Do I have to pour the coconut milk over the bites?

No, it's optional! The bites are still soft and delicious without it. But the coconut milk soaks into the bottoms while they bake and makes them extra gooey and rich, so I highly recommend it.

How do I store leftover pumpkin cinnamon roll bites?

Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. Since they're made with coconut milk and glaze, the fridge is the best place to keep them fresh.

What's the best way to reheat them?

Microwave individual bites for about 10 to 15 seconds, until warm and soft. To reheat a larger batch, cover the dish with foil and warm it in a 350°F oven for about 5 to 10 minutes.

Yes! For the best texture, freeze the baked bites before glazing. Store them in a freezer-safe container for up to 1 month. Thaw them overnight in the fridge, reheat, and add a fresh drizzle of glaze.

Can I double the recipe?

Absolutely. Bake a double batch in an 8x8-inch pan and start checking a few minutes past the original bake time, since a fuller pan may need a little longer.

Pumpkin Cinnamon Roll Bites (Vegan + Gluten-Free)

Description

These pumpkin cinnamon roll bites give you all the cozy cinnamon roll flavor with none of the yeast, rising, or rolling out dough. A quick pumpkin dough gets rolled into balls, coated in pumpkin spice sugar, and baked with a splash of coconut milk for soft, gooey centers. A drizzle of coconut milk glaze finishes them off. They’re vegan, gluten-free, egg-free, and ready in about 30 minutes!

Ingredients

Scale

Pumpkin Dough

1 1/4 cup (175g) gluten-free flour
1 tsp baking powder
1/4 tsp salt
1 tsp pumpkin pie spice
1/3 cup (80g) pumpkin puree
1 egg or flax egg (1 tbsp flax + 2 tbsp warm water)
1/3 cup (75ml) full-fat coconut milk
1 tbsp melted dairy-free butter (or coconut oil)
1 tsp vanilla extract

Pumpkin Spice Sugar Coating

2 tbsp melted dairy-free butter (or coconut oil)
1/4 cup cane sugar
1 tbsp pumpkin pie spice
Optional: 1/4 cup full-fat coconut milk

Vanilla Glaze

1/2 cup powdered sugar
1–2 tbsp dairy-free milk
1/2 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F and grease a small baking dish (I used a 6.5 x 5-inch dish) or an 8×4-inch loaf pan.
Whisk together the dry ingredients, add the wet ingredients, and mix to form a moist dough.
Divide into 12 portions, and roll each into a smooth ball.
Mix together the cane sugar and pumpkin pie spice for the coating. Roll each ball in the melted butter, then in the sugar mixture, then place in the prepared pan.
Pour the optional coconut milk over top of the dough balls if desired for extra richness.
Bake for 18-22 minutes.
In the meantime, whisk together the glaze ingredients until smooth.
Remove from the oven, cool 5 minutes or so before drizzling the glaze, and serve warm.

Keywords: gluten free, fall, baking, dairy free, glaze, pumpkin spice, cinnamon rolls, easy, healthy