Pumpkin Spice Cinnamon Rolls Recipe: vegan and gluten free

What happens when Fall is in the air and a lazy Saturday morning is on the schedule? A new breakfast recipe. Today’s baking experience was Pumpkin Spice Cinnamon Rolls.

I was out of pumpkin spice, so I’ve added a link to the blend I used. I really wanted it pronounced, so I sprinkled extra on top of the dough (along with cane sugar) before rolling into a log. I also used earth balance soy free vegan butter and almond milk creamer… because I was out of milk. The nutty taste of the milk in the rolls and glaze definitely paired well with the pumpkin spice.

These were a hit- even for my non-gluten free husband and kitty. (Kitty didn’t actually eat any, but she did seem to covet them.)

Pumpkin Spice Cinnamon Roll Recipe

Pumpkin Spice blend recipe

Happy baking!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.