Super Quick Gluten Free Pumpkin Cinnamon Rolls—Yeast Free, Too!

Super Quick Gluten Free Pumpkin Cinnamon Rolls—Yeast Free, Too!

Gluten free pumpkin cinnamon rolls that are made without any yeast, so there’s no rising time at all. Celebrate the best of fall with these sweet, perfectly spiced buns!

Gluten free pumpkin cinnamon rolls that are made without any yeast, so there's no rising time at all. Celebrate the best of fall with these sweet, perfectly spiced buns!

Since it’s still all-pumpkin-all-the-time season, I feel completely comfortable … asking you to make more pumpkin butter. Or, just buy some. Trader Joe’s makes a lovely version this time of year. Either way, you’re gonna need some.

This is a recipe that I adapted from my Quickest, Yeast-Free Gluten-Free Cinnamon Bun recipe from my second cookbook, (GFOAS Quick & Easy), but trust me when I tell you that it doesn’t work well to just swap out pumpkin butter for some of the moisture in the original recipe. I mean, they were edible, but not up to snuff.

Gluten free pumpkin cinnamon rolls that are made without any yeast, so there's no rising time at all. Celebrate the best of fall with these sweet, perfectly spiced buns!

There isn’t much to it, really. The dough rolls out easily, and then all that’s left to do is to cover it in filling, then roll it tight. For a nice clean edge, I like to trim the rectangle of any irregulars, and then slice the cylinder with a metal bench scraper or some unwaxed dental floss. Wrapping the dental floss around the roll and then pulling the two ends over one another as if you were about to tie a shoe lace creates a very clean cut. And it’s good, clean fun to be honest.

Gluten free pumpkin cinnamon rolls that are made without any yeast, so there's no rising time at all. Celebrate the best of fall with these sweet, perfectly spiced buns!

I have baked these yeast free gluten free pumpkin cinnamon rolls in a muffin tin, one roll per well, and in a round baking tin. Since they’re yeast-free rolls, they don’t swell like yeasted rolls do. I much prefer the muffin tin, since the wells of the tin help the rolls rise up and the layers press together, so there’s cinnamon-sugar in every corner.

Gluten free pumpkin cinnamon rolls that are made without any yeast, so there's no rising time at all. Celebrate the best of fall with these sweet, perfectly spiced buns!

Whether you’re a fan of spring and summer only, or you get “fall fever” every year like I do, the promise of warm, cinnamon-sugar goodness should make everything better. Just think of fall clothes, pumpkin patches, and jumping in a pile of leaves. Better make a big batch of that pumpkin butter. You’re going to need it!

Gluten free pumpkin cinnamon rolls that are made without any yeast, so there's no rising time at all. Celebrate the best of fall with these sweet, perfectly spiced buns!

Like this recipe?

Prep time: Cook time: Yield: 12 rolls


For the Rolls
3 3/4 cups (525 g) all-purpose gluten free flour, plus more for sprinkling (I used Better Batter)

2 teaspoons xanthan gum (omit if your blend already contains it)

2 teaspoons baking powder

1/4 teaspoon kosher salt

1 teaspoon pumpkin pie spice*

8 tablespoons (112 g) unsalted butter, at room temperature

5 ounces pumpkin butter, store bought or homemade, at room temperature

3 eggs (150 g, weighed out of shell) at room temperature, beaten

1/2 cup (100 g) granulated sugar

3 fluid ounces milk (any kind), at room temperature

For the filling
3/4 cup (164 g) packed light brown sugar

2 tablespoons (18 g) all-purpose gluten free flour

1 1/2 teaspoons pumpkin pie spice*

5 tablespoons (70 g) unsalted butter, melted

1/8 teaspoon kosher salt

For the icing (optional)
1 cup (115 g) confectioners’ sugar

1/2 teaspoon pumpkin pie spice*

1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary

*To make your own pumpkin pie spice, combine 2 teaspoons ground cinnamon + 1 teaspoon ground ginger + 1/2 teaspoon ground allspice + 1/2 teaspoon ground cloves + 1/4 teaspoon ground nutmeg.


  • Preheat your oven to 325°F. Grease the wells of a standard 12-cup muffin tin, and set the pan aside.

  • Make the dough for the rolls. In a medium-size bowl, place the flour, xanthan gum, baking powder, salt and pumpkin pie spice and whisk to combine well. Set the bowl aside. In a large bowl, place the butter and pumpkin butter, and beat to combine well with a handheld mixer or by hand. Add the eggs and sugar, and beat until smooth. The mixture will be thin. Add the flour mixture in two parts, alternating with the milk, beating until just combined after each addition. The dough will be thick and heavy.

  • Transfer the dough to a lightly floured surface, and pat into a thick rectangle. Sprinkle the top of the dough lightly with more flour, and roll into a rectangle about 1/2 inch thick. Fold the dough over on itself into about a 5-inch square packet. Sprinkle both sides of the dough lightly with flour, and roll out again into a rectangle that is about 10-inches x 15-inches, and about 1/4-inch thick. With a pastry wheel, pizza cutter or a sharp knife, trim each of the four edges slightly, along the perimeter of the dough, to make a clean edge.

  • Make the filling. In a small bowl, place the light brown sugar, flour, pumpkin pie spice and salt, and mix to combine well. Add the melted butter, and mix to combine. The filling will be a thick paste. Spread the filling in an even layer on top of the rectangle of dough, leaving 1/4-inch clean around the perimeter. Beginning at one of the 15-inch sides of the rectangle, roll the dough away from you tightly until it forms a cylinder. Using a metal bench scraper, sharp knife or unwaxed dental floss, slice the cylinder into 12 cross-sections, each about 1-inch thick. Place each cross-section of spiraled dough into a well of the prepared muffin tin and press gently down into the wells.

  • Bake. Place the pan in the center of the preheated oven and bake until the tops of the buns are lightly golden brown and the filling is bubbling (about 25 minutes). Remove the tin from the oven and allow the buns to cool briefly, until you can stand to touch the rolls before twisting the rolls back and forth a bit in each well to prevent them from sticking to the pan. Once the rolls have set, transfer them to a wire rack to cool completely.

  • Make the optional icing. In a small bowl, place the confectioners’ sugar, pumpkin pie spice, and 1 tablespoon of milk. Mix well until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Drizzle or spread the icing on the cooled rolls before serving.

  • Recipe originally published on the blog in 2013. Recipe method tweaked slightly, photographs all new, ingredients unchanged (except addition of optional glaze).


Comments are closed.

  • Donna Armstrong
    October 2, 2016 at 5:37 PM

    If I just wanted plain gluten free cinnamon rolls, what do I leave out and what do I add?

  • […] Gluten-free pumpkin cinnamon buns. […]

  • Peggy
    November 13, 2013 at 10:45 PM

    Must pick up some pumpkin butter this weekend. Maybe will have time to makes these for our hand embroidery group get together on Tuesday morning. They look so good…making them for sure for Thanksgiving…have to bring my own pumpkin dessert!

  • Ruth
    November 13, 2013 at 11:32 AM

    This looks wonderful. are there any substitutes for Xantham gum. I have a niece who can’t tolerate it. If not, I’ll won’t make this when she’s around. I think my kids will love it!

    • Jennifer Sasse
      November 13, 2013 at 1:07 PM

      what about guar gum? or flax or something like that? I’d goggle xantham gum alternatives – I know I’ve seen this somewhere out the inter-web…

    • Elaine451
      October 2, 2016 at 5:24 PM

      I find xatham gum to be highly toxic to my system with reaction similar to food poisoning. The most reliable substitute I have found is konjac root. You can usually find it in health food stores as Glucomannan Pure Powder from NOW as a dietary supplement for “healthy weight management.” Use the same amount of konjac powder as you would xantham gum.

  • Karen Tobin Cole
    November 13, 2013 at 8:32 AM

    Do you think this would work with apple butter rather than pumpkin? I have a huge jar of apple butter in the fridge that I’m trying to use up.

    • November 13, 2013 at 8:49 AM

      I haven’t tested this recipe with any substitutions, Karen, so I honestly don’t know. If you decide to experiment, pay special attention to the consistency of your apple butter. If its moisture is less or more than pumpkin butter, that will affect the recipe outcome.

  • Stacey
    November 12, 2013 at 1:14 PM

    Yessss…. Thank you! Must try!! <3

  • glutenfreeanonymous.com
    November 12, 2013 at 1:05 PM

    Wow, these look to die for! I can’t wait to try them. I love how you cook them in a muffin tin. What a smart way to do it!

  • Jennifer Bridges
    November 12, 2013 at 11:09 AM

    THANK YOU! You are the bestest! <3 Mwah! And yeast free… and I have all the ingredients in the pantry… I am going to make these today! Thank you again!

    • November 12, 2013 at 11:44 AM

      Hooray, Jennifer! Love that. Instant gratification is the best kind of gratification. *mwah* back. :)

  • Jennifer Sasse
    November 12, 2013 at 9:58 AM

    This is awesome sauce! I made a vat of pumpkin butter and so far I’ve made the pumpkin bread and the scones. The kids will love me for making these!! yahoo! Thanks for another great recipe! :)
    QQ: Can I make these and store in the fridge overnight? do I need to let them come to room temp or can I just throw them into the oven?

    • November 12, 2013 at 10:29 AM

      Good question, Jennifer! You can absolutely make the dough and shape it, even, ahead of time, then just slice it, put in your preferred pan and bake. No need to let it warm up before baking!
      xoxo Nicole

      • Jennifer Sasse
        November 12, 2013 at 10:43 AM

        that is great – then I can mix them up tonight and put them in tomorrow morning – LOVE THAT! you’re the bestest!

        • November 12, 2013 at 11:45 AM

          Oh I think you’d better do just that!

        • Donia Robinson
          November 12, 2013 at 12:53 PM

          I can’t be friends with them anymore. I am totally not in their league!

        • Anneke
          November 12, 2013 at 3:09 PM

          No way, Donia! We need you for the mint floss reminder! Please be friends? Please? :)

        • Donia Robinson
          November 12, 2013 at 4:22 PM

          My poor children have to hurriedly choke down cereal or some heated up muffins every morning. And none of them like milk in their cereal, so they eat it dry! I’ll stick around, but just don’t tell my kids and husband that they’re being gypped!

        • Jennifer Sasse
          November 12, 2013 at 5:09 PM

          Donia – you are a hoot – therefore you must stay! No one will tell.

        • Anneke
          November 12, 2013 at 12:32 PM

          I’m doing the same thing, Jennifer! More breakfast points for mom!

  • Donia Robinson
    November 12, 2013 at 9:01 AM

    I like the round pan method for items like this, too. So much friendlier! I think there is symbolism here. We, the GF community, live scattered around the country, each in our own muffin well. But your blog brings us together, hugging, in the round pan. (Too much, I know, but it truly was what I thought when I saw the poor guys in the muffin tin!)

    This looks like a really lovely dough to work with. What else could it be used for??

    Oh, and make sure your floss isn’t mint flavored. Cinnamon might work, but def. not mint. ;)

    • November 12, 2013 at 10:30 AM

      It is a lovely, dough, Donia. And that must be why I prefer the round pan. Togetherness. :)
      I agree. No mint-flavored floss for slicing cross-sections, regardless of your feelings about dental hygiene.
      xoxo Nicole

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