Gluten Free / Vegan / Breakfast / Recipes

Vegan and Gluten Free Pumpkin Cinnamon Rolls

These vegan and gluten free pumpkin cinnamon rolls are the perfect brunch or breakfast for the fall. Save this delicious recipe for Thanksgiving because these are great to make the day before and reheat the next day. Am I the only one already thinking about what I’m going to make for Thanksgiving haha. Well even if I am, I know these easy healthy cinnamon rolls will be on the top of my list!

Pumpkin Cinnamon Rolls (vegan and gluten free)

*This recipe contains affiliate links in which I may earn a small commission off of*

What You Need For This Recipe:

Oat Flour

Vanilla Greek Yogurt or Greek Style Vegan Yogurt

Maple Syrup

Baking Powder

Apple Cider Vinegar

Pumpkin Pie Spice

Pumpkin Puree

Coconut Sugar

Recipe Tips:

This recipe it’s really important to follow the instructions before. Add extra flour to parchment paper and make sure you grease either the rolling pin or your hands before rolling out the dough.

You don’t have to make these pumpkin flavored, you can just use the cinnamon sugar mixture! I highly recommend making these pumpkin cinnamon rolls though because October/November = all things pumpkin!

Other Healthy Pumpkin Recipes:

Vegan Maple Pumpkin French Toast

vegan maple pumpkin french toast on a white plate with pecans

4 Ingredient Pumpkin Pancakes

4 Ingredient Pumpkinn Pancakes (paleo, gluten free, healthy)

Vegan Pumpkin Donut Holes

Pumpkin Pie Donut Holes (vegan, gluten free, healthy)

Vegan and Gluten Free Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls- a vegan and gluten free breakfast that is perfect for a fall brunch or thanksgiving brunch or breakfast! #vegan #cinnamonrolls #healthybreakfast #healthybrunch #thanksgiving

5 cinnamon rolls
Pumpkin Cinnamon Rolls (vegan and gluten free)


Cinnamon Rolls:

1 1/3 cup oat flour 
1 cup vanilla greek yogurt*
2 tbsp maple syrup
1 tsp baking powder
1 tsp pumpkin pie spice
1 tsp Apple cider vinegar
Pumpkin cinnamon sugar mixture:
1/3 cup pumpkin purée
1/4 cup coconut sugar
1 tsp pumpkin pie spice


  1. Mix all of the cinnamon roll ingredients together and let it chill 30 minutes.
  2. Then put parchment paper on a flat surface
  3. Add extra oat flour on the parchment paper to make sure the dough doesn’t stick.
  4. Roll out the dough, about 1/4 inch thick. I used a rolling pin but I greased it first so the dough didn’t stick. Meaning I just sprayed a little non stick spray on it.
  5. Try to roll it into a rectangle as much as possible! You can also do the same to your hands and use that instead of a rolling pin.
  6. Then in a small bowl mix the pumpkin cinnamon sugar mixture
  7. Sprinkle the mixture on the dough, leaving a little room on the edges.
  8. Slice the dough longways into about 5 slices
  9. Then roll them into cinnamon rolls
  10. Add to a small greased baking dish
  11. Bake at 350F for 25-27 mins
  12. Add melted coconut butter on top and sprinkle a little extra cinnamon!
  13. Makes 5 small cinnamon rolls!


*I like using Kite Hill Greek style yogurt to keep it vegan