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–+ servings
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.
4.34 from 6 votes
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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

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
  • 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

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 1/4 to 1/2 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 9x13 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.