Japanese Kabocha Pumpkin Cinnamon Rolls

Taste all the best autumn has in store for us with these decadent Japanese kabocha pumpkin cinnamon rolls. Light and fluffy gluten-free dough rolled with cinnamon, coconut sugar, and pumpkin spice, drizzled with maple glaze – doesn’t this sound perfect for an October morning?


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Japanese Kabocha Pumpkin Cinnamon Rolls

Japanese Kabocha Pumpkin Cinnamon Rolls




  • 3/4 cup kabocha, cooked (150g)
  • 1/2 cup unsweetened soy milk (120ml)
  • 1 tsp active dry yeast (5g)
  • 2 tbsp maple syrup, divided
  • 2.5 cup gluten free all purpose flour (300g)
  • 2 tbsp coconut cream (30g)
  • 1 tsp salt


  • 1/3 cup coconut sugar (64g)
  • 1 tbsp pumpkin pie spice
  • 1/2 cup walnuts (58g)


  • 1 cup powdered sugar
  • 2 tbsp maple syrup
  • 1 tbsp non-dairy milk


  1. Microwave 200g of raw kabocha squash on high for 4 minutes, or until fully cooked. Discard the skin and mash until it turns into a paste. Then, portion out 150g.
  2. Heat non-dairy milk in the microwave for 15 seconds or until warm to the touch. The milk should not be TOO hot or it will kill the yeast. Mix in the yeast and 1 tbsp of maple syrup until combined. Allow the yeast to activate for 5 minutes, or until bubbly.
  3. Add the flour, kabocha pumpkin, coconut cream, salt, and salt into your bread machine Then add in the milk yeast mixture. Close the bread machine and set it to “dough” (your bread machine may be set to the basic setting). Let it run its cycle, this will take about 1 hour.
  4. Combine the coconut sugar, pumpkin pie spice, and walnuts in a bowl. As well, prep a flat working surface by lightly dusting with flour.
  5. Once the dough is finished kneading and has doubled in size, flour your hands, punch the dough down and transfer to working surface. Knead the dough 4-5 times and gather to form a flat ball. Roll the dough into a rectangle. The dough shouldn’t be too thin or too thick (approx. 1/2 cm). Brush the dough with maple syrup. Spread the cinnamon sugar walnut mixture evenly, leaving 1 cm of space at the top.
  6. Starting at the end closest to you, roll the dough tightly upwards. Then with a sharp knife, divide the dough into 6 equal-sized pieces. Clean your knife after each cut for clean cuts
  7. Transfer the dough into an 8×12 inch baking pan. Cover with plastic wrap or a damp light cloth and let it sit in a warm area for 20-30 minutes or until it doubles in size. Pre-heat oven to 180C (350F).
  8. Remove the wrap and bake in preheated oven for 10 minutes. Rotate the baking pan and bake for another 8-10 minutes, or until golden brown on top. Allow the cinnamon rolls to cool on a cooling rack in the pan for a few minutes. In the meantime, whisk together the powdered sugar, maple syrup, and non-dairy milk in a small bowl to make the glaze. Drizzle on the maple glaze and serve immediately.


Find more of Lisa’s recipes on @okonomikitchen.

If you loved these Japanese kabocha pumpkin cinnamon rolls…

Try more sweet pumpkin treats! Click below for the recipes:



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