Gluten-Free Pumpkin Pull-Apart Cinnamon Roll

This gluten-free pumpkin pull-apart cinnamon roll recipe is the only pumpkin-flavored treat you’ll want to try this weekend. This is brimming with pumpkin and fall flavors. Moist, fluffy, and topped with a hefty slathering of vegan caramel sauce! Warm, sticky, sweet, and oh-so-comfortable.

 Holidays are all about creating lasting memories with the family, good friends, and delectable cuisine. These Gluten-free pumpkin pull-apart cinnamon rolls will soon become one of your fondest memories; they are that impressive!

This recipe has frequently been requested over the last few weeks — and with a good reason. Who doesn’t adore pumpkin cinnamon rolls with their soft pillowy texture and rich flavor, especially when smothered in the most delectable vegan caramel sauce? Though, when you rip them apart to eat, some sauce may drip into your fingers. However, it is worth it!

“Warm, buttery, moist, deliciously spiced pumpkin cinnamon rolls fresh out of the oven are all I can imagine about — particularly on Christmas or Thanksgiving morning. While they bake, the aroma emanating from the kitchen is amazing!”’

Serve them along with Vegan Banana Oatmeal Pancakes, Tofu Scramble, and Gluten-Free Vegan Sausage.

The Easiest Breakfast Ever

Sometimes when planning the day’s activities, I couldn’t decide on what to eat for breakfast. Of course, you don’t want to overeat and ruin your appetite, but what about a food-based holiday without a good breakfast? 

When it comes to breakfast, pumpkin pie isn’t always an “acceptable” choice, so today, I came up with a gluten-free recipe of pumpkin pull-apart cinnamon rolls that can be made the night before and pop in the oven the next morning for a quick and easy flavored breakfast. However, you don’t have to wait until Thanksgiving morning to make them; you can make them whenever and wherever you like!

Perfect for Dessert Menu

Cinnamon rolls straddle the line between breakfast and dessert, depending on how they are served. Even though they are frequently enjoyed for breakfast (without hesitation), they should be included on the dessert menu. It’s crunchy pumpkin and cinnamon-flavored balls with a soft Caramel Sauce coating all around. All the nice stuff.

“Scoop a couple from the pan onto your plate or – let’s be honest – straight from the pan into my mouth!”

The rolls have a crunchy crust on the exterior and a soft interior. The soft pumpkin balls in the center will delight children.

Are Gluten-Free Pumpkin Pull-Apart Cinnamon Rolls Healthy?

Apart from its delectable taste, this Pumpkin Cinnamon Roll recipe is highly nutritious and healthy. This is vegan, dairy-free, and gluten-free (I’ve used oat flour and gluten-free flour). In addition, this recipe contains pumpkin, banana, and cinnamon, all of which are highly nutritious and provide various health benefits. It’s sweetened naturally with maple syrup and coconut sugar. Therefore, try these Pumpkin Cinnamon Rolls and treat yourself to something healthier. See Pumpkin Nutrition.

Gluten-Free Pumpkin Pull-Apart Cinnamon Roll Recipe

You need a handful of grocery store ingredients, and there are multiple steps involved. I know it appears to be a lot of work, but I assure you it’s not as difficult as you think.

These Gluten-Free Pumpkin Pull-Apart Cinnamon Rolls are all about dipping the dough balls into a buttery, sweet mixture, and topped with vegan caramel sauce and then baked. When the baking is done, take them out onto a plate, revealing the bottom with the most flavors and butter. The pan will retain some of the sweet caramelized butter from the rolls, put on top of the rolls. Doesn’t this sound amazing and delectable?

Ingredients

• Oat flour – you can find oat flour at the health food stores or Online. However, you can Make Your own Oat Flour. 
• Gluten-free flour – I used store-bought gluten-free flour. For this recipe, pretty much any brand will do. Just adjust increase the liquid if the dough is too dry or add more flour if the dough is too wet.
• Coconut sugar –  gives a lovely caramelized flavor that is perfect for fall. you can substitute with organic cane sugar.
• Baking powder – I prefer baking powder to yeast as my raising agent, find it more convenient.
• Cinnamon – you can add your favorite fall spice flavors.
• Salt – I used Himalayan pink salt.
• Banana – make sure to use a very ripe banana, one that at least has some speckles.
• Pumpkin puree – you can use canned pumpkin puree or make your own from scratch.
• Almond milk – you can substitute with your favorite non-dairy milk, soy, cashew, oat.
• Vanilla -adds a lovely flavor.

Filling

• 1/3 cup coconut sugar
• 1/4 teaspoon cinnamon
• 3 tablespoons vegan butter melted

Caramel Sauce

• 1/4 cup coconut milk
• 2 tablespoons maple syrup
• 2 tablespoons coconut sugar
• 1/4 teaspoon cinnamon

Instructions

1. Preheat the oven to 375 degrees F.
2. Grease a 9 x 3-inch pan. Set aside.
3. Mix the flour, oat flour, coconut sugar, baking powder, cinnamon, and salt in a large bowl.
4. In a medium, mix almond milk, mashed banana, pumpkin purée, and vanilla.
5. Add the almond milk mixture to the flour mixture and form it into a small dough ball.
6. Combine the filling ingredients, coconut sugar, cinnamon, and butter in a bowl
7. Break off even pieces of the dough and form into a ball. Dip each of the balls into the butter mixture and place in the prepared pan.
8. Cover the pan with a layer of parchment paper the foil paper and bake for 40 minutes.
9. Meanwhile, prepare the vegan caramel sauce by combining coconut milk, maple syrup, coconut sugar, and cinnamon.
10. Pour caramel sauce over the rolls and bake for 15-20 minutes. Pull apart or slice and serve warm.

Recipe Notes

• If you like the flavors, you also add pumpkin puree, cardamom, and coriander to the caramel sauce. Vegan Pumpkin Caramel Sauce.
• To add some crunchiness and nutty flavors, you can add some pecans or walnuts on the top after adding caramel sauce before baking.
• Maple syrup, an excellent natural sweetener with deep and complex flavors, is used in this recipe for sweetness. However, due to the high cost of maple syrup, you can replace it with agave or stevia.
• They’re best when they’re fresh, like any gluten-free baked goods. However, they can be stored nicely in an airtight container in a cold, dry place until the next day. Then, the next day when you want to serve, reheat the rolls, cover them in a baking dish with parchment paper, then foil, preheat oven 350 and place them in the oven for 10-15 minutes to restore their original soft texture.

Please share with me if you give this recipe a try during the holidays or at any other time!

Other Vegan Pumpkin Breakfast Recipes To Prepare

1. Vegan Pumpkin Oatmeal Pancakes
2. Gluten-Free Vegan Pumpkin Bread
3. Pumpkin Fritter
4. Vegan Pumpkin Muffins
5. Pumpkin Biscuits (Gluten-Free, Vegan)
6. Gluten-Free Vegan Pumpkin Donuts

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