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 (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
Nutrition
Spiced Pumpkin Caramel
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
Nutrition
The vegan 8 says
November 9, 2014 at 3:40 pmMy 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!!
Richa says
November 10, 2014 at 7:54 pmI know right.. so much pumpkin everywhere 🙂
Kayse says
November 9, 2014 at 11:17 pmI don’t think you’ve ever made a recipe I haven’t wanted to eat. Honest.
Richa says
November 10, 2014 at 7:54 pmThank you so much Kayse. i am glad you like what i post!
Caitlin says
November 10, 2014 at 11:01 amyes! cannot wait to make these for thanksgiving!
Richa says
November 10, 2014 at 7:55 pmThese will definitely make a great breakfast!
IR says
November 10, 2014 at 5:45 pmWow, i am amazed every time i check your blog! Thank you for your healthy vegan & gf recipes (i have celiacs), you’re awesome! =)
Richa says
November 10, 2014 at 7:55 pmThanks! I am glad I can help! 🙂
Emily says
December 9, 2014 at 3:54 amWhen 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!
Richa says
December 9, 2014 at 4:03 amyes 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. 🙂
Corrin Radd says
December 12, 2014 at 8:16 pmMade these for breakfast today–yummy!
Lorena says
December 18, 2014 at 10:39 amHow many cinnamon rolls does this recipe make?
Richa says
January 6, 2015 at 3:19 pma 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.
Pongodhall says
June 23, 2015 at 1:13 amPerfect 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.
Emily says
July 1, 2015 at 4:07 pmIndeed delicate rolls, but they come out so soft and delicious!!
Mrs. Wolve says
September 18, 2015 at 12:33 pmThese 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.
Richa says
September 18, 2015 at 12:50 pmYes, 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.
Mrs. Wolve says
September 18, 2015 at 2:15 pmWill do, and thank you!! I’m excited to make these!
Megan says
November 15, 2015 at 11:47 amAre 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
Richa says
November 15, 2015 at 11:59 amyou 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.
Neo says
December 22, 2015 at 9:01 amMade 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.
Richa says
December 22, 2015 at 11:01 amHi 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.
Sowmya says
February 20, 2016 at 1:34 amHi Richa,
I finally got to see the copy of your book at the Public libraries. Good collection and nice effort.
Richa says
February 20, 2016 at 10:53 amThank you Sowmya!
Ingrid says
April 25, 2016 at 11:09 amHave you every tried these worth an alternative to oat flour? I am one of those celiacs who cannot tolerate oats, even the clean ones.
Richa says
April 25, 2016 at 11:31 amI 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 http://www.forkandbeans.com/2013/02/13/the-best-gluten-free-flour-blend/
Emily says
September 5, 2016 at 5:53 pmThese rolls and that Caramel Sauce are amazing. Just the perfect sweet. I am so glad I found these gluten-free rolls!
Jill says
October 27, 2016 at 4:38 amI want to make these but I’m allergic to oats, what can I substitute for the oats? So happy it’s gluten free!!
Richa says
October 27, 2016 at 10:13 amI 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.
melissa goulet says
September 20, 2017 at 7:32 amHello! 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
Richa says
September 21, 2017 at 10:05 amI 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. http://www.veganricha.com/2017/07/vegan-gluten-free-lemon-donuts-grain-free.html