There’s something undeniably magical about the smell of warm pumpkin and cinnamon wafting through the kitchen on a crisp autumn morning. It’s the kind of aroma that lures everyone out of bed, promising a cozy, delicious start to the day. As a mom and a self-proclaimed kitchen adventurer, I’m always on the hunt for recipes that deliver that feeling of comfort without the gluten-filled guilt. That’s exactly why I’m so excited to share these incredibly soft, gooey, and utterly irresistible gluten free pumpkin cinnamon rolls with you.

This recipe is a labor of love, perfected after many (very tasty) trials. Whether you’re hosting a holiday brunch, treating your family on a weekend, or simply craving a baked good that loves you back, these rolls are your answer. They’re proof that gluten-free baking can be just as comforting and decadent as the classics.

Why You’ll Love These Gluten Free Pumpkin Cinnamon Rolls

GlutenFree Pumpkin Cinnamon Rolls ZeroGuilt Baking Recipe

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• Author: admin
• Total Time: 2 hours 45 minutes
• Yield: 12 rolls 1x

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Description

Easy glutenfree pumpkin cinnamon rolls recipe Perfect for zeroguilt baking Try our simple delicious dairyfree veganfriendly holiday breakfast treat

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Ingredients

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For the Dough:

1 cup warm whole milk (about 110°F)

2 ¼ tsp (one ¼ oz. packet) active dry yeast

½ cup canned pumpkin puree

⅓ cup granulated sugar

¼ cup unsalted butter, melted

1 large egg, at room temperature

1 tsp vanilla extract

3 ½ cups high-quality 1:1 gluten-free flour blend

1 tsp xanthan gum (omit if your blend already includes it)

1 tsp salt

For the Filling:

½ cup unsalted butter, softened

⅔ cup packed brown sugar

2 tbsp ground cinnamon

1 tsp pumpkin pie spice

For the Cream Cheese Frosting:

4 oz cream cheese, softened

¼ cup unsalted butter, softened

1 ½ cups powdered sugar

1 tsp vanilla extract

Pinch of salt

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Instructions

Activate the Yeast: In the bowl of a stand mixer, whisk the warm milk and yeast together. Let it sit for 5-7 minutes until it becomes frothy.

Combine Wet Ingredients: To the yeast mixture, add the pumpkin puree, sugar, melted butter, egg, and vanilla. Use the paddle attachment to mix on low until just combined.

Add Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, xanthan gum (if using), and salt. With the mixer on low, gradually add the dry ingredients to the wet until a soft, sticky dough forms.

First Rise: Lightly oil a large bowl. Scrape the dough into the bowl, turning it once to coat in oil. Cover with a clean kitchen towel and place in a warm, draft-free spot to rise for 1-1.5 hours, or until nearly doubled in size.

Roll and Fill: Once risen, turn the dough out onto a well-floured surface. Roll it out into a large rectangle, about ¼ inch thick. Spread the softened butter for the filling evenly over the surface. In a small bowl, mix the brown sugar, cinnamon, and pumpkin pie spice, then sprinkle it evenly over the butter.

Shape the Rolls: Starting from the long side farthest from you, tightly roll the dough into a log. Use a sharp knife or piece of unflavored dental floss to cut the log into 12 equal rolls.

Second Rise: Place the rolls cut-side up in a greased 9×13 baking dish. Cover and let them rise again for 30-45 minutes. They won’t double but will become puffy.

Bake: While the rolls rise, preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until the tops are golden brown and the centers are cooked through.

Frost and Serve: While the rolls cool slightly, beat all the frosting ingredients together until smooth. Slather the warm rolls with the creamy frosting and serve immediately.

• Prep Time: 2 hours 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 415 kcal
• Sugar: 37 g
• Fat: 18 g
• Carbohydrates: 62 g
• Fiber: 4 g
• Protein: 5 g

• Crave-Worthy Flavor: A perfect harmony of warm pumpkin spice and sweet cinnamon sugar, all wrapped up in a tender dough.
• Surprisingly Simple: Don’t be intimidated by yeast dough! I’ve broken it down into easy, foolproof steps.
• Perfect for Make-Ahead Mornings: Prepare them the night before and pop them in the oven for a stress-free, impressive breakfast.
• Family-Friendly Fun: Getting the kids involved in rolling and cutting is a surefire way to create happy kitchen memories.

Gathering Your Ingredients

Here’s what you’ll need to create this autumnal masterpiece. The magic of this dough comes from the pumpkin puree, which adds moisture, flavor, and a beautiful color.

For the Dough:

• 1 cup warm whole milk (about 110°F)
• 2 ¼ tsp (one ¼ oz. packet) active dry yeast
• ½ cup canned pumpkin puree
• ⅓ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 3 ½ cups high-quality 1:1 gluten-free flour blend (I recommend Bob’s Red Mill)
• 1 tsp xanthan gum (omit if your blend already includes it)
• 1 tsp salt

For the Filling:

• ½ cup unsalted butter, softened
• ⅔ cup packed brown sugar
• 2 tbsp ground cinnamon
• 1 tsp pumpkin pie spice

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Your Step-by-Step Guide to Pumpkin Spice Perfection

1. Activate the Yeast: In the bowl of a stand mixer, whisk the warm milk and yeast together. Let it sit for 5-7 minutes until it becomes frothy. This is how you know your yeast is alive and ready to make your dough rise!
2. Combine Wet Ingredients: To the yeast mixture, add the pumpkin puree, sugar, melted butter, egg, and vanilla. Use the paddle attachment to mix on low until just combined.
3. Add Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, xanthan gum (if using), and salt. With the mixer on low, gradually add the dry ingredients to the wet until a soft, sticky dough forms. The dough will be softer than traditional wheat dough—that’s normal!
4. First Rise: Lightly oil a large bowl. Scrape the dough into the bowl, turning it once to coat in oil. Cover with a clean kitchen towel and place in a warm, draft-free spot to rise for 1-1.5 hours, or until nearly doubled in size.

Essential Tools You’ll Need

You don’t need anything too fancy, but a few key tools make the process a breeze. A stand mixer with a paddle attachment is fantastic for bringing the dough together. You’ll also need a rolling pin, a sharp knife or bench scraper for cutting the rolls, and a 9×13 inch baking dish.

5. Roll and Fill: Once risen, turn the dough out onto a well-floured surface (use your GF flour blend). Roll it out into a large rectangle, about ¼ inch thick. Spread the softened butter for the filling evenly over the surface. In a small bowl, mix the brown sugar, cinnamon, and pumpkin pie spice, then sprinkle it evenly over the butter.
6. Shape the Rolls: Starting from the long side farthest from you, tightly roll the dough into a log. Use a sharp knife or piece of unflavored dental floss to cut the log into 12 equal rolls.
7. Second Rise: Place the rolls cut-side up in a greased 9×13 baking dish. Cover and let them rise again for 30-45 minutes. They won’t double but will become puffy.
8. Bake: While the rolls rise, preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until the tops are golden brown and the centers are cooked through.
9. Frost and Serve: While the rolls cool slightly, beat all the frosting ingredients together until smooth. Slather the warm rolls with the creamy frosting and watch it melt into every nook and cranny. Serve immediately and try to resist eating two!

My Best Tips & Tasty Variations

Gluten-free baking has its quirks, but a few simple tips guarantee success every time. First, don’t overheat your milk—too hot and it will kill the yeast; too cold and it won’t activate. Aim for the temperature of a warm bath. Second, trust the process! The dough will be sticky, but resist the urge to add too much extra flour when rolling; just make sure your surface and rolling pin are well-floured.

Want to mix it up? Try adding a half cup of chopped pecans or walnuts to the filling for a delightful crunch. For a dairy-free version, use your favorite plant-based milk, butter, and cream cheese. These rolls also freeze beautifully before the second rise—just place the cut rolls on a parchment-lined baking sheet to freeze solid, then transfer to a freezer bag. The night before you want them, move them to the baking dish in the fridge to thaw and rise, then bake as directed.

The Perfect Pairings

These pumpkin cinnamon rolls are a showstopper all on their own, but they’re part of a complete autumnal spread. For a truly epic brunch, pair them with a savory option like this Easy Sausage and Egg Casserole to balance the sweetness. A hot cup of coffee or a cold glass of milk is the non-negotiable beverage alongside. For a lighter option, a simple side of fresh fruit cuts through the richness perfectly.

Nutrition Information

While these are definitely a treat, it’s helpful to know what you’re enjoying! Please note, nutritional information is an estimate and can vary based on specific ingredients used.

Calories: 415kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 280mg | Fiber: 4g | Sugar: 37g

I hope these gluten free pumpkin cinnamon rolls bring as much joy to your kitchen as they have to mine. There’s nothing quite like pulling a pan of these warm, spiced beauties out of the oven and seeing the smiles they create. It’s the kind of simple, hearty cooking that turns an ordinary morning into something special. Don’t forget to snap a picture and tag me on social media—I love seeing your creations!

Your Gluten Free Pumpkin Cinnamon Roll Questions, Answered

Can I make these pumpkin cinnamon rolls ahead of time?

Absolutely! This is a fantastic make-ahead breakfast. You have two great options. First, you can assemble the rolls up to the point of the second rise, cover the dish tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes while the oven preheats, then bake. Second, you can freeze the unbaked, cut rolls for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

My gluten-free dough is really sticky. Did I do something wrong?

Not at all! Gluten-free dough is notoriously sticker and softer than traditional wheat dough because it lacks the elastic gluten protein. This is completely normal. The key is to use plenty of flour on your work surface, hands, and rolling pin when you go to shape it. Embrace the stickiness—it leads to an incredibly moist and tender roll.

What’s the best gluten-free flour blend to use?

For the best texture, you’ll want to use a high-quality 1:1 all-purpose gluten-free flour blend that includes a binder like xanthan gum. My personal favorite is Bob’s Red Mill 1:1 Baking Flour. Cup4Cup is another excellent brand that yields great results. Avoid using single flour types like just almond or coconut flour, as they won’t provide the right structure.

How should I store leftovers?

These rolls are best enjoyed the day they’re made, but any leftovers can be stored in an airtight container at room temperature for 1-2 days. For longer storage, keep them in the fridge for up to 5 days. I highly recommend reheating them for 10-15 seconds in the microwave to bring back that soft, fresh-from-the-oven feel.

More Cozy Recipes You’ll Adore

If you’re in the mood for more comforting, gluten-free treats, you have to try my Simple Gluten-Free Apple Crisp. It’s another fall favorite that’s impossible to resist. And for a deliciously different breakfast option, these Fluffy Gluten-Free Pancakes are always a hit with my family.