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Gluten-free Yeast-free Pumpkin Cinnamon Rolls. Soft GF cinnamon Rolls made with pumpkin roll dough, filled with cinnamon and spices & glazed with Spiced pumpkin Caramel Sauce. Vegan Recipe.
These Pumpkin Cinnamon Rolls you all. They are gluten-free and gum-free and drizzled with an amazing Pumpkin Caramel! If you do not have a problem with gluten, try my regular Pumpkin Cinnamon rolls with the amazing Spiced Pumpkin Caramel. These gf rolls have No yeast, so no rising time. Ready in an hour! Oh yes, did I say make the Spiced Pumpkin Caramel to drizzle on everything 🙂 Time just keeps flying by and its so close to Thanksgiving already! Most days I end up working without a plan, so all the recipes get developed and posted close the event day. Last minute ideas :). Watch this space for some great Holiday ideas. Be sure to come be here around the 20th for a mega giveaway! Gluten free Yeast free Pumpkin Cinnamon Rolls 
More fall goodness from the blog Pumpkin Brownies! GF option Sweet Potato Blondies with chocolate chips. GF Sweet Potato Biscuits. Steps: Make the dough. Keep it soft and slightly sticky. Use enough flour on bot sides and roll it out lightly on parchment. Brush oil, sprinkle sugar and cinnamon or pumpkin pie spice.
Work carefully with the dough to fold it up into rolls. Slice and place close to each other in a cake pan or square pan. 
Cover with another parchment and Bake for 22 minutes. Make the pumpkin caramel and drizzle a good lot on the rolls. Pumpkin Caramel is inspired by The Vegan 8’s Sweet Potato Caramel.
Gluten-free Yeast-free Pumpkin Cinnamon Rolls
Ingredients
Dry
- 3/4 cup oat flour, use certified gf oats
- 1/3 cup brown rice flour, or white rice flour
- 1/2 cup starch like arrowroot or tapioca
- 1/4 tsp salt
- 1.5 tsp baking powder
- more oat flour or rice flour for rolling
Wet
- 1/2 cup chilled pumpkin puree
- 1/4 cup cold non dairy milk
- 1 Tbsp oil
- 3 Tbsp sugar
- 1.5 to 2 tsp pumpkin spice
- 2.5 tbsp flax seed meal , or chia seed meal
- 2 tsp psyllium husk, or use flax seed meal
Filling
- 2 to 3 Tbsp melted vegan butter or oil, you can also just brush or spray oil to use less
- 1/3 cup or more coconut sugar, or brown sugar
- 1 to 2 Tbsp cinnamon , or pumpkin pie spice
Instructions
- In a bowl, mix the pumpkin puree, milk, sugar, spice, flax and psyllium husk, spices. Mix well for a minute and let sit for 2 minutes.
- in another bowl mix the flours and salt. (For a sturdier dough which is easy to roll, add 1 tsp xanthan gum).
- Add flours to wet. Mix well. Knead for a minute until a soft sticky dough.
- Let the dough sit for 5 minutes.
- Using generous amounts of flour on both sides, roll out the dough into a 9 by 12 inch rectangle on parchment. Do not roll too thin. Make sure to use enough flour on the bottom as well.
- Brush with vegan butter or oil, sprinkle sugar and cinnamon all over, keep an inch from the edges without the filling. Do not overfill these rolls or add nuts or other filling as the dough is delicate.
- Roll from the long side carefully. The dough will be prone to breaking if it was not floured well or rolled too thin. Just stick it too itself as you roll.
- Seal with edges with a little water. Slice and place close in a parchment lined pan or baking sheet.
- Spray water on the rolls, then brush or spray oil. Place another parchment on top. (This is important, because gf baked goods tend to dry out a lot. You want to capture the moisture during the baking to keep them moist).
- Bake in pre-heated 375 degrees F / 190ºc for 22 to 25 mins. Remove the top parchment in the last 2 minutes.
- Let the rolls cool for a minute. Drizzle generously with Pumpkin caramel (recipe below) or Lime coconut glaze from my regular cinnamon rolls post and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Spiced Pumpkin Caramel
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/2 cup non dairy milk like coconut or almond
- 1/8 to 1/4 tsp fine sea salt
- 1/2 to 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
Instructions
- Mix pumpkin puree, sugar, milk, salt and spices and pour into a pan at medium heat. Bring to a boil and Cook for 6 to 8 minutes to thicken. Mix in the vanilla and take off heat.
- Cooking time is dependent on your stove and moisture in the pumpkin puree. Cook longer until the caramel is a thick liquid that doesn't flow off the spoon quickly.
- If the caramel is too thin. then chill for a few hours before using.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These sound amazing!! I’ve been vegan for some time, and newly GF as well, so this recipe was a most welcome find! I’m curious about the purpose of covering the rolls with parchment – is it for moisture retention? Will they turn out well without it? I really want to make these soon, and I’m wondering if a trip to the store is necessary first.
Yes, the parchment will keep the rolls from drying out. GF baking tends to get dry or crumbly, esp GF + vegan baking. Definitely cover them for a bit to keep the edges from getting too crumbly and dry.
Will do, and thank you!! I’m excited to make these!
Indeed delicate rolls, but they come out so soft and delicious!!
Perfect for our needs and for delight!
An yes would love to see more recipes with psyllium as we rate it highly here and also especially for our burgers.
How many cinnamon rolls does this recipe make?
a small 6.5 inch cake pan. 10 to 11 small rolls. You can also bake them on a baking sheet. Place them close together and cover with another parchment.
Made these for breakfast today–yummy!
When you say 2 tsp psylum husk (or us flax) is that just ground flax seeds?
Cause I have those and don’t want to buy the psylum husk when you use so little. 🙂
Thank you!
yes flaxseed meal. i will update the instructions 🙂
i am liking psyllium husk more and more with gf baking, so you might see more recipes with it. 🙂
Wow, i am amazed every time i check your blog! Thank you for your healthy vegan & gf recipes (i have celiacs), you’re awesome! =)
Thanks! I am glad I can help! 🙂
yes! cannot wait to make these for thanksgiving!
These will definitely make a great breakfast!
I don’t think you’ve ever made a recipe I haven’t wanted to eat. Honest.
Thank you so much Kayse. i am glad you like what i post!
My first comment didn’t seen to go through!
Anyways, these look amazing Richa!! I love that they’re gluten-free! Thanks so much for linking up, I’m so glad my Sweet Potato Caramel inspired you to do a pumpkin version, that sounds AMAZING. I’m definitely trying that with all this pumpkin I have!!
I know right.. so much pumpkin everywhere 🙂