Gluten Free Pumpkin Cinnamon Rolls
These gluten free pumpkin cinnamon rolls are a Fall take on my fan-favorite gluten free cinnamon rolls. They’re soft, fluffy, easy to make and perfect for all of your Fall baking needs!
We all know and love my gluten free cinnamon rolls (and banana bread cinnamon rolls) but Fall is here and a pumpkin version was an absolute must!
They’re soft and fluffy with just the right amount of pumpkin and pumpkin spice. Topped with a simple cream cheese glaze, these are sure to be a hit. There’s a lot of steps to make this recipe, but I promise it’s much more simple than it seems, so don’t be intimidated!
Serve these on Thanksgiving morning, as a fun treat for Halloween or just a Fall weekend baking project! If you love this recipe, try my gluten free pumpkin muffins or vegan pumpkin pasta next.
Before we get started…
- Make sure your eggs are at room temperature
- No flour swaps!
- Dairy or non-dairy butter and milk will work
- Be sure to use instant yeast
How to make gluten free pumpkin cinnamon rolls
Discard the packet of yeast from the bag of bread flour. We want to use instant yeast here instead!
Add the flour, instant yeast, sugar, baking powder, pumpkin spice and salt to the bowl of a stand mixer fitted with the dough hook. Mix until combined.
Melt the butter and set aside.
Warm your milk in the microwave for about 40 seconds, then stir in the melted butter. Use a meat thermometer to check the temperature, it should be between 105 and 115. If it’s too hot it will kill the yeast, if it’s not hot enough, it won’t activate. If it’s too hot, let it cool slightly, or warm up more as needed.
With the mixer running on low, add in the milk/butter mixture, eggs, pumpkin puree and vanilla.
Scrape down the bottom of the bowl to ensure all flour is mixed in, then let the mixer run on medium/low for about 3 minutes,
Generously flour a piece of parchment paper and add the dough. It may be a bit sticky, so be generous with your flour. I just use gluten free all purpose flour here.
Flour the top of the dough and a rolling pin and roll the dough into a 12×15 rectangle. I like to cut the edges with a pizza cutter to ensure it’s even. Brush the melted butter on top.
Combine the sugar, cinnamon and pumpkin spice in a bowl. Add the sugar mixture on top of the buttered dough.
Using a pizza cutter, slice into 12 strips. Each will be about 1 1/4 inch by 12 inches. Roll each strip and place in a 9×13 baking dish.
Cover and set aside in a warm and dark environment for 90 minutes. During the final 20 or so minutes, preheat the oven to 350 Fahrenheit.
Once ready, bake the uncovered rolls for 25 minutes or until they are puffed up and lightly golden on the edges. I like gooey centers, but if you like them more well done you can bake for a bit longer!
Meanwhile, whisk together the melted butter and cream cheese for the glaze, then slowly add in the powdered sugar, 1/2 cup at a time until smooth. Whisk in the vanilla.
When the rolls are done, let cool for about 5 minutes, then top with the glaze and enjoy!
Ingredient swaps
Flour. This recipe calls for the Bob’s Red Mill Gluten Free Bread Flour Mix. This is a very specific flour blend and unfortunately, I do not recommend any flour substitutions here. A gluten free all purpose flour blend will not work here!
Dairy. You can make these dairy free by using dairy free milk (I usually like almond) and vegan butter like Earth Balance. I usually use regular butter and almond milk because that’s what I have on hand.
Eggs. You need two full eggs for this recipe. Unfortunately, there is not a good substitute for the egg because it is key for that fluffy gooey texture. Instead, try my vegan cinnamon rolls!
Prep ahead of time!
You can easily prep these gluten free pumpkin cinnamon rolls ahead of time! Follow all of the steps as usual. Next roll, slice and rise the cinnamon rolls, cover the pan tightly with plastic wrap or foil and place in the fridge overnight.
When you’re ready to bake, preheat the oven to 350 and let the rolls sit on top of the oven while the oven preheats. Bake as usual for 22-28 minutes and enjoy!
How to store
To be honest, these gluten free pumpkin cinnamon rolls are best served fresh.
If you want to store them, your best bet is to freeze them after they bake, then let thaw and reheat in the oven until warm through the center. However, frost them once they are re-heated for best results.
If you don’t want to freeze them, just store at room temperature, keeping them tightly covered and reheat in the microwave for about 15 seconds so they’re soft in the center again.
More pumpkin recipes you’ll love!
Finally, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!
Gluten Free Pumpkin Cinnamon Rolls
by: claire cary
These gluten free pumpkin cinnamon rolls are a Fall take on my fan-favorite gluten free cinnamon rolls. They’re soft, fluffy, easy to make and perfect for all of your Fall baking needs!
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12
Instructions
Discard the packet of yeast from the bag of bread flour. We want to use instant yeast here instead!
Add the flour, instant yeast, sugar, baking powder, pumpkin spice and salt to the bowl of a stand mixer fitted with the dough hook.
Mix until combined.
Melt the butter and set aside.
Warm your milk in the microwave for about 40 seconds, then stir in the melted butter. Use a meat thermometer to check the temperature, it should be between 105 and 115. If it’s too hot it will kill the yeast, if it’s not hot enough, it won’t activate. If it’s too hot, let it cool slightly, or warm up more as needed.
With the mixer running on low, add in the milk/butter mixture, eggs, pumpkin puree and vanilla.
Scrape down the bottom of the bowl to ensure all flour is mixed in, then let the mixer run on medium/low for about 3 minutes,
Generously flour a piece of parchment paper and add the dough. It may be a bit sticky, so be generous with your flour. I just use gluten free all purpose flour here.
Flour the top of the dough and a rolling pin and roll the dough into a 12×15 rectangle.
I like to cut the edges with a pizza cutter to ensure it’s even.
Brush the melted butter on top.
Combine the sugar, cinnamon and pumpkin spice in a bowl.
Add the sugar mixture on top of the buttered dough.
Using a pizza cutter, slice into 12 strips. Each will be about 1 1/4 inch by 12 inches.
Roll each strip and place in a 9×13 baking dish.
Cover and set aside in a warm and dark environment for 90 minutes.
During the final 20 or so minutes, preheat the oven to 350 Fahrenheit.
Once ready, bake the uncovered rolls for 25 minutes or until they are puffed up and lightly golden on the edges. I like gooey centers, but if you like them more well done you can bake for a bit longer!
Meanwhile, whisk together the melted butter and cream cheese for the glaze, then slowly add in the powdered sugar, 1/2 cup at a time until smooth. Whisk in the vanilla.
When the rolls are done, let cool for about 5 minutes, then top with the glaze and enjoy!
Notes
Please do not sub the flour for a gluten free all purpose flour here! The bread mix flour is key!
Serving: 1roll / Calories: 319kcal / Carbohydrates: 41g / Protein: 4g / Fat: 17g / Fiber: 1g / Sugar: 37g