Vegan Pumpkin-Cinnamon Rolls With Cranberry Recipe (2024)

I am not a vegan, but made these to accommodate a vegan guest and WOW. The result was light and airy, and just a bit gooey in the ideal cinnamon-roll way. Nixed the cranberry sauce entirely, and added some extra brown sugar to the filling to compensate. Will definitely make this again, maybe trying to make the filling a bit more gooey.

Loved this recipe, but the entire can of cranberry sauce was too much. I used the whole berry kind, as directed, and it made my dough way too wet and it didn't come out great. Next time, I'd probably make a thick cranberry compote and just use a small amount to roll up in the middle.

I agree with the comments suggesting the whole can of cranberry is too much. I added 3/4 of a can and it made a horrible mess when I tried to roll the dough up. So much filling spilled out so I lost a lot of the cinnamon-brown sugar mixture. What resulted were delicious pumpkin-cranberry buns but not cinnamon rolls. A 1/3 of a can of cranberry would probably be a better amount.

These are the best cinnamon rolls I have ever made. Light and full of flavor. I forgot to add the cranberry jam, so I added some to the icing. Fabulous! Can't wait to make them again for the next holiday. Everyone, vegan or not, loved them.

I didn't use cranberries. Instead, I added more brown sugar. I baked at 350 for 22 minutes and they turned out perfect. The crunchy exterior combined with the soft interior make for a perfectly delicious cinnamon roll! I can hardly taste the pumpkin though. The next time I make this I will not use the frosting as the rolls are already sweet and it didn't add much to the dessert.

Amazing result. So delicious! I made my own cranberry coulis from fresh cranberries. I also dropped a teaspoon of it into the icing mixture, which turned it into an inviting pink. One of my new baking favourites!

Absolutely delicious! The dough is pretty difficult to roll up but if you use enough flour it's fine. I thought that 3/4 cup brown sugar seemed like too much so I didn't use all of it—but it actually could've used the whole amount. For the cranberry sauce, I would recommend scooping out smaller amounts than tablespoons and spreading it out as evenly as possible to make the rolling process easier.

I really love this recipe. I omit the cranberry sauce and put pecans and dried sweetened cranberries. I prefer to cook it at 350 for 25-30 minutes.

These are so delicious. I made my own cranberry sauce and didn't use too much based on previous comments. I needed less flour than the recipe called for... but that often happens for me. I did the entire 2nd proof in the fridge right from when I rolled them and then baked in the morning with fabulous results. I'll make these again.

I have never made people happier with cinnamon rolls than when I served these. Cloud light, on the pleasing edge of gooey, gorgeous color. I will be preparing these again soon! I agree that the volume of cranberry sauce was an unworkable mess and the weird, over-sweetened, gelatinous texture of canned cranberry sauce is lackluster and verging on unpleasant. Next time, I will cook up a cup of fresh cranberries on the stove while the dough is rising for brighter flavor and texture improvement.

The photo shows dried cranberries.

This was my first effort at making cinnamon rolls. I found the instructions very helpful and clear. The cranberry provided a nice tangy accent. I cooked a cup of cranberries.Also added 1/2 cup of plumped Craisins.I cut the veggie margarine by half and only needed 1/2 the listed amount for coating the rolled out dough.We loved the finished product; as expected a bit heavier and more moist than traditional light rolls without the pumpkin.

These are delightful and easy. Make your vegan happy and make these for the next bunch potluck.

I agree with the comments suggesting the whole can of cranberry is too much. I added 3/4 of a can and it made a horrible mess when I tried to roll the dough up. So much filling spilled out so I lost a lot of the cinnamon-brown sugar mixture. What resulted were delicious pumpkin-cranberry buns but not cinnamon rolls. A 1/3 of a can of cranberry would probably be a better amount.

Delicious vegan cinnamon bun dough. Too much for a 9’ pan.

Makes a great vegan dough

Loved this recipe! I accidentally added too much water to the yeast mixture, so be sure to read those directions carefully! But I was able to keep adding flour until it was the right consistency, and that had the benefit of also making the pumpkin and sugar more subtle. Something made me switch out the cranberry sauce for pieces of chopped dates—highly recommend!

This is my second time making this recipe and they turned out great. I agree that a full can of the cranberry sauce is too much. I had to bake the rolls for 32 minutes because I refrigerated overnight. It’s perfect for a holiday breakfast!

Ignore all of the steps. Dump everything into a bread maker on dough setting, turn it on. Come back after the dough is mixed and risen, shape as per recipe. Much less trouble, and comes out identically.

Absolutely delicious! The dough is pretty difficult to roll up but if you use enough flour it's fine. I thought that 3/4 cup brown sugar seemed like too much so I didn't use all of it—but it actually could've used the whole amount. For the cranberry sauce, I would recommend scooping out smaller amounts than tablespoons and spreading it out as evenly as possible to make the rolling process easier.

Amazing result. So delicious! I made my own cranberry coulis from fresh cranberries. I also dropped a teaspoon of it into the icing mixture, which turned it into an inviting pink. One of my new baking favourites!

These are the best cinnamon rolls I have ever made. Light and full of flavor. I forgot to add the cranberry jam, so I added some to the icing. Fabulous! Can't wait to make them again for the next holiday. Everyone, vegan or not, loved them.