Gluten Free Pumpkin Cinnamon Rolls | Cradle Kitchen

Gluten Free Pumpkin Cinnamon Rolls

I finally, FINALLY, have a cinnamon roll recipe on the blog- dairy free, gluten free pumpkin cinnamon rolls. This has been a goal since the beginning of Cradle Kitchen. Why? Because cinnamon rolls are life. I LOVE cinnamon rolls more than anything in the morning with a nice cup of hot coffee and some good music. These are made with pumpkin and are so perfect for this fall weather and everything pumpkin.

Gluten Free, Dairy Free, Cinnamon Rolls

Making gluten free pumpkin cinnamon rolls is a bit tricky. This has taken me a while to get to a point where I am satisfied and happy with the way these turned out. They are soft in the roll and gooey in the center the way cinnamon rolls should be.

cinnamon roll swirls

This recipe for cinnamon rolls uses, yeast, gluten free flour, and almond flour as well as coconut oil and almond milk to keep it gluten free and dairy free. Trust me they are still ridiculously delicious!

The key with making gluten free breads and rolls and baked goods with yeast in them is to give them plenty of time to rise. Personally I love overnight cinnamon rolls the best anyways because you get to wake up and just pop the pan in the oven and relax. The kitchen is left alone and you don’t have to do anything other than smell all the smells while it bakes. That is exactly what these cinnamon rolls do!

close up of maple glaze on cinnamon rolls

Easy Pumpkin Cinnamon Rolls

Start by mixing your yeast with the flour, almond flour, and sugar. Heat the almond milk, water, and coconut oil to a warm temperature. Now, when dealing with yeast, you do not want to kill it with a hot liquid so make sure that the milk mixture doesn’t get hotter than 110F. Right between 105 and 110F is the best temperature for rising yeast.

Once your milk mixture is warm, mix it slowly in with the flour and yeast mixture. Add two eggs to the dough and combine thoroughly to form a really nice elastic dough. Let this sit for about 10 minutes to let the dough rest so it is easier to roll out.

putting flour down on the table
rolling out dough

Roll out your dough on a floured surface with the gluten free flour. Make it a rectangle shape so you can roll it up the long way after spreading the pumpkin filling on.

spreading pumpkin filling out

The pumpkin filling is pure pumpkin puree, brown sugar, almond flour, and cinnamon, allspice, and nutmeg. It tastes just like a bite of pumpkin pie! Spread it on the rolled out dough nice and even.

pumpkin filling spread over dough
rolled up pumpkin cinnamon roll dough

Roll it up the long way careful not to rip the dough. Doing little bits at a time all the way down the ends helps to get it going. Once it’s completely rolled up, use a bread knife to slice 1.5-2 inch thick pieces. Place them on a greased skillet or pan and cover with plastic wrap to rise overnight at room temperature.

In the morning when you’re ready to eat an amazing pumpkin cinnamon roll, take the plastic wrap off and bake them at 350 for 15-18 minutes. Let them cool for a little bit and then slather them with maple icing and enjoy!

a bite of a cinnamon roll

Tag us on instagram @cradlekitchen and give us a rating and review right here in the comments! And don’t forget to pin and save it for next time ūüėČ

pinterest pin for pumpkin cinnamon rolls

If you love this recipe, be sure to check out these drool worthy recipes too:

Gluten Free Pumpkin Cinnamon Rolls

Gluten Free Pumpkin Cinnamon Rolls

Yield: 18-20 rolls
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

These easy homemade gluten free pumpkin cinnamon rolls are so YUMMY! Totally gluten free and dairy free and so easy to make ūüôā


  • Dough:
  • 2 1/2 Cups of Bob Red Mill's 1-1 Gluten Free Flour
  • 1/4 Cup Almond Flour
  • 2 1/2 tsp Yeast
  • 1/4 Cup Sugar
  • Pinch of Salt
  • 1/2 Cup Almond Milk
  • 1/4 Cup Water
  • 1/4 Cup Coconut Oil
  • 2 Eggs
  • Filling:
  • 1/2 Cup Pumpkin Puree
  • 1/3 Cup Brown Sugar
  • 1 Tbsp Almond Flour
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Allspice
  • Icing:
  • 2 Cups Powdered Sugar
  • 4 Tbsp Maple Syrup
  • 1 Tbsp Almond Milk


  1. In a large mixing bowl combine the flour, almond flour, sugar, yeast, and salt.
  2. In a medium sauce pan, heat the milk, water, and coconut oil to about 105-110F (warm but not hot).
  3. Mix the milk mixture into the flour mixture until a shaggy dough forms, then mix your eggs in to form an elastic dough.
  4. Let the dough rest for about 10 minutes.
  5. Roll it out into a rectangle on a floured surface.
  6. Mix up your filling in a bowl and spread it evenly across the dough.
  7. Roll up slowly and carefully the long way.
  8. Using a bread knife, cut 1.5-2 inch slices all the way down and place them in a greased skillet or pan.
  9. Cover in plastic wrap and let it rise overnight on the counter at room temp.
  10. When you are ready to bake, pre-heat the oven to 350 and bake for 15-18 minutes.
  11. Let them cool and then slather with the icing! Enjoy!
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 290Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 33mgCarbohydrates: 51gFiber: 2gSugar: 38gProtein: 4g
Nutrition information isn’t always 100% accurate.

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