Gluten Free Pumpkin Cinnamon Rolls That Taste Like Fall Had a Glow-Up

You’re about to pull bakery-level magic out of your oven—without gluten, without drama, and without that dry, crumbly texture everyone fears. These gluten free pumpkin cinnamon rolls are plush, gooey, and unapologetically cozy. Imagine warm pumpkin spice hugging a caramel-y cinnamon swirl, capped with vanilla cream cheese icing that melts into every spiral.

This is the kind of bake that turns “I don’t even like gluten-free” people into believers. Ready to make everyone ask for seconds before they finish the first?

What Makes This Recipe So Good

• Soft, pillowy dough: Pumpkin puree + milk + a touch of oil = moisture that keeps gluten-free dough tender, not crumbly.
• Real-bakery swirl: A generous brown sugar and cinnamon filling that bakes into gooey ribbons. Zero skimping here.
• Foolproof structure: A blend of gluten-free all-purpose flour, almond flour, and cornstarch mimics the stretch and softness of wheat dough—without the gluten.
• Approachable rise: Instant yeast and warm dairy give a reliable lift.No 3-hour proofing marathon required.
• Big fall flavor: Pumpkin, vanilla, and cinnamon hit all the nostalgia buttons without tasting like a scented candle. Balance matters.

What Goes Into This Recipe – Ingredients

• Dry Ingredients
  • 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum; if not included, add 1 tsp xanthan gum)
  • 1/2 cup fine almond flour
  • 1/4 cup cornstarch (or arrowroot)
  • 1/4 cup granulated sugar
  • 1 tsp fine sea salt
  • 2 1/4 tsp instant yeast (one packet)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
• Wet Ingredients
  • 3/4 cup warm milk (dairy or unsweetened almond/oat; ~110°F)
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1/4 cup neutral oil (avocado or light olive) or melted butter
  • 2 tsp vanilla extract
• Filling
  • 1/2 cup softened butter (or vegan butter)
  • 3/4 cup dark brown sugar
  • 1 1/2 tbsp ground cinnamon
  • Pinch of salt
• Cream Cheese Icing
  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1 1/4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp milk to thin
  • Pinch of salt

Let’s Get Cooking – Instructions

1. Prep your pan and oven: Grease a 9×13-inch baking dish or two 9-inch cake pans. Line the bottom with parchment if you like easy cleanup.Preheat oven to 350°F (175°C).
2. Activate flavor (not just yeast): In a large bowl, whisk the warm milk, pumpkin puree, egg, oil, vanilla, and granulated sugar until smooth. The warmth should be comfy, not hot.
3. Whisk dry ingredients: In another bowl, combine gluten-free flour, almond flour, cornstarch, salt, instant yeast, cinnamon, nutmeg, and ginger. Mix well so the yeast and spices are evenly dispersed.
4. Make the dough: Add dry ingredients to wet.Stir with a sturdy spatula or use a stand mixer with the paddle. You’re aiming for a soft, slightly tacky dough—more like thick cookie dough than elastic bread dough. If very sticky, add 1–2 tbsp more flour; if crumbly, splash in 1–2 tbsp warm milk.
5. Rest for hydration: Cover the bowl and let the dough rest 15 minutes.This lets the flours absorb moisture and relax. It makes rolling much easier, trust me.
6. Make the filling: Stir softened butter, brown sugar, cinnamon, and a pinch of salt into a spreadable paste.
7. Roll it out: Lay a sheet of parchment on the counter and dust lightly with gluten-free flour. Turn the dough out and pat/roll into a 12×16-inch rectangle about 1/4-inch thick.Use a second sheet of parchment on top if sticking.
8. Spread the goods: Slather the cinnamon butter evenly over the dough, leaving a 1/2-inch border on one long edge.
9. Roll it up: Using the long side, roll the dough into a log, lifting the parchment to help. Seal the seam by pinching gently.
10. Slice clean: Use unflavored dental floss or a sharp knife to slice 12 even rolls. Pro move: mark the log in halves, then thirds, then slice.
11. Proof: Arrange rolls in the pan with a little space between.Cover loosely and let rise in a warm spot until puffy, 35–50 minutes. They won’t double, but they’ll look lighter and expanded.
12. Bake: Bake 22–28 minutes, until the tops are lightly golden and the centers register about 195°F. If browning too fast, tent with foil for the last 5 minutes.
13. Mix the icing: Beat cream cheese and butter until smooth.Add powdered sugar, vanilla, salt, and just enough milk to make a thick, pourable icing.
14. Finish strong: Cool rolls 10 minutes, then spread icing over warm rolls so it melts into the spirals. Try not to inhale them immediately. Or do.Your call.

Keeping It Fresh

• Room temp: Store covered for up to 2 days. Rewarm in the microwave for 10–15 seconds to revive the gooey factor.
• Fridge: Keeps 4–5 days. Reheat gently to avoid drying out.
• Freeze: Freeze unfrosted rolls (baked or par-baked) for up to 2 months.Thaw overnight, warm in a 325°F oven for 8–10 minutes, then ice. You can also freeze individual frosted rolls; just expect a softer icing texture after thawing.

What’s Great About This

• Weekender-friendly: Make the dough and fill the pan the night before, chill, then proof at room temp in the morning and bake.
• Balanced sweetness: Not cloying; the pumpkin and tangy icing keep it in check.
• Adaptable: Dairy-free and refined sugar swaps are easy. Flavor add-ins?Even easier.
• Actually gluten-free on purpose: Texture is soft and bready, not sandy. People notice—in a good way.

What Not to Do

• Don’t overheat the milk: If it’s hot, you’ll nuke the yeast. Warm, not hot.Think bathwater, not sauna.
• Don’t skip the rest: The 15-minute rest matters. It hydrates the flours and makes the dough workable.
• Don’t expect stretchy dough: Gluten-free dough won’t pull like wheat dough. Aim for smooth and spreadable, not elastic.
• Don’t overbake: Dry gluten-free rolls are sadness in spiral form.Pull them when lightly golden and set.
• Don’t cut with a serrated saw: Use floss for clean layers and fewer squished rolls. Looks pro, works better.

Alternatives

• Dairy-free: Use plant milk, vegan butter, and a dairy-free cream cheese or a simple vanilla glaze (powdered sugar + plant milk + vanilla).
• Refined sugar-free: Swap granulated sugar for coconut sugar and powdered sugar icing for a maple-cream cheese glaze (maple syrup + cream cheese + a splash of milk). Flavor is deeper, IMO.
• No almond flour: Replace with 1/3 cup more gluten-free blend + 2 tbsp oil.Texture will be slightly less plush but still great.
• Pumpkin spice boost: Add 1 tsp pumpkin pie spice to the dough and 1/2 tsp to the filling for extra autumn vibes.
• Nuts & extras: Sprinkle chopped pecans or walnuts over the filling. A handful of mini chocolate chips? No complaints here.

FAQ

Can I make the dough ahead?

Yes.

Assemble the rolls in the pan, cover tightly, and refrigerate up to 16 hours. Bring to room temp, proof until puffy, then bake as directed.

My dough is sticky—did I mess up?

Probably not. Gluten-free dough is softer by design.

Lightly flour your parchment and hands, or chill the dough 15 minutes for easier handling.

Do I have to use xanthan gum?

If your flour blend already includes it, you’re set. If not, adding about 1 teaspoon helps with structure and that bready bite. Without it, rolls may crumble.

How do I get neat spirals?

Use dental floss to slice, and don’t roll the dough too thin.

Spread filling evenly and leave a small clean edge for sealing the seam.

Can I use active dry yeast?

Yes. Bloom 2 1/4 tsp active dry yeast in the warm milk with a pinch of sugar for 5–10 minutes until foamy, then proceed.

What if I don’t have cream cheese?

Make a quick vanilla glaze: 1 1/2 cups powdered sugar, 2–3 tbsp milk, 1 tsp vanilla, pinch of salt. Whisk and pour over warm rolls.

Why did my rolls bake up dense?

Common culprits: milk too hot (yeast died), not enough proofing, old yeast, or heavy-handed flour additions.

Weigh ingredients if possible and watch the proof.

In Conclusion

These gluten free pumpkin cinnamon rolls deliver the cozy, sticky, bakery-level experience you want with none of the “gluten-free compromise” energy. The dough stays soft, the filling is unapologetically gooey, and the icing ties it all together like a warm blanket. Make them for a fall brunch, a holiday morning, or literally any Tuesday that needs a win.

Fair warning: once people taste them, you’ll be “the roll person” forever—and honestly, that’s a flex.