These easy Gluten Free Vegan Pumpkin Cinnamon Rolls are so soft and fluffy you won't believe they're dairy and egg free! Loaded with spicy-sweet fall flavor too!
Preheat your oven to 200 degrees. Once heated, turn it off. This will be where you let your buns rise.
In a large bowl, mix together the dry ingredients - the cornstarch, oat flour, rice flour, pumpkin spice, yeast xantham gum, and salt.
In a microwave safe, measuring cup, heat the water, agave, almond milk and butter until it reaches 110-120 degrees F. You don’t want it hotter than that or it will kill the yeast. Add the mixture into the bowl with the flour, along with the pumpkin and yogurt. Stir until the dough just begins to come together and everything is mixed.
Turn the dough out onto a lightly floured surface (I use cornstarch) and knead for 1 minute, until it just comes together.. Don't knead too long, or they won't be as fluffy! Spray the bowl that it was in with cooking spray and place it back inside to let it rest for 10 minutes.
Once the dough has rested, roll it on a lightly floured surface to a 14x10 inch rectangle. Spread the butter from the filling all over it.
In a small bowl, mix together the coconut sugar, pumpkin spice and cinnamon. Spread all over the dough, leaving a thin strip without sugar at the farthest edge from you (this helps seal the rolls.) Use your fingers to really rub it in
TIGHTLY roll the dough up and cut into 10-11 buns. You can use a very sharp knife or, my favorite, dental floss. Just slide the floss under the dough, and then cross each side over top of each other at the top of the roll and pull down to make a smooth slice.
Spray a 9 inch circular baking dish (I used a pie dish) with cooking spray and place the rolls inside. Cover lightly with tinfoil and let the buns rise in the heated oven for 2 hours.
Once risen, remove the buns from the oven and heat the oven to 375°. Bake the rolls for 20-22 minutes, until lightly golden brown. Then, lightly cover with tinfoil to prevent too much browning, and bake for an additional 8-10 minutes.
While the buns bake, whisk together the softened cream cheese, vanilla, powdered sugar and almond milk until smooth.
Pour the glaze over the buns and serve immediately
*As with all gluten free baking, please weigh your flour to ensure result