Healthy Pumpkin Cinnamon Rolls (Gluten-Free, Dairy-Free, Vegan Option)

Cinnamon rolls are delicious all year round, but pumpkin cinnamon rolls scream fall. These delicious rolls are completely gluten free and dairy free with a vegan option. They are also healthier than traditional cinnamon rolls, so they are a great addition to breakfast.

If you haven’t heard, there’s been a viral 2-ingredient dough going around the internet over the last year. This is where you combine Greek yogurt and self-rising flour in a 1:1 ratio to create an easy dough that can be used for pizza, bagels, rolls, and more. We’re amping up that dough in this recipe to create this simple pumpkin cinnamon rolls.

What is Self-Rising Flour?

Self-rising flour contains baking powder. If you don’t have gluten-free self rising flour at home, it’s easy to make! All you have to do is combine 2 cups of 1:1 gluten-free flour (it must have a binder like xanthum gum in it!) with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Mix everything well and you are ready to go!

What Yogurt Should I Use?

Although the original 2-ingredient dough calls for Greek yogurt, I use a vegan yogurt in this recipe to keep it dairy free. This means we have to use a bit more flour. I have tried this recipe with both Oatly oat yogurt and Forager Project cashew-coconut yogurt. I find the cinnamon rolls come out best with the Oatly yogurt, but you should be able to sub in a different brand if needed.

What’s the Best Ratio of Flour to Yogurt?

You may use up to 2 cups of self-rising flour in this recipe depending on the yogurt you use. If you decide to use Greek yogurt, you’ll start with just 1 cup of flour. If using a vegan yogurt, you’ll start with 1 1/4 cups of flour and increase as needed. Don’t worry, I walk you through the entire process to get the right dough consistency in the recipe below.

How Do I Make This Recipe Vegan?

I added an egg to the dough because I think that gives it a better rise, especially with gluten-free flour, but you can sub the egg for another 1/4 cup of vegan yogurt to keep the entire recipe plant-based!

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Healthy Pumpkin Cinnamon Rolls

These healthy Pumpkin Cinnamon Rolls are gluten-free & dairy-free and can be made completely vegan too! We're amping up the viral 2-ingredient dough for these easy, no-yeast cinnamon rolls.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Easy, No Yeast

Servings 10 rolls

Author Victoria

Ingredients

Dough

• 1/2 cup Greek yogurt or vegan yogurt
• 1 egg *use another 1/4 cup of vegan yogurt for vegan version
• 1/4 cup pumpkin puree
• 1 tsp vanilla extract
• 2 tbsp coconut sugar
• 2 cups self-rising 1:1 gluten free flour *see note for homemade version

Filling

• 3/4 cup pumpkin puree
• 2 tbsp coconut sugar
• 1 tbsp cinnamon

Icing

• 1/4 cup powdered sugar
• 1 tbsp yogurt of choice
• 1/2 tsp vanilla extract
• 1 tsp melted coconut oil or butter

Instructions

• Preheat the oven to 350F.
• Combine yogurt, egg (or more yogurt), pumpkin, vanilla, and sugar together in a large bowl. If using Greek yogurt, add 1 cup of the flour to start. If using vegan yogurt, add 1 1/4 cup of flour. 
• Mix gently with a rubber spatula to combine. We want to create a dough that holds together and isn’t very sticky to the touch. If the dough is really wet and sticky still, add another 1/4 cup of flour then add flour 1 Tbs. at a time after that as necessary until you reach the right consistency. 
• Once the dough begins to come together, use your hands to gently need the flour into the dough and create a dough ball that isn’t too wet and can be held without it completely sticking to your hands.
• Lay out a large piece of parchment paper (at least 15-20 inches long so you have enough space to work on) and flour your work surface.
• Place the dough on the floured surface and lightly flour the top of the dough, as well. Use a rolling pin to roll the dough into about a 10″x12-15″ rectangle that is about 1/4inch thick.
• Combine all your filling ingredients in a bowl and mix will.
• Spread the filling in a thin layer over the dough.
• Starting at one end, use the parchment paper to help you roll the dough medium-tight.
• I find using a knife run under cold water works best for cutting the rolls. You want to cut the dough in 1 inch increments. Place the rolls 1/2inch apart in a baking dish.
• Bake for 30-35 minutes until golden and firm to the touch.
• Let cinnamon rolls cool slightly before making the icing.
• To make the icing, combine the sugar, yogurt, and vanilla. Mix well. Add in the melted oil or butter and stir quickly. Drizzle the icing over the rolls.
• Store in the fridge for up to 5 days and warm up slightly in the oven or microwave before eating.

Notes

Self-rising flour contains baking powder. If you don’t have gluten-free self rising flour at home, it’s easy to make! All you have to do is combine 2 cups of 1:1 gluten-free flour (it must have a binder like xanthum gum in it!) with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Mix everything well and you are ready to go!