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.

Two gluten free pumpkin cinnamon rolls on a plate. They are not iced.
Made with Steve’s GF Bread Blend

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 it made the rolls 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.

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.

Why I love this recipe:

  • These rolls rise high and stay fluffy! I share all of my tips and tricks for the best rise!
  • It is fun to unravel and eat the rolls! Serve them warm or cold!
  • They are the best combination of fall flavors.

Check out ALL of my recipes using Authentic Foods Steve’s Gluten Free Bread Blend.

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This Authentic Foods Steve's Gluten Free Bread Blend is hands down the best gluten-free flour for yeasted bread recipes. With this flour, you can braid, shape, and roll incredible bread, cinnamon rolls, and pizza crust. (Note, it doesn't work in a bread machine.)

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Ingredient Notes:

Photos of the pumpkin cinnamon rolls ingredients.
  • 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.
  • 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.
A picture of a pumpkin spice cinnamon roll on a plate.

Tips For Sucess:

  • 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.
  • 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.

The wet ingredients in a bowl.

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.

The pumpkin cinnamon roll dough in the stand mixer bowl.

Step 3: Add the gluten free flour and salt. Mix until a dough forms in the bowl.

To measure your gluten free flour, I recommend using the spoon 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. Or, use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

The rolled pumpkin dough on a silicone mat.

Step 4: Place the dough on a silicone mat and roll to ¼ to ½ 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.

Cinnamon sugar spread over the dough.

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.

The pumpkin dough rolled into a log.

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.

Cut cinnamon rolls ready to rise.

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.

Risen pumpkin cinnamon rolls.

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.

Recipe FAQ:

Can you make these pumpkin cinnamon rolls ahead?

You can easily make these cinnamon rolls ahead of time by making the dough and then refrigerating it until the next day.

Can you freeze cinnamon rolls?

Yes! You can freeze these cinnamon rolls. See storage below for specific directions.

Can you make these gluten free pumpkin cinnamon rolls egg-free?

I recommend using Bob’s Red Mill Egg Replacer to make these rolls dairy-free

How long will these pumpkin cinnamon rolls keep fresh?

These pumpkin cinnamon rolls will keep fresh for up to 4 days in the refrigerator. Warm in the microwave oven for 30 seconds.

Baked gluten free pumpkin cinnamon rolls.
Made with Cup4Cup

Storage:

  • Put the gluten free pumpkin cinnamon rolls into an air-tight container. They will keep fresh for 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 for up to 4 months.

More Gluten Free Pumpkin Recipes:

Baked gluten free pumpkin cinnamon rolls.

Gluten Free Pumpkin Cinnamon Rolls

Sandi Gaertner
Fluffy homemade gluten free pumpkin cinnamon rolls that are perfect for fall! Topped with a cinnamon icing.
Love this recipe?Give it a star rating!
4.34 from 6 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 45 minutes
Total Time 1 hour 35 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 rolls
Calories 308 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

Yeast Mixture:

  • 2 ½ teaspoons yeast * see note
  • 2 tablespoons sugar
  • ½ cup water

For the Dough:

  • 2 ½ cups gluten free flour blend * see note
  • 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

Instructions
 

For the Dough:

  • Add warm water and sugar to the active dry 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. If you are using quick-rise yeast, you can 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 pumpkin, egg, milk, and melted butter. Mix for 30 seconds until it is blended.
  • Add the gluten free flour and salt. Mix until a dough forms in the bowl. 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 small bowl, add the cinnamon, brown sugar, and melted butter. Mix.

To Assemble the Rolls:

  • Place the dough on a silicone mat and roll to ¼ to ½ inch thickness.
  • 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.
  • 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.
  • Mix up the icing in a bowl and spread it over the rolls.

Notes

  1. 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. Cup4Cup especially will need a lot more flour to make the dough workable.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. Yeast – Double-check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
  4. I used almond milk, but other dairy-free kinds of milk  and regular milk will work. 
  5. 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1rollCalories: 308kcalCarbohydrates: 55gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 46mgPotassium: 76mgFiber: 3gSugar: 36gVitamin A: 714IUVitamin C: 1mgCalcium: 57mgIron: 1mg
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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.

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Recipe Rating




4 Comments

  1. 3 stars
    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.

    1. 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?

  2. 3 stars
    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.