Big fluffy gluten free pumpkin cinnamon rolls make a delicious treat for fall. These sweet rolls have a sweet pumpkin and cinnamon sugar flavored filling rolled in and it tastes incredible! They are then topped with a gooey cinnamon icing.
If you love fluffy cinnamon rolls, wait until you try this new gluten free pumpkin cinnamon rolls recipe! These delicious homemade pumpkin cinnamon rolls absolutely scream fall flavor!
Most pumpkin cinnamon rolls feature pumpkin in the dough. I wanted to make these gluten free pumpkin cinnamon rolls a bit differently by making the sweet filling have the pumpkin and fall spice flavors. They taste incredible and the cinnamon and pumpkin flavors blend beautifully together.
Why these are perfect for fall:
- The sweet cinnamon sugar pumpkin filling is so good!
- It is fun to unravel and eat the rolls! Serve them warm or cold!
- They are super easy to make!
- I used Cup4Cup for this recipe because it makes biscuits and breads more fluffy. I also tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. 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.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- 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!
- Milk - I used non-dairy almond milk. I do not recommend canned coconut milk.
Recipe step by step directions:
Step 1: Add the dry ingredients to a bowl and whisk to blend.
To measure your gluten free flour, I recommend using the spoon method or leveling method. 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.
- Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 2: 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.
Whisk in the rest of the wet ingredients. Pour the wet ingredients over the dry ingredients.
Step 3: Mix up the dough. Allow it to rise for 1 hour in a warm spot.
After it has risen, add more gluten free flour as needed so you can work the dough.
HINT: To rise my dough I like to heat my oven to 200º F then turn it off. I put the dough in the covered dish in and keep the door cracked open.
Step 4: Sprinkle some gluten free flour on a piece of wax paper. Place the dough on the wax paper and press it to ½ inch thickness. Sprinkle flour over the dough as needed.
Step 5: Mix up the pumpkin mixture and spread it over the dough.
Step 6: Next, sprinkle the brown sugar-cinnamon mixture over the pumpkin mixture.
Step 7: Very gently roll the dough up lengthwise as shown. The dough may stick in places if there wasn't much flour sprinkled on the wax paper. You can add a bit of flour to those sticky spots and they will lift up.
Step 8: Use a piece of string to cut the dough. Place the string under the roll and pull and twist the string. It will cut your dough into rolls.
Step 9: Place the rolls into a greased baking dish and cover the dish with plastic wrap. Note, gluten free dough needs to be less firm than regular flour so you will need to handle these very carefully. Allow the rolls to rise for 45 minutes.
See those bubbles in the dough? That means these are going to turn out and fluffy!
Step 10: Bake the rolls for 25-30 minutes at 350º F. Actual baking time will vary on how large and thick your cinnamon rolls were cut.
Step 11: Mix up the cinnamon icing and spread it onto the warm rolls.
- Be sure the milk is warm and not hot before adding the yeast. You will want it no warmer than 115º F.
- I use regular yeast and not quick rise yeast. If you are using quick rise yeast, you can add it directly to the dry ingredients and follow the recipe from there.
- Some gluten free flour blends do not rise as well as others when using yeast. King Arthur Measure for Measure states on the bag it isn't recommended for yeast recipes. You can use their regular gluten free flour blend in the blue box, you just need to 1 teaspoon add xanthan gum to it.
You can easily make these cinnamon rolls ahead 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.
If you need these rolls to be dairy free, use a vegan or dairy free butter.
I recommend using Bob's Red Mill Egg Replacer to make these rolls dairy-free
These pumpkin cinnamon rolls will keep fresh up to 4 days in the refrigerator. Warm in the microwave oven for 30 seconds.
- Put the gluten free pumpkin cinnamon rolls into an air-tight container. They will keep fresh up to 4 days in the refrigerator.
- 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 up to 4 months.
More delicious 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
Gluten Free Pumpkin Cinnamon Rolls
For the dough:
- 4 cups gluten free flour blend * see note
- ½ teaspoon salt
- 2 teaspoons yeast * see note
- 3 tablespoons sugar
- 1 egg large
- 1 cup water
- 1 ¼ cups milk or non-dairy
For the Pumpkin Filling:
- 1 cup pumpkin puree
- ⅓ cup brown sugar
For the Cinnamon Sugar:
- 4 tablespoons butter
- ¾ cup brown sugar
- 1 ½ teaspoons ground cinnamon
For the Cinnamon Icing:
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 3 tablespoons milk or non-dairy milk
For the Dough:
- Add warm water and sugar to the yeast. Allow sitting for 5 minutes. (Make sure the water temperature is no hotter than 110º F.) Add the rest of the wet ingredients and whisk.
- Add the dry ingredients to a large bowl and whisk to blend. Pour the wet ingredients into the dry ingredients.
- Mix the wet and dry ingredients into a batter.
- Cover the bowl and allow rising for one hour. Dust a sheet of wax paper with gluten free flour. Remove the dough and place it onto a wax paper-lined and flour-dusted baking sheet or counter.
- Press the dough into a rectangle shape. Try for ¼ to ½ inch thickness. Feel free to dust with a small amount of additional flour if needed.
For the Cinnamon Topping:
- In a small bowl, add the cinnamon filling ingredients. Cut the cold butter into the brown sugar-cinnamon mixture until it resembles crumbs.
For the Pumpkin Filling:
- In a bowl, combine the pumpkin and brown sugar. Mix well.
To Assemble the Rolls:
- Spread the pumpkin mixture over the dough.
- Sprinkle the cinnamon-sugar mixture over the dough. Spread out the cinnamon roll brown sugar mixture and then gently press it into the dough so it will stay in the rolls better while.
- 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 cinnamon rolls into a greased 9x13 pan. Cover with plastic wrap and let them rise for 30 minutes.
- Bake the cinnamon rolls at 350º F for 25 minutes until done. Allow them to cool.
- Mix up the icing in a bowl and spread it over the rolls.
- I tested this recipe with 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.
- 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 will work but I do not recommend canned coconut milk.
- 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.
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