• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » gluten free » Gluten Free Baking

    Gluten free Yeast free Pumpkin Cinnamon Rolls

    Published: Nov 9, 2014 · Modified: Jan 29, 2018 by Richa 31 Comments

    Jump to Recipe   Print Recipe

    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. 

    Jump to Recipe   

    Gluten free Yeast free Pumpkin Cinnamon Rolls | Vegan Richa

    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  Gluten-free Pumpkin Cinnamon Rolls | Vegan Richa 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. 

    Gluten-free Pumpkin Cinnamon Rolls | Vegan Richa

    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.  Gluten-free Pumpkin Cinnamon Rolls | Vegan Richa


    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 Pumpkin Cinnamon Rolls | Vegan Richa

    Print Recipe
    4.25 from 8 votes

    Gluten-free Yeast-free Pumpkin Cinnamon Rolls

    These Pumpkin Cinnamon Rolls are Gluten-free and Yeast free. Ready within the hour.
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Breakfast
    Servings: 4
    Calories: 436kcal
    Author: Vegan Richa

    Ingredients

    Dry

    • 3/4 cup (90 g) oat flour use certified gf oats
    • 1/3 cup (52.67 g) brown rice flour or white rice flour
    • 1/2 cup (64 g) starch like arrowroot or tapioca
    • 1/4 tsp (0.25 tsp) salt
    • 1.5 tsp baking powder
    • more oat flour or rice flour for rolling

    Wet

    • 1/2 cup (122.5 g) chilled pumpkin puree
    • 1/4 cup (61 ml) 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 (53.33 g) 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

    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Gluten-free Yeast-free Pumpkin Cinnamon Rolls
    Amount Per Serving
    Calories 436 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 1g6%
    Sodium 190mg8%
    Potassium 445mg13%
    Carbohydrates 69g23%
    Fiber 7g29%
    Sugar 19g21%
    Protein 6g12%
    Vitamin A 4800IU96%
    Vitamin C 1.3mg2%
    Calcium 168mg17%
    Iron 2.7mg15%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Gluten-free Pumpkin Cinnamon Rolls | Vegan Richa
    Print Recipe
    4.25 from 8 votes

    Spiced Pumpkin Caramel

    This Spiced Pumpkin Caramel is a must this fall. Pumpkin Puree + coconut sugar + pumpkin pie spice!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Dessert
    Servings: 4
    Calories: 82kcal
    Author: Vegan Richa

    Ingredients

    • 1/2 cup (122.5 g) pumpkin puree
    • 1/2 cup (80 g) coconut sugar
    • 1/2 cup (122 g) 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 (0.5 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

    nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Spiced Pumpkin Caramel
    Amount Per Serving
    Calories 82
    % Daily Value*
    Sodium 154mg7%
    Potassium 63mg2%
    Carbohydrates 20g7%
    Sugar 14g16%
    Vitamin A 4765IU95%
    Vitamin C 1.3mg2%
    Calcium 45mg5%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     
     
    Gluten-free Pumpkin Cinnamon Rolls | Vegan Richa
     
    These rolls are being shared at Allergy free Wednesdays

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Nachos with Nut-free Nacho Cheese
    No Bake Vegan Pumpkin Pie with Gluten-free Gingerbread Crust »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. melissa goulet

      September 20, 2017 at 7:32 am

      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

      Reply
      • Richa

        September 21, 2017 at 10:05 am

        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

        Reply
    2. Jill

      October 27, 2016 at 4:38 am

      I want to make these but I’m allergic to oats, what can I substitute for the oats? So happy it’s gluten free!!

      Reply
      • Richa

        October 27, 2016 at 10:13 am

        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.

        Reply
    3. Emily

      September 05, 2016 at 5:53 pm

      5 stars
      These rolls and that Caramel Sauce are amazing. Just the perfect sweet. I am so glad I found these gluten-free rolls!

      Reply
    4. Ingrid

      April 25, 2016 at 11:09 am

      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.

      Reply
      • Richa

        April 25, 2016 at 11:31 am

        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/

        Reply
    5. Sowmya

      February 20, 2016 at 1:34 am

      Hi Richa,

      I finally got to see the copy of your book at the Public libraries. Good collection and nice effort.

      Reply
      • Richa

        February 20, 2016 at 10:53 am

        Thank you Sowmya!

        Reply
    6. Neo

      December 22, 2015 at 9:01 am

      2 stars
      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.

      Reply
      • Richa

        December 22, 2015 at 11:01 am

        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.

        Reply
    7. Megan

      November 15, 2015 at 11:47 am

      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

      Reply
      • Richa

        November 15, 2015 at 11:59 am

        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.

        Reply
    8. Mrs. Wolve

      September 18, 2015 at 12:33 pm

      These sound amazing!! I’ve been vegan for some time, and newly GF as well, so this recipe was a most welcome find! I’m curious about the purpose of covering the rolls with parchment – is it for moisture retention? Will they turn out well without it? I really want to make these soon, and I’m wondering if a trip to the store is necessary first.

      Reply
      • Richa

        September 18, 2015 at 12:50 pm

        Yes, the parchment will keep the rolls from drying out. GF baking tends to get dry or crumbly, esp GF + vegan baking. Definitely cover them for a bit to keep the edges from getting too crumbly and dry.

        Reply
        • Mrs. Wolve

          September 18, 2015 at 2:15 pm

          Will do, and thank you!! I’m excited to make these!

          Reply
    9. Emily

      July 01, 2015 at 4:07 pm

      5 stars
      Indeed delicate rolls, but they come out so soft and delicious!!

      Reply
    10. Pongodhall

      June 23, 2015 at 1:13 am

      5 stars
      Perfect for our needs and for delight!
      An yes would love to see more recipes with psyllium as we rate it highly here and also especially for our burgers.

      Reply
    11. Lorena

      December 18, 2014 at 10:39 am

      How many cinnamon rolls does this recipe make?

      Reply
      • Richa

        January 06, 2015 at 3:19 pm

        a small 6.5 inch cake pan. 10 to 11 small rolls. You can also bake them on a baking sheet. Place them close together and cover with another parchment.

        Reply
    12. Corrin Radd

      December 12, 2014 at 8:16 pm

      Made these for breakfast today–yummy!

      Reply
    13. Emily

      December 09, 2014 at 3:54 am

      When you say 2 tsp psylum husk (or us flax) is that just ground flax seeds?
      Cause I have those and don’t want to buy the psylum husk when you use so little. 🙂
      Thank you!

      Reply
      • Richa

        December 09, 2014 at 4:03 am

        yes flaxseed meal. i will update the instructions 🙂
        i am liking psyllium husk more and more with gf baking, so you might see more recipes with it. 🙂

        Reply
    14. IR

      November 10, 2014 at 5:45 pm

      Wow, i am amazed every time i check your blog! Thank you for your healthy vegan & gf recipes (i have celiacs), you’re awesome! =)

      Reply
      • Richa

        November 10, 2014 at 7:55 pm

        Thanks! I am glad I can help! 🙂

        Reply
    15. Caitlin

      November 10, 2014 at 11:01 am

      yes! cannot wait to make these for thanksgiving!

      Reply
      • Richa

        November 10, 2014 at 7:55 pm

        These will definitely make a great breakfast!

        Reply
    16. Kayse

      November 09, 2014 at 11:17 pm

      I don’t think you’ve ever made a recipe I haven’t wanted to eat. Honest.

      Reply
      • Richa

        November 10, 2014 at 7:54 pm

        Thank you so much Kayse. i am glad you like what i post!

        Reply
    17. The vegan 8

      November 09, 2014 at 3:40 pm

      My first comment didn’t seen to go through!
      Anyways, these look amazing Richa!! I love that they’re gluten-free! Thanks so much for linking up, I’m so glad my Sweet Potato Caramel inspired you to do a pumpkin version, that sounds AMAZING. I’m definitely trying that with all this pumpkin I have!!

      Reply
      • Richa

        November 10, 2014 at 7:54 pm

        I know right.. so much pumpkin everywhere 🙂

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa