These Pumpkin Cinnamon Rolls are soft, fluffy and the perfect weekend breakfast, brunch or dessert for fall. This healthy homemade cinnamon roll recipe is filled with real pumpkin, cozy autumn spices a cinnamon sugar filling then topped with a dairy-free cream cheese frosting. Easy to make ahead, gluten-free, freezer-friendly and refined sugar-free.
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Updated September 2023
Pumpkin Cinnamon Rolls: A Delightful Fall Treat
When the crisp air of autumn rolls in and leaves start to turn shades of red and gold, there’s nothing quite like the comforting aroma of freshly baked goods wafting from your kitchen. These Pumpkin Cinnamon Rolls will have you in the spirit for all things fall while having your taste buds dancing with delight. They bake up softy, fluffy and packed with the warm flavors of pumpkin and cinnamon, making them the perfect treat for cozy mornings or festive gatherings.
Whether you’re enjoying them for breakfast, dessert, or brunch, these fluffy and delicious rolls are sure to be a hit with family and friends. Serve them on Thanksgiving, Halloween or any fall morning when you have company. Top them with a sweet vegan cream cheese frosting and you can enjoy them warm right out of the oven for the perfect indulgent breakfast or brunch.
Why we love these gluten free pumpkin cinnamon rolls
- They are soft, fluffy and the dough is made completely from scratch. Making your own homemade dough is actually pretty easy, but it does require a little bit of planning with the rising time.
- Completely vegan, gluten-free, dairy-free and still just as delicious
- Filled with cozy pumpkin and warm fall spices in every bite
- Perfect for feeding a crowd for an October weekend brunch or afternoon treat for Thanksgiving and all through the holidays
Ingredients You’ll Need
Classic pumpkin pie cinnamon rolls are typically made with 1/2 cup granulated sugar, dairy milk and butter. Our vegan pumpkin cinnamon rolls are completely gluten-free, plant-based, dairy-free and made without any refined sugars. The filling is a combination of pumpkin, butter, coconut sugar and pumpkin pie spice and makes the best pumpkin cinnamon rolls. So gooey and the aroma that fills your house is just incredible!
For the fluffy pumpkin cinnamon roll dough
- Bob’s Red Mill Gluten-Free 1-1 flour: This flour blend is recommended for its gluten-free properties, ensuring a perfect texture. However, you can use regular all-purpose flour if you prefer.
- Instant Dry Yeast: Essential for the dough’s leavening and rise.
- Pure Pumpkin Puree: Provides the rich, earthy pumpkin flavor that is the star of these rolls. Be sure to use pure sugar free canned pumpkin puree (not pumpkin pie filling) or homemade pumpkin puree. Be sure not to use canned pumpkin pie filling though since it’s packed with other sweeteners and fillers.
- Unsweetened Almond Milk: Adds moisture and a slight nutty undertone. You can use any milk of your choice as a substitute.
- Granulated Pure Maple Sugar: An unrefined granulated sugar derived from maple syrup that sweetens the dough. You can use any granulated sweetener such as Lakanto monk fruit sweetener or any other granulated sugar you prefer.
- Vegan Butter: For a dairy-free option, but you can use unsalted butter if you prefer. We like Miyokos non-dairy-butter.
- Pumpkin Pie Spice: A blend of warming spices that infuse that quintessential fall flavor. You can use our homemade pumpkin pie spice or store-bought.
- Salt: Balances the sweetness and enhances the overall taste.
- Flax Egg: If you’re vegan, this flax egg serves as a binding agent. Otherwise, you can use a regular egg.
Filling:
- Vegan butter: Or sub with regular unsalted butter if not dairy-free.
- Canned pure pumpkin puree
- Coconut sugar: An unrefined natural sugar that mimics the taste of brown sugar. You may also sub with brown sugar if you prefer.
- Pumpkin pie spice: Homemade or store-bought
Cream Cheese Frosting:
- Vegan Cream cheese: We like Miyokos or Kite Hill. You may also sub with regular cream cheese if not dairy-free
- Vegan butter: Or sub with regular unsalted butter if not dairy-free
- Fine Sea Salt: Just a pinch to balance out the sweetness
- Powdered coconut sugar : Our favorite unrefined powdered sugar. You can also use any any powdered sweetener such as Lakanto powdered monk fruit sweetener or any powdered sugar you prefer.
- Unsweetened almond milk: Or you can use any milk you like or have on hand
- Pure vanilla extract
Instructions: How to make Pumpkin Cinnamon Rolls
Be sure to watch the step-by-step video below to see how easy this homemade pumpkin cinnamon roll recipe is to make!
For the Cinnamon Roll Dough
- Combine the dry ingredients: In the bowl of a stand mixer, combine 2 cups flour and yeast together and set aside.
- Heat the wet ingredients: In a small saucepan over medium heat, add the pumpkin, milk, sugar, butter, pumpkin pie spice, and salt; heat until warm (120°-130°) and the butter is almost melted.
- Add the flax egg: Remove from heat and stir into the flour/yeast mixture. Add the beaten egg and mix on low speed.
- Knead the dough: Turn the mixer on high and beat for 3 minutes, scraping down the sides of the bowl as needed. Turn the mixer back on low and slowly add in remaining 1-1/4 cups – 1-2/3 cups flour (just until the dough is no longer sticking to the sides of the bowl) then beat on high for 1 more minute.
- Cover and allow the dough to rise: Transfer to a large greased bowl. Cover with plastic wrap and let rise in a warm area until doubled, about 1 hour.
- Roll out the dough: Roll dough into a 12 x 10-inch rectangle on a lightly floured or silicone mat to prevent sticking.. Combine slightly melted butter with pumpkin and spread on dough. Mix together brown sugar and pumpkin pie spice and sprinkle over dough. Roll dough tightly, jelly-roll style, starting with the longer side.
- Cut into slices: Cut into 9-12 slices (I like to use plain dental floss for a clean cut) depending on how thick or what pan you are using. Place rolls, cut side down, in a greased 9 inch square pan or 9×13 inch pan and cover with a damp cloth and let rise for 30-60 minutes.
- Bake and Cool: Bake at 375° for 20-25 minutes, or until golden brown. Cool on a wire rack.
For the Cream Cheese Icing:
- Beat until fluffy: Make the frosting while the rolls are rising or baking. Using a stand mixer or a hand mixer, beat cream cheese and vegan butter until light and fluffy.
- Add the rest of the ingredients: Slowly add the powdered sugar, salt, vanilla, and 2 tablespoons milk. Beat until combined, about 1 minute. If the glaze is too thick to drizzle, add more milk, 1 teaspoon at a time.
- Spread onto rolls: Spread or drizzle half the glaze over slightly cooled rolls. Serve warm or room temperature with additional glaze if desired
Tips for Success
Creating the perfect Pumpkin Cinnamon Rolls is an art, and here are some tips to ensure your success:
- Yeast Activation: Make sure your yeast is activated properly. The milk should be warm (between 120°F and 130°F) when mixed with other ingredients.
- Rising Time: Allow the dough to rise in a warm area until it doubles in size, approximately 1 hour. Patience is key!
- Rolling Technique: When rolling the dough into a rectangle, aim for a 12 x 10-inch size. This ensures evenly sized rolls.
- Clean Cuts: For clean and neat slices, try using dental floss to cut the dough.
Serving Suggestions
Vegan Pumpkin Cinnamon Rolls are a versatile treat. Here are some ways to enjoy them:
- As Breakfast: Pair them with a hot cup of coffee or tea for a comforting breakfast.
- Dessert: Serve them warm with a scoop of vanilla ice cream for a delightful dessert.
- Brunch: Include them in your brunch spread for a touch of fall flavor.
Variations and Substitutions
Feel free to get creative with these rolls:
- Nuts: Add chopped pecans or walnuts to the filling for a delightful crunch.
- Raisins: Sprinkle some raisins on top of the filling for a sweet contrast.
- Glaze: Experiment with different glazes, like a cinnamon-infused glaze or a cream cheese and maple glaze.
- Flour: If you’re not gluten-sensitive, you can use regular all-purpose flour instead of gluten-free flour.
- Spices: Add some cozy gingerbread spices to make these Gingerbread Cinnamon Rolls.
- Fruit: Swap the filling with chopped fruit to make these Apple Cinnamon Rolls or Strawberry Cinnamon Rolls.
Cream Cheese Frosting
A Pumpkin Cinnamon Roll isn’t complete without a luscious cream cheese frosting. Here’s how you make it:
- Dairy-Free Option: Use dairy-free cream cheese for a vegan version, or regular cream cheese if you’re not dairy-free.
- Fluffy Texture: Beat the cream cheese and vegan butter until light and fluffy.
- Sweetness: Gradually add powdered sugar, vanilla, and milk to achieve the desired level of sweetness and consistency.
Freezer and storage instructions
The great thing about these pumpkin piie cinnamon rolls is that they are easy to make ahead and freezer friendly.
How to freeze: Be sure to freeze the dough after you have cut into slices. Simply place in pan and cover with plastic wrap and freeze the entire pan. You can store the dough in the freezer for up to 3 months.
How to thaw: When you are ready to bake, remove the pan from the freezer and let the dough thaw in the fridge overnight. Move to a warm spot for 1 hour before baking to allow the dough to rise. When ready, bake the cinnamon rolls as per the instructions.
To freeze after baking: once your unfrosted cinnamon rolls are cool to room temperature, you are going to tightly wrap the baking pan with plastic wrap or transfer to a resealable airtight container and store in the freezer. They will keep in the freezer for up to 2 months.
How to reheat: When ready to eat, remove the pan from the oven and allow to thaw at room temperature.
Bake in the oven at 350F for 10-15 minutes or heat them up in the microwave individually on medium heat for about 30 seconds or until warm.
Frequently Asked Questions (FAQ): Your Healthy Pumpkin Cinnamon Roll Questions Answered
Q1: Can I use regular all-purpose flour instead of gluten-free flour? A1: Absolutely! You can substitute regular all-purpose flour if you don’t require a gluten-free option.
Q2: How do I ensure my yeast activates properly? A2: Make sure your milk is warmed to a temperature between 120°F and 130°F before adding it to the yeast mixture. This ensures optimal activation.
Q3: Can I make these rolls ahead of time? A3: Yes, you can freeze unbaked rolls and bake them later. Just adjust the baking time when baking from frozen.
Q4: Can I customize the frosting? A4: Of course! Feel free to experiment with different glazes or add-ins like cinnamon for a unique twist.
Q5: Can I use regular cream cheese instead of dairy-free cream cheese? A5: Certainly! You can use regular cream cheese if you’re not following a dairy-free diet.
Q6: How should I store leftover Pumpkin Cinnamon Rolls? A6: Keep any leftovers in an airtight container at room temperature for up to two days.
Q7: What are some serving suggestions for these rolls? A7: Enjoy them for breakfast, dessert, or brunch with a hot beverage or a scoop of ice cream for added delight.
More pumpkin recipes you will love:
These Pumpkin Cinnamon Rolls are soft, fluffy and the perfect weekend breakfast, brunch or dessert for fall. This healthy homemade cinnamon roll recipe is filled with real pumpkin, cozy autumn spices a cinnamon sugar filling then topped with a dairy-free cream cheese frosting. Easy to make ahead, gluten-free, freezer-friendly and refined sugar-free.
- 3-1/4 - 3-2/3 cups Bob's Red Mill Gluten-Free 1-1 flour , divided - (recommended as I have not tested this with any other flour blend) or you may sub with regular all purpose flour
- 2 1/2 teaspoons instant dry yeast (1 package)
- 2/3 cup pure pumpkin puree , not pumpkin pie filling
- 2/3 cup unsweetened almond milk , or may sub with any milk
- 2 Tablespoons granulated pure maple sugar , or you can use any granulated sweetener such as Lakanto monk fruit sweetener or any granulated sugar you prefer
- 2 Tablespoons vegan butter , or sub with unsalted butter if not dairy-free
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 flax egg , to make the flax egg, combine 1 tbs ground flax seeds + 2.5 tablespoons water - let it sit for 5 minutes until thick and becomes a gel-like consistency. May sub with 1 large egg, slighlty beaten if not vegan.
- 1 Tablespoon vegan butter , slightly melted. You can also use unsalted butter if not dairy-free.
- 2-1/2 Tablespoons canned pumpkin puree , not pumpkin pie filling
- 1/2 cup coconut sugar , or sub with Lakanto golden monk fruit sweetener, another granulated brown sugar substitute or regular brown sugar
- 2-1/2 teaspoons pumpkin pie spice
- 4 ounces dairy-free cream cheese , room temperature - may also sub with regular cream cheese if not dairy-free
- 2 Tablespoons vegan butter , or may sub with unsalted butter if not dairy-free
- pinch fine sea salt
- 1 cup powdered maple sugar , or use any any powdered sweetener such as Lakanto powdered monk fruit sweetener or any powdered sugar you prefer.
- 2-3 Tablespoons unsweetened almond milk , or sub with any milk
- 1 teaspoon pure vanilla extract
- In the bowl of a stand mixer, combine 2 cups flour and yeast together and set aside.
In a small saucepan over medium heat, add the pumpkin, milk, sugar, butter, pumpkin pie spice, and salt; heat until warm (120°-130°) and butter is almost melted.
Remove from heat and stir into the flour/yeast mixture. Add the beaten egg and mix on low speed.
Turn the mixer on high and beat for 3 minutes, scraping down the sides of the bowl as needed. Turn the mixer back on low and slowly add in remaining 1-1/4 cups - 1-2/3 cups flour (just until the dough is no longer sticking to the sides of the bowl) then beat on high for 1 more minute.
Transfer to a large greased bowl. Cover and let rise in a warm area until doubled, about 1 hour.
- Roll dough into a 12 x 10-inch rectangle on a lightly floured surface or a silicone mat. Combine slightly melted butter with pumpkin and spread on dough. Mix together brown sugar and pumpkin pie spice and sprinkle over dough. Roll dough tightly, jelly-roll style, starting with the longer side.
Cut into 9-12 slices (I like to use plain dental floss for a clean cut) depending on how thick or what pan you are using. Place rolls, cut side down, in a greased 9 inch square pan or 9×13 inch pan and cover with a damp cloth and let rise for 30-60 minutes.
Bake at 375° for 20-25 minutes, or until golden brown. Cool on a wire rack.
Make the frosting while the rolls are rising or baking. Using a stand mixer or a hand mixer, beat cream cheese and vegan butter until light and fluffy.
Slowly add the powdered sugar, salt, vanilla, and 2 tablespoons milk. Beat until combined, about 1 minute. If the glaze is too thick to drizzle, add more milk, 1 teaspoon at a time.
Spread or drizzle half the glaze over slightly cooled rolls. Serve warm or room temperature with additional glaze if desired.
Recipe Video
Dough adapted from Taste of Home
How to freeze: Be sure to freeze the dough after you have cut into slices. Simply place in pan and cover with plastic wrap and freeze the entire pan. You can store the dough in the freezer for up to 3 months.
How to thaw: When you are ready to bake, remove the pan from the freezer and let the dough thaw in the fridge overnight. Move to a warm spot for 1 hour before baking to allow the dough to rise. When ready, bake the cinnamon rolls as per the instructions.
How to freeze after baking: once your unfrosted cinnamon rolls are cool to room temperature, you are going to tightly wrap the baking pan with plastic wrap or transfer to a resealable airtight container and store in the freezer. They will keep in the freezer for up to 2 months.
How to reheat: When ready to eat, remove the pan from the oven and allow to thaw at room temperature.
Bake in the oven at 350F for 10-15 minutes or heat them up in the microwave individually on medium heat for about 30 seconds or until warm.
Did you try this recipe?
Wendy -
Delicious! They are the perfect tasty fall breakfast!