Pumpkin Cinnamon Rolls

For the cinnamon roll dough: Mix all of the cinnamon roll ingredients (oat flour, vanilla greek yogurt, maple syrup, baking powder, 1 tsp pumpkin pie spice, and Apple cider vinegar) together in a bowl and let it chill for 30 minutes.

For the pumpkin cinnamon sugar mixture: In a small bowl, mix the pumpkin purée, coconut sugar, and 1 tsp pumpkin pie spice.

To assemble the cinnamon rolls: Put parchment paper on a flat surface and add extra oat flour to prevent the dough from sticking. Roll out the chilled dough to about 1/4 inch thick, trying to form a rectangle. Grease your rolling pin (or hands) with non-stick spray to prevent sticking. Sprinkle the pumpkin cinnamon sugar mixture evenly over the dough, leaving a little room on the edges. Slice the dough longways into about 5 slices. Roll each slice into a cinnamon roll shape.

Baking: Add the rolled cinnamon rolls to a small greased baking dish. Bake at 350°F (175°C) for 25-27 minutes.

Serving: Once baked, top with melted coconut butter or a glaze made from powdered sugar mixed with a little almond milk. Sprinkle a little extra cinnamon on top if desired.