Vegan glutenfree pumpkin cinnamon rolls

1 cup tapioca flour
2 cups buckwheat flour
1 tbsp glutenfree baking powder
1 tsp ground cardamon (optional)
1/2 tsp salt
1/2 cup pumpkin puree
1/2 cup apple sauce (unsweetened)

10 dates (destoned)
2 tbsp date syrup/maple syrup/ honey
1 tbsp soft coconut oil (not liquid)
5 tbsp cinnamon

Preheat your oven to 180C
To make the filling you need to soak the dates in boiling water for 5 minutes
Drain and add to a food processor along with the other ingredients leave to stand
To make the dough: place the dry ingredients into a bowl then add in the pumpkin puree and the apple sauce
Stir well to combine
Tip out onto a floured surface and knead until you have a thick springy dough
Roll out into a rectangular shape until it is around 4cm thick
Spread the dough with the filling so that it is completely covered on one side
Next, starting from one end slowly and tightly roll the dough
Slice the roll and place the buns spiral side upwards into a lightly oiled baking dish, leaving a few cm between each bun
Place into the oven for approx 20 minutes or until golden brown
Leave to cool before enjoying