Gluten-free pumpkin cinnamon rolls

Gluten-free egg-free and grain-free pumpkin cinnamon rolls recipe. No yeast required making them easy to make. A healthy breakfast option to enjoy with your family over the holidays.



Cinnamon rolls

  • 7 oz plantains (1 large,peeled)
  • 1 cup gluten-free flour blend (4oz or 113g)
  • 2 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons sugar
  • 1/2 cup applesauce (4oz)
  • 1/4 cup liquid,coconut oil (2oz)
  • 6 tablespoons coconut milk (3oz)
  • 67 tablespoons arrowroot starch for rolling

Pumpkin filling

  • 1/2 cup pumpkin
  • 2 tablespoons coconut butter
  • 1/4 teaspoon pumpkin pie spice
  • stevia to taste

Sugar mix

  • 3 tablespoon sugar
  • 1 teaspoon pumpkin pie spice

Pumpkin frosting

  • Leftover of pumpkin filling
  • Coconut milk
  • Maple syryp


Make dough

  1. Preheat oven to 350 degrees.
  2. Peel plantain.
  3. Place plantain in food processor with applesauce. Blend.
  4. Add in gluten free flour blend along with baking powder, baking soda, sugar.
  5. Add in coconut oil and coconut milk. Mix until combined.
  6. Sprinkle 2-3 tablespoons arrowroot starch down on surface.
  7. Place dough on top. Begin to knead.
  8. Continue to add in more arrowroot until batter holds together nicely. Usually about 6 tablespoons.
  9. Grab rolling pin and begin to roll dough out carefully.

Next make the pumpkin filling.

  1. Place ingredients into bowl and mix together.
  2. Spread thinly over entire dough, reserving some for the frosting.

In small bowl make sugar mix. Sprinkle on top of pumpkin filling.

  1. Carefully begin to roll the cinnamon roll into a long log shape.
  2. Cut into desired sizes.
  3. Place in 6 inch pan.
  4. Place in oven and let bake for about 35 minutes.
  5. Remove from oven.
  6. Make pumpkin glaze with adding in some maple and milk to taste and desired consistency.
  7. Let cool slightly before topping with pumpkin glaze.
  8. Enjoy warm.