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Gluten Free Vegan Pumpkin Cinnamon Rolls

This gluten free vegan pumpkin cinnamon rolls are soft, fluffy, perfectly spice and pair with a rich, vegan spiced buttercream frosting.
Course Breakfast, Dessert
Cuisine American
Keyword dairy free breakfast, dairy free dessert
Prep Time 15 minutes
Cook Time 25 minutes
Rising Time 30 minutes
Total Time 1 hour 10 minutes
Servings 9 cinnamon rolls
Calories 358kcal
Author LarishaBernard



  • 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

  • 4 tbsp vegan butter, melted and cooled
  • 3/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg

Frosting (Choose 1)


  • 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 15x12 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 9x9 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.


*Please read through the post for helpful tips. 
**Nutritional facts are just estimates. Values do not include optional frosting. Please utilize your own brand nutritional values to double check against our estimates. 


Serving: 1roll | Calories: 358kcal | Carbohydrates: 62g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Sodium: 258mg | Potassium: 250mg | Fiber: 6g | Sugar: 26g | Vitamin A: 3772IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg