Pumpkin Cinnamon Rolls Easy

When the leaves start turning golden and that first crisp breeze rolls in, I find myself reaching for the coziest flavors I know. One fall morning, years ago, my kitchen was filled with the scent of cinnamon and pumpkin as my daughter helped me roll out dough with flour-dusted fingers. We had no idea then that we’d stumbled upon a new autumn tradition: pumpkin cinnamon rolls easy enough for a lazy Sunday, but special enough to feel like a hug in pastry form.

These rolls come out tender and full of spice, with swirls of sweet pumpkin warmth in every bite. They’ve since become our go-to for chilly weekends, potlucks, and Thanksgiving mornings — always served warm, with sticky cream cheese glaze melting over the top.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

These pumpkin cinnamon rolls aren’t just delicious — they’re designed with real home bakers in mind. No special skills or tricky techniques here. Just a thoughtfully crafted gluten-free dough and rich filling that bakes up beautifully.

The flavors are warm and comforting, with cinnamon, nutmeg, and pumpkin blending into pure fall goodness. The texture? Soft and tender, thanks to a smart mix of flours and just the right rise time.

This is an easy recipe — truly. It’s simple enough for first-timers, yet satisfying for seasoned bakers too. You’ll have them ready in just a couple of hours, with minimal stress and maximum reward.

Whether you’re baking for a cozy weekend breakfast or prepping ahead for holiday brunch, these rolls are a sure way to bring smiles to your table.

Print

Ingredient Overview

These pumpkin cinnamon rolls are a swirl of warm autumn spices wrapped in pillowy, gluten-free dough. Each ingredient plays a key role in flavor and structure, making every bite just right.

• Whole Milk: Activates the yeast and gives the dough a soft, tender base.

• Active Dry Yeast: Helps the rolls rise beautifully with a light, airy crumb.

• Tapioca Flour: Adds that essential elasticity to gluten-free dough.

• Oat Flour & Millet Flour: Together, they create a soft but stable structure.

• Sweet Rice Flour (Mochiko): Adds stretchiness and moisture retention — vital for gluten-free rolls.

• Xanthan Gum: Mimics gluten’s binding powers to hold the dough together.

• Pumpkin Puree: Brings rich flavor and beautiful golden color. Be sure to use non-organic or strain organic brands.

• Brown Sugar: Adds molasses depth to the dough and filling.

• Cinnamon, Nutmeg, Ginger, Cloves: The quartet of cozy autumn spices.

• Butter: Rich and creamy, it flavors both the dough and the filling.

• Egg + Egg White: Adds structure and richness to the dough.

• Cream Cheese: For the dreamy glaze — tangy and smooth.

• Powdered Sugar + Whole Milk: Blend into the perfect drizzle-able topping.

Tip: Garnish with a dash of cinnamon or crushed pecans for extra flair before serving.

Step-by-step Instructions

Step 1: Prepare the Pan and Filling

Butter an 8×8 baking pan and line it with parchment if you prefer easy cleanup. Use ½ tablespoon of your melted butter to grease it well. In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and nutmeg for the filling. Set aside — this fragrant mix will become the heart of your pumpkin cinnamon rolls easy masterpiece.

Step 2: Activate the Yeast

Warm your milk to 105–115°F — just cozy enough for yeast to thrive. Stir in 1 teaspoon of sugar, then sprinkle the yeast over top and gently mix. Let it sit for 10 minutes until bubbly and foamy. If nothing happens, your yeast may be expired — try a new packet before continuing.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together your flours: tapioca, oat, millet, and sweet rice. Add the xanthan gum, baking powder, salt, and spices — cinnamon, nutmeg, ginger, and cloves. This blend creates a soft, flavorful base that holds beautifully without gluten.

Step 4: Blend the Wet Ingredients

In a stand mixer (or large bowl with hand mixer), combine the pumpkin puree, melted butter, remaining sugar, brown sugar, and apple cider vinegar. Beat until smooth. Add the egg and egg white, mixing well. Then stir in the foamy yeast mixture.

Step 5: Form the Dough

Gradually add the dry ingredients to the wet while mixing on low speed. Once combined, switch to the dough hook. Knead for 1 minute, rest for 1, and repeat twice. The dough will be sticky — that’s okay! It should hold its shape when pinched. If not, add 2–4 tablespoons more tapioca flour until just firm enough.

Tip: Gluten-free doughs love a gentle hand. Don’t over-knead!

Step 6: Roll It Out

Dust your surface and hands well with tapioca starch. Scrape the dough onto the surface and gently roll it into an 11×16 rectangle. It’s soft and forgiving — just take your time.

Step 7: Fill and Roll

Brush the dough with 4 tablespoons of melted butter, then sprinkle on the cinnamon sugar filling. Starting with the long side, roll it up tightly into a log, using a bench scraper to help if needed. Dust with more starch if it gets sticky — a little gooey filling never hurt anyone!

Step 8: Cut and Arrange

Trim the ends, then slice the log into 9 equal pieces (about 1.75 inches). Use floss or a serrated knife to avoid flattening the spirals. Place them in your pan, gently nestled together. Brush the tops with remaining butter.

Step 9: Let Them Rise

Cover loosely and let rise in a warm place for about 1.5 hours until puffed and cozy. You’ll know they’re ready when they’re touching and doubled in size. If prepping ahead, you can refrigerate overnight instead and bake the next morning.

Step 10: Bake and Glaze

Preheat oven to 350°F. Bake for 40–45 minutes until golden and firm to the touch. While they bake, whip the glaze: mix cream cheese and powdered sugar, then thin with milk until silky. Once baked, drizzle generously and serve warm — heaven!

Pro Tips

Always measure your flours by weight if possible. Gluten-free baking can be sensitive, and too much or too little flour changes everything — especially for pumpkin cinnamon rolls easy enough to work reliably.

Use fresh, room-temperature yeast and test it if you’re unsure. Nothing’s worse than waiting for a rise that never comes.

Organic pumpkin puree tends to be wetter and can make the dough too soft. If using it, either strain through cheesecloth or add extra tapioca starch to firm things up.

When rolling out the dough, flour everything — board, rolling pin, and hands — with tapioca starch. It makes the process smoother and less sticky.

Don’t skip brushing butter on top before baking. It gives these gluten-free rolls a golden sheen and helps seal in moisture.

Store leftovers in an airtight container and warm them in the oven at 375°F for 5–10 minutes to bring back that just-baked magic.

Variations

Turn these into pecan pumpkin cinnamon rolls by adding a sprinkle of chopped toasted pecans over the filling before rolling. They’ll bring a buttery crunch that pairs perfectly with the spice.

Feeling indulgent? Swirl in a ribbon of maple syrup or a spoonful of pumpkin butter before you roll. It’s a delicious twist on the classic pumpkin cinnamon rolls easy style.

Want to go dairy-free? Swap the butter for plant-based alternatives and use your favorite dairy-free cream cheese for the glaze — you’ll still get all the cozy flavor.

Make them mini! Slice into 12 instead of 9, and bake in a muffin tin for adorable single-serve portions — ideal for brunch spreads and fall potlucks.

Try spicing up the glaze with a splash of vanilla or a dash of cinnamon. Or go bold with orange zest for a bright, fragrant topping.

Frequently Asked Questions

Serving Suggestions

These pumpkin cinnamon rolls easy enough for any fall morning pair beautifully with hot spiced cider, a maple latte, or even a cozy chai. For a full autumn brunch spread, serve alongside a crustless veggie quiche or scrambled eggs with rosemary potatoes. If you’re hosting family over the holidays, lay them out with a platter of caramel apple bites and a warm pumpkin spice tea — it’s seasonal comfort in every bite. And don’t be shy about offering these up as dessert, too. Their soft texture and gooey glaze make them just as welcome after dinner as they are before noon.

Conclusion

There’s something undeniably heartwarming about pulling a tray of these golden, spiced beauties from the oven. These pumpkin cinnamon rolls easy to make, even without gluten, are a testament to how simple ingredients and a bit of care can turn into something truly special. Whether you’re baking with kids, treating yourself on a slow Sunday, or creating new holiday traditions — these rolls are here to make that moment just a little sweeter. From the first whiff of cinnamon to the last bite glazed in cream cheese, they bring comfort and joy to every table.

Now it’s your turn! I’d love for you to try these pumpkin cinnamon rolls easy and tell me how they turned out. Did you make a fun twist? Serve them for a special gathering? Leave a comment below and share your version with us — it means the world to hear your stories. You can also tag us on social media so we can celebrate your delicious success right along with you.

From my kitchen to yours — happy cooking!

And don’t forget to follow us on
Instagram,
Facebook,
Pinterest,
or your favorite platform — we can’t wait to see what you’re baking.