Tender and moist vegan and Gluten-Free Pumpkin Cinnamon Rolls make the best Fall breakfast or treat. These soft and fluffy yeast-free gluten free cinnamon rolls are infused with pumpkin, a warm pumpkin spiced sugar filling and iced with a decadent dairy-free pumpkin buttercream frosting.
Pumpkin season is in full swing which means more yummy pumpkin recipes. From reader faves like my pumpkin banana muffins and paleo pumpkin pie to my gluten-free pumpkin chocolate chip muffins and gluten-free dairy-free pumpkin roll, I’m well versed in creating gluten-free and dairy-free pumpkin desserts. And my latest vegan and gluten-free pumpkin cinnamon rolls do NOT disappoint!
As the creator of an online dairy-free and gluten-free baking school, I understand how challenging it is to find delicious gluten-free baked goods that taste as good as their conventional counterparts. My pumpkin cinnamon rolls promise soft, doughy, moist rolls filled with real pumpkin, cozy pumpkin spice, and a luscious vegan buttercream-style frosting. Now you can enjoy everything that you crave about this comforting Fall treat while honoring your dietary needs. Win-win!
Gluten-Free Pumpkin Cinnamon Rolls Recipe
These allergy-friendly, Fall-inspired cinnamon rolls are made without grains, gluten, dairy, or eggs. There’s NO yeast, gums or refined sugars, and they can easily be made nut-free.
My pumpkin cinnamon rolls are made with a homemade blend of grain and gluten free flours, pumpkin purée lends a subtly sweet, earthy pumpkin flavor and moisture, some warm cinnamon, coconut sugar, salt to balance the sweetness, melted coconut oil, and vanilla to enhance the flavor. Leavening agents help them rise and lend to their overall lightness. Flaxseed is the main binding agent, but the key ingredient is the whole psyllium husks. In lieu of gluten, it provides the dough with its stretchiness and pliability, while also providing structure and some binding power.
A sweet and aromatic pumpkin spiced coconut sugar filling is rolled up in every swirled layer. These rolls smell divine while baking and infuse the kitchen with their comforting, cozy scent. The resulting big, fluffy, moist pumpkin cinnamon rolls are doughy, pull apart easily, and have a perfect balance of sweetness, rich warm spice, and just the right amount of pumpkin flavor. The icing on the pumpkin cinnamon roll is a creamy vegan pumpkin buttercream-style frosting. I use it on my pumpkin spice cookies too. I love the real pumpkin flavor from the added pumpkin purée. It really amplifies the overall pumpkin and spice flavors of the cinnamon roll and adds a beautiful, warm hue.
This recipe is easy and quick and your goodies will be ready in under 45 minutes! And clean up is a breeze – no lightly floured surfaces to clean up. You only need a couple bowls, some parchment paper, a rolling pin, and a knife or bench scraper. These pumpkin treats are perfect for a holiday breakfast or brunch, or a decadent Fall snack or dessert, and my recipe is so simple that you’ll want to make them all the time.
- tapioca starch
- almond flour – or substitute with tigernut flour to make these pumpkin cinnamon rolls nut-free.
- coconut flour
- baking soda
- cream of tartar – together with baking soda, this leavens the rolls.
- coconut sugar – or substitute with maple sugar.
- sea salt
- flaxseed meal – the vegan binding agent in these egg-free pumpkin cinnamon rolls.
- whole psyllium husks – not to be confused with psyllium husk powder or ground psyllium husks, a fine, powdered form of the psyllium husk. It’s a crucial ingredient and cannot be omitted or substituted.
- coconut oil – warm it in the microwave in 10-15 second intervals until melted.
- pumpkin purée – if using the canned variety, ensure the only ingredient is pumpkin and that it isn’t pumpkin pie filling which is already spiced and sweetened with refined sugars. Or, learn how to make your own pumpkin purée here.
- apple cider vinegar
- pure vanilla extract
- coconut oil
- ground cloves
- pure vanilla extract
- sea salt
- coconut sugar
- dairy-free cream cheese – I like the Kite Hill brand of dairy-free cream cheese, or substitute with vegan butter or palm shortening.
- tapioca starch
- pumpkin purée
- maple syrup
- pure vanilla extract
- sea salt
- Almond flour: you can use tigernut flour instead which also makes this pumpkin cinnamon rolls recipe nut-free.
- Coconut sugar: you can substitute with maple sugar throughout the recipe. They’re both unrefined granulated sugars, akin to a dark brown sugar and a light brown sugar, respectively, with the main difference being the color. However, I don’t recommend substituting the coconut oil used throughout so this recipe can’t be made completely coconut-free.
- Dairy-free cream cheese: you can substitute with vegan butter or palm shortening to make the Vegan Pumpkin Buttercream Frosting.
- You cannot omit or substitute the whole psyllium husks in this recipe. It’s necessary to provide the dough with elasticity, stretch, and structure in the absence of gluten. You can’t leave it out or replace it with anything else. If you want to try deliciously fluffy gluten-free cinnamon rolls without psyllium husks, try my grain free cinnamon rolls!
- I don’t recommend any other ingredient substitutions.
This gluten-free pumpkin cinnamon rolls recipe is really easy to make. Since there’s no yeast, there’s no need for proofing it or long wait times to rise and chill the dough. They’re ready quickly so you’ll be enjoying your pumpkin cinnamon treats in under 45 minutes.
Step 1: Prep
Preheat the oven to 350F and grease a baking dish of your choice with coconut oil. I used a square 8×8 inch pan.
Step 2: Make the Dough
You’ll need a very large bowl in which to make the dough. Start by combining all the dry ingredients except for the whole psyllium husks. Then, make a well in the center of the dry ingredients.
Next, in a separate, medium-sized bowl, whisk together the whole psyllium husks with warm water. Then combine the remaining wet ingredients with the psyllium gel: melted coconut oil, pumpkin purée, apple cider vinegar, and vanilla.
Add the pumpkin purée mixture to the center of the dry ingredients and fold them in. Then, use your hands to bring the dough together and shape it into a large ball. Note that the dough should be well mixed, soft and pliable, slightly tacky but not overly sticky or wet.
Step 3: Make the Filling
In a small bowl, whisk together the melted coconut oil, ground spices, vanilla, salt, and coconut sugar.
Step 4: Roll Out and Shape the Dough
Using a rolling pin, roll out the ball of dough between two sheets of parchment paper into a large rectangle roughly 14×10 inches and at least 1/4 inch thick. Use a sharp knife or pastry cutter to cut off any irregulars and straighten the edges.
Step 5: Fill the Rolls
Use a large spoon to apply dollops of the filling to the middle of the rolled out dough. Spread the filling over the surface of the dough all the way to the edges. Use the back of the spoon or an offset spatula to help distribute it smoothly and evenly. Next, cut the dough lengthwise into 9 long, even-sized strips with a sharp knife or bench scraper.
Step 6: Roll the Pumpkin Cinnamon Rolls
Next, you’ll assemble the pumpkin cinnamon rolls by individually rolling up each strip of filled dough. Starting at one of the short edges, gently lift the strip off the parchment paper and fold over the dough. This first tuck should be firm and snug so there isn’t a large gap in the center of the roll. Use your fingers to gently roll up or nudge the roll forward to form a spiral, keeping the roll tight without squeezing out the filling. Continue with the remaining strips of filled dough until you’ve rolled all 9.
Step 7: Bake the Pumpkin Cinnamon Rolls
Nestle the gluten-free pumpkin cinnamon rolls into the greased baking dish and bake for 22-23 minutes.
Step 8: Make the Frosting (Optional)
While the cinnamon rolls bake, make the vegan pumpkin buttercream frosting. You can make it in a stand mixer, with a handheld mixer, in a food processor, or by hand if the ingredients are soft enough. Whisk the frosting base of your choice (dairy-free cream cheese, vegan butter, or palm shortening) with tapioca starch, maple syrup, vanilla, and sea salt.
Step 9: Cool
Remove the baking dish from the oven and let the rolls cool for 5-10 minutes.
Step 10: Frost and Serve
Cover them in icing while they are still warm and serve these pumpkin cinnamon rolls fresh!
Expert Tips & Tricks
- While you don’t need a stand mixer with a dough hook, you will require a really large bowl to make the dough. Use a deep bowl with a wide mouth because you need enough room to get your hands inside to manipulate the dough properly.
- Work quickly and efficiently with the dough. It can begin to dry out and become stiff and not as pliable, especially if the ambient temperature is on the cooler side (like if you’re working near an open window in the kitchen during the Fall).
- If your dough starts to harden while working with it, pop it into your preheating oven for about 35 seconds to warm up. It will become pliable again and easy to manipulate and roll out.
- Use a ruler to help you measure and evenly divide the dough into 9 equal strips. Since my dough was about 10 inches wide, I cut each strip just over 1 inch wide.
- Wipe the knife or bench scraper you use to cut the dough with a damp cloth in between cuts to prevent the dough from sticking to it and ensure sharp, clean slices.
- Use room temperature wet ingredients in the dough and frosting (see more below). This ensures that they mix easily and evenly. If necessary, slightly warm cold liquid ingredients like the pumpkin purée and maple syrup, vegan cream cheese, butter or palm shortening first to remove the chill.
Vegan Pumpkin Buttercream Frosting Tips
I think the frosting adds a really luxurious and delicious touch to the final product! Here are some notes to consider if you make it.
- You can make the frosting in a stand mixer, food processor, with a handheld electric mixer, or by hand.
- To make a smooth frosting that doesn’t curdle, ensure the wet ingredients like the pumpkin purée, maple syrup, and dairy-free cream cheese/vegan butter/palm shortening are at room temperature before using and not cold straight from the fridge. If necessary, warm them up first in the microwave to remove the chill.
- Add more tapioca starch to create a thicker frosting if you’d like.
- This frosting doesn’t harden much once it’s set so you should lay the rolls flat to serve rather than stacking them so they don’t stick together.
- Customize the icing to your preference. While the different fat options offer slightly varied flavor profiles, I think they all pair deliciously with the pumpkin cinnamon rolls.
- The dairy-free cream cheese creates a velvety, slightly tangy frosting reminiscent of a typical cream cheese icing used for cinnamon rolls. It provides a great contrast to the sweet, spiced pumpkin cinnamon rolls.
- The vegan butter and palm shortening provide a more buttery, neutral flavor base, resulting in a sweeter icing similar to maple or vanilla glazes made with powdered sugar. The sweet maple with warm vanilla and cinnamon flavor is a bit more prominent and complements the rolls well.
- Apply the frosting while the pumpkin cinnamon rolls are still warm. It will melt slightly and soak into the rolls, providing even more flavor and moisture and keeping them tender and soft.
Frequently Asked Questions
These rolls contain flaxseed meal and whole psyllium husks – the outer seed coverings of the seeds of Plantago ovata plant. These seed-based ingredients are eliminated in the first stage of the AIP diet. You cannot substitute or omit either of these ingredients in this recipe, so it is not AIP-adaptable. If you want to try delicious vegan and AIP cinnamon rolls, try my classic grain free cinnamon rolls.
You can substitute the almond flour with tigernut flour. Otherwise, I don’t recommend any flour substitutions. This grain-free, gluten-free flour blend is crafted to achieve the desired tastes and textures, and cannot be substituted with all purpose gluten-free flour blends. Moreover, this recipe is free of yeast and gums often included in those blends.
Want to learn more about baking with grain-free flours and making your own blends? I teach you how in The Basics.
No, I don’t recommend making this dough in advance or freezing it. Similarly, I don’t recommend refrigerating or freezing unbaked pumpkin cinnamon rolls to bake later.
Yes. While I recommend enjoying these freshly baked and warm (on the first day of baking ideally), you can store the baked rolls in the fridge until ready to serve. Warm rolls in the microwave until soft and tender and then add icing. Be careful not to overheat as they can become dry.
Storage & Reheating
These gluten-free pumpkin cinnamon rolls are best served fresh and warm! If storing leftovers, I recommend reheating them in the microwave for 15-30 seconds before serving to regain their soft and tender texture.
Room Temperature: Store cooled pumpkin cinnamon rolls, without the frosting in an airtight container on the countertop for 1-2 days. Always reheat these before serving.
Fridge: Store the rolls in an airtight container in the refrigerator for up to 5 days. Store leftover Vegan Pumpkin Buttercream Frosting in the fridge for up to 1 week.
Freezer: Store pumpkin cinnamon rolls in an airtight, freezer-safe container or resealable bag for up to 1 month. I suggest freezing them unfrosted, and ice them when you’re ready to eat them. Thaw them at room temperature then reheat in the microwave. The Pumpkin Buttercream Frosting is freezer-friendly in a freezer-safe container or resealable bag.
I hope you love these Gluten Free Pumpkin Cinnamon Rolls. If you do, I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.Print