Fluffy Gluten Free Pumpkin Cinnamon Rolls

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There’s something magical about waking up to the scent of warm pumpkin and cinnamon wafting through the house. These gluten-free pumpkin cinnamon rolls have become my family’s favorite fall tradition—soft, fluffy, and packed with just the right amount of spice. I’ll never forget the first time I made them for my sister, who has celiac disease. Her face lit up when she realized she could enjoy cinnamon rolls that tasted just like the “real thing.” Now, they’re a must-have at every holiday brunch, gluten-free or not!

Why You’ll Love These Gluten Free Pumpkin Cinnamon Rolls

• Fluffy texture—no one will guess they’re gluten-free! The bread mix gives them the perfect softness.
• Easy to make—ready in under an hour, with no complicated steps.
• Perfect balance of pumpkin and spice—not too sweet, not too heavy, just pure autumn bliss.
• Gluten-free but delicious for everyone—even wheat lovers go back for seconds!

Ingredients for Gluten Free Pumpkin Cinnamon Rolls

Gathering the right ingredients is half the battle when it comes to perfect gluten-free baking. Trust me, I’ve learned the hard way that substitutions can make or break these pumpkin cinnamon rolls! Here’s exactly what you’ll need, broken down into three simple parts. And yes, those room temperature eggs really do matter—I once rushed it with cold eggs and ended up with dense little hockey pucks instead of fluffy rolls!

Rolls Ingredients

• 1 (16 ounce) bag Bob’s Red Mill gluten free bread mix – This is my go-to because it already has xanthan gum mixed in
• 1 packet instant yeast – About 2 1/4 teaspoons if you’re using bulk
• ½ cup sugar – Plain white sugar works best here
• 2 teaspoons baking powder – The extra lift makes all the difference
• 4 teaspoons pumpkin pie spice – Or make your own blend if you’re feeling fancy
• ½ teaspoon salt – Just a pinch to balance the sweetness
• ¾ cup milk – Any kind you like, but whole milk makes them extra tender
• ⅓ cup butter, melted – And slightly cooled so it doesn’t cook the eggs
• ¾ cup pumpkin puree – Not pumpkin pie filling! Look for 100% pure pumpkin
• 2 eggs, room temperature – Seriously, take them out an hour before
• 1 teaspoon vanilla extract – The good stuff if you’ve got it

Sugar Filling Ingredients

• 6 tablespoons butter, softened – Spreadable but not melted
• ¾ cup white sugar – Some recipes use brown, but I prefer how white sugar caramelizes
• 3 teaspoons cinnamon – Because you can never have too much
• 4 teaspoons pumpkin pie spice – Doubling down on that cozy flavor

Icing Ingredients

• ¼ cup melted butter – Just enough to make it rich
• 4 ounces cream cheese, softened – The secret to that perfect drizzle
• 1 ½ cups powdered sugar – Sifted if you want super smooth icing
• 1 teaspoon vanilla extract – The finishing touch

Step-by-Step Instructions for Gluten Free Pumpkin Cinnamon Rolls

Okay, let’s get to the fun part! I know working with gluten-free dough can feel intimidating, but trust me—this recipe is foolproof. I’ve made these rolls dozens of times (much to my family’s delight), and I’ll walk you through each step so you get perfect swirls every time. Just follow along and don’t skip the resting time—that’s when the magic happens!

Preparing the Dough

First things first: preheat that oven to 350°F (175°C). Grease your baking dish generously—I use a 9×13 inch pan for nice, plump rolls. Now, in a large mixing bowl (I like to use my stand mixer with the paddle attachment), whisk together the gluten-free bread mix, yeast, sugar, baking powder, pumpkin pie spice, and salt. Don’t skip the whisking—it helps distribute everything evenly.

Next, add in the milk, melted (but slightly cooled) butter, pumpkin puree, eggs, and vanilla. Mix on low speed just until combined, then bump it up to medium for about 1 minute. The dough will be sticky—that’s totally normal! Gluten-free dough behaves differently than wheat dough, so don’t panic if it seems wetter than you’re used to.

Rolling and Filling

Here comes the slightly messy but oh-so-satisfying part! Lightly flour your work surface with some extra gluten-free flour (I keep a little bowl handy). Turn out the dough and gently pat it into a rectangle about 12×18 inches. Don’t stress about perfect edges—rustic is charming!

Now take that softened butter for the filling and spread it evenly over the dough, leaving about a ½ inch border around the edges. Sprinkle the sugar mixture over the butter, pressing it lightly so it sticks. This is where I always sneak an extra pinch of cinnamon—I can’t help myself!

Starting at one long edge, roll the dough tightly into a log. If it sticks, use a thin spatula to help lift it. Once rolled, pinch the seam to seal. Now, using a sharp knife (I find dental floss works even better!), cut into 12 equal slices. Place them cut-side up in your prepared pan, leaving a little space between each for rising.

Baking and Icing

Pop those beauties in the oven and bake for 25-30 minutes. You’ll know they’re done when they’re golden brown and your kitchen smells like heaven. While they bake, make the icing: beat together the melted butter, cream cheese, powdered sugar, and vanilla until smooth. If it’s too thick, add a teaspoon of milk at a time until it’s drizzle-able.

Here’s my favorite part—as soon as the rolls come out of the oven, drizzle that luscious icing over the top while they’re still warm. Watch as it melts into all those gorgeous layers. Let them cool just enough so you don’t burn your tongue, then dig in! That first bite of soft, pumpkin-spiced perfection? Pure bliss.

Tips for Perfect Gluten Free Pumpkin Cinnamon Rolls

After burning more rolls than I’d care to admit (who knew gluten-free dough could be so tricky?), I’ve picked up some foolproof tricks. First—always use fresh pumpkin puree, not the pie filling! That little can makes all the difference in texture. And here’s my secret: let the rolls cool for about 5 minutes before icing. Too hot, and your beautiful drizzle disappears into the rolls; too cold, and it just sits on top like frosting (still tasty, but not the same).

For even baking, rotate your pan halfway through. And if the tops brown too fast, just tent with foil. Oh, and don’t skip the resting time—that 10 minutes while the oven preheats lets the rolls puff up perfectly. Trust me, patience pays off with these beauties!

Variations for Gluten Free Pumpkin Cinnamon Rolls

One of my favorite things about this recipe is how easily you can tweak it to suit different tastes or dietary needs! For dairy-free versions, I’ve had great success swapping in almond milk for the regular milk and using coconut oil instead of butter—just be sure to chill the filling slightly so it spreads easily. My nut-loving husband insists we add chopped pecans to the sugar filling (about ½ cup does the trick), and the crunch takes them to another level. Feeling adventurous? Try mixing some orange zest into the icing—it plays so nicely with the pumpkin spice! The possibilities are endless.

Serving and Storing Gluten Free Pumpkin Cinnamon Rolls

Oh, that first warm bite straight from the oven—absolute perfection! These pumpkin cinnamon rolls are best served fresh and warm, when the icing is still slightly gooey and the spices are at their peak. I always make extra because they disappear fast—my kids hover around the kitchen like little vultures waiting for their share!

Leftovers? (As if!) Store any uneaten rolls in an airtight container at room temperature for up to 2 days. To reheat, pop them in the microwave for 15-20 seconds or warm them in a 300°F oven for about 5 minutes. They freeze beautifully too—just wrap individually in foil and thaw overnight before reheating. Pro tip: freeze some icing separately so you can drizzle it fresh when serving!

Nutritional Information for Gluten Free Pumpkin Cinnamon Rolls

Let’s be real—these aren’t health food, but they’re worth every delicious bite! I always like to know what I’m eating, so here’s the nutritional breakdown per roll. Keep in mind these numbers are estimates and can vary based on the specific brands you use (especially things like butter and milk). My friend Lisa swears by swapping in almond milk and reducing the sugar by 1/4 cup when she’s watching her intake, but personally? I say life’s too short not to enjoy the full experience!

• Calories: 320 – That first warm bite makes every calorie count
• Fat: 14g (8g saturated) – Mostly from that glorious butter and cream cheese
• Carbohydrates: 45g – The perfect balance of flour and sugar
• Fiber: 3g – Thank you, pumpkin puree!
• Protein: 5g – Eggs and milk do their part
• Sugar: 24g – Mostly from the filling and icing (worth it!)
• Sodium: 280mg – Just enough to balance the sweetness

Remember, nutrition labels can be tricky with homemade recipes. I once calculated my version with different brands and got numbers that varied by nearly 10%—so take these as a general guide rather than gospel. The important thing? These gluten-free pumpkin cinnamon rolls make people happy, and that’s nutritional value you can’t measure!

Frequently Asked Questions

After sharing this recipe with so many friends, I’ve gotten all sorts of great questions about these gluten-free pumpkin cinnamon rolls. Here are the answers to the ones I hear most often—the kind of practical tips I wish I’d known when I first started baking them!

Can I Make These Gluten Free Pumpkin Cinnamon Rolls Dairy-Free?

Absolutely! My sister-in-law is dairy-free, so I’ve tested this every which way. Swap the milk for almond or oat milk, use coconut oil instead of butter (chill it slightly so it spreads like softened butter), and skip the cream cheese icing for a simple powdered sugar glaze with vanilla and dairy-free milk. The texture changes just a tiny bit, but the flavor is still amazing!

How Long Do These Rolls Stay Fresh?

Honestly? They rarely last more than a day in my house! But stored properly in an airtight container at room temperature, they’ll stay soft for about 2 days. The microwave trick (15-20 seconds) brings them back to life beautifully. After day two, they start to dry out—but that’s when I turn them into the most incredible bread pudding!

Can I Freeze the Dough for Later?

Yes, and it’s a total game-changer! After cutting the rolls, arrange them on a baking sheet and freeze solid before transferring to a freezer bag. When the craving hits, let them thaw overnight in the fridge, then bake as usual—just add 5 extra minutes. The dough keeps for about 3 months. I always have a batch stashed for last-minute guests (or midnight snack emergencies).

Share Your Gluten Free Pumpkin Cinnamon Rolls

Nothing makes me happier than seeing your twist on these pumpkin cinnamon rolls! Did you add nuts? Try a dairy-free version? Snap a photo and tag me—I want to see those gorgeous swirls! Leave a comment below with your baking adventures (or disasters—we’ve all been there!). Your notes help other gluten-free bakers too!

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