Soft & Fluffy Pumpkin Spice Cinnamon Rolls (Egg-Free, Dairy-Free, Nut-Free)
Cinnamon rolls are one of those things that feel like a special occasion every single time — and these pumpkin spice cinnamon rolls are no exception. Soft, pillowy dough swirled with warm cinnamon, nutmeg, and ginger, topped with a thick and creamy frosting, and made completely without eggs, dairy, or nuts. Whether you're baking for someone with allergies or just looking for a cozy fall morning project, this recipe delivers everything you want from a cinnamon roll without any of the ingredients you're avoiding. The pumpkin puree keeps the dough incredibly tender and adds just enough autumn flavor to make these feel like the season in every bite. Give yourself a little time — good cinnamon rolls are worth it — and you'll have a pan of rolls that nobody will believe are allergy-friendly.
Ingredients
- 1 cup unsweetened pumpkin puree (not pumpkin pie filling)
- 1 cup warm dairy-free milk (oat or soy)
- ¼ cup granulated sugar
- 2 ½ tsp active dry yeast
- 3 ½ cups all-purpose flour (more for kneading)
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 Tbsp neutral oil
- 1 tsp vanilla extract
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 Tbsp dairy-free butter or neutral oil, softened
- ½ cup dairy-free butter, softened
- 2 cups powdered sugar
- 1 ½ Tbsp dairy-free milk (add more if needed)
- 1 tsp vanilla extract
Instructions
- 1Activate the Yeast
In a small bowl, combine the warm dairy-free milk — it should be around 110°F, warm to the touch but not hot — with the sugar and active dry yeast. Give it a quick stir and let it sit for 5 to 10 minutes. When it's ready, it will look bubbly and foamy on top. If nothing happens after 10 minutes, your milk was likely too hot or too cold, and it's worth starting this step again before moving forward.
- 2Mix the Wet Ingredients
In a large bowl, combine the pumpkin puree, neutral oil, and vanilla extract. Pour in the yeast mixture and stir until everything is well combined.
- 3Form the Dough
Add the flour, salt, cinnamon, and nutmeg to the bowl gradually, mixing as you go until a soft dough begins to form. Turn it out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic. It should feel slightly tacky but shouldn't stick to your hands. Add a little extra flour a tablespoon at a time if needed.
- 4First Rise
Place the dough in a lightly oiled bowl, turn it once to coat, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours until it has doubled in size.
- 5Roll and Fill
Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle roughly 12x8 inches. Spread the softened dairy-free butter or oil evenly across the surface all the way to the edges, then sprinkle the brown sugar, cinnamon, nutmeg, and ginger evenly over the top.
- 6Roll, Slice, and Arrange
Starting from the long edge, roll the dough into a tight log. Slice it into 8 to 10 even rolls using a sharp knife or unflavored dental floss for the cleanest cut. Place the rolls cut-side up in a greased baking pan with a little space between each one to allow for the second rise.
- 7Second Rise
Cover the pan loosely and let the rolls rise for another 30 minutes. While they're rising, preheat your oven to 375°F.
- 8Bake
Bake for 20 to 25 minutes until the tops are golden brown. Every oven is a little different, so start checking at the 20-minute mark. Let the rolls cool in the pan for about 10 minutes before frosting — you want them warm but not so hot that the frosting melts completely off.
- 9Make the Frosting and Serve
Beat the softened dairy-free butter until light and fluffy. Add the powdered sugar, vanilla, and pumpkin pie spice if using, then add the dairy-free milk, starting with just 1 tablespoon, and whip until the frosting is thick and creamy. Add a little more milk if needed to reach a spreadable consistency. Spread generously over the warm rolls and serve immediately.
