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Gluten-Free Pumpkin Cinnamon Rolls
5 from 3 votes

Gluten-Free Pumpkin Cinnamon Rolls

Amazing fall-infused gluten-free pumpkin cinnamon rolls are epic for sharing during the chilly months of the year! Great for holiday breakfast!

Prep Time
20 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 10 Cinnamon Rolls
Calories: 321 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the Cinnamon Rolls:
  • ¾ cup coconut milk full-fat
  • 1 tablespoon active dry yeast Red Star brand
  • 2/3 cup pumpkin canned
  • ¼ cup coconut oil melted and cooled
  • 2 egg large
  • 2 teaspoons vanilla extract pure
  • 3-2/3 cups all-purpose flour gluten-free, plus more for dusting
  • 1/3 cup coconut sugar 1 tablespoon
  • 1 teaspoon salt sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 teaspoon ground cardamom optional
  • cloves Pinch ground
For the Filling:
  • 1/3 cup butter melted, or coconut oil
  • 1 cup coconut sugar
  • 1 cup pecans chopped, raw
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
For the Coconut Glaze:
  • 1/3 cup coconut cream see note
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract pure
  • Pinch salt sea salt

Instructions

Prepare the Cinnamon Roll Dough:
    Cup of Yum
  1. Heat the coconut milk in a saucepan on the stove top until it reaches 110 to 115 degrees F. Pour warmed coconut milk into the bowl of your stand mixer (or regular mixing bowl if you don't have a stand mixer), and add the yeast, along with a teaspoon of honey. Stir well to combine and allow mixture to sit 5 to 8 minutes, or until very fragrant and foamy.
  2. While the yeast is activating, stir together the gluten-free all-purpose flour, coconut sugar, sea salt, cinnamon, nutmeg, cardamom and ground cloves in a mixing bowl until well-combined.
  3. Heat the pumpkin puree up just past room temperature in the same saucepan you used for the coconut milk (so long as it feels warm, not hot, to the touch, you're good to go).
  4. Add the warm pumpkin puree, melted coconut oil, eggs, and vanilla extract to the mixing bowl the the yeast mixture and turn your mixer on medium-high speed. Beat just until combined.
  5. Leaving the mixer on, slowly add the flour mixture until it has all been incorporated and a firm dough begins to pull away from the mixing bowl (Note: if the dough is still sticky after adding all the flour, add a little bit more until the dough forms).
  6. Form the dough into a ball using your hands and place it back into the mixing bowl. Cover mixing bowl with a towel and allow dough to sit for 60 to 90 minutes in a warm part of your house to rise.
  7. Roll the dough out onto a floured surface until it is about 1/4-inch thick and about 16"x22".
  8. Preheat your oven to 400 degrees F (Note: if preparing these rolls ahead of time, don't preheat the oven. Instead, prepare the rolls according to the remaining instruction, cover the casserole dish with plastic wrap, and refrigerate overnight. The next day, let the rolls sit at room temperature for 1 hour before preheating the oven).
  9. Brush the melted butter over the whole surface of the cinnamon roll dough liberally (note: you will likely have some butter left - save it for brushing over the cinnamon rolls before they go into the oven).
  10. Stir together the rest of the filling mixture (coconut sugar, chopped pecans, cinnamon, nutmeg, and allspice) in a small bowl, and evenly sprinkle this mixture over the buttered dough.
  11. Roll the dough, creating a log (note: with gluten-free flour, this process will be a little difficult, as it will want to break apart. When this happens, gently push the edges of the dough back together).
  12. Cut 1-inch rolls out of the dough log and place in a greased casserole dish or baking pan. Don't be afraid to leave no space between the rolls - they turn out the best when they're close together.
  13. Bake in the preheated oven for 15 minutes, or until rolls are golden-brown and firm to the touch. Drizzle with coconut glaze (instructions below) and serve warm, fresh out of the oven!
Prepare the Coconut Glaze:
  1. While the cinnamon rolls are baking in the oven, stir together all of the ingredients for the coconut glaze in a small bowl. Taste for sweetness and add more pure maple syrup or honey to taste. Refrigerate until ready to use.

Notes

  • *You can source coconut cream by purchasing a can of it online or at your local grocery store. Or, you can refrigerate a regular can of full-fat coconut milk overnight and scoop the thick white cream that settles at the top of the can.
  • coconut cream
  • full-fat coconut milk

Nutrition Information

Serving 1of 10 Calories 321kcal (16%) Carbohydrates 54g (18%) Protein 5g (10%) Fat 9g (14%) Fiber 2g (8%) Sugar 9g (18%)

Nutrition Facts

Serving: 10 Cinnamon Rolls

Amount Per Serving

Calories 321

% Daily Value*

Serving 1of 10
Calories 321kcal 16%
Carbohydrates 54g 18%
Protein 5g 10%
Fat 9g 14%
Fiber 2g 8%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.