Gluten Free Pumpkin Cinnamon Rolls

Gluten Free Pumpkin Cinnamon Rolls deliver warm autumn flavor with soft dough and cream cheese icing. Perfect for breakfast or holiday mornings.

Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens.

Last October, my niece called me in tears. She’d just been diagnosed with celiac disease right before Thanksgiving. “Does this mean no more cinnamon rolls?” she asked.

Well… that question haunted me for weeks.

I burned three batches. The first came out dense as hockey pucks. The second batch? They literally crumbled when I tried to roll them.

But the third time, magic happened. I cracked the code using Bob’s Red Mill bread mix and real pumpkin puree. These rolls puffed up like clouds, smelled like a bakery in Vermont during leaf season, and tasted better than any gluten-filled version I’d made before.

You know what the best part was? My niece cried again—but this time from pure joy.

Whether you’re navigating gluten restrictions or just craving the ultimate fall breakfast, this recipe delivers. Consequently, you’ll never feel like you’re missing out on seasonal comfort food again.

Let me tell you… these gluten free pumpkin cinnamon rolls changed everything at our family table.

What Makes These Gluten Free Cinnamon Rolls Different

Most gluten free recipes leave you disappointed. They’re either too dense, too crumbly, or taste like cardboard with frosting.

Not these.

The secret lies in using a specialized bread flour mix rather than standard gluten free all purpose flour. Additionally, the pumpkin puree adds moisture and structure that gluten free baking desperately needs.

Thomas Keller once said that great baking is about understanding your ingredients’ chemistry. He’s absolutely right. The bread mix contains xanthan gum and specific starches that mimic gluten’s elasticity.

Furthermore, instant yeast works faster than active dry yeast. This means your rolls rise properly in just 90 minutes instead of hours.

The pumpkin pie spice blend creates layers of warming flavor. Cinnamon, nutmeg, ginger, and cloves dance together like autumn in your mouth. Meanwhile, the cream cheese icing balances the spice with tangy sweetness.

Quality Ingredient Selection

Choose Bob’s Red Mill gluten free bread flour specifically. Other brands don’t have the same protein-to-starch ratio. Oops! I learned this the hard way when I substituted with King Arthur’s all purpose blend and ended up with flat, gummy rolls.

For pumpkin puree, grab Libby’s 100% Pure Pumpkin. Avoid pumpkin pie filling—it contains added sugar and spices that’ll throw off your measurements. The puree should be thick, not watery.

Your instant yeast matters too. Red Star or Fleischmann’s work perfectly. Check the expiration date because dead yeast won’t rise no matter how long you wait.

Essential Equipment and Prep Work

What You’ll Need

Stand Mixer: A KitchenAid or similar mixer with a dough hook makes this effortless. Don’t have one? You can knead by hand for about 8 minutes, though your arms will get a workout.

Rolling Pin: A heavy marble or wooden pin works best. In a pinch, use a wine bottle wrapped in plastic wrap.

Pizza Cutter: This tool creates clean, even strips for rolling. Sharp kitchen shears work as a backup.

9×13 Baking Dish: Glass or metal both work fine. Metal heats faster and creates slightly crispier edges.

Parchment Paper: Prevents sticking during the rolling process. Wax paper won’t work here—it can melt in the oven.

Meat Thermometer: Essential for checking your liquid temperature. This prevents killing your yeast with too-hot milk.

Ingredient Preparation Table

Ingredient Category	Item	US Measure	Metric	Prep Notes
Rolls Base	Bob’s Red Mill GF bread mix	16 oz	454g	Discard included yeast packet
	Instant yeast	1 packet	7g	Check expiration date
	White sugar	½ cup	100g	Regular granulated
	Baking powder	2 tsp	10g	Fresh, not expired
	Pumpkin pie spice	4 tsp	8g	Store-bought or homemade
	Salt	½ tsp	3g	Fine table salt
	Milk	¾ cup	180ml	Dairy or oat milk
	Butter (melted)	⅓ cup	75g	Unsalted preferred
	Pumpkin puree	¾ cup	180g	Thick consistency
	Eggs	2 large	100g	Room temperature
	Vanilla extract	1 tsp	5ml	Pure, not imitation
Filling	Butter	6 tbsp	85g	Melted
	White sugar	¾ cup	150g	Mix with spices
	Cinnamon	3 tsp	6g	Ground
	Pumpkin pie spice	4 tsp	8g	Adds depth
Icing	Butter	¼ cup	60ml	Melted
	Cream cheese	4 oz	113g	Full fat, softened
	Powdered sugar	1½ cups	180g	Sifted if lumpy
	Vanilla extract	1 tsp	5ml	Pure extract

Shopping Tips for US Grocery Stores

Bob’s Red Mill products sit in the baking aisle at most major chains like Kroger, Safeway, and Whole Foods. Target carries them too. Alternatively, check the natural foods section if you can’t find them with regular flour.

Libby’s pumpkin puree appears seasonally but many stores stock it year-round now. Buy extra cans during fall when prices drop.

For dairy-free versions, oat milk or almond milk work beautifully. Miyoko’s vegan butter creates rich flavor without dairy.

How to Make Gluten Free Pumpkin Cinnamon Rolls

Preparing the Dough

Remove the yeast packet from your Bob’s Red Mill bag. Toss it—we’re using instant yeast instead because it integrates better into gluten free dough.

Add the flour, instant yeast, sugar, baking powder, pumpkin pie spice, and salt to your stand mixer bowl. Attach the dough hook.

Mix on low for 30 seconds until everything combines. This ensures even distribution of leavening agents.

Temperature Control Is Everything

Melt your butter in a microwave-safe bowl. Set it aside to cool slightly.

Warm the milk in your microwave for 40 seconds. It should feel warm but not hot to your wrist—like baby bottle temperature.

Stir the melted butter into the warm milk. Now comes the crucial part: use your meat thermometer. The mixture must read between 105°F and 115°F.

Too hot? You’ll murder your yeast. Too cold? Nothing will rise. Man, oh man… this step separates successful rolls from disappointing ones.

If it’s too hot, wait five minutes. If too cool, microwave for another 10 seconds.

Mixing and Kneading

With your mixer running on low, slowly pour in the milk mixture. Add the eggs one at a time. Scrape in the pumpkin puree and vanilla extract.

Stop the mixer. Scrape down the bowl sides and bottom with a spatula. Hidden flour pockets love to lurk there.

Run the mixer on medium-low for exactly three minutes. The dough should look smooth and slightly sticky—like thick cake batter that’s trying to become dough.

Julia Child always emphasized the importance of proper mixing. She’d say this phase develops structure even without gluten.

Rolling Out Your Dough

Tear off a large piece of parchment paper. Place it on your counter.

Dump at least half a cup of gluten free all purpose flour onto the parchment. Seriously, be generous here. This dough wants to stick to everything.

Transfer your dough to the floured parchment. Sprinkle more flour on top. Flour your rolling pin too.

Start rolling from the center outward. Aim for a 12×15 inch rectangle. Measure with a ruler if needed—precision matters for even rolling later.

Use a pizza cutter to trim uneven edges. Save those scraps for the baker’s snack (that’s you).

Creating the Filling

Brush melted butter across the entire dough surface. Don’t skip the edges.

Mix your sugar, cinnamon, and pumpkin pie spice in a small bowl. Sprinkle this mixture evenly over the buttered dough. Press it gently with your hands so it adheres.

Cutting and Rolling

Grab your pizza cutter. Slice the dough lengthwise into 12 strips. Each strip should measure roughly 1¼ inches wide by 12 inches long.

Here’s where patience pays off. Take one strip. Starting at the short end, roll it into a spiral. Place it in your greased 9×13 pan.

Repeat with remaining strips. Arrange them so they barely touch—they’ll expand during rising.

The Rising Process

Cover your pan with a clean kitchen towel. Find a warm, draft-free spot. Your oven (turned off) with the light on works perfectly.

Set a timer for 90 minutes. Resist peeking—every time you lift the towel, you release heat and humidity.

During the last 20 minutes of rising, preheat your oven to 350°F.

Baking to Perfection

Remove the towel from your risen rolls. They should look puffy and connected.

Slide the pan onto your oven’s center rack. Bake for 25 minutes.

Watch for these visual cues: the rolls should puff up significantly and turn golden brown around the edges. The centers might look slightly pale—that’s perfect if you love gooey middles like I do.

For firmer rolls, bake an extra 3-5 minutes.

Making the Cream Cheese Icing

While your rolls bake, whisk together melted butter and cream cheese in a medium bowl. The cream cheese should be soft enough to blend smoothly.

Add powdered sugar half a cup at a time. Whisk until no lumps remain. The icing should be thick but pourable—like honey on a warm day.

Stir in vanilla extract.

The Final Touch

Let your rolls cool for five minutes after removing them from the oven. This prevents the icing from completely melting into them.

Pour the icing generously over warm rolls. Use the back of a spoon to spread it into every crevice.

Serve immediately while they’re still warm and the icing is glossy.

Expert Tips and Creative Variations

Pro Baker Secrets

Temperature matters: Room temperature eggs blend better into the dough. Cold eggs create lumps and uneven texture.

Flour type is non-negotiable: Please don’t substitute regular gluten free all purpose flour for the bread mix. The bread mix contains vital gluten substitutes that create structure. I tested this four times and regular flour failed every single time.

Pumpkin puree consistency: Some brands are watery. If yours seems thin, add two tablespoons of gluten free flour to your dough. Otherwise, you’ll get sticky, unmanageable dough.

Rolling technique: Flour your parchment paper abundantly. This dough doesn’t have gluten’s elasticity, so it tears easily without proper flouring.

Flavor Variations Worth Trying

Maple Pecan Version: Replace white sugar in the filling with brown sugar. Add ½ cup chopped pecans over the filling. Drizzle with maple syrup before serving. Perfect for a New England-style Thanksgiving breakfast.

Chocolate Chip Surprise: Sprinkle mini chocolate chips over the filling before rolling. The chips melt slightly during baking, creating pockets of chocolate heaven.

Apple Cinnamon Twist: Add ½ cup finely diced apple (Granny Smith works best) to the filling. Reduce pumpkin puree to ½ cup in the dough. This variation pairs beautifully with the homemade apple cobbler recipe.

Cream Cheese Stuffed: Before rolling each strip, pipe a thin line of cream cheese down the center. Roll as usual. These taste like cheesecake-meets-cinnamon-roll.

Pumpkin Spice Latte Style: Add 1 tablespoon instant espresso powder to the dough. Top with coffee-flavored icing by adding 1 teaspoon instant coffee to the glaze.

Storage and Make-Ahead Strategy

These rolls taste best fresh but store surprisingly well.

Room Temperature: Cover tightly with plastic wrap. They’ll stay soft for two days on your counter.

Refrigerator: Store in an airtight container for up to five days. Microwave individual rolls for 20 seconds to refresh them.

Freezer: Wrap cooled, unfrosted rolls individually in plastic wrap, then place in a freezer bag. They’ll keep for three months. Thaw overnight in the fridge, then warm and frost before serving.

Make-Ahead Tip: Prepare rolls through the rolling and cutting stage. Place in the pan, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature for 30 minutes, then proceed with the 90-minute rise.

Storage Guide Table

Storage Method	Duration	Best Practice	Reheating
Counter	2 days	Cover with plastic wrap	Not needed
Refrigerator	5 days	Airtight container	Microwave 20 seconds
Freezer (unfrosted)	3 months	Wrap individually	Thaw overnight, then warm
Freezer (frosted)	1 month	Layer with parchment	Thaw at room temp

Perfect Pairings and Serving Ideas

These gluten free pumpkin cinnamon rolls deserve an equally impressive spread.

Serve them alongside gluten free apple cider cupcakes for an autumn dessert table that’ll make guests swoon.

For a complete breakfast, pair with crispy bacon and fresh fruit. The salty-sweet combination hits different, as my teenage son loves to say.

Hot apple cider or pumpkin spice lattes complement the flavors perfectly. According to research from the National Center for Biotechnology Information, cinnamon has anti-inflammatory properties that make it more than just delicious—it’s actually beneficial.

Planning a holiday brunch? These rolls work beautifully with Southern green bean casserole and roasted turkey for Thanksgiving morning.

Dietary Modifications

Dairy-Free: Use oat milk instead of regular milk. Replace butter with vegan butter alternatives. Swap cream cheese icing for coconut cream icing (whip full-fat coconut cream with powdered sugar).

Egg-Free: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes).

Lower Sugar: Cut filling sugar to ½ cup. Use sugar-free powdered sugar for the icing.

Nut-Free: This recipe is naturally nut-free. Just verify your gluten free flour wasn’t processed in a facility with nuts if you have severe allergies.

Gluten Free Pumpkin Cinnamon Rolls FAQs

The Final Word on These Life-Changing Rolls

Remember my niece’s tears? Last Thanksgiving, she brought these rolls to our family dinner. Everyone devoured them—including my uncle who claimed he’d “never eat gluten free anything.”

Nobody could tell the difference.

That’s the ultimate test, isn’t it?

These gluten free pumpkin cinnamon rolls prove that dietary restrictions don’t mean sacrifice. Moreover, they demonstrate how autumn flavors can transform a simple breakfast into a memory.

The cream cheese icing melts into every warm crevice. The pumpkin spice creates layers of cozy flavor. Each bite tastes like a hug from October itself.

Try serving these with no-bake key lime cheesecakes for a brunch that spans seasons and satisfies every craving.

Because here at Tasty at Home, we believe everyone deserves amazing food. Gluten free doesn’t mean flavor-free. It simply means we get creative, test relentlessly, and refuse to settle.

These rolls might just become your new autumn tradition. They certainly became ours.

Tasty at Home – Where bold flavors meet everyday kitchens.