The Best (and Easiest Ever) Gluten Free Pumpkin Cinnamon Rolls

I have had several requests for this recipe when I posted pictures in my InstaStories, so here it is! The best (and simplest!) gluten-free cinnamon rolls I have had yet! (I mean, they actually taste like real cinnamon rolls). So, here it is. I also included variations for non-pumpkin and vegan at the bottom. 🙂

Best (and Easiest Ever) Pumpkin Gluten-free Cinnamon Rolls

Cinnamon Roll Dough:

1 package Pamela’s Products Wheat-Free & Gluten-Free, Amazing Bread Mix, 19-Ounce Package by Pamela’s Products (can also be purchased at most natural food stores such as Whole Foods, Natural Grocers and even King Soopers).

2 eggs

1 can pumpkin puree (you won’t need the entire can)

1/3 cup coconut oil, (warm enough to be liquid)


Cinnamon Filling:

1 stick butter, softened

1 cup sugar

3 tablespoons cinnamon


1 stick butter, softened

2 cups powdered sugar

1 tablespoon vanilla

Cinnamon Roll Dough:

Measure coconut oil into 2 cup measuring cup. Add eggs and enough pumpkin puree to measure to 1 3/4 cup, then fill the rest of the cup with water to equal 2 full cups liquid. Add two extra tablespoons water. Combine with contents of bread mix (including yeast packet) in a large bowl. Mix well. Form into a ball and let rise for 30 minutes in a slightly warm place. While dough rises, mix cinnamon filling ingredients well.

After rising, take the ball of dough and pat onto a greased surface (I use coconut oil), pat into a rectangle roughly 10 by 12 inches. Spread cinnamon filling onto dough.

Roll up into a log and slice into 8 equal pieces.

Place pieces into an 8×8 pan.

Bake at 350F for 30-40 minutes, or until browned and firm to the touch in the center.

Combine all icing ingredients until well mixed, drizzle over individual rolls while hot. Enjoy! <3

Vegan Variation:

Replace eggs with flax eggs (mix one tablespoon ground flaxseed meal with three tablespoons of water per egg) or vegan egg substitute and replace butter with vegan butter (check out this list of vegan butter options).

Plain (non-pumpkin) Variation:

Replace pumpkin puree with additional water in measuring cup.

Other Variations:

Replace pumpkin puree with mashed banana, applesauce (reduce water by 2 tablespoons for this one), pureed sweet potato, etc.


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Robin Lloyd

Robin Lloyd is a Jesus lover, future Dr's wife, boy girl twin mama plus a new little babe, animal lover, pianist, teacher, coffee addict, and blogger who delights in pouring her creative energy into photos and posts. She spends her time loving on her kids, dreaming of new creative content, and supporting her busy hubby! Robin graduated with a BM in piano performance from Lamont at University of Denver (where she met her husband!), and now resides in Colorado.