Celebrate fall the right way with extra fluffy vegan pumpkin cinnamon rolls! Each has a sweet pumpkin infused dough wrapped tightly around a delicious cinnamon filling and covered in maple icing. Every bite is a like a little dose of fall. These cinnamon rolls are made gluten-free, paleo-friendly, and yeast-free so you can satisfy that cinnamon roll craving in no time!
Ahh pumpkin season, MY FAVORITE! Not necessarily because I love pumpkin but because of what the season represents - cooler weather, hot cocoa, sweaters, fires, and all the festive holidays! Needless to say, when the pumpkin spice lattes hit the market in early September, I'm the first one in line.
However, in a world full of pumpkin spice lattes and pumpkin bread, I strive to be the pumpkin cinnamon roll. They still give off that warm & cozy feel while being absolutely delicious!
What Makes these Vegan Pumpkin Cinnamon Rolls the Best?
I'm not kidding when I say these pumpkin cinnamon rolls are next-level amazing. Don't believe me? Here's why:
- They can be made at home. Yes, you can get your pumpkin spice fix in the comfort of your own kitchen. These cinnamon rolls require only a few simple gluten-free ingredients and no rising time (which brings me to my next plus...)
- No yeast required. We use a combination of vegan buttermilk and baking powder to help these cinnamon rolls rise to their fluffy potential. Yeast can be tricky to deal with (and hard to find these days) so we made these cinnamon rolls as simple as possible!
- Made with real pumpkin. Is it just me or does artificial pumpkin taste like play-dough? We use nothing but the real thing in this recipe. All you need is a can of pumpkin puree!
- They are made with natural ingredients. Yep, we cracked the code and healthy cinnamon rolls do exist! This recipe is made gluten-free, vegan, and paleo-friendly so they're perfect for a crowd.
- You can freeze them. Lastly, these babies are freezable so you can prep them ahead of time to enjoy in a moment's notice. Simply make the dough, roll into the log, and slice into individual cinnamon rolls to freeze. When ready to enjoy, pop the pre-sliced cinnamon rolls in the oven and you're good to go!
Making Gluten-free Cinnamon Rolls
As I've stated previously, these cinnamon rolls are incredibly easy to make. Here's how we make them:
- First, we prepare our pumpkin infused dough. To do this, make the "vegan buttermilk" in a small bowl, whisk, and let it sit for a couple minutes. In the mean time, put half of your almond flour and tapioca flour in a large bowl or stand-mixer. Add the rest of the dough ingredients and pour the "vegan buttermilk" into the bowl. Mix to incorporate the flour then slowly fold in the remaining almond flour and tapioca flour. The dough will be sticky (this is a-okay!). Form a ball with the dough in the middle of the bowl and place it in the fridge for at least 10 minutes while you prepare the filling (this makes it easier to roll out).
- Next, make the cinnamon filling. Whisk together the cinnamon, coconut sugar, and coconut oil in a small bowl with the back of a fork. The mixture should look like toasted sand and be a tad bit wet still from the coconut oil.
- Now we roll out the dough. This can be tricky with gluten-free dough so check out the tips below on how to best do this. Sprinkle some extra tapioca flour on a piece of parchment paper and roll out the dough into a large rectangle (about 12 X 14 inches and ½ inch in thickness). Spread the cinnamon filling mixture over top and lightly press down so that the cinnamon sticks to the dough. Roll up the dough as tightly as possible, rolling from the shorter side of the rectangle. Slice the dough into 2-inch pieces for jump cinnamon rolls and 1-inch for smaller cinnamon rolls. Place each in a baking pan and bake in the oven.
- Finally, make the maple icing while the vegan cinnamon rolls are baking. Stir together the icing ingredients in a skillet until silky smooth. Drizzle over each cinnamon roll while hot and enjoy!
Tips When Working with Gluten-free Dough
It's no surprise that gluten-free dough is not your typical dough your Grandma used to make (hi Grandma!). This dough is special - it's made with a blend of almond flour and tapioca flour and "vegan buttermilk". Aka there is no gluten involved to help the dough bind together. Therefore, we need to be extra careful when handling it. Don't fret though, I have a couple tips and tricks I swear by so your dough comes out looking and tasting just like Grandmas 😉 .
- Don't over mix. This is true when making most doughs but especially true with gluten-free dough. You want to maintain some of that moisture to help keep it together (this is why our dough looks a little stickier than normal before we roll it out). Mix your dough just until the flour is incorporated with the other ingredients.
- Pop it in the fridge for a couple minutes. This is what I have found to be the ultimate key. Like I said above, we want our dough to be somewhat sticky. Because we roll the dough out by hand, the heat from our hands or the surface softens the dough. To help with this, we want to stick it in the fridge to firm up just a little. After some fridge time (think 5 - 10 minutes) the moisture does bind together a tad which makes it easier to roll out.
- Tapioca flour is your friend. Dust your surface with a good amount of tapioca flour before rolling the dough out. This helps prevent the dough form sticking to the surface. I also like to sprinkle some flour on top of the dough which helps the rolling pin roll easily.
- Use parchment paper. This is another BIG tip. Use a piece or two of parchment paper on your surface (the tapioca flour goes on top of the paper). This tip is a lifesaver when it comes time to actually roll up the dough. Use the parchment paper as a guide when rolling your dough up. Pick up the edge of the paper on the side you're rolling from and use it to lift the dough on top of itself to start the rolling process.
Still in the Fall Mood? Check out more Fall-inspired Recipes Here:Print
For the Dough
- ¾ cup full-fat coconut milk
- 2 Tbsp apple cider vinegar
- 3 ½ cup almond flour
- 2 ⅓ cup tapioca flour
- ½ tsp baking soda
- 1 Tbsp baking powder
- 1 cup pumpkin puree
- 1 tsp vanilla
For the Pumpkin Spice Filling
- ½ cup coconut sugar
- 1 Tbsp pumpkin spice (sub. ½ Tbsp cinnamon and ½ Tbsp nutmeg if desired)
- ¼ cup coconut oil (melted)
For the Maple Glaze
- ¼ cup maple syrup
- 1 Tbsp coconut oil
- 1 cup organic powdered sugar (sifted)
For the Dough
- Preheat oven to 350 F. Prepare the "vegan buttermilk" by mixing together the coconut milk and apple cider vinegar in a bowl; set aside while you prepare the remaining ingredients
- In a bowl or stand-mixer, add 2 cups of the almond flour and 1 cup of the tapioca flour along with the remaining dough ingredients. Pour in the "vegan buttermilk" and mix until the flour is just incorporated. Fold in the remaining 1 ½ cup almond flour and 1 ⅓ cup tapioca flour and continue to mix (don't over-mix here, you just want the flour to be dissolved into the dough mixture). The dough will be sticky at this point. Push the dough to the center of the bowl to form a large ball and place in fridge for 5 - 10 minutes while you make the filling
For the Filling
- In a small bowl, whisk together the coconut sugar, pumpkin spice, and melted coconut oil with the back of a fork until the mixture resembles dark brown sand
- Roll out the dough on a piece of parchment paper lightly floured with extra tapioca flour. Form a large rectangle with the dough - approx. 12 inches X 14 inches and ½ inch in thickness. Use excess tapioca flour to prevent the dough from sticking to the rolling pin
- Sprinkle the pumpkin spice filling over the dough leaving about an inch border around the rectangle. Gently press the filling into the dough (this ensures the filling sticks to the dough)
- Roll the dough into a "log" shape starting at the shorter edge of the rectangle
- Slice the dough into 2-inch pieces for jumbo cinnamon rolls and 1-inch pieces for smaller cinnamon rolls
- Place the sliced cinnamon rolls in a baking pan, leaving room for them to expand in the oven. Bake for 25 - 30 minutes until the top edges begin to turn a light brown
- Drizzle with maple glaze (directions below)
For the Maple Glaze
- While the cinnamon rolls are baking, prepare the maple glaze. Heat the maple syrup and coconut oil in a skillet over medium-low heat until the coconut oil melts. Add the sifted powdered sugar and mix with a rubber spatula until the sugar is dissolved
- Keep the glaze heated over medium-low heat until you're ready to drizzle over the cinnamon rolls. If it thickens up too much, add a Tbsp maple syrup and mix. If it's too thin, add 1 Tbsp powdered sugar until you reach the desired consistency
Keywords: Pumpkin Cinnamon Rolls, Vegan Pumpkin Cinnamon Rolls, Gluten-fre Cinnamon Rolls