Gluten-Free Pumpkin Pull-Apart Cinnamon Roll

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.

5 from 4 votes

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Course: Breakfast, Dessert

Cuisine: American

Keyword: Gluten-Free Pumpkin Pull-Apart Cinnamon Roll

Prep Time: 15

Cook Time: 1

Servings: servings

Calories: 330kcal

Ingredients

Cinnamon Rolls

2 cups oat flour
1 cup all purpose gluten-free flour
1/2 cup coconut sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup almond milk
1 ripe banana mashed
1 teaspoon vanilla

Filling

1/3 cup coconut sugar
1/4 teaspoon cinnamon
3 tablespoon melted non-dairy butter

Vegan Caramel Sauce

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

Instructions

Preheat the oven to 375 degrees F.
Grease a 9 x 3-inch pan. Set aside.
Mix the flour, oat flour, coconut sugar, baking powder, cinnamon, and salt in a large bowl.
In a medium, mix almond milk, mashed banana, pumpkin purée, and vanilla.
Add the almond milk mixture to the flour mixture and form it into a small dough ball.

For The Filling

Combine the filling ingredients, coconut sugar, cinnamon, and butter in a bowl
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.
Cover the pan with a layer of parchment paper the foil paper and bake for 40 minutes. Meanwhile,

For The Caramel Sauce

Meanwhile, prepare the vegan caramel sauce by combining coconut milk, maple syrup, coconut sugar, and cinnamon.

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