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Hey everybody! I’m excited to be taking part in Pumpkin Week this year! It’s a fun event where a group of food bloggers get together and share some of their favorite pumpkin recipes at the beginning of fall. Today I’m bringing a fun twist on a staple breakfast item, cinnamon rolls. This recipe is a gluten free adaptation of the Pioneer Woman’s recipe (see the link in my recipe below). Aside from the gluten free tweak, I also changed a few other things. I prefer some sweetness in my cinnamon rolls, so I’m normally not a huge fan of frosting the tops of my rolls (I know, CRAZY). I omit any kind of sweet indulgent topping on my rolls, but never fear because the inside has just the right balance of creamy butter and spiced sugars. I hope you enjoy this recipe, and are looking forward to all the recipes this week!

I’ll be posting recipes on Monday, Tuesday, Thursday, and Friday this week in celebration of the pumpkin! Be sure to also check out Food Tip Wednesday this week as its also got a bit of pumpkin inspiration inside!

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#PumpkinWeek is here again and we can’t be more excited. Hosted by Terri from Love and Confections, 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

#PumpkinWeek Day 1 Recipes:
Browned Butter Salty Pumpkin Sugar Cookies from The Spiffy Cookie.
Caramel Pumpkin Cake from Feeding Big and more.
Easy Pumpkin Donuts with Vanilla Cream Sauce from {i love} my disorganized life.
Gooey Pumpkin Chocolate Chip Bars from Hezzi-D’s Books and Cooks.
Healthy Cinnamon-Apple Pumpkin Muffins from Simply Healthy Family
Homemade Pumpkin and Sage Pasta from Kudos Kitchen by Renee.
Pumpkin Cannoli from The Redhead Baker.
Pumpkin Chai Baked Donut from A Kitchen Hoor’s Adventures.
Pumpkin Cheesecake Bars from That Skinny Chick Can Bake.
Pumpkin Cheesecake Flourless Chocolate Cake Roll from Cupcakes & Kale Chips.
Pumpkin Cheesecake Whoopie Pies from Dizzy Busy and Hungry.
Pumpkin Cinnamon Rolls from Gluten Free Crumbley.
Pumpkin Monkey Bread from Making Miracles.
Pumpkin Muffins from My Catholic Kitchen.
Pumpkin Pecan Chocolate Chip Cookies from The Crumby Cupcake.
Pumpkin Snack Cake from Recipes Food and Cooking.
Pumpkin Spice Muffins from A Day in the Life on the Farm.
Semi-Homemade Pumpkin Butter from Love and Confections.
Spiced Pumpkin-Bourbon Fizz from Culinary Adventures with Camilla.

Gluten Free Pumpkin Cinnamon Rolls #PumpkinWeek

Gluten Free Pumpkin Cinnamon Rolls #PumpkinWeek


  • Dough
  • 1 1/2 cup 2% milk
  • 1/2 cup canola oil
  • 1/2 cup granulated sugar
  • 1 package Active Dry Yeast
  • 1 cup fresh pumpkin puree
  • 4 1/2 cups gluten free flour blend
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 teaspoon salt
  • Filling
  • 6 tbsp butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tbsp pumpkin pie spice


  1. In a sauce pan, mix the milk, oil, and 1/2 cup white sugar. Stir over medium heat until the milk is hot. Remove it from the oven, and let sit for about 3 minutes.
  2. Add the yeast and let it sit for 5 minutes before adding the pumpkin, 4 cups flour, 1 tsp spice.
  3. Cover with a towel and let the dough rise for 90 minutes.
  4. Add the remaining flour, powder, soda, and salt. Stir until a well combined dough forms.
  5. Roll out the dough into a 1/4 inch thick rectangle.
  6. Melt the butter and spread it onto the dough. Sprinkle the sugars and 1 tbsp spice on top, and then tightly roll.
  7. Preheat the oven to 375F.
  8. Slice the dough into 1/2 inch thick rolls, and place into two round cake pans. Let the rolls sit for 30 minutes.
  9. Bake the rolls for 18 minutes.


Adapted from http://thepioneerwoman.com/cooking/pumpkin-cinnamon-rolls/

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