These Gluten-Free Vegan Pumpkin Cinnamon Rolls are soft, fluffy, and loaded with spicy-sweet fall flavor!
Pure. Pumpkin spice. Bliss. There’s something about fall that flips a switch in my brain. The weather cools slightly, and all of a sudden, I need pumpkin in everything. The idea for these cinnamon rolls came to me while I was halfway through a very unexciting salad, and I basically abandoned my lunch mid-bite. Within the hour, the kitchen was a full-on pumpkin-scented disaster zone, which is always a sign that something really delicious is in the works.
And delicious is right. These vegan, gluten-free pumpkin cinnamon rolls are soft, gooey, and loaded with warm spices that hit the spot in the coziest way. They’re sweet but not cloying, spicy in a good way (not in a “why is my tongue tingling” way), and they unroll beautifully so you can eat the middle first like any reasonable person would. And the frosting? Absolutely not optional. I didn’t drizzle, I dumped. Full coverage. No regrets.
Are These Gluten-Free Vegan Pumpkin Cinnamon Rolls Healthy?
Personally, I don’t know anyone who eats cinnamon rolls to be healthy, but that’s the point. This is a treat that’s all about the occasional indulgence.
But there’s some good in here, for sure. Pumpkin contains fiber, vitamin A, and vitamin C. The oat flour adds whole-grain goodness, while the almond milk and dairy-free yogurt add calcium and protein.
These rolls are also gluten-free, dairy-free, vegan, and free of refined sugars, so they work for a lot of special diets. So while they are still technically a treat, you can definitely feel good about what’s in them, especially compared to the average mall food court cinnamon roll.
Pumpkin Flavors To The Max
Do these rolls bring that classic pumpkin pie flavor? Yes. There’s real pumpkin in the dough, and with the pumpkin pie spice added to the mix, every bite just screams fall.
While you can definitely taste the pumpkin, it’s not overwhelming, heavy, or squashy. It’s wonderfully sweet, complemented by the cinnamon, vanilla, and other spices. If you (like me) have been disappointed by lackluster “pumpkin-flavored” treats in the past, I think it’s safe to say you’ll be pleased here.
How Do I Store Leftovers?
These rolls will stay good for about 4-5 days in the fridge, stored in an airtight container. You can reheat them in the microwave for 15-20 seconds if you want to recreate that fresh-from-the-oven feel. You can also wrap them tightly and freeze them for up to 3 months.
Serving Suggestions
It’s time for all the pumpkin things to come to the forefront. After you perfect these cinnamon rolls, add to your recipe repertoire with some Pumpkin Spice Magic Cookie Bars, Pumpkin Crème Brûlée, and Mini Pumpkin Cheesecake Jack-O-Lanterns. Don’t forget to wash it all down with a Pumpkin Spice Latte!
Recipe
Ingredients
For The Cinnamon Rolls:
- 1 1/4 cups cornstarch 176 grams
- 1/2 cup gluten-free oat flour 60 grams
- 6 tablespoons white rice flour 56 grams
- 6 teaspoons pumpkin pie spice
- 2 teaspoons Red Star Platinum yeast almost one package (don't use the whole package)
- 1 3/4 teaspoon xanthan gum
- 1 teaspoon salt
- 6 tablespoons water
- 3 tablespoons agave
- 2 tablespoons unsweetened vanilla almond milk
- 3 tablespoons dairy-free butter at room temperature
- 1/2 cup canned pumpkin at room temperature
- 1/4 cup dairy-free plain yogurt at room temperature
For The Filling:
- 4 tablespoons dairy-free butter softened to room temperature
- 6 tablespoons coconut sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
For The Frosting:
- 6 tablespoons dairy-free cream cheese softened to room temperature
- 1/2 teaspoon vanilla extract
- 1 cup sugar-free powdered sugar substitute
- 2 1/2 tablespoons unsweetened vanilla almond milk
Instructions
- Preheat your oven to 200 degrees Fahrenheit. Once heated, turn it off. This will be where you let your rolls rise.
- In a large bowl, mix together the dry ingredients for the rolls: cornstarch, oat flour, rice flour, pumpkin spice, yeast, xanthan gum, and salt.
- In a microwave-safe measuring cup, heat the water, agave, almond milk, and butter until it reaches 110-120 degrees Fahrenheit. You don’t want it hotter than that or it will kill the yeast. Add the mixture into the bowl with the flour, along with the pumpkin and yogurt. Stir until the dough just begins to come together and everything is mixed.
- Turn the dough out onto a lightly floured surface (I use cornstarch) and knead for 1 minute, until it just comes together. Don't knead too long or they won't be as fluffy! Spray the bowl that it was in with cooking spray and place it back inside to let it rest for 10 minutes.
- Once the dough has rested, roll it on a lightly floured surface to a 14×10-inch rectangle.
- Make the filling. In a small bowl, mix together the butter, coconut sugar, pumpkin spice, and cinnamon. Spread all over the dough rectangle, leaving a thin strip without sugar at the farthest edge from you (this helps seal the rolls). Use your fingers to really rub it in
- Tightly roll the dough up and cut into 10-11 buns. You can use a very sharp knife or dental floss. Just slide the floss under the dough, and then cross each side over top of each other at the top of the roll and pull down to make a smooth slice.
- Spray a 9-inch circular baking dish (or pie dish) with cooking spray and place the rolls inside. Cover lightly with tin foil and let the buns rise in the heated oven for 2 hours.
- Once risen, remove the buns from the oven and heat the oven to 375 degrees Fahrenheit. Bake the rolls for 20-22 minutes, until lightly golden brown. Then, lightly cover with tin foil to prevent too much browning, and bake for an additional 8-10 minutes.
- While the buns bake, whisk together the softened cream cheese, vanilla, powdered sugar substitute, and almond milk until smooth.
- Pour the glaze over the buns and serve immediately.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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