These gluten-free pumpkin cinnamon rolls are made using gluten & dairy-free ingredients along with pumpkin spice & cinnamon, all topped off with a dreamy maple glaze to make all of your fall dreams come true!
THE BEST GLUTEN-FREE PUMPKIN CINNAMON ROLLS
I know this may be a big claim but honestly, these are truly game changing. I don’t know if there are many better smells than freshly baked cinnamon rolls fresh out of the oven. These gluten-free cinnamon rolls are tender, soft, sweet, hold together well & taste absolutely incredible! They are a play on my original gluten-free cinnamon roll recipe but with a fun fall & pumpkin spiced twist! They are sure to impress just about anyone, gluten-free or not!
DAIRY-FREE + GLUTEN-FREE PUMPKIN CINNAMON ROLLS
These gluten-free cinnamon rolls are made 100% dairy-free by using a combination of coconut & avocado oil. Just melt the coconut oil & add it into the mix the same way you would butter. You could also try subbing it with a vegan butter, however I typically don’t recommend vegan butters because they are often filled with more unhealthy oils. With that being said, I have found one I love, with really great ingredients & I often use it 1:1 in my recipes if I want a dairy-free option with great success! It is this brand & I have found it in most grocery stores in Toronto.
I used my favourite gluten-free baking flour (you can also get it here) in this recipe to keep it gluten-free. It is my go-to for gluten-free baking. This flour is so authentic & I often sub it 1:1 in regular recipes with great success! Definitely one I like to always have on hand for all my gluten-free baking needs!
If you are not gluten-free, this recipe should work with regular flour as well. I have only tried it with the Bob’s Red Mill 1:1 Gluten-Free baking flour so if you do try it with regular flour or another gluten-free flour please let me know how it turns out so I can share your feedback with others who may be wondering!
CAN I MAKE THESE GLUTEN-FREE PUMPKIN CINNAMON ROLLS LOWER IN SUGAR?
In this recipe I used coconut sugar, however you can also use brown sugar or regular sugar as well.
If you do want to make them lower in sugar I have a few alternatives I can recommend. As I am sure you know by now, Lakanto is my go-to for lower sugar baking. I even made an eCookbook including it as my main sweetener of choice for most of the recipes! So if I was going to swap out white sugar for something that won’t spike blood sugar I would use this. For a sugar-free brown sugar substitute, I would use this. And for a powdered sugar alternative which I used for the glaze I would use this.
Ingredients you will need:
Gluten-Free Pumpkin Cinnamon Rolls
- milk of choice milk, warmed (I use unsweetened cashew milk) + apple cider vinegar (this creates a dairy-free buttermilk)
- quick rise yeast
- coconut sugar, brown sugar or regular sugar (or classic Lakanto for low sugar)
- 1 egg
- pumpkin puree
- baking soda
- avocado oil
- coconut oil, melted
- pink salt
- vanilla extract
- gluten-free flour (this (which you can also get here) is my go-to for gluten-free baking & the one I used in this recipe), you can also try using regular flour if not gluten-free but I haven’t tried this
- tapioca flour (aka tapioca starch, they are the same thing)
- cinnamon
- pumpkin pie spice
Pumpkin Spiced Filling
- coconut sugar or brown sugar (or golden Lakanto for low-sugar)
- coconut oil, melted
- cinnamon
- pumpkin pie spice
Maple Glaze
- milk of choice (I used unsweetened cashew milk)
- powdered sugar (or powdered Lakanto for low sugar)
- maple syrup
LOOKING FOR MORE HEALTHIER TREATS?
PALEO DOUBLE CHOCOLATE COOKIES
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Gluten-Free Pumpkin Cinnamon Rolls
- Prep Time: 30
- Cook Time: 30
- Total Time: 60
- Yield: 10 1x
- Category: pumpkin
- Method: oven
- Cuisine: dessert
- Diet: Gluten Free
Description
These gluten-free pumpkin cinnamon rolls are made using gluten & dairy-free ingredients along with pumpkin spice & cinnamon, all topped off with a dreamy maple glaze to make all of your fall dreams come true!
Ingredients
Gluten-Free Pumpkin Cinnamon Rolls
- 1/2 cup milk of choice milk, warmed (I use unsweetened cashew milk) + 1/2 tsp apple cider vinegar (this creates a dairy-free buttermilk)
- 1/2 package of quick rise yeast (1 + 1/8 tsp)
- 2 tbsp coconut sugar, brown sugar or regular sugar (or classic Lakanto for low sugar)
- 1 egg
- 1/4 cup pumpkin puree
- 1/2 tsp baking soda
- 2 tbsp avocado oil
- 2 tbsp coconut oil, melted
- 1/4 tsp pink salt
- 1 tsp vanilla extract
- 2 cups gluten-free flour (this (which you can also get here) is my go-to for gluten-free baking & the one I used in this recipe), you can also try using regular flour if not gluten-free but I haven’t tried this
- 3/4 cup tapioca flour (aka tapioca starch, they are the same thing)
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
Pumpkin Spiced Filling
- 1/4 cup coconut sugar or brown sugar (or golden Lakanto for low-sugar)
- 2 tbsp coconut oil, melted
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Maple Glaze
- 2 tsp milk of choice (I used unsweetened cashew milk)
- 1/2 cup powdered sugar (or powdered Lakanto for low sugar)
- 1 tbsp maple syrup
Instructions
Gluten-Free Pumpkin Cinnamon Rolls
- In a large mixing bowl (I use the one for my stand mixer) add the warmed milk with the apple cider vinegar to the yeast. Mix well & let sit for 5 minutes. Add the sugar & let sit for another 2-3 minutes.
- Add the egg, baking soda, oils, pumpkin puree, pink salt, vanilla extract, & spices to the mixing bowl with the yeast.
- I like to attach the dough handle to my stand mixer & slowly begin to add 1/2 cup flour at a time to the wet ingredients until a dough forms (this took me 2 cups flour plus 3/4 cup tapioca flour). *
- Once a thick, not too wet dough forms, place on a floured, piece of parchment paper, flatten your dough out into a rectangle that is about 2 cm thick. Note: I like to flour my hands with tapioca flour & sprinkle a little over the top of the dough while flattening it out if it is too sticky.
- Mix the ingredients for the filling together & evenly spread over the dough, making sure to cover all areas.
- Carefully roll the dough into a ‘log’ shape. I like to use the parchment paper to help me do this by lifting up one end & pulling the parchment paper while I roll the dough.
- To cut the ‘log’ into individual cinnamon rolls I take an unflavoured piece of floss & use it to cut the dough like I would a knife. This prevents the dough from collapsing & gives an even cut all the way through.
- Pre-heat the oven to 350 degrees F.
- In a parchment paper lined baking dish (I used a large one to fit all my cinnamon rolls) carefully lift each cinnamon roll into the baking dish. Set the prepared rolls in a warm area covered for about 30-45 minutes to rise.
- Bake the cinnamon rolls for 15-25 minutes, until the tops are slightly golden. Mine were perfect around 18-21 minutes. Watch them carefully & try not to over-bake them as this can make them dry.**
- Remove & let cool while you make the glaze.
Maple Glaze
- Add all the ingredients together in medium sized bowl.
- Using a hand mixer beat until all the ingredients are well combined & the glaze is smooth & creamy.
- Cover the warm cinnamon rolls in the glaze, top with an extra sprinkle of pumpkin spice & enjoy!
- Store in an air-sealed container, re-heat & serve warm as desired.
Notes
*You can also use a hand mixer or a strong spoon to mix on your own but I highly recommend a stand mixer if you have access to one to get the dough to form. You may need to use your hands (with a bit of flour on them) to get the dough to form properly without the use of a stand mixer.
**The baking time varies so much because a lot of factors affect the time such as the flour use, your specific oven, how big your rolls are, how well they rose etc. After 15 minutes I recommend checking the rolls every 5 minutes. The tops should be slightly browned & edges crisped up. I try not to over-bake my gluten-free cinnamon rolls as they can really dry them out, so watch carefully!
Keywords: pumpkin, cinnamon rolls, dairy free
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These cinnamon rolls are literally one of those recipes that you can’t mess up. I have messed up cinnamon rolls so many times, they end up too dry, or they crack when you’re rolling them, but these were so easy to make. Gluten free cinnamon rolls are such a hit or miss due to the type of flour that you make them with, but these are perfect. I made a little bit of extra filling because I like a thick coat. The glaze is so tasty, and the maple is soooo good with the cinnamon. I added a bit more icing sugar to thicken it a little more. They held together perfectly and I used the same flour as Lauren suggested. Mine were perfect around 16 minutes. Mine also didn’t rise quite like the pictures, but still had a nice fluff to them (thinking i just cut them smaller), and tasted delicious which is all that really matters 🙂
★★★★★
This is the best news Breagh! I am so glad you loved them! 🙂 Have a wonderful weekend!!
These are so good! You will not be disappointed.
★★★★★
So glad you love them! 🙂
Pumpkin Puree is missing from the recipe instructions! I didn’t realize until after I had mixed in my flour haha
Thank you! I just added it. The recipe should still workout when you add it after the flour too 🙂 Keep me posted!