I used to be a Spring girl. The bright sunshine, the birds chirping early in the morning, the smell of blooming flowers and fresh cut grass.

But the past couple years I’ve been becoming a Fall convert. The smell of autumn, the cool breeze, and of course, pumpkin everywhere to be found.

I may or may not have 66 posts dedicated to my love of pumpkin already.

recipes using pumpkin

But what’s one more? I don’t really care that it’s the middle of August. I’m channeling fall.

Plus, I stocked up on pumpkin last fall. Winking smile

cans of pumpkin

Remember that picture I teased you with last week? Wait no more.

Pumpkin Rolls


Anything that starts off with dough, pumpkin, cinnamon & brown sugar is bound to be good.

pumpkin roll recipe

Smother rolled out dough in pumpkin puree.

pumpkin filling

Cover with cinnamon and brown sugar. There’s really no need to measure, just spread until it’s covered, then add a little more.

making homemade pumpkin rolls

Starting at narrow side, roll dough into a log, then slice in 1 to 1 1/2 inch slices.

pumpkin cinnamon rolls

Place on greased baking sheet.

vegan rolls with pumpkin

Bake at 425 degrees for 10-12 minutes.

pumpkin roll

Yeah, I’d say those look pretty good. And pumpkin-y.

pumpkin roll recipe

I highly recommend eating one warm off the tray.

vegan pumpkin cinnamon rolls

Or two. Just don’t burn your mouth.

vegan baking

cinnamon rollspumpkin bunspumpkin rolls

Serve with a drizzle of honey.

pumpkin roll


Pumpkin Rolls

Pumpkin Rolls


    For Dough
  • 1/2 cup warm water
  • 1 heaping tsp active dry yeast
  • 1 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1 Tbsp honey
  • 1/4 cup canned pumpkin
  • 1 Tbsp coconut oil
  • 1/2 tsp cinnamon
  • For Filling
  • 1/4 cup pumpkin
  • 1 Tbsp melted non dairy butter
  • ~1/4 non-packed brown sugar
  • ~2 tsp cinnamon


  1. Whisk yeast into warm water. Set aside.
  2. Mix pumpkin, honey, and coconut oil.
  3. Stir in yeast mixture.
  4. Slowly add flour, a third at a time.
  5. When you can't mix the dough together anymore, move to flat floured surface and knead gently until elastic-y ball forms.
  6. Place in oiled bowl and cover with towel. Set in a warm place for about an hour; up to 2.
  7. After dough has risen, punch down and roll out into 1/4" thick rectangle.
  8. Mix together melted non dairy butter and pumpkin. Spread on surface of dough, reaching as close to edges as possible.
  9. Sprinkle with brown sugar; then cinnamon.
  10. Roll dough into log.
  11. Slice into 1 to 1 1/2 inch slices.
  12. Place on greased baking sheet and bake at 425 degrees for 10-12 minutes.
  13. Drizzle with honey to serve.

Now, who’s ready for FALL?!


Don’t miss today’s pregnancy post on tiny sneakers: why I decided to ditch my doc