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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.
Hello! Your recipes and site have been a life saver! Thank you !! My daughter is vegan and gf however, rice is a no no for her. Can I sub buckwheat flour or besan? Any suggestions would be welcome.
Many Thanks!
Melissa
I have a besan/chickpea flour donut recipe on the blog, you can use that to make muffins and swirl in cinnamon sugar oil paste into the muffins or the donuts. The chikpea flour mix ia batter, so hard to make into rolls like this. https://www.veganricha.com/2017/07/vegan-gluten-free-lemon-donuts-grain-free.html
I want to make these but I’m allergic to oats, what can I substitute for the oats? So happy it’s gluten free!!
I am not sure what would work instead of oats. Other flours tend to make the result quite dry. Maybe try a gf blend like bobs red mill 1 on 1 instead of all of the flours and starches.
These rolls and that Caramel Sauce are amazing. Just the perfect sweet. I am so glad I found these gluten-free rolls!
Have you every tried these worth an alternative to oat flour? I am one of those celiacs who cannot tolerate oats, even the clean ones.
I have not tried a bread without oats. One of my gluten-free sandwich breads uses lentils, but they might not work well in a roll kind of form. Maybe a gluten-free flour blend with xanthan and extra starch would work. add xanthan to this blend https://www.forkandbeans.com/2013/02/13/the-best-gluten-free-flour-blend/
Hi Richa,
I finally got to see the copy of your book at the Public libraries. Good collection and nice effort.
Thank you Sowmya!
Made this caramel for the pumpkin spice cookies, and it looked nothing like the pictures. It still tasted great, but I’m not sure how a thick pumpkin puree will turn somewhat clear. Also, better instruction on how much the mixture needs to be reduce would be helpful. Since it would never end up looking like the caramel pictured, there’s no reference for what it should end up looking like. For the cookie recipe, this may have had some impact on the moisture levels, and the fact that the cookies also did not turn out as pictured.
Hi Neo,
Pumpkin puree consistency can differ from very liquid to thick and stiff depending on the brand. How was your caramel consistency? I should add the instructions to reduce more if not thick enough. I see that I forgot the step to bring the caramel to a boil before the 6 minute cooking. So that also explains the consistency. The caramel consistency will also depend on the pumpkin puree. The one in the pictures isnt smooth or transparent. It probably looks that way as it keeps flowing off the rolls while the pictures are being taken.
That explains the problem with the cookies as well. The extra moisture will make them more cakey. The cookies are just a bit cakey and they settle as they cool to a better consistency.
Are they as soft and flavorful the day after they are made? Was hoping to pre-make them the day before my daughters special birthday breakfast. Thanks! Megan
you will have to refrigerate them to last more than 1 day and then warm them up in the oven or microwave. You might want to make a batch and see how you prefer the taste and texture same day vs the next day to decide on your personal preference.