Gluten Free Vegan Pumpkin Cinnamon Rolls - These easy Pumpkin Spice Cinnamon Rolls are so soft and fluffy you won't believe they're gluten, dairy and egg free! Loaded with spicy-sweet fall flavor and SO delicious! | #Foodfaithfitness | #Glutenfree #vegan #dairyfree #eggfree #pumpkin

Gluten Free Vegan Pumpkin Cinnamon Rolls

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!

Course Breakfast
Cuisine American
Keyword gluten free, vegan
Prep Time 30 minutes
Cook Time 35 minutes
Rising 2 hours
Total Time 1 hour 5 minutes
Servings 11 rolls
Calories 253 kcal
Author Taylor


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


  1. Preheat your oven to 200 degrees. Once heated, turn it off. This will be where you let your buns rise.

  2. In a large bowl, mix together the dry ingredients - the cornstarch, oat flour, rice flour, pumpkin spice, yeast xantham gum, and salt. 

  3. 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.

  4. 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.

  5. 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. 

  6. 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

  7. 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.

  8. 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.

  9. 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.

  10. While the buns bake, whisk together the softened cream cheese, vanilla, powdered sugar and almond milk until smooth.

  11. Pour the glaze over the buns and serve immediately

Recipe Notes

*As with all gluten free baking, please weigh your flour to ensure result