This gluten free vegan pumpkin cinnamon rolls are soft, fluffy, perfectly spice and pair with a rich, vegan spiced buttercream frosting.
So many people have asked for gluten free vegan cinnamon rolls and when we gave you our original gluten free vegan cinnamon rolls you loved it. Now, we’re sharing with you our gluten free vegan pumpkin cinnamon rolls.
We truly hope that you love the recipe.
To be honest, gluten free baking is something that has not been easy for us. There are a lot of texture differences in gluten free baking versus traditional baking and we wanted to give you a great recipe.
Gluten free foods tend to be grainier than their gluten counterparts and that texture has thrown us off for a long time.
We think what we have done is given you the best texture that we can with the knowledge that we currently have without making you wait weeks and weeks for another recipe.
The end result was a super fluffy, super soft gluten free vegan cinnamon roll that actually rose to double in size and cooked perfectly. We think you’ll be happy with the results.
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Frequently Asked Questions
Can I make these gluten free vegan pumpkin cinnamon rolls Top 8 Allergen Free?
With the omission of the gluten, it’s so easy to make these Top 8 Allergen Free.
You simply need to use whatever dairy free milk is safe for you (any dairy free milk will work) and then use a soy free vegan butter alternative. Our go to is the Soy Free Earth Balance that comes in a red tub.
Quick tip: Double check the gluten free flour blend that you purchase. Make sure that it does not include milk inside the ingredient list as some do.
Can gluten free vegan pumpkin cinnamon rolls be prepped ahead?
Yes! You can make the recipe as directed and then let cool completely.
Then, either cover the baking dish with foil or plastic wrap, or move them to an air tight container and place in the fridge for up to 5 days.
To reheat, just microwave for 30-40 seconds.
What is the best type of gluten free flour blend to use?
We did find that personally we liked the texture better with the King Arthur version, but both recipes did come out.
It is important to note that if you do try another blend to make sure that it has xanthan gum inside the ingredient list. If it does not, then add 1 1/2 tsp to your recipe in the dry ingredients.
We have not tried this recipe with any other gluten free blends, so we can not comment on the success of any other blend. We do recommend from our experience to use a higher quality, more popular blend that has been proven successful like the two we tested.
Do gluten free vegan pumpkin cinnamon rolls really rise?
Yes, they do!
The apple cider vinegar helps to activate the yeast, especially in a gluten free recipe.
Note: It is normal in gluten free baking for the rolls to have some cracks in them as they rise.
Additional Quick Tips for successful gluten free vegan cinnamon rolls:
We just wanted to quickly point out some other tips from our experience in making these:
- Don’t let over proof (or rise). As soon as they have doubled in size and they are touching, get them into the oven.
- Don’t heat higher than 350 degrees F. Overheating with higher temperatures begins to break down the yeast, or inactivate it. You definitely do not want this happening in a gluten free recipe.
- Gluten Free flour is way more sensitive than traditional flours. It is also less forgiving. This means that you needs to accurately measure all the ingredients, but especially the flour. There’s not a lot of room for error here.
- You must handful these very carefully. Gluten free flour doesn’t bounce back when you are rolling and cutting so any indentation you make will stay.
Can I make your other vegan cinnamon roll recipes with this dough?
If you’ve been following us for awhile, then you know that we have a ton of other vegan cinnamon roll recipes.
Since this is a pumpkin dough, you likely don’t want to use it for everything; however, you can use our original gluten free vegan cinnamon roll recipe for other flavors
We are happy to say that you should be able to use any of the normal recipes with this dough, just swapping out the filling for whichever recipe you want to make.
We hopefully will have a gluten free chocolate version soon.
Pin these gluten free vegan pumpkin cinnamon rolls for later!
Gluten Free Vegan Pumpkin Cinnamon Rolls
- 3 1/2 – 4 cups gluten free flour blend (we used King Arthur Measure for Measure – see post for more information about flours), + more for sprinkling
- 1 packet active dry yeast (or 2 1/4 tsp)
- 3 tsp baking powder
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 cups unsweetened dairy free milk
- 1 tbsp apple cider vinegar
- 3/4 cup pumpkin puree
- 6 tbsp vegan butter, softened (not melted)
- 1 tsp vanilla
Cinnamon Roll Filling
- In a large bowl or stand mixing bowl, whisk together 3 1/2 cups gluten free flour, yeast, baking powder, brown sugar, salt, cinnamon, ginger, nutmeg, allspice and cloves.
- Add in dairy free milk, apple cider vinegar, pumpkin puree, vegan butter, and vanilla.
- Combine together with a spatula, or a dough hook if using stand mixer, until a dough forms. Add 1 tbsp more gluten free flour at a time until dough is no longer sticky.*If using stand mixer, it should be pulling away from bowl.
- Shape dough into a ball.
- Lay a 20" piece of plastic wrap down and tape the corners down. *This helps gluten free dough not stick to counter as you're rolling without laying down a bunch of gluten free flour.
- Roll dough out to a 15×12 inch rectangle.
- Spread melted butter across rectangle evenly very gently.
- Then, mix brown sugar and spices together and sprinkle over top.
- Carefully roll cinnamon rolls into log from the longest side up. *Note: You have to do this very gently. Gluten free dough will not bounce back like traditional dough.
- Once completely rolled, place seam side down. Cut into 9 even pieces with a knife.
- Place into a parchment lined 9×9 baking dish.
- Cover and let rise in a warm, drafted free place for 30-45 minutes until doubled in size and touching.*Do not let over rise.
- Preheat oven to 350 degrees F 10 minutes before done rising.
- Bake for 20-30 minutes until dough has cooked through.
- Remove, and let cool for 10 minutes.
- While cooling, make frosting. Top and serve.
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