Gluten-Free Pumpkin Cinnamon Rolls
Ingredients
- 1 1/2 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
Filling
- 1/4 cup pumpkin puree
- 1/4 cup coconut sugar
- 1 tsp pumpkin pie spice
Preparation
Mix all of the cinnamon roll ingredients together and let it chill 30 minutes.
Put parchment paper on a flat surface.
Add extra oat flour to make sure the dough doesn’t stick.
Roll out the dough about 1/4 inch thick, using a greased rolling pin or hands, and try to form a rectangle.
In a small bowl mix the pumpkin cinnamon sugar mixture.
Sprinkle the mixture on the dough, leaving a little room on the edges.
Slice the dough longways into about 5 slices.
Roll them into cinnamon rolls.
Add to a small greased baking dish.
Bake at 350F for 25-27 minutes.
Add melted coconut butter on top and sprinkle a little extra cinnamon.
