Vegan & Gluten-Free Pumpkin Cinnamon Rolls

Vegan & Gluten-Free Pumpkin Cinnamon Rolls

Made with Native Forest Organic Simple Coconut Milk and Let's Do Organic Tapioca Starch by Britt of The Banana Diaries

If you’re looking for the PERFECT pillowy, soft, and squishy pumpkin cinnamon rolls that happen to be vegan and gluten-free, then this is your recipe.

The pumpkin spiced cinnamon rolls are made with a soft, pillowy gluten free pumpkin sweet dough baked with a gooey brown sugar filling swirled throughout!

These pumpkin cinnamon rolls are incredibly easy to make and perfect for the whole family to enjoy! These cinnamon rolls are made with a homemade gluten-free flour blend made with Let's Do Organic Tapioca Starch, that makes the most fluffy of cinnamon rolls.

Psyllium husk powder is the secret ingredient to making these have that perfect stretchy, bread-like texture, while being totally gluten-free!

Once baked, top these delicious pumpkin cinnamon rolls with a dairy-free cream cheese icing! Enjoy!

 

Ingredients

SCALE
Pumpkin Roll Dough:
  • 1 3/4 cup (230 g) Let's Do Organic Tapioca Starch
  • 1 1/2 cups (150 g) millet flour
  • 1 cup (155 g) rice flour
  • 1 cup (120 g) cornstarch
  • 1/2 cup (68 g) sorghum flour
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (35 g) psyllium husk powder
  • 1 tbsp baking powder
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp xanthan gum
  • 4 1/2 tsp (2 packets or 14 g) instant yeast (quick rise yeast)
  • 1/4 tsp sea salt
  • 1 cup (240 mL) warm Native Forest Organic Simple Coconut Milk
  • 1/2 cup (120 mL) warm water
  • 1/2 cup (143 g) pumpkin puree
  • 1/2 cup (112g) vegan butter, melted but not hot
  • 1 tbsp (15 mL) apple cider vinegar
  • 1 tsp vanilla extract
Pumpkin Spice Filling:
  • 1/2 cup (112 g) vegan butter, room tempearture
  • 1 cup (200 g) light brown sugar
  • 1 1/2 tbsp pumpkin pie spice
Cream Cheese Icing:
    • 1/2 cup (112 g) vegan cream cheese, room temperature
    • 1 cup (150 g) powdered sugar, sifted
    • 1 tsp vanilla extract
Instructions:
    1. Prep: Line a 9×13″ casserole dish with parchment paper.
    2. Whisk: In a stand mixer bowl, whisk together the tapioca starch, millet flour, rice flour, cornstarch, sorghum flour, granulated sugar, psyllium husk powder, baking powder, pumpkin pie spice, xanthan gum, instant yeast, and sea salt.
    3. Make the dough: Attach the dough hook and in the dairy free milk, water, pumpkin puree, vegan butter, apple cider, and vanilla extract. Mix on medium-high speed to knead the dough until a smooth dough forms (about 7 minutes by stand mixer, or 15 minutes by hand), kneading the dough until smooth. The dough should not really be sticky or tacky at all. The psyllium husk takes a few minutes to activate, which will help make this dough feel more like traditional dough.
    4. Roll the dough: On a clean surface or using a large silicone baking mat like I have, lightly dust the surface in tapioca starch, and place the dough in the middle. Gently shape the dough into a small rectangle with your hands, then roll the dough out with a rolling pin to be 12×18″.
    5. Spread the filling onto the dough: Spread the room temperature vegan butter onto the dough. Then sprinkle the brown sugar and pumpkin pie filling on top in an even coat. You can use your hands to help spread the sugar mixture to any uneven spots.
    6. Roll the cinnamon rolls: On the 18″ side (length side), make a slice every 1 1/2 inches. You’ll yield 12 cinnamon rolls then. After you’ve marked the dough, you can take a pizza cutter or large kitchen knife, and slice one cinnamon roll length wise (see photos in blog post). Then roll the cinnamon roll tightly, starting from either end of the strip (see photos in blog post). Transfer the cinnamon roll to your prepared baking pan and repeat. I recommend slicing and rolling each cinnamon roll individually (so make a slice, then roll a cinnamon, make a slice, roll a cinnamon roll, etc.; instead of making 12 slices at once, then rolling 12 cinnamon roll at once). This is because the dough rises quite fast, and will stick together as it waits for you to roll each cinnamon roll, causing you to re-slice the dough anyways.
    7. Allow the pumpkin cinnamon rolls to rise: Cover the baking pan with a clean kitchen towel, and place the rolls in a warm area to rise for about 30 minutes, until doubled in size. While the rolls are rising, preheat the oven to 350F.
    8. Bake the cinnamon rolls: After the cinnamon rolls have doubled in size, place the baking pan into the oven to bake for 30-32 minutes, or until the tops are just lightly golden. Remove the cinnamon rolls from the oven.
    9. Make the icing: While the cinnamon rolls are cooling for 5-10 minutes in the baking pan, make the icing. In a bowl, cream together the vegan cream cheese and powdered sugar, either with a hand mixer or a whisk. Add in the vanilla extract.
    10. Spread the icing onto the cinnamon rolls: Spread the icing onto each of the cinnamon rolls. Slice, serve warm, and enjoy!
    11. Storage: These gluten free pumpkin cinnamon rolls are best enjoyed the same day they’re made. However, you can store any leftovers in an airtight bag or container for up to 4 days in the fridge or up to 3 months in the freezer.