The Story & Intro
Hi, I’m Marilyn, and if you’ve ever been to Crete, you know our kitchens are full of love, laughter, and the smell of something delicious baking in the oven. These vegan + gluten-free pumpkin cinnamon rolls were born on a rainy autumn afternoon when I missed my grandmother’s sweet bread but wanted something plant-based and lighter.
I remember sitting by the window, watching the rain while mixing pumpkin purée, cinnamon, and coconut sugar. The scent filled my home, and suddenly, I was a child again barefoot, twirling around the kitchen, waiting for grandma’s nod to lick the spoon.
This recipe isn’t just about baking; it’s about embracing the season, the comfort of simple ingredients, and the joy of making something from scratch. These vegan gluten-free pumpkin cinnamon rolls are soft, sticky, and perfectly spiced the kind of treat that makes you forget it’s actually good for you.
Whether you’re vegan, gluten-free, or just love cozy fall desserts, these rolls will fill your home with happiness (and your plate with something irresistibly good). So, roll up your sleeves, let’s get a little messy, and make magic in your kitchen!
Ingredients You’ll Need 🍁
For the Dough:
- 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 packet (2 ¼ tsp) instant yeast
- ¼ cup coconut sugar
- ½ cup warm almond milk (not hot)
- ⅓ cup pumpkin purée
- ¼ cup melted coconut oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- ½ tsp salt
For the Filling:
- ⅓ cup pumpkin purée
- 2 tbsp melted coconut oil
- ¼ cup coconut sugar
- 1 tbsp ground cinnamon
- ½ tsp nutmeg
For the Glaze:
- ½ cup powdered sugar
- 1 tbsp dairy-free milk
- ½ tsp vanilla extract
- Optional: a pinch of cinnamon for extra flavor
Step-by-Step Instructions 🎃
Step 1: Activate the Yeast
In a small bowl, combine warm almond milk, 1 tbsp coconut sugar, and yeast. Let it sit for 10 minutes until frothy. This ensures your vegan gluten-free pumpkin cinnamon rolls rise beautifully.
Step 2: Make the Dough
In a large bowl, whisk together the flour, remaining sugar, and salt. Add in pumpkin purée, melted coconut oil, vanilla, vinegar, and the yeast mixture. Mix until a soft dough forms. If it’s too sticky, add 1–2 tbsp more flour.
Step 3: Let the Dough Rise
Cover the bowl with a kitchen towel and let it rest for 1 hour in a warm place. The dough should double in size and feel airy.
Step 4: Prepare the Filling
While the dough rises, stir together pumpkin purée, coconut oil, coconut sugar, cinnamon, and nutmeg. This cozy blend is what gives your rolls that golden fall flavor.
Step 5: Roll and Fill
Lightly flour your surface (use gluten-free flour). Roll the dough into a rectangle about ¼ inch thick. Spread the pumpkin-cinnamon mixture evenly.
Step 6: Shape the Rolls
Gently roll the dough into a log and slice it into 8–10 even pieces. Place them in a greased baking dish, leaving a little space between each roll.
Step 7: Second Rise
Cover again and let rise for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
Step 8: Bake to Perfection
Bake for 25–30 minutes until golden and fragrant. Your kitchen will smell heavenly!
Step 9: Add the Glaze
Mix powdered sugar, dairy-free milk, and vanilla. Drizzle generously over warm rolls.
Serving Suggestions 🍂
These vegan gluten-free pumpkin cinnamon rolls taste best fresh from the oven with a cup of herbal tea or coffee. You can sprinkle crushed walnuts, drizzle maple syrup, or even serve them with vegan vanilla ice cream for a decadent dessert.
They’re perfect for Thanksgiving breakfast, cozy weekend brunches, or gifting to friends. Store leftovers in an airtight container for up to 3 days just reheat for a few seconds to bring back that soft, gooey texture.
Tips, Notes & Variations 🧡
- Pumpkin Swap: Use sweet potato purée if you’re out of pumpkin.
- Make Ahead: Shape rolls the night before, refrigerate, and bake fresh in the morning.
- Extra Fluffy Tip: Add 1 tbsp of psyllium husk for more elasticity in the gluten-free dough.
- Sugar-Free Option: Substitute coconut sugar with monk fruit sweetener.
Recipe Card 🥧
🕒 Time
⏰ Prep: 20 mins | Rise: 1.5 hrs | Bake: 30 mins | Total: ~2 hrs 20 mins
🧺 Ingredients
All listed above
👩🍳 Instructions
- Activate yeast.
- Make dough and let rise.
- Prepare filling.
- Roll, fill, and shape.
- Second rise.
- Bake until golden.
- Glaze and serve warm.
📝 Notes
For best results, measure flour by weight. Always use fresh yeast.
💪 Nutrition (per roll)
Calories: ~210 | Fat: 7g | Carbs: 35g | Fiber: 3g | Protein: 3g
Conclusion 🌾
There’s something so comforting about the smell of pumpkin, cinnamon, and warm bread wafting through your home. These vegan + gluten-free pumpkin cinnamon rolls are soft, flavorful, and filled with heart just like the food my grandmother taught me to love.
Cooking connects us across generations, kitchens, and hearts. Whether you bake them for family, friends, or just yourself, each bite will remind you that joy often comes in the simplest, coziest forms. So preheat that oven, and let’s make more sweet memories together. 💛
💫 100-Word Short Story Version
Hi, I’m Marilyn from Crete! My vegan + gluten-free pumpkin cinnamon rolls were inspired by my grandmother’s sweet breads and the cozy scent of autumn. On a rainy afternoon, I mixed pumpkin, cinnamon, and coconut sugar and magic happened! These soft, sticky rolls remind me of childhood warmth and shared laughter. They’re made with love, perfect for chilly mornings, and completely plant-based. Cooking for me isn’t just about food; it’s about connection, comfort, and joy. Try this recipe, and let your home fill with the beautiful aroma of fall and maybe a little nostalgia, too. 🍁