Soft and Fluffy Gluten free and Vegan Pumpkin Cinnamon Rolls
Celebrate fall the right way with extra fluffy vegan pumpkin cinnamon rolls! Each one has sweet pumpkin dough wrapped tightly around a delicious cinnamon filling and covered in maple cream cheese icing. Made gluten free, paleo friendly, and yeast-free so you can whip up these cinnamon rolls in under an hour!
Servings: 9 Large Cinnamon Rolls
Calories: 447kcal
Ingredients
For the Dough
- ¾ cup full-fat coconut milk
- 2 tablespoon apple cider vinegar
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 3 ½ cup almond flour
- 2 ⅓ cup tapioca flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin spice, divided sub. ½ tablespoon cinnamon and ½ tablespoon nutmeg if desired
- ¼ cup coconut oil melted
- ½ cup coconut sugar
For the Cream Cheese Icing
- ½ cup powdered sugar
- ¼ cup vegan cream cheese room temperature
- 1 tablespoon maple syrup
Instructions
- In a mixing bowl, beat the coconut milk and apple cider vinegar until smooth. Then add the pumpkin puree and vanilla and mix again until creamy.
- Add the almond flour, tapioca flour, baking powder, and ½ tablespoon pumpkin spice to the bowl. Mix until the flours are fully incorporated and a large ball of dough forms. The dough will be soft and sticky. Form it into a ball and wrap it up in plastic wrap and place it in the fridge for 20 minutes while you prepare the filling.
- In a small bowl, whisk together the melted coconut oil, coconut sugar, and other ½ tablespoon pumpkin spice. You can use a whisk for this or a fork. The mixture will look like dark wet sand. Set bowl aside.
- Preheat oven to 350 F. Place a piece of parchment paper down on a flat surface and sprinkle with a little extra tapioca flour. Place the ball of dough on top and sprinkle with more tapioca flour (this helps prevent the rolling pin from sticking to the dough). Roll out the dough to ½ inch in thickness and 12 inches wide by 16 inches long.
- Spread the cinnamon mixture over top of the dough with the back of a spoon or rubber spatula. Leave some room around the edges. Be careful not to press too hard into the dough and just gently brush over top.
- Pinch the edges of one of the longer sides and begin rolling up the dough. Use the parchment paper underneath to do this (this is important!). Don't try to roll it up with your hands. Because the dough is soft, the heat from your hands will break the dough easily.
- Use a piece of floss or a string to cut the dough into 9 2-inch cinnamon rolls. To do this, wedge the string underneath the dough. Bring both ends of the string upwards, cross, and pull tight. This helps keep the cinnamon rolls round without flattening them with a knife.
- Line a round or rectangular baking dish or a cast iron pan with parchment paper for easy clean up and place each cinnamon roll inside, leaving a little room in between each so they have room to bake. Bake in the oven for 25 - 28 minutes until risen and the edges are golden.
- Let cool slightly while yo prepare the icing. In a bowl, mix together the room temperature cream cheese, powdered sugar, and maple syrup. You can use a whisk or a spoon to mix or a hand mixer if you like. Drizzle the icing over top of each warm cinnamon roll and enjoy!
Notes
Storing : To keep these pumpkin cinnamon rolls for later, store them in an airtight container. They will keep for 3 days out on the counter or 5 days in the fridge. Keep the icing separate in the fridge.
Making ahead of time : Prepare as directed and store the unbaked cinnamon rolls in a baking dish with aluminum foil or plastic wrap over top or with the lid on top of the container. Thaw the cinnamon rolls out the next morning while the oven preheats and then pop them in and bake as directed. Top with the icing and you're good to go!
Freezing : Prepare them as directed. Wrap each one in plastic wrap so they don't stick together or spread them a part in a freezer friendly container. Freeze for up to 3 months. Thaw before baking as directed.
Nutrition
Calories: 447kcal | Carbohydrates: 30g | Protein: 11g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 212mg | Potassium: 110mg | Fiber: 6g | Sugar: 17g | Vitamin A: 4238IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 3mg