Go Back
+ servings
Best Gluten Free Cinnamon Rolls with Pumpkin

Best Gluten Free Cinnamon Rolls

Perfectly sweet Gluten Free Pumpkin Cinnamon Rolls will make serving these for your holiday breakfast extra special.
Course Dessert
Cuisine American
Keyword Gluten Free Holiday Recipes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Calories 700kcal
Author Nancy Piran



  • 1 1/2 cup whole milk
  • 1/2 cup canola oil
  • 1/2 cup granulated sugar
  • 2 teaspoons active dry yeast
  • 1 cup pumpkin puree
  • 6 cup gluten free flour blend
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 teaspoon salt


  • 6 tbsp butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tbsp pumpkin pie spice


  • In a sauce pan, mix the milk, oil, and 1/2 cup white sugar. Stir over medium heat until the milk is hot. Remove it from the oven, and let sit for about 3 minutes.
  • Add the yeast, stir and let it sit for 5 minutes.
  • In large bowl whisk together flour and 1 tsp. pumpkin spice. Add in pumpkin and yeast mixture. Stir till incorporated.
  • Cover with a towel and let the dough rise for 90 minutes.
  • Add the remaining flour, powder, soda, and salt. Stir until a well combined dough forms.
  • Roll out the dough into a 1/4 inch thick rectangle.
  • Melt the butter and spread it onto the dough. Sprinkle the sugars and 1 tbsp spice on top, and then tightly roll.
  • Preheat the oven to 375F.
  • Slice the dough into 1/2 inch thick rolls, and place into two round cake pans. Let the rolls sit for 30 minutes.
  • Bake the rolls for 20 minutes.


  1. Recipe slightly adapted from T.R. Crumbley's Gluten Free Pumpkin Cinnamon Rolls


Calories: 700kcal | Carbohydrates: 110g | Protein: 12g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 254mg | Potassium: 206mg | Fiber: 11g | Sugar: 44g | Vitamin A: 5105IU | Vitamin C: 1.5mg | Calcium: 153mg | Iron: 4.1mg