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Murielle Banackissa
Pumpkin Butter rolls in a tray

Pumpkin Butter Rolls

Print recipe
2 hours 35 mins Prep: 30 mins Cook: 35 mins Rising Time: 1 hour 30 mins
Serves 8

Pillowy soft, these vegan Pumpkin Butter Rolls are the perfect fall treat to satisfy your sweet pumpkin cravings!



  • 1 cup unsweetened plant based milk (e.g.: soy, almond, oat, cashew)
  • ¼ cup unsalted vegan butter
  • 2 tbsp brown sugar
  • 1 ¼ tsp instant dry active yeast (1/2 packet)
  • 2 ¼ + ¼ cup all-purpose flour , divided


  • ¾ cup canned pumpkin puree
  • ¼ cup maple syrup
  • 1 tbsp lemon juice
  • 1 ¼ tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 tbsp runny tahini

Glaze (optional)

  • 2 tbsp organic cane sugar
  • 1 tbsp unsalted vegan butter
  • 1 tbsp unsweetened plant based milk (e.g.: soy, almond, oat, cashew)
  • Pinch of sea salt
  • Chopped pecans

Prepare the dough:

  1. Step 1

    Add milk and butter to a large microwave safe bowl and microwave until the butter is melted.

  2. Step 2

    Add sugar and whisk to combine. The mixture should be warm and not hot. If you have a thermometer, aim for about 40ºC.

  3. Step 3

    Sprinkle the yeast on top and let sit to activate for 5 minutes. Mix using a wooden spoon.

  4. Step 4

    Add 2 1/4 cup of flour and salt and mix using your spoon. At this point the mixture will be very sticky and that is 100% normal.

  5. Step 5

    Cover with a clean towel and let rise for 1 hour in a warm environment.

Prepare the filling:

  1. Step 1

    Add pumpkin puree, maple syrup, lemon juice, pumpkin pie spice and vanilla extract into a small saucepan. Heat on high until bubbles start to appear.

  2. Step 2

    Reduce the heat to low and cook for another 10 minutes, stirring regularly.

  3. Step 3

    Pour in tahini and mix to incorporate. Set aside to let cool.

Assemble the rolls:

  1. Step 1

    Grease large baking dish with melted butter or oil of choice, set aside.

  2. Step 2

    After one hour of letting the dough rise, incorporate the remaining 1/4 cup of flour into your dough mix using your wooden spoon.

  3. Step 3

    Flour a clean surface and transfer the dough onto it. Knead for about 5 minutes, adding a little more flour if necessary, until the dough no longer sticks to your surface.

  4. Step 4

    Roll out the dough into a rectangle of about 30 cm by 35 cm.

  5. Step 5

    Spread evenly the pumpkin butter filling onto the dough.

  6. Step 6

    Roll the dough into a log. Place the seam down.

  7. Step 7

    Cut off the two extremities that might have a little less filling and place in the previously greased baking dish.

  8. Step 8

    Cut 8 slices of about 3 cm and place in the baking dish as well.

  9. Step 9

    Cover the baking dish with a clean towel and let the rolls rise for 30 minutes in a warm environment.

  10. Step 10

    Preheat the oven to 350ºF. Remove clean towel and bake rolls in the oven for 30-35 minutes.

  11. Step 11

    Remove from the oven and let cool while you prepare the glaze.

Prepare the glaze:

  1. Step 1

    Add all glaze ingredients into a small saucepan and heat on high heat. Cook until the sugar has dissolved, the mixture is boiling and has thickened.

  2. Step 2

    Remove from the heat and brush onto your pumpkin butter rolls.

  3. Step 3

    Garnish with chopped pecans if desired and enjoy.

  4. Step 4

    The rolls stay fresh in the fridge for up to 3 days, covered. Warm up in the microwave before enjoying again.

Common Questions & Swaps


  • Can I use any plant based milk? I would stick to an unsweetened milk, but you can use anything from almond milk, soy milk, cashew milk, oat milk, hemp milk, macadamia milk etc. Avoid canned coconut milk as it is a little too heavy.

  • Can I replace the sugar with another sweetener? I would say you can replace it with your granulated sweetener of choice without any issue. However, if you want to use a liquid sweetener you might have to adjust the quantity of flour.

  • Can I make these buns with another flour? Probably. To be honest, I have not tested this recipe with any other flour, partly because in this case I was going for the traditional cinnamon buns – the ones that are soft and pillowy and doughy. And those ones tend to be made with AP flour.

  • I do not have vegan butter, can I swap it out? I have personally made this recipe with both vegan butter and vegan margarine and both times, the recipe turned out well. I have not tried it with coconut oil though, so I cannot guarantee the results.

  • Can I use pumpkin pie filling instead of pumpkin puree? You probably could, but because pumpkin pie filling is sweetened and flavoured with spices, you would have to adapt the filling. To make things simpler, I would just stick with pumpkin pie puree.

  • I don’t have tahini, can I replace it with another nut butter? Yes totally, my suggestion would be cashew or almond butter as their flavour would pair the best with pumpkin in my opinion.

Pumpkin Butter rolls in a tray
Overhead closeup of pumpkin butter roll
Close up of vegan pumpkin butter roll
Tray of pumpkin rolls