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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!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 minutes
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.