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Vegan and Gluten Free Pumpkin Cinnamon Rolls

These Vegan and Gluten Free Pumpkin Cinnamon Rolls are a warm, spiced treat made with oat flour and pumpkin puree, perfect for a healthy and satisfying snack.
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Prep Time 30 minutes
Cook Time 27 minutes
Total Time 57 minutes
Servings: 5 rolls
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 1/3 cups oat flour gluten free
  • 1 cup vanilla Greek yogurt can be substituted with plant-based yogurt for vegan option
  • 2 tablespoons maple syrup can be swapped with lower-calorie sweeteners
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon apple cider vinegar
  • 1/3 cup pumpkin puree
Filling Ingredients
  • 1/4 cup coconut sugar
Topping
  • melted coconut butter for drizzling
  • extra cinnamon for sprinkling

Method
 

Preparation
  1. Mix all of the dough ingredients together in a large bowl and let it chill for 30 minutes.
  2. Place parchment paper on a flat surface and sprinkle with extra oat flour to prevent sticking.
  3. Roll out the dough to about 1/4 inch thick into a rectangle.
  4. In a small bowl, mix the coconut sugar with additional pumpkin pie spice.
  5. Sprinkle this mixture on the dough, leaving some room on the edges.
  6. Slice the dough lengthwise into about 5 strips and roll them into cinnamon rolls.
  7. Place them in a small greased baking dish.
Baking
  1. Bake at 350°F (175°C) for 25-27 minutes.
  2. Once done, drizzle melted coconut butter on top and sprinkle a little extra cinnamon.

Notes

Serve with a protein to balance carbs, and store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.