Gluten-Free Pumpkin Cinnamon Rolls (Dairy-Free)

It’s pumpkin spice season! Grocery stores and coffee shops have rolled out actual pumpkins along with pumpkin everything… pumpkin muffins, pumpkin pancake mix, pumpkin bread mix, pumpkin cookies, pumpkin butter, and pumpkin spice lattes.

For the gluten-free and dairy-free crowd, all of your pumpkin cravings can be satisfied with these gooey soft Pumpkin Cinnamon Rolls. Fluffy pumpkin dough swirled with sweet, sticky, warm, pumpkin spice makes the perfect fall breakfast or dessert.

Everything on Go Gluten Freely is gluten-free. Always. These particular Pumpkin Cinnamon Rolls are gluten-free and dairy-free because they were created for a friend who is sensitive to both. They are a dairy-free, fall-flavored twist on my epic Gluten-Free Cinnamon Rolls.

After trying these Pumpkin Cinnamon Rolls, my friend immediately texted, “It’s sooo delicious!!! I can’t believe it’s gluten-free! You should totally open a bakery.”

I have exactly zero plans to open a bakery, but I am delighted to share the recipe with you. Now, you can be just as thrilled by these amazing rolls anytime you want! They are so easy to make and so wonderful to eat and to share!

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Equipment

• Kitchen Scale: This inexpensive kitchen item is valuable in gluten-free baking, where measuring flour is a science, not an art. I highly recommend picking up one for accurate measurements.
• Stand Mixer: A stand mixer is a workhorse in the gluten-free kitchen. It makes kneading the pumpkin spice dough a breeze. I highly recommend keeping an eye out for a deal on this pricey appliance. They often go on sale.
• 9×13 Baking Dish: When baking any cinnamon rolls, I generally use a Pyrex baking dish with a lid for easy transport. A metal baking dish works, too.
• Parchment Paper: Use parchment paper to line the baking dish for easy cleanup. You can also use parchment paper or a silicone baking mat when working with the dough to form the pumpkin cinnamon rolls.

Ingredients

King Arthur Gluten-Free Bread Flour is essential in these rolls. It is the magic ingredient that gives them the taste and soft, fluffy texture of gluten-containing rolls. Important… please note that King Arthur Gluten-Free Bread Flour contains gluten-free wheat starch, which is safe for celiacs, but not for individuals with a wheat allergy. To learn more about gluten-free wheat starch, please read “Is Gluten Free Wheat Starch Safe for Celiacs?”

Substitution: You can use another gluten-free wheat starch flour, like Caputo Fioreglut Gluten-Free Flour. Substitute by weight (500 grams), rather than volume (not measuring cups). Do not substitute other types of flour.

You will need additional flour to dust your hands and work surface if the dough is sticky. Any gluten-free flour works for that purpose.

Instant Yeast: I use Fleischmann’s Rapid Rise Instant Yeast which is gluten-free, and does not require the extra step of proofing.

Non-Dairy Buttery Spread: I use Earth’s Balance Butter Spread.

Unsweetened Almond Milk: The almond milk should be room temperature or warm, but not hot or it could kill the yeast. Feel free to substitute your favorite non-dairy milk.

If you are not dairy-free, you can substitute regular, salted butter (softened at room temperature) and regular milk. You can also use the cream cheese frosting recipe from my traditional gluten-free cinnamon rolls.

Eggs: Place on the counter for about 30 minutes before mixing the dough, to get the eggs to room temperature.

Canned Pumpkin Puree: You’re looking for 100% pure pumpkin, not pumpkin pie filling. The recipe uses about ½ a can. You can use up the rest of the pumpkin puree in these easy gluten-free pumpkin pasties with a dairy-free option.

White, Brown & Powdered Sugar: 3 different types of sugar show up in this recipe. A small amount of white sugar is in the pumpkin dough, and you can substitute brown sugar in a pinch. Brown sugar is used in the pumpkin spice filling, do not substitute. Finally, the glaze that tops these delicious pumpkin cinnamon rolls is made with powdered sugar.

Pumpkin Pie Spice, & Ground Cinnamon: These warm spices bring all of the flavors of fall and are included in both the dough and the filling. A small amount of pumpkin pie spice is also sprinkled on top adding a subtle decorative touch reminiscent of a pumpkin spice latte. IYKYK

Concerned about gluten in spices? Learn more with my Celiac Guide to Spices & Seasonings.

Salt

Vanilla Extract

Instructions

Mix the pumpkin dough: Combine all of the “pumpkin dough ingredients” in a stand mixer. Use the flat beater attachment to mix on low for five minutes. As soon as you turn on the mixer, the aroma of pumpkin, flour, and yeast will give you all the warm feels.

The dough will be slightly sticky. Occasionally, pause the mixer to scrape the sides of the bowl with a spatula.

Form a pumpkin dough rectangle: Place a piece of parchment paper or a silicone mat on the counter. If the pumpkin dough is still sticky, lightly dust your work surface and hands with gluten-free flour. You can use any affordable gluten-free flour for this part of the job.

Place the dough on the parchment paper or silicone baking mat. Gently press and stretch the pumpkin dough into a 10×15-inch rectangle.

Prepare the sugar & pumpkin spice filling: Add all “sugar & pumpkin spice filling ingredients” to a small bowl. Mash with a fork until well combined.

Spread the mixture on top of the dough with a spatula, covering fairly evenly over the entire surface. Gently press the filling mixture into the dough with the spatula.

Form a log: Starting with one of the long sides of the dough, gently lift the edge and tightly roll the dough to form a 15″-long log.

Cut out the rolls: Using a knife, gently score the top of the log marking 11 lines to make 12 even rolls.

You can then slice the rolls with a sharp knife, or use the floss/thread method (my personal preference) to prevent squishing the rolls as you slice them.

For the thread/floss method, slide thread or unflavored floss under the log, just to the first line you marked on the log. Toss both ends of the thread over the top of the roll. Grab each end of the thread and pull to cleanly slice off a roll. Repeat until you have 12 rolls.

Let the pumpkin rolls rise: Line a 9×13 baking pan with parchment paper for easy clean-up. Place the pumpkin cinnamon rolls in the baking pan.

For a quick rise, preheat the oven to 200℉ for two minutes. Turn the oven off. Place the baking pan in the oven and allow the rolls to rise for one hour. After rising, remove the rolls from the oven before preheating the oven to 350℉.

The rise of this flour is impressive. Look how puffy these rolls are! With a quick rise like this, I find the dough cracks just a bit. It does not affect the taste or texture, and is hidden by the glaze topping.

If you have more time and want to avoid the cracks, simply cover the rolls and let them rise in a warm place for two hours, rather than a quick rise in the oven. Even better, in my opinion, is an overnight rise, discussed below.

Bake the rolls: Bake the pumpkin cinnamon rolls at 350℉ for approximately 25-27 minutes, until they are lightly golden brown. 

Top with a glaze and pumpkin pie spice: In a small bowl, use a fork to mix all of the “topping ingredients” except for the pumpkin pie spice. Once the glaze is smooth, spread it over the warm rolls with a spatula. Finish with a sprinkle of pumpkin pie spice. Serve warm and enjoy!

Related Recipes:

• Gluten-Free Eggnog Cinnamon Rolls
• Gluten-Free Pumpkin Cheesecake Bars
• Gluten-Free Fall Desserts to Spice up the Season