These easy Gluten Free Vegan Pumpkin Cinnamon Rolls are so soft and fluffy you won’t believe they’re dairy and egg free! Loaded with spicy-sweet fall flavor too!
PIN Gluten Free Vegan Pumpkin Cinnamon Rolls
PURE PUMPKIN SPICE BLISS.
I honestly just wanted to name this pumpkin cinnamon rolls recipe THAT because it’s the FACTS.
There are things in life that you just know are going to be good, and the idea of PUMPKIN SPICE cinnamon rolls was one of those. Thought about it in my head and immediately cancelled ALL PLANS to make them happen.
Not that is any kind of feat since I A. work from home and B. have no friends beside my dog which leads to C. I never have any actual plans to cancel.
BUT, that is BESIDE the point.
These are SPICY. They are SWEET. AND they are L-O-A-D-E-D with fall-infused pumpkin spice DREAMS.
They’re the kind of food that you take a bite of and suddenly feel that Y-O-U can conquer anything that is thrown at you that day because if one TINY object can carry so much POWERFUL deliciousness, how much POWER can Y-O-U, a much larger object, carry.
Side note: that might be an exaggeration. But is it really?
Side note, the sequel: you are a beautiful and wonderful person. You are NOT an object. Just wanted to clarify.
Truth be told, I really just had a hankering (do people still say this word?) for either dairy free gluten free cinnamon rolls or paleo cinnamon rolls one day, which was coupled with a desire for low carb keto pumpkin cheesecake because THIS IS OCTOBER.
Fall-food cravings just comin’ at us LEFT, RIGHT and CENTER.
Naturally, my recipe-developing brain went into HIGH SPEED and the pumpkin-cinnamon love child that is gluten free vegan pumpkin cinnamon rolls were BORN.
Can I confess something to you? As soon as I pulled these out of the oven and DOUSED (no drizzling here friends. COMMIT) them in the vegan cream cheese frosting, I IMMEDIATELY unrolled them entirely (and they unroll PERFECTLY. I feel like that’s important to note) and ATE THE MIDDLE.
So ooey. SO GOOEY. So SPICY-SWEET and BUTTERY.
JUST PURE MOUTH MAGIC.
I mean, the rest of the cinnamon roll is VRY VRY tasty and you will like it. Just thought your life would benefit from the “how I ate them” knowledge.
Are cinnamon rolls vegan?
Typically, no. Cinnamon rolls use eggs as the binder which is NOT vegan. They also use dairy a lot of the time.
But, because pumpkin has binding qualities, we’re able to use it to make these vegan-friendly! The yogurt in here is also a Greek-style dairy free yogurt.
Potential Substitutions for Gluten Free Vegan Pumpkin Cinnamon Rolls
If you’re not dairy-free and don’t want to buy special ingredients to make dairy free cinnamon rolls, I GOT YOU.
Dairy-free Butter – use whatever butter you have on hand. All will equal delicious, tender baked goods!
Dairy-Free Yogurt – you can most definitely do a swap-er-oo of “normal” Greek yogurt here!
Sugar free powdered sugar – You guessed it! Use “regular” powdered sugar. Just note it WILL change the nutritional info slightly
Vanilla almond milk – you can use unsweetened plain almond milk, or even 1 or 2% cow’s milk!
This vegan cinnamon roll recipe, with its festively-Fall-feels is made for ALL the people of the world.
Which, liiike, is you.
Mouth magic AWAITS.
Other Recipes You Might Like
Pumpkin Spice Paleo Vegan Pecan Pie Bars
Paleo Waffles with Pumpkin Spice Cream Sauce
Pumpkin Spice Paleo Magic Cookie Bars
Ingredients
For the cinnamon rolls:
- 1 1/4 Cups Non GMO corchstarch, (176g)*
- 1/2 Cup Oat Flour (GF if needed) 60g
- 6 Tbsp White rice flour (56g)
- 6 tsp Pumpkin pie spice
- 2 tsp Red star platinum yeast (almost one package - don't use the whole package)
- 1 3/4 tsp Xantham gum (make sure it's vegan)
- 1 tsp Salt
- 6 Tbsp Water
- 3 Tbsp Agave
- 3 Tbsp Dairy-free butter, at room temperature
- 2 Tbsp Unsweetened vanilla almond milk
- 1/2 Cup Canned pumpkin, at room temperature
- 1/4 Cup Dairy-free plain yogurt, at room temperature
For the filling:
- 4 Tbsp Dairy-free butter, softened to room temperature
- 6 Tbsp Coconut sugar
- 2 tsp Pumpkin pie spice
- 1 tsp Cinnamon
For the frosting:
- 6 Tbsp Dairy-free cream cheese, softened to room temperature
- 1/2 tsp Vanilla extract
- 1 Cup Sugar free powdered sugar (or regular)
- 2 - 2 1/2 Tbsp Unsweetened vanilla almond milk
Instructions
- Preheat your oven to 200 degrees. Once heated, turn it off. This will be where you let your buns rise.
- In a large bowl, mix together the dry ingredients - the cornstarch, oat flour, rice flour, pumpkin spice, yeast xantham gum, and salt.
- In a microwave safe, measuring cup, heat the water, agave, almond milk and butter until it reaches 110-120 degrees F. 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 14x10 inch rectangle. Spread the butter from the filling all over it.
- In a small bowl, mix together the coconut sugar, pumpkin spice and cinnamon. Spread all over the dough, 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, my favorite, 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 (I used a pie dish) with cooking spray and place the rolls inside. Cover lightly with tinfoil 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°. Bake the rolls for 20-22 minutes, until lightly golden brown. Then, lightly cover with tinfoil 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 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.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Freestyle SmartPoints: 9 Points+: 5. Old Points: 5
(Per bun, based on 10 buns – add about 50 cals if you use regular powdered sugar)
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Cassie Autumn Tran says
Cinnamon rolls have to be one of my Top 3 favorite breakfast pastries of all time, Top 5 favorite baked goods of all time, and Top 10 desserts of all time! Not sure exactly where they’d belong in those lists, but in short, I LOVE cinnamon rolls. It’s kind of rare for me to find a vegan cinnamon roll recipe that’s also gluten free, so these are brilliant! Not that I am gluten free, but I have many friends who are. Adding pumpkin into the equation is just MINDBLOWINGLY genius! It’s my favorite seasonal flavor!
Taylor Kiser says
Pumpkin is my fav too! You gotta try these babe!
Ellie says
These look delicious! I cannot remember the last time I had cinnamon rolls since I took gluten (and most grains) out of my vegan diet. Is there by chance a way to substitute the rice flour with almond, coconut, or other similar flour?
Thank you!
Taylor Kiser says
Recipes are only tested as written, so I really can’t tell you. Those flours are all very different so it would take a lot of recipe tweaking. Sorry!
Ellie Davison says
That’s okay!
I may have to experiment with that on my own.Thank you for responding!
Taylor Kiser says
You’re welcome!!