Mix together the cinnamon roll ingredients in a small dish. The dough should shape into a ball. If it’s too dry, add more pumpkin purée. If it’s too wet and sticky, add more oat flour.
Lightly grease the counter with coconut oil or cooking spray and place your dough ball onto the greased counter. Greasing the counter helps it to roll up nicely (see step 5).
Roll out/flatten the dough with a rolling pin or with your fingers until you have a small rectangular shape.
Lightly spread/brush the softened coconut oil over the dough and then sprinkle with cinnamon and coconut sugar.
Using your fingers, gently roll up the dough (rolling up the long side of the dough). I like to slide a butter knife all the way under the dough before rolling it up to "unstick" it from the counter.
Slice the rolled dough into 6 small rounds using a sharp knife (or try using floss to slice it - it works so well!).
Place the cinnamon roll bites in a greased microwave safe glass dish and microwave the cinnamon roll bites for 2 minutes (see below for baking instructions).
While the cinnamon roll bites are cooking, mix together the icing ingredients in a small dish. If the icing is too thick, add a bit of water or dairy free milk to thin it out.
After 2 minutes, remove the cinnamon roll bites from the microwave and drizzle them with icing. Enjoy immediately!