in honor of fall…
free from corn, dairy, gluten, yeast & grains
Cinnamon rolls and pumpkins are two of my favorite things, so it just made sense to combine them. These are the perfect way to celebrate the arrival of fall. The pumpkin flavor is subtle and so delicious.
I made these with Chebe’s cinnamon roll mix. You can swap for a dough of your choice, but I highly recommend this mix. It’s really easy to use and has minimal ingredients.
These beauties are corn, dairy, gluten, yeast and grain free. If you add an egg substitute, they will be vegan as well. They can also be nut free depending on the non-dairy milk you choose.
The following recipe makes seven cinnamon rolls:
- Chebe Cinnamon Roll Mix
- 1 tsp baking powder
- 2 tbsp non-dairy milk
- 2 eggs (or egg substitute)
- 2 tbsp melted non-dairy butter
- 1/3 cup sugar (or coconut sugar)
- 1/2 cup pumpkin puree
- 1 tbsp pumpkin spice blend
- 1 tbsp melted non-dairy butter
- 1 tbsp non-dairy milk
- 1/2 tsp vanilla
- 1/2 cup powdered sugar
Make dough as instructed by mix. After rolling the dough out, make your filling by mixing the sugar, pumpkin puree and pumpkin spice. Once fully mixed, evenly spread across the dough. Then roll into a log shape and cut into seven pieces. Put in a cupcake tray and bake as instructed on mix.
Meanwhile, make your glaze. Combine the melted butter, milk, vanilla and powdered sugar and whisk with a fork until thick. If it is not thick enough, add more powdered sugar.
Once cinnamon rolls are done and slightly cooled, drizzle the glaze on top. Optional: sprinkle some more pumpkin spice on top. Serve while warm, or store in the fridge for later. Enjoy!