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I have wanted to perfect homemade gluten-free pumpkin cinnamon rolls for forever, but my boys are obsessed with my original cinnamon rolls, and when push comes to shove, I always made them what they wanted. But today I spent the day in the kitchen, tweaking and perfecting this recipe and it was the perfect day to do so. A perfect fall day. A little chilly and drizzling the perfect rain all day long. I picked my lone butternut squash and walked around in the rain long before the boys woke. I lit my Pumpkin Spice Antique Candle and dove into the world of baking and I am quite happy with the outcome (and it only took my 2 tries to get it right!).

These cinnamon rolls will give you a big Fall hug and make your home feel like the coziest little cottage tucked into the most lovely grove of maple trees that are turning a vibrant array of reds and oranges and yellows. Yeah, a single recipe can do such magical things!

I hope you love this recipe as much as I do! They are truly the best cinnamon rolls (gluten-free and pumpkin vibes)

Why You Will Love This Recipe:

Soft and fluffy texture: These gluten-free pumpkin cinnamon rolls have a tender, pillowy texture thanks to the combination of psyllium husk, xanthan gum, and gluten-free bread flour. You won’t miss the traditional wheat flour!
Full of pumpkin flavor: Real pumpkin puree is incorporated directly into the dough, adding moisture, beautiful color, and a subtle pumpkin flavor.
Warm fall spices: Pumpkin pie spice and cinnamon are used in both the dough and filling, giving every bite that cozy fall flavor.
Sweet cinnamon sugar filling: Each roll is filled with a buttery brown sugar and cinnamon mixture that melts into delicious swirls as the rolls bake.
Cream cheese frosting: The rich, tangy cream cheese frosting is the perfect finishing touch. It melts into the warm rolls and makes them extra delicious.
Perfect for fall mornings: These cinnamon rolls are wonderful for weekend breakfasts, holiday brunches, Thanksgiving morning, or anytime you’re craving a homemade fall treat.
Gluten-free without compromising flavor: These rolls have all the flavors and textures you love in traditional cinnamon rolls, made completely gluten-free!
Gluten-Free bread flour that is homemade and made WITHOUT wheat starch.

Ingredients:

These gluten-free pumpkin cinnamon rolls are made with a soft, enriched dough flavored with real pumpkin puree, warm pumpkin pie spice, and a hint of vanilla. Each ingredient plays an important role in creating tender, fluffy rolls with a delicious cinnamon-sugar filling and a rich cream cheese icing.

Dough Ingredients

Psyllium husk (3 tablespoons): Whole psyllium husks help provide structure, elasticity, and flexibility to gluten-free dough. They act as a binder, helping mimic the stretchiness of traditional wheat dough while keeping the rolls soft and fluffy. Make sure to use whole psyllium husks rather than psyllium husk powder.
Warm water (½ cup): Warm water hydrates the psyllium husks, allowing them to form a gel that helps bind the dough together. Aim for lukewarm water, around 100–110°F, so it activates the psyllium without being too hot.
My gluten-free bread flour (454 grams): A high-quality gluten-free bread flour blend provides the foundation for the cinnamon rolls. Using a kitchen scale to measure the flour in grams ensures consistent results and prevents adding too much flour, which can make gluten-free rolls dense or dry.
Instant yeast (2½ teaspoons): Yeast helps the dough rise, creating light, airy cinnamon rolls. Instant yeast can be mixed directly into the dry ingredients without needing to be activated separately.
Baking powder (2 teaspoons): Baking powder provides additional lift, helping the rolls develop a softer, fluffier texture.
Xanthan gum (1 tablespoon): Xanthan gum helps bind the ingredients together and provides additional structure and elasticity. It works alongside the psyllium husk to create a dough that is easier to handle and shape.
Pumpkin pie spice (4 teaspoons): A generous amount of pumpkin pie spice gives the dough its warm, cozy fall flavor. The blend of cinnamon, nutmeg, ginger, and cloves pairs beautifully with the pumpkin puree.
Salt (1 teaspoon): Salt balances the sweetness and enhances the flavors of the pumpkin and spices. It also helps balance the flavor of the yeast.
Granulated sugar (½ cup): Sugar adds sweetness to the dough while helping feed the yeast and contribute to a tender texture.
Milk (¾ cup, dairy or non-dairy): Milk adds moisture and richness to the dough, helping create soft, tender cinnamon rolls. Whole milk works wonderfully, but your favorite unsweetened non-dairy milk can also be used.
Butter (? cup, melted): Melted butter adds richness, flavor, and moisture to the dough. Allow the butter to cool slightly before adding it so it doesn’t get too hot when combined with the yeast and eggs.
Pumpkin puree (¾ cup): Pumpkin puree gives these cinnamon rolls their beautiful orange color, subtle pumpkin flavor, and extra moisture. Use pure pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices. Blotting excess moisture from watery pumpkin puree can help keep the dough from becoming too sticky.
Eggs (2, room temperature): Eggs provide structure, richness, and tenderness. Bringing them to room temperature helps them incorporate more evenly into the dough.
Vanilla extract (1 teaspoon): Vanilla adds warmth and enhances the sweetness of the pumpkin and spices.

Cinnamon Sugar Filling

Butter (8 tablespoons, softened): Softened butter creates a rich base for the cinnamon sugar filling. It should be soft enough to spread easily over the dough without being melted or runny.
Brown sugar (¾ cup): Brown sugar adds sweetness and a rich molasses flavor that pairs perfectly with pumpkin and cinnamon. It melts as the rolls bake, creating a gooey cinnamon-sugar center.
Ground cinnamon (3 teaspoons): Cinnamon provides the classic warm spice flavor that makes cinnamon rolls so delicious. It complements the pumpkin pie spice in the dough.
Pumpkin pie spice (4 teaspoons): Additional pumpkin pie spice gives the filling a delicious fall flavor and creates layers of warm spices throughout each roll.

Cream Cheese Icing

Butter (1/3 cup, softened): Softened butter creates a rich, creamy base for the icing. Allow it to come to room temperature so it blends smoothly with the cream cheese.
Cream cheese (4 ounces, softened): Cream cheese gives the icing its signature tangy flavor and creamy consistency. Full-fat cream cheese works best for a thick, rich frosting.
Powdered sugar (1½ cups): Powdered sugar sweetens and thickens the icing while creating a smooth, velvety texture.
Heavy cream (1–2 tablespoons): Heavy cream helps thin the icing to your preferred consistency. Start with one tablespoon and gradually add more until it is smooth and spreadable.
Vanilla extract (1 teaspoon): Vanilla enhances the sweetness and balances the tanginess of the cream cheese.

A gluten-free baking tip: Because pumpkin adds quite a bit of moisture, gluten-free dough can feel stickier than traditional cinnamon roll dough. Resist the temptation to add too much extra flour. Use lightly oiled hands or parchment paper when shaping the dough to help make it easier to work with.

Instructions:

Prepare the psyllium gel. In a small bowl, whisk together the psyllium husk and warm water until evenly combined. Let the mixture stand for 5–10 minutes. It will thicken into a gel-like consistency. This step is important for creating structure and elasticity in the gluten-free dough.
Combine the dry ingredients. In the bowl of a stand mixer fitted with a paddle attachment, combine the gluten-free bread flour, instant yeast, baking powder, xanthan gum, pumpkin pie spice, and salt. Mix on low speed until the ingredients are evenly distributed.
Warm the milk and sugar. In a small saucepan over low to medium-low heat, combine the milk and granulated sugar. Warm gently, stirring occasionally, until the milk reaches approximately 115°F and the sugar has dissolved. Use a kitchen thermometer to check the temperature. Avoid overheating the milk, as excessive heat can affect the yeast.
Add the wet ingredients. Pour the warm milk mixture into the stand mixer with the dry ingredients. Add the prepared psyllium gel, eggs, pumpkin puree, and melted butter (slightly cooled). Mix on low speed until the ingredients begin to come together.
Mix the dough. Increase the mixer to medium speed and beat for approximately 5 minutes. Stop periodically to scrape down the sides and bottom of the bowl with a spatula. The dough will be thick, soft, and slightly sticky, more like a thick bread dough than traditional wheat-based cinnamon roll dough. Mixing thoroughly helps hydrate the gluten-free flour and develop the structure.
Chill the dough. Cover the mixing bowl tightly with plastic wrap and refrigerate for 30 minutes. Chilling helps firm up the dough, making it easier to roll out and shape without adding excessive flour.
Prepare the cinnamon filling. While the dough chills, combine the softened butter, brown sugar, cinnamon, and pumpkin pie spice in a medium mixing bowl. Stir until everything is evenly incorporated and forms a thick, spreadable paste. The butter should be VERY soft, almost slightly melted, to make spreading easier. Avoid fully melting it, as you want the filling to stay in place when rolling the dough.
Roll out the dough and add the filling. Lay a large piece of parchment paper on your countertop and lightly dust it with gluten-free bread flour or tapioca flour. Transfer the chilled dough onto the parchment and lightly dust the top. Roll the dough onto the floured surface into approximately a 12 x 15-inch rectangle, keeping the thickness as even as possible. Spread the cinnamon filling evenly on top of the dough, leaving a small border along one long edge to help seal the rolls.
Cut and shape the cinnamon rolls. Using a pizza cutter or sharp knife, cut the dough into 12 even strips. Starting at one end of each strip, gently roll it into a spiral, keeping the filling tucked inside. Place each roll into a greased 9 x 13-inch baking dish, leaving a little space between them to allow for rising. Cover loosely with a damp kitchen towel.
Allow the rolls to rise in warm place. Place the baking dish in a warm, draft-free location and let the rolls rise for approximately 1–1½ hours, or until they look noticeably puffy and have nearly doubled in size. Gluten-free dough may rise a little differently than traditional dough, so look for visual signs of expansion rather than relying only on the clock. Avoid placing the rolls somewhere too hot, as this can affect the yeast.
Bake the cinnamon rolls. Preheat your oven to 350°F. Once the rolls have finished rising, bake for approximately 30 minutes, or until the tops are lightly golden and the centers are fully baked. For the most accurate results, use an instant-read thermometer inserted into the center of a roll. The internal temperature should reach approximately 200°F and they should be golden brown.
Make the cream cheese frosting. While the cinnamon rolls bake, prepare the frosting. In a medium bowl or stand mixer, beat the softened butter and cream cheese together until smooth, creamy, and free of lumps. Add the powdered sugar, vanilla extract, and one tablespoon of heavy cream. Beat until fluffy and smooth. Add additional heavy cream, a little at a time, until you reach your desired spreading consistency.
Frost and serve. Remove the cinnamon rolls from the oven and allow them to cool for a few minutes. Spread the cream cheese frosting generously over the warm rolls so it softens slightly and melts into all the cinnamon-sugar swirls. Serve warm!
Store leftovers. Once completely cooled, transfer leftover cinnamon rolls to an airtight container or freezer bag. Store in the refrigerator for up to 3 days. To reheat, place an individual roll in the microwave for approximately 30 seconds, or until warmed through. Add a little extra frosting if desired!

A few important baking tips:

Use a kitchen scale to measure the gluten-free bread flour. Too much flour can make the rolls dense and dry.
Don’t skip the 30-minute refrigeration step. It makes the dough much easier to work with.
Use parchment paper when rolling the dough. This makes shaping and rolling the cinnamon rolls much easier.
Make sure the rolls have enough time to rise before baking. They should look puffy and expanded.
For the softest cinnamon rolls, frost them while they are still slightly warm.

Perfect Pairings:

These gluten-free pumpkin cinnamon rolls are delicious on their own, but they are even better as part of a cozy breakfast or brunch spread. Here are some of my favorite things to serve alongside them.

Breakfast & Brunch

Scrambled eggs: Fluffy scrambled eggs provide a savory balance to the sweetness of the cinnamon rolls.
Breakfast casserole: A cheesy egg and sausage casserole makes a hearty addition to a weekend breakfast.
Gluten-free quiche: A homemade quiche with bacon, spinach, or mushrooms is a delicious savory pairing.
Breakfast sausage: Serve with maple breakfast sausage links or homemade sausage patties.
Crispy bacon: The salty, savory flavor of bacon balances the sweet pumpkin filling and cream cheese frosting.
Fresh fruit salad: A combination of apples, pears, grapes, and berries adds freshness to your breakfast spread.
Greek yogurt parfaits: Layer Greek yogurt with granola, maple syrup, and fresh fruit for a lighter breakfast option.

Drinks

Hot coffee: A freshly brewed cup of coffee is a classic pairing with warm cinnamon rolls.
Pumpkin spice latte: Double up on the fall flavors with a homemade pumpkin spice latte.
Chai tea latte: The warm spices in chai complement the cinnamon and pumpkin pie spice in the rolls.
Hot apple cider: A cozy fall drink that pairs beautifully with pumpkin and cinnamon.
Maple latte: The subtle sweetness of maple syrup in a latte complements the brown sugar filling.
Hot chocolate: A creamy cup of hot chocolate makes these cinnamon rolls feel like an extra-special treat.

Summary:

These gluten-free pumpkin cinnamon rolls are the ultimate fall breakfast treat! Made with real pumpkin puree, warm pumpkin pie spice, and a buttery brown sugar cinnamon filling, these rolls are soft, fluffy, and full of cozy fall flavors. The gluten-free dough uses psyllium husk and xanthan gum to create a tender texture that makes these cinnamon rolls just as delicious as traditional ones.

Each roll is generously filled with a pumpkin-spiced cinnamon sugar mixture and topped with a rich, creamy homemade cream cheese frosting. Whether you’re making them for a weekend breakfast, holiday brunch, or Thanksgiving morning, these homemade gluten-free pumpkin cinnamon rolls are sure to become a seasonal favorite. Serve them warm for the ultimate fall comfort food!

Check out the recipe card below to make these delicious homemade cinnamon rolls!

Happy baking!

Handwritten signature that says 'xo, Raissa'

Perfectly Soft Gluten-Free Pumpkin Cinnamon Rolls

Prep Time 30

Cook Time 30

Rise Time 1

Serving Size rolls

Ingredients

Dough Ingredients

3 tablespoons psyllium husk
½ cup warm water
454 grams My Gluten-Free Bread Flour
2 1/2 teaspoons instant yeast
2 teaspoons baking powder
1 tablespoon xanthan gum
4 teaspoons pumpkin pie spice
1 teaspoon salt
1/2 cup granulated sugar
3/4 cup whole milk
1/3 cup butter melted
3/4 cup pumpkin puree
2 eggs room temperature
1 teaspoon vanilla extract

Cinnamon Sugar Filling

8 tablespoons butter softened
3/4 cup brown sugar
3 teaspoons ground cinnamon
4 teaspoons pumpkin pie spice

Cream Cheese Icing

1/3 cup butter softened
4 ounces cream cheese softened
1 1/2 cups powdered sugar
1-2 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions

In a small bowl combine whisk together the psyllium husk and water. Let stand for 5-10 minutes.
In a stand mixer combine the bread flour, instant yeast, baking powder, xanthan gum, pumpkin pie spice and salt. I use a paddle attachment.
In a saucepan, warm the milk and sugar until it reaches a temperature of 115 degrees.
To the stand mixer add the yeasty milk, psyllium gel, eggs, pumpkin puree and softened butter.
Beat the dough for 5 minutes, scraping down the sides periodically.
Cover the bowl with plastic wrap and let the sough chill in the refrigerator for 30 minutes.
While the dough chills, make the filling by combining the butter, sugar, cinnamon and pumpkin pie spice in a medium bowl. It will be easier to spread if the butter is VERY soft (almost slightly melty).
Lay a piece of parchment onto the counter and dust surface with bread flour or tapioca flour. Roll dough into a 12 x 15 rectangle. Spread the filling evenly onto the dough.
Use a pizza cutter to cut the dough into 12 even strips. Roll each strip into a round and place in a 9 x 13. Cover with a damp towel and let rise in a warm place for 1 to 1.5 hours or until puffy and doubled in size.
Bake at 350 for 30 minutes or until the internal temperature reaches 200 degrees.
While the rolls bake, make the frosting by whisking together the butter and cream cheese. Add in the powdered sugar, heavy cream and vanilla and whisk until creamy and smooth.
Let the rolls cool for a few minutes before spreading the frosting over the top.
Store leftovers in an airtight container or freezer bag. Store in the refrigerator for up to 3 days. Reheat in the microwave for 30 seconds.

Perfectly Soft Gluten-Free Pumpkin Cinnamon Rolls

Why You Will Love This Recipe:

Ingredients:

Dough Ingredients

Cinnamon Sugar Filling

Cream Cheese Icing

Instructions:

A few important baking tips:

Perfect Pairings:

Breakfast & Brunch

Drinks

Summary: