"Pumpkin Cinnamon Rolls 🎃 you guys know I had to make a pumpkin version of one of my favorite recipes! Gluten free and easily made vegan! Made these yesterday and had leftovers this morning- soooo good!!"
Gluten Free Pumpkin Spice Cinnamon Rolls
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A Note from Feedfeed
What could be better for a cozy fall breakfast than pumpkin spice cinnamon rolls? These gluten free and vegan ones are perfect for your next weekend brunch.
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- Recipe Card
Serves or Makes: 5
Recipe Card
ingredients
Dough
- 1 1/3 cups gluten free oat flour (or oats ground into a flour in a food processor or blender)
- 1 cup non dairy vanilla greek yogurt
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon apple cider vinegar
- coconut butter, melted, to top
ingredients
Filling
- 1/3 cup pumpkin purée
- 1/4 cup coconut sugar
- 1 teaspoon pumpkin pie spice
Method
Step 1
In a large bowl, combine all of the dough ingredients (except for the coconut butter) and mix until a dough forms. Refrigerate for 30 minutes.
Step 2
Preheat oven to 350ºF. Grease a small baking dish.
Step 3
Meanwhile prepare a flat surface to roll out the dough with a sheet of parchment paper sprinkled with oat flour. Transfer the chilled dough onto the floured surface and, using a greased rolling pin, roll out the dough into a rectangle about 1/4 inch thick.
Step 4
Spread the pumpkin purée over the dough rectangle, leaving room towards the edges. In a small bowl mix the pumpkin pie spice and sugar. Sprinkle the mixture on the dough. Roll the dough lengthwise into a log and slice into 5 pieces. Lay the slices out flat in the prepared baking dish
Step 5
Bake for 25-27 minutes, until the top is bubbling and browned. Top with melted coconut butter and cinnamon as desired.