Fall is here, and that means it's time for cozy treats like these Gluten Free Vegan Pumpkin Cinnamon Rolls! I remember one chilly October morning when my son, Max, and I decided to bake something special. The house filled with the warm aroma of cinnamon and pumpkin, making it feel like a hug in the kitchen. These rolls are not only delicious but also gluten free and vegan, perfect for everyone at the breakfast table.
Why You’ll Love It
- They're soft, fluffy, and bursting with pumpkin flavor.
- You can easily make them ahead of time for busy mornings.
- They're a hit with both kids and adults alike!
Pure Comfort
There's something about the combination of pumpkin and cinnamon that just screams comfort. These rolls are like a warm blanket on a chilly day, making them the ultimate fall treat.
What You Need
- 240 g 1 cup pumpkin puree – Canned or homemade; avoid pumpkin pie filling.
- 60 ml 1/4 cup maple syrup – Use agave syrup for a different flavor.
- 60 ml 1/4 cup coconut oil, melted – Can substitute with vegetable oil.
- 5 ml 1 tsp vanilla extract – For added flavor.
- 240 g 2 cups gluten free all-purpose flour – Make sure it contains xanthan gum.
- 15 g 1 tbsp baking powder – Helps the rolls rise.
- 5 g 1 tsp cinnamon – Feel free to add nutmeg for extra spice.
- 2 g 1/2 tsp salt – Balances the sweetness.
- 50 g 1/4 cup coconut sugar – Can use brown sugar instead.
- 60 ml 1/4 cup almond milk – Any non-dairy milk works well.
Time to Cook
Prep: 20 minutes | Cook: 25 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the dough the night before.
Steps to Make It
- Start by preheating your oven to 350 °F. This ensures your rolls will bake evenly. While the oven warms up, gather your ingredients and get ready to mix.
- In a large bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Stir until everything is well blended and smooth. The mixture should be creamy and fragrant.
- In another bowl, whisk together the gluten free flour, baking powder, cinnamon, salt, and coconut sugar. This helps to evenly distribute the dry ingredients and adds a lovely spice aroma.
- Gradually add the dry mixture to the wet ingredients, alternating with the almond milk. Mix until a soft dough forms. It should be slightly sticky but manageable. If it's too dry, add a splash more almond milk.
- On a floured surface, roll out the dough into a rectangle about 1/2 inch thick. Spread a little melted coconut oil on top, then sprinkle with cinnamon and sugar. Roll it up tightly from one end to the other.
- Slice the rolled dough into 1-inch pieces and place them in a greased baking dish. They should be snug but not too crowded. Bake for 25 minutes, or until they are lightly golden on top and firm to the touch.
Make It Perfect
- For a sweeter roll, drizzle with maple icing after baking.
- If the dough is too sticky, dust your hands and surface with more gluten free flour.
- Let the rolls cool for a few minutes before serving; they’ll be easier to handle.
Mix It Up
- Add chopped nuts or raisins for extra texture.
- Try using different spices like ginger or allspice for a unique flavor.
Perfect Partners
- Serve with a warm cup of coffee or tea.
- Pair with a side of fresh fruit for a balanced breakfast.
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FAQs
Can I make these rolls ahead of time?
Absolutely! You can prepare the dough the night before and refrigerate it. Just let it come to room temperature before rolling.
How do I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days.
Can I freeze these cinnamon rolls?
Yes, freeze them before baking. Just thaw and bake when you’re ready to enjoy.
What can I use instead of pumpkin puree?
You can substitute with applesauce or mashed bananas, but the flavor will change.
Are these rolls really gluten free?
Yes! As long as you use certified gluten free flour, these rolls are safe for a gluten free diet.
Conclusion
These Gluten Free Vegan Pumpkin Cinnamon Rolls are perfect for cozy fall mornings. With their warm spices and delightful pumpkin flavor, they’re sure to become a family favorite. So gather your loved ones, and enjoy a delicious breakfast together!
Gluten Free Vegan Pumpkin Cinnamon Rolls
Equipment
- Baking Dish
- Large bowl
- Whisk
Ingredients
Ingredients
- 240 g cup pumpkin puree Canned or homemade; avoid pumpkin pie filling.
- 60 ml cup maple syrup Use agave syrup for a different flavor.
- 60 ml cup coconut oil, melted Can substitute with vegetable oil.
- 5 ml tsp vanilla extract For added flavor.
- 240 g cups gluten free all-purpose flour Make sure it contains xanthan gum.
- 15 g tbsp baking powder Helps the rolls rise.
- 5 g tsp cinnamon Feel free to add nutmeg for extra spice.
- 2 g tsp salt Balances the sweetness.
- 50 g cup coconut sugar Can use brown sugar instead.
- 60 ml cup almond milk Any non-dairy milk works well.
Instructions
- Start by preheating your oven to 350 °F. This ensures your rolls will bake evenly. While the oven warms up, gather your ingredients and get ready to mix.
- In a large bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Stir until everything is well blended and smooth. The mixture should be creamy and fragrant.
- In another bowl, whisk together the gluten free flour, baking powder, cinnamon, salt, and coconut sugar. This helps to evenly distribute the dry ingredients and adds a lovely spice aroma.
- Gradually add the dry mixture to the wet ingredients, alternating with the almond milk. Mix until a soft dough forms. It should be slightly sticky but manageable. If it’s too dry, add a splash more almond milk.
- On a floured surface, roll out the dough into a rectangle about 1/2 inch thick. Spread a little melted coconut oil on top, then sprinkle with cinnamon and sugar. Roll it up tightly from one end to the other.
- Slice the rolled dough into 1-inch pieces and place them in a greased baking dish. They should be snug but not too crowded. Bake for 25 minutes, or until they are lightly golden on top and firm to the touch.