Mini Pumpkin Cinnamon Rolls

Mini Pumpkin Cinnamon Rolls - Vegan, Gluten Free, Yeast Free, Refined Sugar Free, Easy

Alternative name for this recipe: Easy, Healthy, Rustic, Gluten and Yeast Free Mini Cinnamon Roll Cookies. I know, I know… that title is ridiculous, it doesn’t even mention anything about how they’re sweetened or if they’re nut free or not! The answer to that is naturally, and yes, if you so desire. Also they’re oil free. I have a real way with words, don’t I? Well given my inability to be concise and to the point when it comes to writing and speaking (and choosing recipe titles), these little cinnamon rolls are comparitively simple.

Mini Pumpkin Cinnamon Rolls - Vegan, Gluten Free, Oil Free, Refined Sugar Free, Yeast Free, Easy

As my alternative title suggests, they are yeast free, so no proofing and waiting around for dough to rise and all that jazz. Also, they are indeed rustic. I mean just look at them. (FYI “rustic” is the word I use to describe anything that doesn’t turn out looking perfectly symmetrical and precious, in other words everything I make). Their wonky appearance simply adds to their appeal. Besides, these aren’t meant to be “stand in the kitchen all day cinnamon rolls.” These are meant to be “let’s quick use up those last two spoonfuls of pumpkin puree before it goes bad because I can’t stand to waste even a tiny bit of pumpkin” cinnamon rolls.

Mini Pumpkin Cinnamon Rolls - Vegan, Gluten Free, Refined Sugar Free, Oil Free, Yeast Free, Easy

My daughter went understandably ga-ga over these little cinnamon buns. First of all they’re cute, second of all they’re small, so perfect for sneaky little hands, and third they are a cross between a cinnamon roll and a cookie. What could be more fun??

Mini Pumpkin Cinnamon Rolls - Vegan, Gluten Free, Refined Sugar Free, Yeast Free, Easy

To make the dough, I used a combination of oat and almond flour (though you could use all oat flour, if you like) and pumpkin puree and nut or seed butter. Placing the dough in the freezer makes it much easier to roll out, as does using parchment paper, so don’t be tempted to skip those or you will have one sticky countertop and rolling pin. A sprinkle of cornstarch (or arrowroot, tapioca, or potato starch) keeps things from sticking as well. As for the filling, I used my Slow Cooker Apple Butter with an extra sprinkle of cinnamon and coconut sugar. Date paste or another fruit preserve (or even pumpkin butter) would all make yummy filling alternatives.

If you have a little pumpkin puree left at the bottom of your can you just might need to make these tasty little cinnamon rolls. If not, they are definitely worth opening a new can for 😉

Mini Pumpkin Cinnamon Rolls – Vegan, Gluten Free, Oil Free, Naturally Sweetened

Makes about 10 mini cinnamon rolls

Ingredients:

Dough:

  • 1/4 cup oat flour
  • 1/4 cup almond meal (or more oat flour)
  • 1 – 2 tbsp coconut sugar (I used 1, but you may want it sweeter)
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • pinch of salt
  • 2 tbsp pumpkin puree
  • 1 tbsp almond butter (or sunflower seed butter for nut-free)
  • 2 tsp dairy-free milk

Filling:

  • 3 tbsp apple butter, pumpkin butter, date paste or filling of choice
  • 1 tsp coconut sugar
  • 1/4 tsp cinnamon

Instructions:

Preheat oven to 350 F. Prepare a baking sheet with parchment paper.

Combine the dry ingredients in a medium bowl, and whisk the wet ingredients separately in a small bowl. Pour the wet ingredients into the dry and mix mix mix until a sticky dough forms. Put the bowl with the dough in the freezer for about 10 minutes.

Place a large piece of parchment paper on your countertop and spinkle the parchment with cornstarch or arrowroot powder. I powdered up my hands a bit too. Place the dough on one side of the parchment and fold the other side over it and roll the dough into a square about 1/4 inch thick. Carefully remove the top layer of parchment and spread on the filling. Sprinkle the coconut sugar and cinnamon over it. Start rolling, very carefully.

Once rolled up, use a sharp knife to cut into small slices, about 8-10 slices. Place the slices on the prepared baking sheet and gently press together to make a cinnamon roll shape (some will come out quirky, and that’s ok!) and bake for about 14 minutes, or until lightly browned. Let cool for 10 minutes before eating. Sprinkle with a little cinnamon before serving, if desired.

Mini Pumpkin CInnamon Rolls - vegan, yeast free, gluten free, refined sugar free, oil free, easy

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15 Comments Add yours

  1. They look delicious 😊

    Liked by 1 person

    1. Larice says:

      Thank you so much Ana!

      Liked by 1 person

  2. Oh, fantastic 😀 Thank you for sharing them 😉 🙂

    Liked by 1 person

    1. Larice says:

      Thank you for checking them out! 🙂

      Liked by 1 person

  3. This is a great recipe! Must be so yummy 😋😍

    Liked by 1 person

    1. Larice says:

      Thank you Ursula! These disappeared fast at our house 🙂

      Liked by 1 person

  4. Love this recipe. Nice to feed a crowd 😍

    Liked by 1 person

    1. Larice says:

      Thank you for checking it out Vanessa! The recipe does make a small batch, but they could easily be doubled… which I recommend because they get gobbled up fast!

      Liked by 1 person

  5. Pumpkin,cinnamon what more one can ask for in fall season..lovely recipe..loved it..wonderful share☺☺

    Liked by 1 person

    1. Larice says:

      Thank you so much Anshu! I just love fall baking 🙂

      Liked by 1 person

  6. mistimaan says:

    Such a lovely recipe………will try it 🙂

    Liked by 1 person

    1. Larice says:

      Thank you so much, let me know how you like them! 🙂

      Liked by 1 person

  7. Wow! These look amazing! Thanks for sharing the recipe 🙂

    Liked by 1 person

    1. Larice says:

      You are welcome! Thank you so much for taking a look! 🙂

      Liked by 1 person

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