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Gluten-free pumpkin cinnamon rolls

Gluten-Free Pumpkin Cinnamon Rolls


  • Author: Lauren
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60
  • Yield: 10 1x
  • 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!


Scale

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

  1. 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.
  2. Add the egg, baking soda, oils, pink salt, vanilla extract, & spices to the mixing bowl with the yeast.
  3. 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). *
  4. 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.
  5. Mix the ingredients for the filling together & evenly spread over the dough, making sure to cover all areas.
  6. 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.
  7. 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.
  8. Pre-heat the oven to 350 degrees F.
  9. 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.
  10. 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.**
  11. Remove & let cool while you make the glaze.

Maple Glaze

  1. Add all the ingredients together in medium sized bowl.
  2. Using a hand mixer beat until all the ingredients are well combined & the glaze is smooth & creamy.
  3. Cover the warm cinnamon rolls in the glaze, top with an extra sprinkle of pumpkin spice & enjoy!
  4. 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!

  • Category: pumpkin
  • Method: oven
  • Cuisine: dessert

Keywords: pumpkin, cinnamon rolls, dairy free