Big fluffy gluten free pumpkin cinnamon rolls make a delicious treat for fall. These sweet pumpkin rolls have a sweet cinnamon sugar-flavored filling rolled in, and they taste incredible! They are then topped with gooey cinnamon icing. They are easy to make, and I share lots of step-by-step directions and photos of every step!
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If you love fluffy cinnamon rolls, wait until you try this new gluten-free pumpkin cinnamon roll recipe! These delicious homemade pumpkin rolls absolutely scream fall flavor! They taste incredible, and the cinnamon and pumpkin flavors blend beautifully together.
Note: I completely revamped this recipe from an old October 2021 post. The original recipe had a pumpkin brown sugar mixture in the swirl. Several readers thought the rolls were too wet, so I reformulated this recipe, including the pumpkin in the dough. I tested this recipe multiple times with two different flour blends.
If you love this easy fall cinnamon roll recipe, you may also want to try my Gluten Free Apple Cider Cinnamon Rolls recipe. I put all of my incredible gluten free cinnamon roll recipes in one place so you can find them all easily.!
Allergen Information:
This recipe is gluten-free, soy-free, and nut-free. See the Substitutions section for instructions to make this dairy-free and gum-free.
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:
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 makes the fluffiest rolls. I also tested this recipe using Cup4Cup. Note if you use Cup4Cup, you will need to add more gluten free flour. My second favorite was Cup4Cup. Note: Cup4Cup changed its flour blend formulation, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
- Brown Sugar, Sugar, Ground Cinnamon
- Pumpkin Puree – Use canned pumpkin and not pumpkin pie filling.
- Yeast – Double check the brand you use is gluten free. Red Star “Platinum” is NOT gluten free!
- Eggs – Use size large.
- Butter – Use unsalted butter.
- Milk – You can use regular or plant-based milk. I used non-dairy almond milk. I do not recommend canned coconut milk.
Substitutions:
- To make this recipe dairy-free, substitute the butter for 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.
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. 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.
How To Make Gluten Free Pumpkin Cinnamon Rolls:
Step 1: Add the yeast and sugar to a bowl with warm water. Be sure the water isn’t too hot. Let the yeast sit for 2 minutes until it is frothy.
I use regular active dry yeast and not rapid-rise yeast. If you are using quick-rise yeast, you can add it directly to the dry ingredients and follow the recipe from there.
Step 2: Pour the yeast mixture into a stand mixer bowl. Use the paddle attachment. Add the pumpkin, egg, milk, and melted butter. Mix for 30 seconds until it is blended.
Step 3: Add the gluten free flour and salt. Mix until a dough forms in the bowl.
I recommend using the spoon or leveling method to measure your gluten-free flour. In a perfect world, people weigh their flour, but most do not own a kitchen scale. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. Or, use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
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Step 4: Place the dough on a silicone mat and roll to 1/4 to 1/2 inch thickness.
Note, if you use Steve’s GF Bread Blend, you do not need to add flour or dust the dough with flour to prevent sticking. If you use another flour blend, you may need to add a lot more flour so the dough is workable. Dust the mat and the dough as needed.
🔑 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 there wasn’t much flour 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 greased 9×13 pan.
Step 9: Preheat the oven to 200º F. Turn off the oven. Cover the 9×13 dish with plastic wrap and put the rolls into the oven to rise. Allow them to rise for 45 minutes.
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 how large and thick your cinnamon rolls were cut.
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.
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.
I recommend using Bob’s Red Mill Egg Replacer to make these rolls dairy-free
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:
- 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!
Gluten Free Pumpkin Cinnamon Rolls
Ingredients
Yeast Mixture:
- 2 ½ teaspoons active dry yeast * see note
- 2 tablespoons cane sugar
- ½ cup water
For the Dough:
- 2 ½ cups gluten free flour blend * see note
- ⅛ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ cup pumpkin puree do not use pumpkin pie filling
- 2 large eggs
- ¼ cup milk or non-dairy milk
- ¼ cup unsalted butter melted
For the Filling:
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ 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:
- Add warm 1/2 cup water and 2 tablespoons cane sugar to the 2 1/2 teaspoons active dry yeast. Allow sitting for 5 minutes. (Make sure the water 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.
- Pour the yeast mixture into a stand mixer bowl. Use the paddle attachment. Add the 1/2 cup pumpkin puree, 2 large eggs, 1/4 cup milk or non-dairy milk, and melted 1/4 cup unsalted butter. Mix for 30 seconds until it is blended.
- Add 2 1/2 cups gluten free flour blend, 1/8 teaspoon salt, and 1 teaspoon pumpkin pie spice. Mix on low speed and gradually increase the speed to medium. Mix for 2 minutes. Do not rise the dough until after the rolls are shaped and cut.
- Note, if you use Steve's GF Bread Blend, you do not need to add flour or dust the dough with flour to prevent sticking. If you use another flour blend, you may need to add a lot more flour so the dough is workable. Dust the mat and the dough as needed.
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 cup 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 200º F. (I preheat then turn off the oven.)
- 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 1/4 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, Cup4Cup, and Better Batter flour blends because I like how well they both perform in yeast recipes. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes. Note for all blends except Steve’s blend, you will need to add more flour. Note: Cup4Cup changed its flour blend formulation, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation.
- Xanthan Gum – If your gluten free flour blend doesn’t 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.
- These gluten free pumpkin cinnamon rolls will keep for up to 4 days in an air-tight 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 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? I always think of starch as liquifying in liquids, which means more flour.