Big, fluffy, gluten-free pumpkin cinnamon rolls make a delicious treat for fall. These sweet pumpkin rolls have a lovely cinnamon sugar-flavored filling rolled in, and they taste incredible! They are then topped with gooey icing. They are easy to make, and I provide lots of step-by-step directions and photos to guide you through every step!
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❤️ Sandi’s Recipe Summary
If you love fluffy cinnamon rolls, wait until you try this updated gluten-free pumpkin cinnamon roll recipe! This recipe has been on my blog for years, and it was due for an update. I tweaked the recipe, making the results even better. These delicious homemade pumpkin rolls absolutely scream fall flavor!
If you love this easy fall cinnamon roll recipe, you may also want to try my Gluten-Free Apple Cider Cinnamon Rolls recipe. Find all of my incredible gluten-free cinnamon roll recipes in one place so you can find them all easily!
If you are yeast intolerant, you can use my Gluten-Free No-Yeast Cinnamon Rolls recipe. Check out ALL of my recipes using Authentic Foods Steve’s Gluten-Free Bread Blend.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I used Authentic Foods Steve’s GF Bread Blend for this recipe because it works perfectly, every time. If you haven’t tried this flour blend, I recommend it because it truly is the BEST for fluffy cinnamon rolls. It is easy to shape and work with. I also tested this recipe using Cup4Cup, which had the second-best results.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon. Ready, Why Binders are Important in Gluten-Free Baking to learn more.
- Pumpkin Puree – Use canned pumpkin and not pumpkin pie filling.
- Yeast – I tested this recipe with both rapid yeast and active dry yeast. Double-check the brand you use is gluten-free. Red Star “Platinum” is NOT gluten free!
- Eggs – Use large eggs.
- Butter – I made this recipe with unsalted butter. If you use salted butter, do not add any additional salt.
- Milk – You can use regular or plant-based milk. I used non-dairy almond milk. I do not recommend canned coconut milk.
👀 Sandi Says: If you use Cup4Cup, reduce the liquid amount and add more gluten-free flour as needed. Additionally, many 1:1 gluten-free blends are incompatible with yeast. Verify your blend will work; otherwise, your rolls won’t rise much.
Substitutions:
- To make this recipe dairy-free, substitute the butter with plant-based butter.
- To make this gluten-free pumpkin cinnamon rolls recipe without xanthan gum or guar gum, use my DIY Gluten-Free Flour Blend. It uses psyllium husk as the binder.
- Fill these rolls with Nutella as I did in this Gluten-Free Nutella Rolls recipe.
How To Make Gluten-Free Pumpkin Cinnamon Rolls:
Step 1: Add the paddle attachment to a stand mixer. Add the pumpkin, egg, milk, and melted butter. Mix for 30 seconds until it is blended. (You can also mix this by hand with a whisk.)
Step 2: Add the gluten-free flour and salt. Mix until a dough forms in the bowl. Continue to mix for 45 seconds until the dough ball is formed.
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Step 3: Your dough should be soft but workable. If you use a different flour blend, you may need to add more flour. The Authentic Foods Steve’s Bread Flour Blend has a higher moisture requirement than standard gluten-free flour blends.
(Two readers commented that their dough was too wet and that it was hard to form the rolls. This is because they didn’t read my flour notes, used a flour blend I didn’t test, and they didn’t adjust the moisture levels by adding more flour or reducing the liquid.)
Step 4: Melt the butter for 25 seconds in a microwave-safe bowl. Add the brown sugar and ground cinnamon.
Step 5: Place the dough on a silicone mat and roll it to a thickness of 1/4 to 1/2 inch. If you use a different blend, you will also need to dust your silicone mat with flour.
🔑 Sandi says: Do not rise the dough until after you shape the rolls. You only get one good rise from gluten free dough, so it is important to shape the rolls and cut them out before rising.
Step 5: Melt the butter for 30 seconds in a microwave-safe dish. Add the cinnamon and brown sugar to the butter and mix. Spread it over the dough. Try to spread it out evenly.
Step 6: Very gently roll the dough up lengthwise as shown. Depending on the flour blend you used, the dough might stick if not enough flour is sprinkled on the silicone mat.
Step 7: Use a piece of string to cut the dough. Place the string under the end of the roll. Twist the string and pull the ends of the string together. This will cut a roll from the end. Continue to cut the dough into rolls.
Step 8: Place the cut dough rolls in a parchment paper-lined 9×13 pan.
Step 9: Preheat the oven to 175º F. Turn off the stove. Cover the 9×13 dish with plastic wrap and put the rolls into the oven to rise. Keep the door slightly ajar while getting up. Allow them to rise for 45 minutes, or until they double in size..
Step 10: Take the rolls out of the oven and preheat the oven to 350º F. (Remove the plastic wrap before baking!) Bake the rolls for 30 minutes at 350º F. The actual baking time will vary depending on the size and thickness of your cinnamon rolls.
Step 11: Mix up the cinnamon icing and spread it onto the warm rolls.
You may also want to make a batch of these Gluten-Free Gingerbread Cinnamon Rolls or these Gluten-Free Cranberry Rolls.
Tips For Success
1. Be sure your dough is workable. If your dough is sticky, it needs more flour. Every flour blend has a different starch-to-grain ratio and absorbs liquid a little differently.
2. It is important to verify that the flour blend you use works in yeast recipes. Check the flour blend brand websites for this information.
3. Rise in a warm oven. I preheat my oven to 200º F, then turn it off. This is especially important when it is cooler outside.
Frequently Asked Questions:
You can easily make these cinnamon rolls ahead of time by making the dough and then refrigerating it until the next day.
Yes! You can freeze these cinnamon rolls. See storage below for specific directions.
These pumpkin cinnamon rolls will keep fresh for up to 4 days in the refrigerator. Store them in an airtight container. Warm them in the microwave oven for 30 seconds. You can also freeze them. Place the rolls into a freezer-safe bag. Do not store the rolls on top of each other because they may stick together. They should keep fresh in the freezer for up to 4 months.
More Gluten-Free Pumpkin Recipes:
Pumpkin is one of my favorite things to bake with. If you are a pumpkin spice fanatic, here are some of my favorite gluten-free pumpkin recipes to try:
- Easy Gluten Free Pumpkin Cake Bars
- Gluten Free Pumpkin 7 Layer Bars
- Creamy Gluten Free Pumpkin Cobbler
- Gluten Free Pumpkin Whoopie Pies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!
Easy Gluten-Free Pumpkin Cinnamon Rolls
Ingredients
Yeast Mixture:
- 2 ½ teaspoons active dry yeast 1 packet
- 1 tablespoon cane sugar
- ½ cup milk or non-dairy milk
For the Dough:
- 2 ½ cups gluten free flour blend * see important note
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ cup pumpkin puree do not use pumpkin pie filling
- 2 large eggs
- ½ cup milk or non-dairy milk
- ¼ cup unsalted butter melted
For the Filling:
- 1 ⅓ cups brown sugar
- 2 teaspoons ground cinnamon
- ⅓ cup unsalted butter melted
For the Icing:
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 3 tablespoons milk or non-dairy milk
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Instructions
For the Dough:
- Using Active Dry Yeast: Add 1/2 cup milk or non-dairy milk (warm) and 1 tablespoon cane sugar to the 2 1/2 teaspoons active dry yeast. Allow sitting for 5 minutes. (Make sure the milk temperature is no hotter than 110º F.) If you use quick-rise yeast, add it directly to the dry ingredients and follow the recipe from there.Using Rapid Yeast, skip this and add the yeast to the stand mixer with the wet ingredients.
- If using Active Dry Yeast: Pour the yeast mixture into a stand mixer bowl. Use the paddle attachment.
- Add the 1/2 cup pumpkin puree, 2 large eggs, 1/2 cup milk or non-dairy milk, and melted 1/4 cup unsalted butter. Mix for 30 seconds until it is blended.
- NOTE: If you are not using Authentic Foods Steve's Gluten-Free Bread Blend, you will need to reduce the amount of liquid you use. This particular flour blend has a higher moisture requirement, and my recipe is written with this flour blend.
- Add 2 1/2 cups gluten free flour blend, 1/4 teaspoon salt, and 1 teaspoon pumpkin pie spice. Mix on low speed and gradually increase the speed to medium. Mix for 40 seconds. Note: Do not rise the dough until after the rolls are shaped and cut. Gluten-free only gets one really good rise.
For the Cinnamon Brown Sugar Swirl:
- In a bowl add the 1/4 cup unsalted butter for 30 seconds in a microwave-safe dish. Add 2 teaspoons ground cinnamon and 1 1/3 cups brown sugar to the butter and mix. Spread it over the dough. Try to spread it out evenly.
To Assemble the Rolls:
- Place the dough on a silicone mat and roll to 1/4 to 1/2 inch thickness.
- Carefully roll the dough lengthwise into a roll. Roll the long side around, not the shorter side.
- Take a piece of string. I used sewing thread. Place the thread under the roll towards the end. Grab both ends and twist and pull. This will cut the long dough roll into single serving rolls. Repeat down the entire line of the dough to make your cinnamon rolls.
- Place the cut dough rolls in a greased 9×13 pan. Cover with plastic wrap and let them rise for 45 minutes in a warm oven that was preheated to 175º F. (I preheat then turn off the oven. Rise with the oven door cracked open.)
- Remove the rolls from the oven and remove the plastic wrap. Preheat the oven to 350º F. Bake the cinnamon rolls at 350º F for 30 minutes until done. Note the actual baking time may vary depending on how thick the rolls are. Allow them to cool.
- Add the room temperature 1/3 cup unsalted butter, 1 1/2 cups powdered sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, and 3 tablespoons milk or non-dairy milk to the bowl of the stand mixer. Use the whisk attachment and whip until the mixture is creamy. Spread it over the rolls.
Notes
- I tested this recipe with Authentic Foods Steve’s GF Bread Blend, which had the best results. That doesn’t mean others will not work. I did test Cup4Cup, which also worked, but it is critical to reduce the amount of liquid or add more flour if using this blend. I can not guarantee the recipe will work if you use other flour blends. Note for all blends except Steve’s blend, you will need to add more flour or reduce the amount of milk.
- Xanthan Gum – If your gluten free flour blend does not contain xanthan gum or guar gum, please add 1 teaspoon.
- Yeast – Double-check the brand you use is gluten-free. Red Star Platinum is NOT gluten free!
- I used almond milk, but other dairy-free kinds of milk and regular milk will work in this gluten-free pumpkin cinnamon roll recipe.
- These gluten-free pumpkin cinnamon rolls will keep for up to 4 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I would like to add that i wish the ingredient list mentioned that it was bread flour. i know it says it previously but since it wasn’t in the ingredient list saying we can use an alternate bread flour blend i ended up using regular gluten free flour and thats why mine didnt rise.
Hi Angelina, I am sorry you had difficulty making this recipe. I was clear in this recipe that I only tested the recipe with two different flour blends I listed. You used Bob’s 1:1, which is not a flour blend I listed as tested. I wrote it is important to verify you are using a flour blend that works in yeast recipes. Unfortuately, Bob’s doesn’t work well in yeast recipes. I have an * and See Notes next to the flour blend on the ingredient list. That notes section discussed the correct flour blends to use and that I have thoroughly tested. I also wrote in the notes if you use a different flour blend, I can’t guarantee the recipe will work. I tried really hard to communicate these things because I want people to have success making my recipes. I know a lot of people like to use the Jump to Recipe button, which is why I put the flour blend notes in both the post and the recipe card. Many 1:1 blends, as you found out, do not work in yeast recipes. It is expensive for me to test my recipes with more than two different flour blends and I hope that readers use what I tested, or read my notes to make necessary adjustments.
This revamped gluten-free pumpkin cinnamon rolls recipe was changed so the pumpkin is in the dough, not the filling, making them much easier to make. These pumpkin rolls are fluffy and full of pumpkin spice flavor. I shared a few with our neighbor, and they couldn’t tell they were gluten-free.
I had some pumpkin purée, gf AP flour, and a cinnamon roll craving. I found this recipe, and it didn’t call for multiple types of flour. Next time I’ll buy the flour. Like the other commenter said, the dough was really sticky and difficult to manipulate. I used bob’s red mill which I have never in my life had an issue with. I managed, though, and baked as directed. They didn’t taste bad, but the pumpkin barely came through. The texture was way off, closer to a cornbread than a cinnamon roll. They were also flat and merged together. The recipe itself was probably the most confusing I’ve ever seen, and I’ve made gluten free croissants. You said to melt the butter for the brown sugar mixture, but then you said to cut in cold butter? Honestly, I won’t make this again.
Hi Danielle, Did you use Bob’s 1:1 or the all purpose blend? The Bob’s 1:1 doesn’t work with yeast and should say this on the back of the bag. The all purpose has bean flour in it, which I really do not use for sweet recipes. I am not sure how bean flour would do, and it would leave a more savory flavor. As for the recipe itself, I am sorry it was confusing for you to follow. I really tried to include photos of every step, is it possible you hit the jump to recipe button and skipped the tips and photos?
Mine came out super sticky it was almost impossible to handle . Kept adding flour ontop and did no justice. Really bummed out and my flour has a really high ratio of Starch so I didn’t feel the need to adjust my wet ingredients.
What flour blend did you use? It sounds like you didn’t use a blend I tested. The Authentic Foods Steve’s Bread Blend has a much higher liquid requirement, so you need to either reduce the milk or add a lot more flour to make this recipe work.