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+ servings
two gluten free pumpkin cinnamon rolls on white plates.

Gluten Free Pumpkin Cinnamon Rolls

Sandi Gaertner
Fluffy homemade gluten free pumpkin cinnamon rolls that are perfect for fall! Topped with a cinnamon icing.
5 from 3 votes
Prep Time 20 mins
Cook Time 25 mins
Rise Time 1 hr 30 mins
Total Time 2 hrs 15 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 rolls
Calories 351 kcal


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
  • 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.


  1. 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.
  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 will work but I do not recommend canned coconut milk.
  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.


Serving: 1rollCalories: 351kcalCarbohydrates: 71gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 157mgPotassium: 135mgFiber: 5gSugar: 41gVitamin A: 3362IUVitamin C: 1mgCalcium: 90mgIron: 2mg
Keyword gluten free pumpkin cinnamon rolls
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