Is there anything better than the smell of warm pumpkin spice and sweet cinnamon filling your home on a crisp autumn morning? I think not.
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This recipe for the ultimate Gluten Free Pumpkin Cinnamon Rolls delivers everything you crave: a soft, pillowy dough, a sweet and spicy filling, and a decadent cream cheese icing.
They are the perfect weekend baking project and a truly special treat that just happens to be completely gluten-free.
A Little Story About This Dish
For years, I thought that making a truly soft and fluffy gluten-free cinnamon roll was impossible. I especially missed the joy of a warm, gooey pumpkin cinnamon roll in the fall.
That’s why I was so determined to perfect this recipe. My mission was to create Gluten Free Pumpkin Cinnamon Rolls that were just as good as the traditional kind, without any of the gluten.
After many attempts, this is the foolproof recipe that delivers pure, gooey, pumpkin-spiced perfection every single time. It’s a little slice of autumn heaven.
Get Ready to Cook!
You are about to embark on a fun baking adventure that will result in the most delicious Gluten Free Pumpkin Cinnamon Rolls imaginable. Let’s get our plan together.
What to Expect
Time: About 2 hours and 30 minutes (includes a 90-minute rise time).
Difficulty: Medium. This recipe involves a yeast dough, but the steps are very straightforward!
Before You Begin
The number one key to success with this recipe is using the specific Bob’s Red Mill gluten-free bread mix. Its unique blend of flours is essential for the structure and texture of these rolls. Please do not substitute it.
Your milk temperature is crucial for activating the yeast. Use a thermometer to make sure it’s between 105-115°F—not too hot, not too cold.
Finally, expect a sticky dough! Gluten-free dough is often wetter than what you might be used to. Be generous when flouring your parchment paper and rolling pin to make it easy to handle your Gluten Free Pumpkin Cinnamon Rolls.
The Heart of the Dish: Ingredients You’ll Need
Here is everything you need to create these incredible Gluten Free Pumpkin Cinnamon Rolls.
| Ingredient | Amount |
| For the Rolls: | |
| Bob’s Red Mill Gluten-Free Bread Mix | 1 (16-ounce) bag |
| Instant Yeast | 1 packet (2 ¼ tsp) |
| Sugar | ½ cup |
| Baking Powder | 2 teaspoons |
| Pumpkin Pie Spice | 4 teaspoons |
| Salt | ½ teaspoon |
| Milk (dairy or non-dairy) | ¾ cup |
| Butter, melted | ⅓ cup |
| Pumpkin Purée | ¾ cup |
| Eggs, room temperature | 2 |
| Vanilla Extract | 1 teaspoon |
| For the Filling: | |
| Butter, melted | 6 tablespoons |
| White Sugar | ¾ cup |
| Cinnamon | 3 teaspoons |
| Pumpkin Pie Spice | 4 teaspoons |
| For the Icing: | |
| Butter, melted | ¼ cup |
| Cream Cheese, softened | 4 ounces |
| Powdered Sugar | 1 ½ cups |
| Vanilla Extract | 1 teaspoon |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps for a perfect pan of gooey Gluten Free Pumpkin Cinnamon Rolls.
1. Prepare the Dry Ingredients:
First, be sure to discard the yeast packet that comes inside the bread mix bag. In the bowl of a stand mixer fitted with a dough hook, combine the bread mix flour, your new packet of instant yeast, sugar, baking powder, pumpkin pie spice, and salt. Mix briefly to combine.
2. Activate the Yeast:
Gently warm your milk in the microwave for about 40 seconds. Stir in the ⅓ cup of melted butter. Check the temperature to ensure it’s between 105°F and 115°F.
3. Mix the Dough:
With the mixer running on low, pour the warm milk/butter mixture into the dry ingredients. Add the eggs, pumpkin purée, and vanilla extract. Scrape down the sides and bottom of the bowl, then mix on medium-low for about 3 minutes until a cohesive, sticky dough forms.
4. Roll Out the Dough:
Lay down a large piece of parchment paper and flour it generously with a gluten-free all-purpose flour. Scrape the sticky dough onto the paper. Flour the top of the dough and your rolling pin, then roll it into a 12×15-inch rectangle.
5. Add the Filling:
Brush the 6 tablespoons of melted butter evenly over the dough. In a small bowl, combine the white sugar, cinnamon, and pumpkin pie spice for the filling. Sprinkle this mixture evenly over the buttered dough.
6. Slice and Roll:
Using a pizza cutter, slice the dough into 12 long strips. Carefully roll up each individual strip and place it into a greased 9×13-inch baking dish.
7. Let the Rolls Rise:
Cover the dish and place it in a warm, dark spot for 90 minutes to allow the Gluten Free Pumpkin Cinnamon Rolls to rise.
8. Bake to Perfection:
Near the end of the rising time, preheat your oven to 350°F. Uncover the rolls and bake for about 25 minutes, until they are puffed up and lightly golden.
9. Make the Icing and Serve:
While the rolls are baking, whisk the melted butter and softened cream cheese together for the icing. Slowly add the powdered sugar until smooth, then whisk in the vanilla. Let the baked rolls cool for 5 minutes, then spread the glorious icing on top and enjoy your perfect Gluten Free Pumpkin Cinnamon Rolls
Mastering the Dish: Pointers for Perfection & How to Store
A few extra tips will help you create the most amazing pan of Gluten Free Pumpkin Cinnamon Rolls.
Gooey Center Tip: This recipe is timed for deliciously gooey centers. If you prefer your rolls more well-done and firm all the way through, you can add 3-5 minutes to the baking time.
Pumpkin Purée: Some pumpkin purées can be watery. If your dough feels excessively wet, you can add a tablespoon or two of gluten-free all-purpose flour to help make it more manageable.
Storage: These rolls are best enjoyed fresh and warm. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat gently in the microwave before serving.
When you’re looking for your next gluten-free meal idea, these recipes are a great starting point: Gluten Free Brownie Waffles and Gluten free cinnamon pull-apart bread and Gluten Free Pumpkin Muffins.
Your Burning Questions Answered!
Here are answers to common questions about making Gluten Free Pumpkin Cinnamon Rolls.
Why is the Bob’s Red Mill bread mix so important? Can I just use all-purpose gluten-free flour?
For this specific recipe, it is highly recommended to use the bread mix. It contains a precise blend of heavier gluten-free flours and starches that provide the structure and chewiness needed for a yeast roll. A standard all-purpose blend is much lighter and will likely result in a texture that is more cakey than chewy.
Can I make these Gluten Free Pumpkin Cinnamon Rolls dairy-free?
Yes, you can adapt this recipe! Use a non-dairy milk (like almond or oat milk), a plant-based butter alternative for both the rolls and filling, and a dairy-free cream cheese alternative for the icing. The results will be just as delicious.
My dough didn’t rise much. What went wrong?
The most common culprits for dough not rising are the yeast and the environment. First, ensure your milk temperature was correct (between 105-115°F) to properly activate the yeast without killing it. Second, make sure your rolls are placed in a consistently warm, draft-free spot for the full 90-minute rising time.
Dig In & Enjoy!
You have everything you need to bake a batch of what will surely be the best Gluten Free Pumpkin Cinnamon Rolls you have ever tasted.
Go ahead, pour a cup of coffee, and get ready to enjoy the ultimate autumn comfort food.
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5 Step Gluten Free Pumpkin Cinnamon Rolls (The best Recipe)
- Total Time: 2 hours 25 minutes (includes rising)
- Yield: 12 rolls 1x
Description
The ultimate soft and gooey Gluten-Free Pumpkin Cinnamon Rolls! This recipe uses a special bread mix for a perfect, pillowy texture, filled with sweet pumpkin spice and topped with a rich cream cheese icing. The perfect autumn treat.
Ingredients
For the Rolls:
1 (16-ounce) bag Bob’s Red Mill gluten-free bread mix
1 packet instant yeast
½ cup sugar
2 teaspoons baking powder
4 teaspoons pumpkin pie spice
½ teaspoon salt
¾ cup milk (dairy or non-dairy)
⅓ cup butter, melted
¾ cup pumpkin puree
2 eggs, room temperature
1 teaspoon vanilla extract
For the Filling:
6 tablespoons butter, melted
¾ cup white sugar
3 teaspoons cinnamon
4 teaspoons pumpkin pie spice
For the Icing:
¼ cup butter, melted
4 ounces cream cheese, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Discard the yeast packet from the bread mix bag. In a stand mixer with a dough hook, add the bread mix flour, instant yeast, sugar, baking powder, pumpkin spice, and salt. Mix to combine.
2. Warm the milk for ~40 seconds. Stir in the ⅓ cup melted butter. Ensure the temperature is between 105-115°F.
3. With the mixer on low, add the milk/butter mixture, eggs, pumpkin puree, and vanilla. Mix for 3 minutes until a sticky dough forms.
4. On a generously floured piece of parchment paper, roll the dough into a 12×15-inch rectangle.
5. Brush the 6 tablespoons of melted butter over the dough. Combine the filling sugar, cinnamon, and pumpkin spice, then sprinkle it evenly over the butter.
6. Using a pizza cutter, slice the dough into 12 long strips. Roll up each strip and place it in a greased 9×13 baking dish.
7. Cover the dish and let it rise in a warm, dark place for 90 minutes.
8. Preheat the oven to 350°F. Uncover the rolls and bake for 25 minutes until lightly golden.
9. While baking, whisk together all icing ingredients until smooth.
10. Let the baked rolls cool for 5 minutes, then spread with the icing and serve warm.
Notes
Use the Right Flour: Do not substitute the Bob’s Red Mill gluten-free bread mix. It is essential for the texture of these rolls.
Check Milk Temperature: Use a thermometer to ensure your milk/butter mixture is between 105-115°F to activate the yeast properly.
Sticky Dough: Gluten-free dough is sticky. Be generous when flouring your work surface and rolling pin.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 319
- Sugar: 37g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg