Pumpkin Cinnamon Rolls (Vegan, Gluten-free, Grain-free, Refined Sugar-free)

I was a big fan of cinnamon rolls since I was a kid. However, given that I haven’t had any of them since I turn vegan and I have been craving for them since winter has started (PUMPKIN SEASON right? 😛 ), I decided to make some healthified ones. Luckily, I came across Spunky Coconut‘s recipe the other day and tried making some with some adaptations. This recipe used coconut flour and tapioca starch to make it gluten-free and grain-free. The texture of these cinnamon rolls are fluffy yet a bit chewy. I topped mine with some macadamia butter mixed with vanilla powder and coconut sugar which make them even better and it’s definitely a vegan heaven in a pan! And for the filling, I added a Tbsp of vegan drinking chocolate because who doesn’t love chocolates? If you like cinnamon, you should absolutely give it a go!

Pumpkin Cinnamon Rolls

Makes 10 rolls

Dry Ingredients:

1 cup coconut flour
1 cup tapioca flour
2 tablespoons psyllium husk powder
2 teaspoons baking soda

Wet Ingredients:

3/4 cup pumpkin puree
1 cup almond milk (or water)
2 tablespoons apple cider vinegar
2 tablespoons coconut nectar (or any sweetener of your choice)
1/2 cup melted coconut oil

Filling Ingredients:

1/2 cup pumpkin puree
1 1/2 teaspoon Pumpkin pie spice
1 1/2 teaspoon cinnamon
1 Tbsp drinking chocolate from Raiz The Bar (or cacao powder)
1/4 cup coconut sugar

Macadamia Glaze:

1 heaped Tbsp Macadamia butter
1 tsp coconut nectar
1 tsp vanilla powder
About 2 Tbsp water to thin out the mixture


  1. Set the oven to 180 °C.
  2. In a large bowl, combine the dry ingredients and give it with a whisk.
  3. In a separate bowl combine the wet ingredients.
  4. Add the dry ingredients to the wet and mix well.
  5. Press the dough together, then lay it on parchment paper. Flour the top lightly, then roll the dough into a rectangle about 1/4 to 1/2 inch thick.
  6. Add the filling ingredients to a food processor, process until smooth, then spread the filling onto the dough.
  7. Roll the dough fairly tightly, then slice into 10 rolls. Arrange the rolls in a lined baking pan.
  8. Bake for about 20 minutes, then allow to cool to room temperature.
  9. While the rolls are cooling, mix together the macadamia glaze ingredients. And more water if necessary to achieve the desired thickness. It should be slightly pourable.
  10. Top the rolls with macadamia glaze and enjoy!


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