| | | |

Vegan No Knead Pumpkin Rolls





Let’s talk bread!

For many of us, we dread working with yeast and making homemade bread. Also, it’s so easy to just pick up a loaf just about anywhere. So with all that working against us, why even bother?  I’ll tell you why, because this recipe is so easy, so quick with my proofing hack, and so good, you’ll never want to pick up store bought!

I first fell in love with easy dutch oven breads. You can leave them out to proof overnight, or if you’re craving bread on a whim like me most the time.. you can follow my go to recipe that requires no kneading and can be made within just an hour. Yep, you heard right, just about an hour and you have fresh bread!

When thinking of the next best bread to explore, I knew we had to do a pumpkin bread, but this time, I wanted to explore dinner rolls! When it comes to any baked good with real pumpkin, you have to be real vigilant of how much you put into a recipe. Pumpkin adds moisture to any bread, which is wonderful, but it can also compromise the texture and be too soft or even uncooked throughout. That being said, whenever working with pumpkin in baking, add it a little at a time! While nervous about compromising the bread with fresh pumpkin, I knew we could still capture the color, the mild flavor, without adding too much.

I’m not big on overly sweet breads, so I added just a touch of honey and spices so that it would compliment the bread, but make it less of a dessert type bread. The final product? So good!

Everyone typically gravitates towards the everyday pumpkin bread, but this yeast bread is a must try! Even if you’re new to baking breads, my staple no knead bread recipes are so approachable, seamless, and flawless. You can’t mess it up! What’s also fab about this bread? It pairs seamlessly with maples butter and salt!



What’s great about this bread? As I said, everything! It’s my staple 1hr bread base except it features fresh pumpkin, its quick, easy, affordable, can be made with just white flour but bread flour is preferred, requires no kneading, you can mix up the add ins, it’s perfect for the holidays, the texture perfection, it has the perfect crust, is buttery soft, has notes of cinnamon and pumpkin spice, is made without white sugar, aesthetically gorgeous, perfect for fall, and pairs perfectly with a little butter and salt!


If you’re not a bread making person, but love a fresh loaf or all things pumpkin, you have to try my No Knead Pumpkin Rolls!





Why this recipe is great:




Can be made vegan


Buttery Soft

Packs real pumpkin 

Notes of cinnamon and pumpkin spice 

Perfect for fall 

Made in just 1 hour

Perfection with a lil butter and salt!





clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan No Knead Pumpkin Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Gabrielle
  • Total Time: 1 hour 30 minutes
  • Yield: 6 - 12 Rolls 1x


Units Scale


Maple Butter: 



  1. Preheat oven to 200 degrees
  2. Grease a baking dish with vegan butter, set aside.
  3. Place the water in a glass bowl and pop in the microwave for 1-2 minutes until bathwater warm. Add your yeast and sugar and allow the yeast to activate for 5 minutes. It should get foamy.
  4. Now add the bread flour (you can use reg. white flour), cinnamon, pumpkin spice, pumpkin puree, honey or maple syrup, salt and oil. Combine until it comes together. It will be shaggy and sticky. Add more flour as needed, but the more flour you add and the more you work the dough, the dryer your bread will be. Add the flour gradually.
  5. Turn off oven. Place back into the bowl and cover with a towel. Place in the preheated oven with the door open. Allow it to rise until doubled in size, 20-30 mins. Remove from oven. 
  6. Shaping the bread – Transfer the dough from the bowl to a counter dusted with flour. Form 6 large balls (you can do more smaller rolls if desired) Form dough into smooth balls giving as much height as you can and place in the pan seam side down, smooth side up. Don’t overwork the dough. Cover with the towel and let it rise for roughly 40 minutes. 
  7. Set oven to 375 and Bake for 30 minutes or until golden brown. 
  8. To make the maple butter simply combine the ingredients in the microwave and brush over the cooked buns. Top with flake salt and serve. If desired you could also do a spreadable maple butter option by combining the ingredients while cold in a standing mixer and then chilling. 
  • Prep Time: 60 mins
  • Cook Time: 30 mins


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.