Gluten Free Pumpkin Spice Cinnamon Rolls

"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!!"
-- @choosing_balance

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



  • 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



  • 1/3 cup pumpkin purée
  • 1/4 cup coconut sugar
  • 1 teaspoon pumpkin pie spice


  • 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.