’ll love watching their faces light up when you bring out these charming little pumpkins fresh from the oven.

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