Gluten-Free Vegan Pumpkin Cinnamon Rolls: The Ultimate Fall Comfort Bake

There’s nothing quite like waking up on a crisp fall morning and having the smell of warm cinnamon rolls fill your kitchen. Soft, gooey, and full of cozy spice, cinnamon rolls are a classic comfort food. But what if you need them to be gluten-free and vegan?

Enter these Gluten-Free Vegan Pumpkin Cinnamon Rolls — a dreamy fall twist on the classic recipe. Made with pumpkin purée in the dough, a cinnamon-sugar-pumpkin spice filling, and finished with a rich dairy-free cream cheese glaze, they’re every bit as indulgent as the original. In fact, no one at the table will even guess they’re allergy-friendly.

This recipe is perfect for holiday mornings, weekend baking, or simply treating yourself to a warm and fluffy pumpkin treat. If you’ve been searching for a cinnamon roll that checks all the boxes — fluffy, flavorful, and allergy-safe — this is the recipe to bookmark.

Why This Recipe Works

• Pumpkin Purée in the Dough: Adds moisture, natural sweetness, and a subtle pumpkin flavor.
• Perfectly Spiced Filling: A mix of cinnamon, pumpkin spice, and brown sugar ensures each bite tastes like fall.
• Gluten-Free Structure: Using the right flour blend creates a fluffy texture without gumminess.
• Vegan Cream Cheese Glaze: Adds a decadent finishing touch without dairy.
• Crowd-Friendly: Whether or not your guests are vegan or gluten-free, they’ll love these rolls.

Ingredients Breakdown

To make sure these cinnamon rolls come out bakery-worthy, let’s take a closer look at the ingredients:

• Gluten-Free All-Purpose Flour: Choose a blend with xanthan gum — it helps give the rolls elasticity and structure.
• Pumpkin Purée: Not pumpkin pie filling — just pure pumpkin. Adds moisture and earthy sweetness.
• Yeast: Provides the fluffy rise we all love. Make sure it’s fresh and active.
• Plant-Based Milk: Almond, oat, or soy milk all work. It should be slightly warm (about 100–110°F) to activate the yeast.
• Vegan Butter: Adds richness. Melted for the dough and softened for the filling.
• Brown Sugar + Cinnamon + Pumpkin Spice: The filling trifecta. Sweet, spiced, and irresistible.
• Vegan Cream Cheese: Whipped into the glaze for a tangy finish.
• Powdered Sugar: Sweetens and thickens the glaze.

Step-by-Step Guide

Step 1: Activate the Yeast

Mix warm almond milk, sugar, and yeast. Let it sit until bubbly and foamy — this means the yeast is alive and ready to work.

Step 2: Make the Dough

Stir in pumpkin purée, melted vegan butter, and salt. Slowly add the flour until a dough forms. Knead lightly (or mix with a stand mixer) until smooth. The dough will be softer than traditional cinnamon roll dough — that’s normal with gluten-free flours.

Step 3: First Rise

Cover and let the dough rise in a warm place until doubled in size. This may take about an hour depending on your kitchen temperature.

Step 4: Fill and Roll

Roll out the dough into a rectangle. Spread softened vegan butter over the surface, then sprinkle brown sugar, cinnamon, and pumpkin spice evenly. Roll the dough tightly into a log.

Step 5: Slice and Arrange

Use dental floss or a sharp knife to cut into 12 even rolls. Arrange in a greased baking dish.

Step 6: Second Rise

Cover again and let them rise for about 30 minutes. This step ensures they’ll bake up tall and fluffy.

Step 7: Bake to Perfection

Bake at 350°F for 25–30 minutes until golden brown. The smell of pumpkin spice will fill your kitchen!

Step 8: Glaze and Enjoy

Whip together vegan cream cheese, powdered sugar, and almond milk until smooth. Spread generously over the warm rolls so the glaze seeps into every swirl.

Gluten-Free Vegan Pumpkin Cinnamon Rolls

Soft, gooey cinnamon rolls made gluten-free and vegan, swirled with pumpkin spice filling and topped with a creamy dairy-free glaze. Perfect for fall mornings or holiday brunches!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 2 minutes mins

Servings: 12 rolls

Course: Breakfast, Dessert, Snack

Cuisine: American, Gluten-Free, Vegan

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups gluten-free all-purpose flour with xanthan gum
• 1 packet instant yeast about 2 1/4 tsp
• 1 cup almond milk warm, or oat milk
• 1/2 cup pumpkin purée unsweetened
• 1/4 cup vegan butter melted
• 1/3 cup sugar
• 1 tsp salt
• 1/2 cup brown sugar for filling
• 2 tbsp cinnamon for filling
• 1 tsp pumpkin spice for filling
• 1/4 cup vegan butter softened, for filling
• 4 oz vegan cream cheese for glaze
• 1 cup powdered sugar for glaze
• 2 tbsp almond milk for glaze

Equipment

• Mixing bowls
• 9×13 inch baking dish
• Rolling Pin
• Stand mixer (optional)

Method

 

1. In a bowl, combine warm almond milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Add pumpkin purée, melted vegan butter, and salt. Mix in gluten-free flour until dough forms.
3. Knead lightly (or use stand mixer) until smooth. Cover and let rise 1 hour or until doubled.
4. Roll dough into rectangle on floured surface. Spread softened vegan butter, then sprinkle brown sugar, cinnamon, and pumpkin spice evenly.
5. Tightly roll dough into log. Slice into 12 rolls using sharp knife or dental floss.
6. Place rolls in greased baking dish. Cover and rise another 30 minutes.
7. Bake at 350°F (175°C) for 25–30 minutes or until golden brown.
8. For glaze: beat vegan cream cheese, powdered sugar, and almond milk until smooth. Spread over warm rolls.

Notes

These cinnamon rolls freeze beautifully! Just reheat before serving and glaze fresh.

Tips for Success

• Don’t Overheat the Milk: Too hot and it will kill the yeast. Aim for just warm to the touch.
• Sticky Dough is Normal: Gluten-free doughs are softer — lightly flour your hands when rolling.
• Proofing is Key: Be patient during the rise. A warm spot (like inside the oven with just the light on) helps.
• Slice with Floss: This trick gives you clean, perfect rolls without squishing the dough.
• Glaze Warm Rolls: The glaze melts beautifully into the swirls, making every bite gooey.

Variations

• Nut-Free Version: Use oat milk instead of almond milk.
• Extra Spiced: Add a pinch of nutmeg or cloves to the filling.
• Caramel Drizzle: Swap cream cheese glaze for a dairy-free caramel sauce.
• Mini Rolls: Roll the dough thinner and slice into smaller rolls for bite-sized treats.

Make-Ahead & Freezer Tips

• Overnight Option: Assemble rolls, cover tightly, and refrigerate overnight. In the morning, let them come to room temp before baking.
• Freeze Baked Rolls: Bake without glaze, cool completely, then freeze. Reheat and glaze when ready to serve.
• Freeze Dough: After the first rise, shape and freeze the rolls on a tray. Once solid, transfer to a bag. Thaw, rise, and bake as usual.

Serving Suggestions

• Holiday Breakfast: Serve alongside fresh fruit and coffee for a festive start.
• Fall Brunch: Pair with apple cider, pumpkin lattes, or a savory dish like roasted vegetables.
• Dessert: Add a scoop of vegan vanilla ice cream on top of a warm roll.

Frequently Asked Questions

Q: Can I make these without pumpkin?
A: Yes! Replace the pumpkin purée with applesauce for apple cinnamon rolls.

Q: My rolls didn’t rise enough — what happened?
A: Either the yeast wasn’t fresh, the milk was too hot, or the dough didn’t have enough time to proof.

Q: What’s the best flour for gluten-free rolls?
A: A blend with xanthan gum is best. Popular brands like King Arthur or Bob’s Red Mill work well.

Q: Can I use coconut oil instead of vegan butter?
A: Yes, though the texture may be slightly different. Use solid coconut oil for the filling.

Why You’ll Make These Again and Again

These Gluten-Free Vegan Pumpkin Cinnamon Rolls are everything you want in a fall dessert — warm, spiced, fluffy, and drizzled with sweet glaze. They’re proof that gluten-free and vegan baking can be every bit as satisfying as traditional recipes.

So brew a cup of coffee, wrap yourself in a cozy blanket, and enjoy one (or two) of these pumpkin swirled beauties. It’s the ultimate fall comfort bake you’ll keep making year after year.