Gluten-Free Pumpkin Cinnamon Rolls
Prep time: 30 minutes
Rise time: 60–75 minutes
Bake time: 25–30 minutes
Total time: About 2½ hours
Makes: 10–12 rolls
These gluten-free pumpkin cinnamon rolls are soft, fluffy, warmly spiced, and filled with buttery cinnamon-pumpkin goodness. A creamy maple-vanilla glaze melts over the warm rolls for the perfect finish.
Ingredients
For the dough
- 2¾ cups (385 g) gluten-free all-purpose flour blend
- 2 tsp instant yeast
- ¼ cup (50 g) granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp xanthan gum, only if your flour blend doesn’t already contain it
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup (120 g) pumpkin purée
- ¾ cup (180 ml) warm milk
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Pumpkin cinnamon filling
- 4 tbsp unsalted butter, softened
- ½ cup (100 g) packed brown sugar
- ⅓ cup (80 g) pumpkin purée
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch of salt
Maple cream cheese glaze
- 4 oz (115 g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- ¾ cup (90 g) powdered sugar
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 1–2 tbsp milk, as needed
Instructions
1. Prepare the pan
Grease a 9×13-inch baking dish with butter or cooking spray.
You can also line the bottom with parchment paper for easier cleanup.
Set aside.
2. Combine the dry ingredients
In a large bowl, whisk together the gluten-free flour, yeast, sugar, baking powder, salt, xanthan gum if needed, cinnamon, nutmeg, and ginger.
Make sure everything is evenly distributed.
3. Mix the wet ingredients
In another bowl, whisk together the pumpkin purée, warm milk, egg, melted butter, and vanilla.
The milk should be warm but not hot.
4. Make the dough
Pour the wet ingredients into the dry ingredients.
Stir with a sturdy spatula for approximately 2–3 minutes, until you have a thick, soft dough.
Gluten-free dough will be considerably stickier than traditional cinnamon-roll dough.
Don’t add lots of extra flour.
Let the Dough Rise
5. Cover and rest
Cover the bowl loosely with plastic wrap or a clean kitchen towel.
Place it somewhere warm and allow it to rise for approximately 45–60 minutes.
The dough should become noticeably puffier.
It may not double in size, which is normal for gluten-free dough.
Make the Filling
6. Combine the filling ingredients
In a medium bowl, stir together the softened butter, brown sugar, pumpkin purée, cinnamon, nutmeg, ginger, and salt.
Mix until smooth and spreadable.
Shape the Rolls
7. Prepare the work surface
Place a large sheet of parchment paper on your work surface.
Lightly dust it with gluten-free flour.
Scrape the dough onto the parchment.
Place another sheet of parchment over the top.
8. Roll out the dough
Using a rolling pin, gently roll the dough into approximately a 12×16-inch rectangle.
Try to keep the thickness fairly even.
If the dough begins sticking, lightly dust the parchment rather than adding large amounts of flour.
9. Spread the filling
Remove the top sheet of parchment.
Spread the pumpkin-cinnamon filling evenly over the dough, leaving about ½ inch around the edges.
10. Roll the dough
Starting from one of the long sides, use the parchment underneath to help you gently roll the dough into a log.
Roll it fairly tightly but don’t squeeze the dough.
11. Cut the rolls
Using a sharp knife or unflavored dental floss, cut the log into 10–12 equal pieces.
If the dough is too soft to cut neatly, refrigerate the log for 10–15 minutes first.
12. Arrange in the pan
Place the rolls cut-side up in the prepared baking dish.
Leave a little space between them.
Cover loosely and let them rise again for approximately 20–30 minutes.
Bake
13. Preheat the oven
While the rolls have their second rise, preheat the oven to 350°F (175°C).
14. Bake
Bake the rolls for 25–30 minutes, until the tops are golden and the centers are cooked through.
Don’t rely solely on the color—the pumpkin makes the dough naturally golden.
15. Cool slightly
Let the rolls cool in the pan for approximately 10–15 minutes.
They’re best served warm.
Make the Maple Cream Cheese Glaze
16. Beat the cream cheese
Beat the softened cream cheese and butter together until smooth.
17. Add the remaining ingredients
Add the powdered sugar, maple syrup, and vanilla.
Beat until creamy.
Add milk 1 teaspoon at a time until the glaze reaches your preferred consistency.
18. Frost the rolls
Spread the glaze over the warm cinnamon rolls.
Let it melt slightly into the swirls.
For an extra-indulgent finish, sprinkle the tops with toasted pecans.
Pumpkin Spice Version
For a stronger pumpkin-spice flavor, replace the individual spices in the dough and filling with 2 teaspoons pumpkin pie spice.
You can also add an extra ½ teaspoon to the cream cheese glaze.
Pecan Pumpkin Rolls
Add ½ cup finely chopped toasted pecans to the filling.
Sprinkle another handful over the frosted rolls.
The crunchy nuts are especially good against the soft pumpkin dough.
Make-Ahead Instructions
Prepare the rolls through the shaping stage.
Arrange them in the baking dish, cover tightly, and refrigerate overnight.
The next morning, remove them from the refrigerator and let them sit at room temperature for approximately 30–60 minutes.
Bake as directed.
This makes them perfect for a weekend breakfast or holiday brunch.
Freezing
You can freeze baked, unfrosted rolls for up to 2 months.
Wrap them individually or place them in an airtight freezer container.
Thaw overnight in the refrigerator and warm gently before frosting.
Tips for Soft Gluten-Free Rolls
Use the right flour
A gluten-free 1-to-1 baking flour blend is generally easiest for this recipe.
If the blend already contains xanthan gum, don’t add additional xanthan gum.
Don’t over-flour
The dough should be soft and somewhat sticky.
Too much flour produces dense, dry rolls.
Roll between parchment
This makes sticky gluten-free dough much easier to handle and roll without adding excessive flour.
Don’t overbake
Gluten-free baked goods can dry out quickly.
Remove the rolls when they’re cooked through but still soft.
Let them cool briefly
The interior continues to set as the rolls cool, while the glaze melts beautifully over warm—not piping hot—rolls.
Storage
Store the frosted rolls in an airtight container in the refrigerator for up to 4 days because of the cream cheese glaze.
Warm individual rolls in the microwave for approximately 15–20 seconds before serving.
For the best texture, serve them warm with the maple cream cheese glaze slightly melted over the top.
