Pumpkin Cinnamon Rolls

About a week or so ago, one of my most favorite-ist readers left me a comment.. or a dare… or a desperate request for some gluten free-egg free-casein free-soy free pumpkin cinnamon rolls.


So, I caved. And actually, these were kind of a snap… because I went ahead and modified a version of some “sticky rolls” that are going to be included in my cookbook that I’ve been working on kinda behind the scenes.  I planned on having a completely different book last year around this time, before the whole celiac thing got in the way. So, I had to completely re-do everything.  But, I am much happier with how this book is going to turn out now that it is sans gluten- and super happy that more people will be able to enjoy my recipes. :)

Anyways, these rolls were easy enough to conjure up seeing as I had already established a good baseline with my other recipe. And, I must add that they are pretty darn tootin’ close to a regular gluten filled cinnamon roll, except that they are orange… and slightly pumpkiny.

Oh, and seeing as tomorrow is Thanksgiving here in the states, I probably won’t be posting tomorrow… or maybe I will? We shall see how things turn out. If I don’t catch you in the blogosphere tomorrow- I hope you all have a terrific Thursday…

Happy Thanksgiving. ♥

Pumpkin Cinnamon Rolls ~ Vegan/Gluten Free/Soy Free


  • 1/3 cup warmed almond milk
  • 2 (1/4 oz each) packets dry active yeast
  • 3/4 cup granulated sugar
  • 3 tbsp olive oil
  • 1 tsp vanilla extract
  • 2/3 cup pumpkin puree

flour mix

  • 1/4 cup brown rice flour
  • 1/2 cup sorghum flour
  • 3/4 cup tapioca flour
  • 1/2 cup corn starch
  • 2 tsp baking powder
  • 1/2 baking soda
  • 2 tsp xanthan gum
  • 1/2 sea salt


icing- I made this pumpkiny one- but any nice glaze would work well here too

  • 1/4 cup pumpkin puree
  • 2 tbsp Earth Balance, soy free
  • 3-4 cups? confectioners sugar


Proof yeast in warm milk until foamy.

In large mixing bowl combine proofed yeast and almond milk with granulated sugar, olive oil, vanilla extract and pumpkin puree.

In separate bowl combine ingredients for flour mix. Gradually combine flour mix into wet ingredients until a very sticky elasticky dough is formed, scraping down sides as necessary. This works great with an electric mixer.

Turn dough ball out onto a piece of saran wrap that has been taped to your countertop. Yep, it’s weird, but this method works like magic. I picked up the technique from an old gluten free baking cookbook that my husband purchased for me to prevent my having a nervous breakdown when I first went gluten free. Stubborn as I am, I  have yet to use any recipes in there, but this technique really caught my fancy. Most gluten free doughs that have enough fluffiness to get a good rise are way too sticky to try and turn out like glutenous dough…

Okay, so tape down a 20″ strip of Saran Wrap and turn dough ball out onto it.

Cover with another piece of Saran Wrap and roll dough out until you have achieved about a 12 x 16″ rectangle of dough.  The thinner the better, but don’t go too thin.

Gently spread 5 tbsp softened margarine in an even layer on top of dough, and then sprinkle with cinnamon/sugar filling mix.

Starting with the shortest side, roll the dough up using the Saran Wrap like a magical guide. Try your best to keep the dough taught and the Saran Wrap from getting embedded in the dough. Gravity is a nice touch with this method too… it kinda rolls itself up.

Using a sharp, thick, clean knife, slice the rolls one by one and carefully place them into an 8″ greased cake pan, leaving about an inch between each roll.

Cover loosely with cloth and let rise in warm area for 50 minutes.

I like to preheat my oven and let them set on top of it and rise while the oven warms up. Use your best judgement here…

Once the rolls have risen completely. Bake in preheated oven at 350 °F for 30 minutes.

Remove from oven and slather or drizzle on icing.

To make icing, cream together pumpkin puree and Earth Balance. Slowly incorporate confectioners sugar on high speed of electric mixer until icing becomes stiff. I’m sorry I don’t have an exact measurement here- kids, and dogs, and cats, and other things were slightly distracting, so I lost track of how many cups of sugar I put in. :\

Pass out from eating up all the awesome.

Thank you Laurel. ♥

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67 Responses to Pumpkin Cinnamon Rolls

  1. […] Gluten Free Pumpkin Cinnamon Rolls […]

  2. […] Pumpkin Cinnamon Rolls from Allyson Kramer […]

  3. Gluten-Free, Dairy-Free & Vegan Loving Gals! says:

    Wohoo!!! My daughter is also sensitive to soy ~ I’m doing the snow dance now because I want to stay home and bake with her!!!

    • Gluten-Free, Dairy-Free & Vegan loving gals! says:

      The “snow dance” worked! and the house smells delish!!! We can’t wait to dig into these beauties!!!! Keep warm & thanks!

  4. Mindy says:

    I just made these and they are amazing! I have been craving something warm and pumpkiny and was worried I wouldn’t find anything that would be vegan and gluten free but these are wonderful :) thanks for the recipe!

  5. Hi! I love you. That’s all. That is to say, I’m a vegan, and I make awesome cinnamon rolls . . . until I gluten free them, and it’s a disaster, so, thanks!

  6. Jessica says:

    I made these after having them bookmarked for a while. One of my favorite and most-missed things being gluten-free now is the cinnamon roll, so when I saw this recipe i knew I wanted to try them. I rounded up the ingredients for the day of our move. I made them at about 2 in the morning just so we could have them for breakfast the following morning. I have to say that these are my favorite all-time cinnamon rolls. They are fluffy and soft, sweet and cinnamony, and the pumpkin adds a little extra depth to the flavor that makes me want another and another. My boyfriend was so thrilled that I am so ‘celebration’ oriented, seeing as it was our move, and these were at the end of a stressful day. We ended up eating them for dessert that day.

    The only changes I made were using rapid rise yeast in the dough, and adding ~1/8 tsp allspice, and ~1/8 tsp almond extract to the frosting. We have lots of frosting left over that we’ve been using to top just about everything, from banana bread to oatmeal and so on. Delicious! They’re definitely going to happen again soon,

  7. Laura says:

    I have the day off and made these to start my day. They completely exceeded my expectations by their sheer deliciousness! Thanks for sharing recipes that everyone can enjoy.

  8. Marivi says:

    1/2 cup sorghum flour
    **** what could I use instead of above? Or could I just use all-purpose gluten free flour? I want to make these ASAP and don’t want to run to health food store. Just stumbled across your page. Thank you for taking the time to create these amazing recipes!

    • allyson says:

      Hi Marivi,

      Yea, you can try the all-purpose gf flour–although I can’t guarantee the exact same results, but it should work.

      Good luck!

  9. […] came the pumpkin cinnamon rolls, which, i’ll be honest, were delicious, but extremely messy to make. i followed the manifest […]

  10. Jen says:

    I cannot cannot cannot thank you enough for this recipe!

    I found out I was gluten intolerant two years ago, and although I think of myself as a baker on a mission, I have yet to find a gluten-free cinnamon roll recipe that has not failed me greatly, leaving me a sad girl with a pan full of tough bread or inedible goo.

    THESE ARE AMAZING! I thank my lucky stars I happend to have some pumpkin puree and when I typed “pumpkin cinnamon rolls” into foodgawker, this is the one recipe that came up. I have made an entire pan to hoard for myself, another pan to serve at brunch…. everyone loves them. I’ve even made them with and without icing and they’re good either way.

    Allyson, I’m so glad we have similar dietary restrictions/choices and that you’re so good at what you do, because you have given this girl a fabulous food blog to salivate over, knowing that everything on it is entirely tummy-friendly! And that’s a very special feeling.

  11. Noelle A says:

    I couldn’t wait to make these,they look so delish. And I’m so glad they don’t have eggs. My yeast didn’t rise very much so unfortunately the dough didn’t develop the flaky layers. But the soft and sweet texture is excellent. Way to go!

  12. Jen says:

    I cannot thank you enough for this recipe. I have been gluten-free for almost two years now, and bake every other day. I am set on finding gluten free alternatives that taste just as good or better than the originals, and I have been disappointed by countless cinnamon roll recipes. Thanks you SO much for creating this gem! It was surprisingly fast and easy and absolutely delicious!

    I started a tumblr a little while back to record what I cook and bake, since I spend so much of my time doing it, but never planned on making anything of it until recently. Bloggers like you have inspired me to turn my blog from a quiet side-journal into a serious part of my life and a source for people that love food (and are gluten free and vegan). I plan to make some big changes on it after I graduate from UC Berkeley in December. In the mean time, thanks for being a gluten free vegan that I can look up to and look to for inspiration! There are so few people like that out there (I eat eggs on occasion, but I’m a vegetarian and allergic to gluten, diary, and now soy, so your blog is a gem).

    Thanks again!

  13. Taylor says:

    Delicious! Made these with whole wheat flour because I am not GF and they turned out great. :)

  14. Erin says:

    Allyson these turned out fantastic. I used pumpkin from what I had frozen from the garden last year, so the dough was a bit runny. While the dough was still in the mixer I added about another 1/3c rice flour. The Saran wrap trick is genius! I added some clove to the filling. I made these for a crowd and made 16 small rolls and cut the baking time to 22 minutes. To the icing I added 1/4c fresh orange juice and a tablespoon of lemon juice.

    I haven’t been doing GF-V baking for long and only recently purchased the alternative starches and flours. I was worried the rolls would have a grainy texture but they didn’t. Thanks for a great recipe! I will be back for more GF-V baking tips!

  15. […] on this site, but I’m an avid baker. It’s my back-up plan, so to speak. I recently made these and that might have been the best decision of the month year to date. I’ve never had a […]

  16. […] My saran wrap rolling method, which really makes working with gluten-free doughs so much less stressful, came from Manifest Vegan. […]

  17. […] Adapted by Angela @ Onceamonthmom.com from Allyson @ Manifestvegan.com […]

  18. […] Pumpkin Cinnamon Rolls from Manifest Vegan […]

  19. Katie says:

    I am baking these right now, but unfortunately they turned out to be cinnamon blobs rather than cinnamon rolls. They wouldn’t roll well (even trying to use gravity), and then cutting – forget it!

    Blobs or not, I’m sure they will taste yummy!

  20. Claire says:

    I just made these and they were fabulous!
    For anyone interested in changing up the sweeteners, I used 1/2 cup of agave in the mix instead of sugar, and swapped coconut sugar for brown sugar for the filling in equal amounts. It worked out excellently.

  21. Susan says:

    Hi Allyson… I love this! and thanks for sharing it… As I am not GF or SF… can I just use my ‘normal’ pantry of things for this? I don’t keep GF/SF ingredients on hand ever…so, I am thinking that I can just use my regular pile of stuff to make this, huh??

    Thanks again!

    Much Vegan <3<3<3


    • allyson says:

      Hi Susan….
      I’d be afraid something may go wrong with subbing out regular ingredients etc in these, as the batter is really wet compared to that of a regular cinnamon roll. Here’s a great recipe that’s vegan but not full of gf ingredients: http://hellyeahitsvegan.com/?p=1798 :)

      <3 <3 allyson

  22. Natalia says:

    Was looking for something yummy to occupy my rainy afternoon and these looked every promising. Ive attempted gluten free vean cinnamon rolls 6 times before (two tries per recipe) and they have all tasted like paste with sugar on top. These are a VAST improvment! I did have one problem though I followed your dirctions to the letter except for two things 1. I was out of pumpkin so I used freshly cooked and mashed sweet potato and 2. I added chopped candied ginger to the filling. Would either of these accound for my dough being too runny?

    It went fine up till the time i rolled the dough. By the way that saran wrap tip is INCREDIBLE!!! Ive been gluten free for over 4 years and I love to bake and research every tip out there and that ive never heard of. Its works amazingly well. Anyway rolling went ok but when I turned around to get the knife to cut it which took less than 30 seconds and it went flat on me! Would either of my alterations casue that? I pressed the sweet potato and the ginger was candied. Would the fact im near the ocean do it?

    Next time what do you think i should add? I was thinking 2 tablespoons flax meal plus 2 tablespoons flour. Hopefull that will help it hold shape better and dry it out. Even if mine ended up being more cinna-mush cake it was still far superior in the flavor department to anything ive tried. I really look forward to trying this again once I have some tweaks in hand.


    • allyson says:

      Hi Natalia…

      Thanks for your enthusiasm and nice words!

      Hmmm… not sure about them going flat. I know that soon after they are cut, they kinda do “fall over” for lack of a better word. How long did you allow them to rise before baking? Or is that the problem… they never quite rose at all? ;)

      I think its mostly do to the water content in the sweet potato vs that of the canned pumpkin, which can make things soggier if the fresh is substituted. I know that back in my childhood I tried baking a pumpkin pie recipe using fresh pumpkin and not canned, and the darned thing never set. Learned my lesson that day! I would think next time, if you use sweet potato, def add in a little extra flour… the dough should be “foamy” (if that makes sense) , but not “runny”.

      Anyways, thanks so much for your nice comment!! Hopefully this answer is somewhat of a help. ;)


  23. Sarah says:

    I love your blog…it is so inspiring…I’m a gluten free vegan too…alas, my oven is very temperamental so I don’t do many baking experiments. :( Even though I LOVE baking!!

    These look *great*. I have a huge craving now.

    I would totally buy your gluten free vegan book. I bought one, but it is quite…questionable recipe wise…it seems just TOO healthy. lol

    • allyson says:

      thank you, Sarah!! <3

      I'm sorry about your oven temp… hopefully that is a temporary thing, and someday you'll be able to put all your stored up gluten free vegan knowledge to use!

  24. […] Pumpkin Cinnamon Scrolls (Adapted from Manifest:Vegan) […]

  25. wow, those look fantastic!! great job. my kids love cinn. rolls. This will be a hit for sure!

  26. DR says:

    I make a similar cinnamon bun for my wife, but I pour some maple syrup in the bottom of the cake pan before adding the raw dough. Once cooked, I run a knife around the edge and flip the buns onto a plate, delicious!

  27. MeShell says:

    Those look AMAZING.
    I’m looking forward to giving them a try, especially since they are gluten free.

  28. Danielle says:

    These look reallyyy good! I’ll have to make these. I love that they’re gluten free and egg free.

  29. Pauline says:

    Beautiful and it seem very yummy ;)

  30. Marla says:

    Thank you for this amazing looking recipe that I can’t wait to try. One question: the “1/2 cornstarch” – is that a 1/2 cup? Half tablespoon? I look forward to getting started on these suckers!

  31. Stephanie says:

    These look amazing!

    This may be a stupid question, but will the recipe work with regular whole wheat pastry flour? I’m totally new to vegan baking and have never needed to do gluten free, and just want to be sure. Would you still need the corn starch and xanthan gum?

    • allyson says:

      Hey Stephanie!

      Not a stupid question at all…
      but no, this recipe is formulated only to work well for gluten free…. but you’re in luck! There’s plenty of great vegan recipes out there that aren’t gluten free… check this one out from one of my most favorite websites: http://hellyeahitsvegan.com/?p=1798

      Happy Vegan baking!

  32. Alta says:

    These look AMAZING! I am definitely making.

  33. Katie says:

    Ohmygosh. Ohmygosh. PLEASE be my new best friend.

    This is… OHMYGOSH! I’m going to make them RIGHT NOW. Well, tomorrow. BUT SOON!


  34. Vegolicious says:

    Mmmm these scrolls look so delicious. I’d love one right now with my cup of tea.

    I’d love for you to submit some of your beautiful photos, and a link to your posts, to my vegetarian food photo gallery showcasing the best vegetarian/vegan dishes on the web.

  35. […] you Celiac's & Vegan's This looks really good, and perfect for the Fall. Pumpkin Cinnamon Rolls ~ Vegan & Gluten Free | Manifest Vegan Pumpkin Cinnamon Rolls ~ Vegan/Gluten Free/Soy Free Ingredients:1/3 cup warmed almond […]

  36. Katrina says:

    Cinnamon rolls are the best. These look fantastic!

  37. Jun says:

    Beautiful pictures of pumpkin rolls! Thank you for sharing the recipe!

  38. bigFATcook says:

    Cute!! They remind me of walnut rolls, I like very much:)) These must also be great! :))

    Greets from bfc

  39. Emmy says:

    Yum. They look great and your photos are beautiful!!!

  40. kittee says:

    they looks soooo good!

  41. Dianne says:

    aww mannnn I’ve been thinking about cinnamon rolls all week but my family is all diabetic :-( another time I suppose. Enjoy your awesomeness!

  42. jessy says:

    well hello there, pumpkiny cinnamon rolls…..would you like to be in my tummy?! yeah, i thought so. ah ha ha! your pumpkin cinnamon rolls are not only adorable, but they’re super scrumptious look’n and amazing, too! i love that your recipe is one that everyone can enjoy. rock on, Allyson!

  43. YUMMM I am craving these now!!!! Look amazing :)

  44. Mihl says:

    So awesome you made these because someone requested them! They look fantastic.

  45. Paula says:

    OMG! I think I MUST make these! I even have pumpkin in the fridge. Thanks for the great recipe!

  46. Carla says:

    What do you use for powdered sugar? The regular stuff is filtered through bone char, no? Eager to try these

    • allyson says:

      Hi Carla,

      I always buy organic sugar, whether powdered, brown or granulated (specifically the kind from whole foods says “vegan” right on the bag) I think that florida crystals also has that labeled somewhere on their bag- but I could be mistaken, its been a while since I’ve purchased that particular brand….

      good guideline is if it’s organic, it can’t include bone char- so my guess is that the organic stuff is made from beet sugar, or its just not refined through the bone char. Luckily, its getting easier and easier these days to locate bags of the organic stuff. Thank you for the question! Also, here’s a thread that may help clarify a bit– http://vegweb.com/index.php?topic=24571.0


      <3 allyson

  47. Sondi says:

    OMG. Thank you, thank you, thank you for this.

  48. Laurel says:

    Oh My God ALLYSON. Wow. Thank you SO SO MUCH! I was just noodling, not even thinking you’d be blogging today but wanting to check that Chocolate Squash pudding recipe for my own lunch tomorrow. I’ve made bread and pies for the rest of the gluten eating family and was feeling a bit left out. Then,I saw this!
    You are such an awesome lady. I feel so Thankful, so Cared about. I’ll definitely be making this for myself tomorrow. I’m going to go print it out right now. Wow. I just know all the Universe is smiling down on you know for being such an incredibly wonderful person. I can’t thank you enough.
    Seriously you’ve made my whole year.

    • allyson says:

      You are SO very welcome Laurel! Happy Holidays <3 <3 <3 Thank you so much for the inspiration!

  49. Deanna says:

    Awfully sneaky how you casually mention a forthcoming cookbook! Yay! I’m excited.

    And, these cinnamon rolls look fabulous.

  50. Noelle says:

    Yeah, great job! I made mine but not gluten-free. Little by little I am venturing more and being experimental. Way to go you!! :D