Gluten Free Vegan Pumpkin Cinnamon Rolls

These gluten free vegan pumpkin cinnamon rolls are soft, fluffy, and bursting with fall flavor. Perfect for cozy mornings and easier than you think!

Picture this: it’s a crisp Saturday morning, and your kitchen smells like cinnamon, pumpkin, and pure autumn magic. You’re pulling a pan of warm, gooey cinnamon rolls from the oven, and here’s the best part—they’re completely gluten free and vegan.

I’ll be honest with you. The first time I tried making gluten free vegan pumpkin cinnamon rolls, I was skeptical. Would they hold together? Would they taste like cardboard? Spoiler alert: they didn’t. They turned out pillowy, tender, and so delicious that my kids didn’t even realize they were gluten free until I told them.

If you’re navigating the gluten-free world, especially during pumpkin baking season, you know the struggle of finding recipes that actually deliver. These rolls check every box—they’re perfect for fall breakfast ideas gluten free lovers dream about, and they’re surprisingly simple to make. No yeast, no complicated rising times, just straightforward ingredients and a whole lot of cozy flavor.

Whether you’re brand new to gluten free baking or you’ve been at it for years, this recipe is going to become your autumn go-to. Trust me on this one.

Gluten Free Vegan Pumpkin Cinnamon Rolls Ingredients

Dough:

• 3/4 cup coconut milk
• 1 Tbsp apple cider vinegar
• 2 tsp vanilla extract
• 6 Tbsp coconut oil, melted
• 3/4 cup pumpkin puree
• 3 Tbsp coconut sugar
• 3 cups All-Purpose Gluten Free Flour (plus extra for rolling)
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon

Filling:

• 2 Tbsp vegan butter, softened
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 3 Tbsp coconut sugar

Icing:

• 1 1/2 cup organic powdered sugar
• 3 Tbsp coconut milk
• 1/4 tsp vanilla extract
• Dash of pumpkin pie spice

Instructions

1. Preheat your oven to 425°F.
2. In a medium bowl, combine coconut milk, apple cider vinegar, and vanilla. Give it a good stir and let it sit for 15 minutes. This creates a vegan buttermilk that helps keep your gluten free vegan pumpkin cinnamon rolls tender.
3. Add melted coconut oil, pumpkin puree, and coconut sugar to your coconut milk mixture. Whisk until smooth.
4. In a separate bowl, combine your dry ingredients—gluten free flour, baking powder, salt, pumpkin pie spice, and cinnamon.
5. Pour the dry ingredients into the wet mixture and stir until just combined. Don’t overmix or your rolls might get tough.
6. Pop the dough in the fridge for 20 minutes. This makes rolling so much easier.
7. Dust a clean surface and your rolling pin with gluten free flour to prevent sticking. Roll the dough out until it’s about 1/2 inch thick and fairly even.
8. Use a rubber spatula to spread the softened vegan butter across the flattened dough.
9. Sprinkle the filling spices and coconut sugar evenly over the butter, using the spatula to spread everything around.
10. Carefully roll the dough into a log shape. Use a serrated knife to cut it into 9 one-inch wheels.
11. Place your cinnamon roll wheels into a greased 8×8 baking dish and bake for 20-25 minutes, until lightly golden.
12. While they’re baking, whisk together your icing ingredients.
13. Pour the icing over the warm rolls and dive in. They’re best enjoyed fresh and gooey!

Substitutions That Work

One of the best things about these gluten free vegan pumpkin cinnamon rolls is how adaptable they are. If you’re missing an ingredient or dealing with additional dietary restrictions, I’ve got you covered.

For the coconut milk, you can swap in any plant-based milk like almond, oat, or cashew. Just make sure it’s unsweetened so you don’t end up with overly sweet rolls.

The gluten free flour is crucial here. I recommend a good quality all-purpose blend that contains xanthan gum. If yours doesn’t include it, add 1 teaspoon to help bind everything together for pumpkin baking gluten free success.

Don’t have vegan butter for the filling? Regular butter works if you’re not strictly vegan. You could also use more coconut oil in a pinch, though the texture won’t be quite as rich.

If coconut sugar isn’t in your pantry, brown sugar or regular cane sugar are solid alternatives. The coconut sugar does add a subtle caramel note that pairs beautifully with pumpkin, but honestly, these rolls taste amazing with any sweetener you choose.

For a nut-free version, stick with the coconut milk. For soy-free folks, most gluten free flour blends are already soy-free, but double-check your labels just to be safe.

Troubleshooting Tips

Let’s talk about what to do when things don’t go exactly as planned. I’ve been there, and these fixes have saved many batches of fall breakfast ideas gluten free in my kitchen.

If your dough feels too sticky to roll, don’t panic. Add a tablespoon or two more of gluten free flour and knead it gently. The moisture content in pumpkin puree can vary by brand, so slight adjustments are totally normal.

Conversely, if your dough is too dry and crumbly, add a splash more coconut milk, one tablespoon at a time. You want a dough that holds together but isn’t wet or tacky.

Having trouble rolling the dough without it falling apart? Make sure you’ve chilled it for the full 20 minutes. Cold dough is much easier to work with. Also, use plenty of flour on your surface and rolling pin.

If your gluten free vegan pumpkin cinnamon rolls come out dense, you might have overmixed the batter or used expired baking powder. According to research from the Celiac Disease Foundation, proper leavening is essential in gluten-free baking since there’s no gluten structure to create lift.

Rolls spreading too much in the pan? This usually means the dough was too warm when you assembled them. Next time, pop them back in the fridge for 10 minutes before baking.

And here’s a pro tip: if they’re browning too quickly on top but aren’t done in the middle, tent them loosely with foil for the last 5-10 minutes of baking. This lets them cook through without burning.

Storage and Meal Prep Magic

These rolls are perfect for planning ahead, which makes them ideal when you’re juggling busy mornings and want something special without the stress.

Store leftover gluten free vegan pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days. They’ll stay soft and delicious if you keep them covered.

For longer storage, pop them in the fridge for up to 5 days. When you’re ready to enjoy them, warm them in the microwave for about 20 seconds or in a 300°F oven for 5-7 minutes. That fresh-baked feeling comes right back.

Want to freeze them? Absolutely doable. Freeze the rolls before adding the icing, wrapped tightly in plastic wrap and then foil. They’ll keep for up to 2 months. Thaw overnight in the fridge, warm them up, and drizzle on fresh icing.

You can also prep the dough the night before. After rolling and cutting, arrange the wheels in your baking dish, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 15 minutes while your oven preheats, then bake as directed.

This meal prep approach makes these pumpkin baking gluten free treats perfect for holiday mornings when you want something impressive without early-morning chaos. I do this for Thanksgiving breakfast every year, and it’s a total game-changer.

Serving Suggestions and Pairings

These gluten free vegan pumpkin cinnamon rolls are pretty incredible on their own, but pairing them right can take your cozy morning to the next level.

Serve them warm with a steaming cup of coffee, chai tea, or even a pumpkin spice latte if you’re feeling extra festive. The spices complement each other beautifully.

For a more substantial breakfast spread, add some fresh fruit on the side—sliced apples, pears, or berries work wonderfully. The freshness balances the sweetness of the rolls.

If you’re hosting brunch, these pair perfectly with scrambled tofu, tempeh bacon, or even a simple avocado toast situation. Check out this easy lupin flour flatbread recipe if you want another gluten free option on your table.

For dessert vibes, warm them slightly and serve with a scoop of dairy-free vanilla ice cream. It sounds indulgent because it is, and your guests will absolutely love it. These are easily some of the best gluten free fall desserts you can whip up.

Kids love these rolls plain or with extra icing drizzled on top. Adults appreciate them with a sprinkle of chopped pecans or walnuts for added texture and richness.

Variations to Try

Once you’ve mastered the basic recipe for gluten free vegan pumpkin cinnamon rolls, it’s fun to experiment with different twists.

Try adding chocolate chips to the filling for a pumpkin-chocolate combo that’s absolutely divine. Just sprinkle about 1/3 cup of dairy-free chocolate chips over the butter before adding the spices.

For a nutty variation, spread a thin layer of almond or cashew butter under the vegan butter. The creaminess adds another dimension of flavor that’s especially nice with the pumpkin.

Want to make them a bit healthier? Reduce the sugar in the filling by half and add some finely chopped dates or raisins instead. You still get sweetness with added fiber.

Maple lovers can swap the coconut sugar for maple sugar and add a splash of maple syrup to the icing. This gives you a beautiful fall breakfast ideas gluten free option with a different flavor profile.

For a savory-sweet twist, add a pinch of sea salt to the filling. The contrast makes the spices pop and keeps the rolls from being too sweet.

If you’re making these for kids, try cutting the pumpkin pie spice in half and adding a bit more cinnamon. Some little ones find pumpkin spice a bit strong, but they’ll happily devour these with extra cinnamon.

Need more inspiration? Try these soft and chewy sugar cookies for another crowd-pleasing gluten free treat.

Gluten Free Vegan Pumpkin Cinnamon Rolls FAQs

These gluten free vegan pumpkin cinnamon rolls have honestly changed how I approach fall baking. They prove that you don’t need gluten, dairy, or eggs to create something warm, comforting, and absolutely delicious. Whether you’re making them for a special breakfast, weekend brunch, or just because it’s Tuesday and you deserve something wonderful, I think you’re going to love them as much as my family does. Happy baking!