These soft and plush gluten free pumpkin cinnamon rolls are just as pillowy as their gluten counterparts – and made entirely dairy free and eggless!

gluten free pumpkin cinnamon rolls in a baking dish

Why these gluten free pumpkin cinnamon rolls work:

If you’re looking for the PERFECT pillowy, soft, and squishy pumpkin cinnamon rolls that happen to be gluten-free (and dairy free and no eggs!), then this is your recipe.

Enter in the most deliciously sweet and pumpkin spiced cinnamon rolls made with a soft, pillowy gluten free pumpkin sweet dough baked with a gooey brown sugar filling swirled throughout!

Like my unbelievably vegan gluten-free cinnamon roll recipe, these gluten free pumpkin cinnamon rolls are somehow really easy to make, and beyond enjoyable for not just gluten-free eaters (yep, the entire family can enjoy these!). 

Here’s why you’ll love them:

  • No need for a specific flour brand: We’re using a few different gluten-free flours to create our own gluten-free flour blend that works wonderfully for yeasted gluten free doughs (just check out my gluten-free focaccia and gluten-free sandwich bread for further proof! 😉 ).
  • We’re using psyllium husk powder to create that stretchy, bread-like texture: This is key- my favorite gluten-free ingredient to use for gluten-free breads! 
  • You don’t need any eggs nor dairy to make this recipe: These gluten-free pumpkin cinnamon rolls happen to be entirely and unbelievably vegan too- just like every recipe on this blog! Swap in almond milk, coconut milk, oat milk, or any of your favorites! 
  • You can make these cinnamon rolls in just 90 minutes tops: Yep, no need to do a double rise- because we’re using instant yeast (or rapid rise yeast), these gluten-free cinnamon rolls are made quite quickly!
bitten pumpkin cinnamon roll

Why no eggs?

You’ll be shocked to find that you don’t need any eggs nor egg replacement in this gluten free cinnamon roll recipe. Like my vegan pumpkin cinnamon rolls, the pumpkin puree is acting as the “egg” in this recipe.

Truly my all time favorite vegan egg substitute to use in fall baking because you really just need pumpkin (like my pumpkin bread and pumpkin muffins– which you can absolutely make gluten free as well!).

cinnamon roll ingredients on marble
Ingredients needed

Overview: How to make gluten free pumpkin cinnamon rolls:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Can I substitute flours?

If you don’t have some of these flours on hand, you can absolutely substitute! Here are my recommendations:

  • Tapioca flour: If you’re having trouble, it might also be called tapioca starch by some brands. Otherwise, you can substitute in more cornstarch or arrowroot starch.
  • Millet flour: You can substitute in sorghum flour.
  • Cornstarch: You can substitute in arrowroot starch.
  • Rice flour: Sweet rice flour or white rice flour will work great here. I haven’t tested these with brown rice flour.
  • Sorghum flour: You can substitute in oat flour or millet flour.

And if you’d like to keep these gluten free pumpkin cinnamon rolls refined sugar free, swap in coconut sugar!

unrolled pumpkin cinnamon roll on a plate

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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gluten free pumpkin cinnamon rolls in a baking dish

Ultra Soft Gluten Free Pumpkin Cinnamon Rolls – No eggs!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 20
  • Rising time: 40
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


These soft and plush gluten free pumpkin cinnamon rolls are just as pillowy as their gluten counterparts – and made entirely dairy free and eggless!



Pumpkin Roll Dough:

  • 1 3/4 cup (230 g) tapioca flour or starch
  • 1 1/2 cups (150 g) millet flour
  • 1 cup (155 g) rice flour
  • 1 cup (120 g) cornstarch
  • 1/2 cup (68 g) sorghum flour
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (35 g) psyllium husk powder
  • 1 tbsp baking powder
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp xanthan gum
  • 4 1/2 tsp (2 packets or 14 g) instant yeast (quick rise yeast)
  • 1/4 tsp sea salt
  • 1  cup (240 mL) warm dairy free milk
  • 1/2 cup (120 mL) warm water
  • 1/2 cup (143 g) pumpkin puree
  • 1/2 cup (112g) vegan butter, melted but not hot
  • 1 tbsp (15 mL) apple cider vinegar
  • 1 tsp vanilla extract

Pumpkin Spice Filling:

  • 1/2 cup (112 g) vegan butter, room tempearture
  • 1 cup (200 g) light brown sugar
  • 1 1/2 tbsp pumpkin pie spice

Cream Cheese Icing:

  • 1/2 cup (112 g) vegan cream cheese, room temperature
  • 1 cup (150 g) powdered sugar, sifted
  • 1 tsp vanilla extract


  1. Prep: Line a 9×13″ casserole dish with parchment paper.
  2. Whisk: In a stand mixer bowl, whisk together the tapioca flour, millet flour, rice flour, cornstarch, sorghum flour, granulated sugar, psyllium husk powder, baking powder, pumpkin pie spice, xanthan gum, instant yeast, and sea salt.
  3. Make the dough: Attach the dough hook and in the dairy free milk, water, pumpkin puree, vegan butter, apple cider, and vanilla extract. Mix on medium-high speed to knead the dough until a smooth dough forms (about 7 minutes by stand mixer, or 15 minutes by hand), kneading the dough until smooth. The dough should not really be sticky or tacky at all. The psyllium husk takes a few minutes to activate, which will help make this dough feel more like traditional dough.
  4. Roll the dough: On a clean surface or using a large silicone baking mat like I have, lightly dust the surface in tapioca starch, and place the dough in the middle. Gently shape the dough into a small rectangle with your hands, then roll the dough out with a rolling pin to be 12×18″.
  5. Spread the filling onto the dough: Spread the room temperature vegan butter onto the dough. Then sprinkle the brown sugar and pumpkin pie filling on top in an even coat. You can use your hands to help spread the sugar mixture to any uneven spots.
  6.  Roll the cinnamon rolls:  On the 18″ side (length side), make a slice every 1 1/2 inches. You’ll yield 12 cinnamon rolls then. After you’ve marked the dough, you can take a pizza cutter or large kitchen knife, and slice one cinnamon roll length wise (see photos in blog post). Then roll the cinnamon roll tightly, starting from either end of the strip (see photos in blog post). Transfer the cinnamon roll to your prepared baking pan and repeat. I recommend slicing and rolling each cinnamon roll individually (so make a slice, then roll a cinnamon, make a slice, roll a cinnamon roll, etc.; instead of making 12 slices at once, then rolling 12 cinnamon roll at once). This is because the dough rises quite fast, and will stick together as it waits for you to roll each cinnamon roll, causing you to re-slice the dough anyways.
  7. Allow the pumpkin cinnamon rolls to rise: Cover the baking pan with a clean kitchen towel, and place the rolls in a warm area to rise for about 30 minutes, until doubled in size. While the rolls are rising, preheat the oven to 350F.
  8. Bake the cinnamon rolls: After the cinnamon rolls have doubled in size, place the baking pan into the oven to bake for 30-32 minutes, or until the tops are just lightly golden. Remove the cinnamon rolls from the oven.
  9. Make the icing: While the cinnamon rolls are cooling for 5-10 minutes in the baking pan, make the icing. In a bowl, cream together the vegan cream cheese and powdered sugar, either with a hand mixer or a whisk. Add in the vanilla extract.
  10. Spread the icing onto the cinnamon rolls: Spread the icing onto each of the cinnamon rolls. Slice, serve warm, and enjoy!
  11. Storage: These gluten free pumpkin cinnamon rolls are best enjoyed the same day they’re made. However, you can store any leftovers in an airtight bag or container for up to 4 days in the fridge or up to 3 months in the freezer.


See blog post for all tips and tricks!