Pumpkin Spice Cinnamon Rolls (Gluten-Free)

Product used in this recipe:

Ok pumpkin spice lovers, this is for you! 

Soft, chewy, sweet cinnamon rolls just like you remember from your childhood but with a pumpkin spice twist and topped with maple, cream-cheese frosting. For my vegan or dairy/egg allergic friends, this recipe veganizes AMAZINGLY! See notes at bottom for substitutions. 

This recipe is a "must have" every fall in my household and it makes my house smell amazing for a couple of days too! 

This recipe has a lot of steps, but they are relatively simple and the bread base is just a mix which helps a ton! 

As always, I bake with my kids and sometimes my neighbor kids too! These little, loving hands bake a ton of joy into everything and make for awesome memories too. 

Let's get started.


In a stand-mixer, hand mixer or hand-mixing bowl: 

Add dry ingredients

  • 1-16 oz pouch of Snacktivist Artisan Multigrain Bread Mix
  • ¼ cup sugar
    (We used unbleached cane sugar. If you omit or substitute the sugar, the bread will just be a little less moist but still delicious.)

Mix 10 seconds

Add wet ingredients

  • 1 ½ cup warm water (85-100 degrees)
  • 1 tsp cider vinegar

Combine the warm water and vinegar together then add slowly to the bowl of dry ingredients while stirring on "low".

MIX 3 min or until smooth and the lumps disappear

Add ¼ cup melted butter, butter alternative or oil

MIX 1 min or until incorporated



Scrape contents of bowl into a ball and wrap in plastic or place in a covered bowl and allow to sit a minimum of 2 hours or overnight. 


In a medium bowl place the brown sugar (coconut works too), spices (1 TBSP of both cinnamon and pumpkin spice blend) then mix lightly. 

Add the butter, oil or shortening by adding one TBSP at a time and incorporating into the sugar. I use a food processor (pulsing only) or pastry blade for this. The resulting blend will have a coarse texture. It is ok to have chunks of butter left. 


Prepare the work surface using parchment or waxed paper. 

Sprinkle paper with ⅓ cup of flour or liberally spray with a non stick cooking spray or oil.


Remove cold dough from the fridge and, using spatula, scrape it out of the bowl of plastic wrapping. Have a clean spatula handy. You want to work the dough while it is chilled or it becomes very difficult to work with.

Before placing on the prepared surface, flatten the dough into a disc using wet or floured hands. 

*A note about wet vs dry dough prep:

Floured hands work great and you will get a more “classic feel” but if the dough picks up too much flour, it will create a stiffer, dryer end pastry.  

The wet hands (oil or water) help the dough to be workable and it is a great option since you don’t have to worry about making your dough too stiff with the extra flour. For the wet method, I have a pan or bowl of water handy set to the side of my working surface. 

Pat out the dough to approximately 14 x 12 inches. Try not to overwork the dough as it will make it stick to the parchment and more difficult to roll. 

Once the dough is in a nice rectangle shape on your parchment paper, you will sprinkle your spiced sugar over the dough as evenly as possible. Clumps of filling will just result in nice pockets of pumpkin spice caramel so don’t labor over it too much.


This is the tricky part! 

You will want to start at one end and pick up your parchment or wax paper and fold the dough over the last 2 inches to begin the roll. You want the center to be tight so that the rolls don’t slump. You will be glad you have your spatula ready as you might need to run it between the dough and the paper to release it. It might not look beautiful, don’t worry, you can smooth the imperfections with your floured or wet hands as you go. 

Now using your paper fold it over again by 2 inches and you will repeat the process again and again until you roll up your bread. 

Remember to use the spatula to free the dough from the paper. Sometimes I use a paring knife for this too, you just have to be careful. 




Cut the cinnamon roll into 8 sections starting by cutting in half, then quarters then 8ths. 

Place onto a parchment-lined pan or prepare with non-stick spray.

Set somewhere warm for 30-45 minutes. 

I use a smaller pan, because these cinnamon rolls will rise better if they are touching each other. You can spread them out too but they just won’t rise as high. 

STEP 6, Baking

Preheat oven to 400 F. After your 30 min rising time you will notice that they are looking fluffier. Time to go into a super hot oven. 

Bake 15 min then turn down the oven to 375F for another 30-35 min or until edges are golden and the filling is bubbling. 



STEP 7, Waiting......the hardest part! 

Let cool for at least 20 min! 

This will give you time to make the frosting.  If they cool on a baking rack, this will speed up the process. 


In your mixing bowl, add 4 oz cream cheese, 2 TBSP of milk and ¼ cup of maple syrup. Blend until smooth then add 1 c powdered sugar. 

For the vegan version, we use Kite Hill or Miyoko’s Cream Cheese, milk alternatives like Caliafa creamer. 

If you are adding the frosting while the cinnamon rolls are still warm, only apply them to the ones you are eating. 

Otherwise, allow the rolls to completely cool then add the frosting. 

They reheat well and you can individually wrap them for the freezer and enjoy them later. Just defrost and place in microwave for 20-30 or heat in oven at 375 for 6-8 min. 


We hope you enjoy this production.

My 8-year old daughter is my content director and my 14-year old helps with editing. It is a family affair in our house; no professional equipment, dishes in the sink, a "not-so-perfect" 100-year-old kitchen and sometimes a cameo from a cat, dog, hungry 12-year-old boy or husband. 

Our life is crazy, but it is fun and it is always delicious! 

Please feel free to message us if you have questions or suggestions to make the directions easier to understand. I am in the process this winter of transferring notebooks full of incredible, gluten-free recipes and making them public for others to make at home.