Gluten-Free Pumpkin Cinnamon Rolls with pecans and an easy coconut milk glaze – these refined sugar-free, gluten-free sticky rolls are perfect for holiday breakfasts. This recipe includes an option for dairy-free cinnamon rolls!
Nothing beats the aroma of freshly baked cinnamon rolls on a slow, cozy morning.
Growing up, my mom made the most perfect cinnamon rolls – big, fluffy, rich and never overly sweet.
They were always a special treat, and to this day, nothing brings back that nostalgic warmth quite like a batch of homemade cinnamon rolls fresh from the oven.
After making my fair share of classic cinnamon rolls, I decided to take things up a notch – enter pumpkin pecan sticky rolls.
Soft, gooey, and packed with pumpkin, warming spices, and toasty pecans, they’re everything you love about cinnamon rolls, with an extra cozy twist.
I kept the process simple but made a few key swaps to keep them gluten-free, dairy-free, and refined sugar-free.
Instead of all-purpose flour, I use a high-quality gluten-free blend. Brown sugar is swapped for coconut sugar, butter for coconut oil, and milk for creamy coconut milk.
The result? A batch of sticky, perfectly spiced pumpkin cinnamon buns that everyone can enjoy. They’re surprisingly easy to make and perfect for brunch, lazy weekend mornings, holiday breakfasts, or anytime you’re craving a warm, homemade treat.
Why You’ll Love This Pumpkin Cinnamon Buns Recipe
If you’re a fan of classic cinnamon rolls, this pumpkin-spiced twist is about to become your new favorite.
The dough is infused with real pumpkin and warm spices, giving each bite a rich flavor. And thanks to the natural sweetness, these rolls hit that perfect balance of sweet without being over-the-top.
They’re also incredibly soft and fluffy, with just the right amount of chew. The pecan-studded filling caramelizes as it bakes, creating that irresistible gooey center.
Topped with a silky coconut milk glaze, every bite melts in your mouth. Here are a few more reasons to love this recipe:
- Gluten-free, so everyone can enjoy them
- Naturally sweetened with coconut sugar
- Dairy-light or dairy-free options
- The right balance between tender and chewy
- Perfect for holiday gatherings or weekend baking
- Nutty, sweet, and perfectly spiced for ultimate satisfaction
Ingredients for Pumpkin Cinnamon Buns
For the dough:
Full-fat coconut milk: Adds moisture and richness to the dough. You can also use whole or almond milk.
Active dry yeast: Helps the dough rise, making the buns soft and fluffy. I used Red Star Yeast Active Dry Yeast to make these cinnamon rolls.
Canned pumpkin: Infuses the dough with pumpkin flavor and keeps it moist. Make sure to use pure pumpkin puree, not pumpkin pie filling.
Coconut oil: A dairy-free alternative to butter that keeps the dough soft. You can substitute with melted butter or avocado oil.
Eggs: Provide structure and help bind the dough. To make an egg-free version, make a flax “egg.”
Gluten-free all-purpose flour: Gluten-free all-purpose flour keeps the dough soft and easy to handle. You can use regular flour if gluten isn’t a concern.
Coconut sugar: Naturally sweetens the dough. Swap for light brown sugar, if needed.
Spices: A blend of cinnamon, nutmeg, and cloves gives these rolls their signature flavor. Pure vanilla extract to add warmth and depth. Cardamom is optional but adds a subtle citrusy, floral note that pairs beautifully with pumpkin.
For the filling:
Butter: Helps the cinnamon-sugar mixture stick to the dough. Use coconut oil or vegan butter for a dairy-free option.
Coconut sugar: Sweetens the filling and caramelizes as it bakes. Use brown sugar for a classic taste.
Raw pecans: Adds a nutty crunch to the filling. You can also use walnuts or omit them for a nut-free version.
Spices: Cinnamon adds warmth and depth, while nutmeg enhances it with earthy sweetness. A touch of allspice ties everything together.
For the coconut glaze:
Coconut cream: Creates a rich, creamy glaze. Use just the thick part from a can of full-fat coconut milk. You can substitute with dairy-free yogurt or cream cheese for a tangy option.
Pure maple syrup: Naturally sweetens the glaze without refined sugar. Honey or agave syrup work well, too.
Finishing touches: Pure vanilla extract to add warmth and depth, and a pinch of sea salt to balance the sweetness.
How to Make Pumpkin Cinnamon Buns
Make the dough:
Warm the coconut milk until it reaches 110-115°F, then combine it with yeast and a teaspoon of honey. Let it sit until foamy, for about 5 – 8 minutes.
While the yeast is activating, whisk the gluten-free flour, coconut sugar, salt, and spices in a separate bowl. Warm the pumpkin puree slightly, then mix it with melted coconut oil, eggs, and vanilla.
Add it to the yeast mixture and turn your mixer on medium-high speed. Beat until combined. Keeping the mixer on, slowly add the flour mixture until fully incorporated and a firm dough begins to pull away from the bowl.
If the dough is still sticky, add a little more flour until it forms properly. Cover and let rise for 60-90 minutes.
Roll and fill:
Once the dough has risen, roll it out on a floured surface into a 16×22-inch rectangle. Brush it generously with melted butter.
Mix the filling ingredients – coconut sugar, chopped pecans, cinnamon, nutmeg, and allspice – and sprinkle evenly over the dough.
Roll the dough into a log, slice into 1-inch rolls, and arrange them in a greased baking dish.
Bake and glaze:
Preheat the oven to 400°F. Bake the rolls for about 15 minutes, until golden brown. While they bake, whisk together the glaze ingredients. Once the rolls are done, drizzle with glaze and serve warm!
Recipe Notes & Tips
- Instead of activating the yeast in water, I use warm coconut milk with a touch of honey. The honey feeds the yeast, ensuring a strong rise.
- To make these cinnamon rolls fully dairy-free, use coconut oil instead of butter in the filling.
- Gluten-free dough takes a bit longer to rise, so giving it at least 45 minutes to an hour is even better.
- After shaping the rolls, you can bake them immediately, let them rise longer for an even softer texture, or refrigerate them overnight for easy prep in the morning.
- Don’t over-knead the dough – gentle handling is best!
Frequently Asked Questions
Can I make these pumpkin cinnamon rolls vegan or dairy-free?
Yes! To make these pumpkin cinnamon rolls vegan, replace the egg with a flax egg or an extra 3 – 4 tablespoons of pumpkin puree to the dough. Use plant-based milk and vegan butter to keep the recipe completely dairy-free.
Which yeast is best for cinnamon rolls?
Both active dry yeast and instant (rapid rise) yeast can be used for cinnamon rolls. Instant yeast can be mixed directly into the dough, while active dry yeast should be dissolved in warm liquid before use.
How do I know when yeast is activated?
When activated, yeast will dissolve completely into the warm liquid and the mixture will become slightly foamy.
Can I make these pumpkin cinnamon rolls overnight?
Yes! Once the rolls have risen, cover and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking.
How long do they stay fresh?
Thanks to the pumpkin, these rolls stay soft longer than traditional ones. Store in an airtight container at room temperature for 1-2 days or refrigerate for up to a week. Reheat in the microwave for 15 seconds to bring back that soft, gooey texture.
What to Serve with Pumpkin Cinnamon Rolls
These rolls are incredible on their own, but they’re even better when paired with a cozy drink or a wholesome addition for a perfect brunch.
The warm spices and soft, pillowy texture make them perfect alongside a steaming cup of coffee, chai, or a pumpkin spice latte.
For something heartier, serve them with a side of coconut yogurt and granola, a tofu scramble, or warm chia pudding. Here are a few ideas:
- Pumpkin Spice Latte
- Coconut Chia Seed Pudding
- Strawberry Protein Smoothie
- Roasted Vegetable Scramble
Other Tasty Breakfast Recipes to Try
- Almond Flour Banana Bread
- Healthy Oatmeal Carrot Cake Bread
- Blueberry Protein Muffins
- Gluten-Free Pecan Sticky Buns
Gluten-Free Pumpkin Cinnamon Rolls
Ingredients
For the Cinnamon Rolls:
- ¾ cup full-fat coconut milk
- 1 tablespoon Red Star Yeast Active Dry Yeast
- 2/3 cup canned pumpkin
- ¼ cup coconut oil melted and cooled
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3-2/3 cups gluten-free all-purpose flour + more for dusting
- 1/3 cup + 1 tablespoon coconut sugar
- 1 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 teaspoon ground cardamom optional
- cloves Pinch ground
For the Filling:
- 1/3 cup butter or coconut oil melted
- 1 cup coconut sugar
- 1 cup raw pecans chopped
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon ground allspice
For the Coconut Glaze:
- 1/3 cup coconut cream see note
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- Pinch sea salt
Instructions
Prepare the Cinnamon Roll Dough:
- Heat the coconut milk in a saucepan on the stove top until it reaches 110 to 115 degrees F. Pour warmed coconut milk into the bowl of your stand mixer (or regular mixing bowl if you don’t have a stand mixer), and add the yeast, along with a teaspoon of honey. Stir well to combine and allow mixture to sit 5 to 8 minutes, or until very fragrant and foamy.
- While the yeast is activating, stir together the gluten-free all-purpose flour, coconut sugar, sea salt, cinnamon, nutmeg, cardamom and ground cloves in a mixing bowl until well-combined.
- Heat the pumpkin puree up just past room temperature in the same saucepan you used for the coconut milk (so long as it feels warm, not hot, to the touch, you’re good to go).
- Add the warm pumpkin puree, melted coconut oil, eggs, and vanilla extract to the mixing bowl the the yeast mixture and turn your mixer on medium-high speed. Beat just until combined.
- Leaving the mixer on, slowly add the flour mixture until it has all been incorporated and a firm dough begins to pull away from the mixing bowl (Note: if the dough is still sticky after adding all the flour, add a little bit more until the dough forms).
- Form the dough into a ball using your hands and place it back into the mixing bowl. Cover mixing bowl with a towel and allow dough to sit for 60 to 90 minutes in a warm part of your house to rise.
- Roll the dough out onto a floured surface until it is about 1/4-inch thick and about 16″x22″.
- Preheat your oven to 400 degrees F (Note: if preparing these rolls ahead of time, don’t preheat the oven. Instead, prepare the rolls according to the remaining instruction, cover the casserole dish with plastic wrap, and refrigerate overnight. The next day, let the rolls sit at room temperature for 1 hour before preheating the oven).
- Brush the melted butter over the whole surface of the cinnamon roll dough liberally (note: you will likely have some butter left – save it for brushing over the cinnamon rolls before they go into the oven).
- Stir together the rest of the filling mixture (coconut sugar, chopped pecans, cinnamon, nutmeg, and allspice) in a small bowl, and evenly sprinkle this mixture over the buttered dough.
- Roll the dough, creating a log (note: with gluten-free flour, this process will be a little difficult, as it will want to break apart. When this happens, gently push the edges of the dough back together).
- Cut 1-inch rolls out of the dough log and place in a greased casserole dish or baking pan. Don’t be afraid to leave no space between the rolls – they turn out the best when they’re close together.
- Bake in the preheated oven for 15 minutes, or until rolls are golden-brown and firm to the touch. Drizzle with coconut glaze (instructions below) and serve warm, fresh out of the oven!
Prepare the Coconut Glaze:
- While the cinnamon rolls are baking in the oven, stir together all of the ingredients for the coconut glaze in a small bowl. Taste for sweetness and add more pure maple syrup or honey to taste. Refrigerate until ready to use.
Notes
Nutrition
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HELP!! The first time I made this it came out great.
The second time I could not get the dough to form when adding the flour. It was a sticky mess.
So I had to add a lot of extra gf all purpose flour until finally it wasn’t so sticky.
All that extra flour affected the taste badly and made the rolls so heavy.
I also tried a third time with the same result. I followed the directions to the letter.
Hi Robert,
Oh no! I’m sorry to hear that! My best guess is there were issues with the yeast activation process…First and foremost, I would check to see if your yeast is expired. Secondly, what brand/type of coconut milk are you using, and are you adding the honey when activating the yeast? Does it smell yeasty before you’re continuing on? Let me know and we can go from there 😀
Thank you for getting back so fast.
I just bought the yeast and the expiration date was good.
The coconut milk was “Native Forest – Organic Coconut Milk”.
I did add the honey to the coconut milk.
And it did get a little frothy and smelled yeasty, not overpowering but it did smell.
Hmm…that all sounds good, so the only other thought I would have is it could be the flour blend? I use Bob’s Red Mill’s 1-to-1…is that what you used? I’ll have to re-test the recipe, as overly sticky buns are no bueno!
I used the Bobs Red Mill’s All Purpose flour. I was actually comparing that with the 1 to 1 at the market but ended up getting the AP. I’ll try the 1 to 1 next time and let you know how it went. Thank you very much for your help.
It was really tempting me to taste it. I hope to try the recipe and make Pumpkin Cinnamon Rolls with Coconut Milk Glaze perfect. Thanks for sharing
Oh my… I’m lost for words! I keep scrolling back to stare glassy eyed at the first photo – that glaze… and pumpkin in the dough sounds so good, I need to make these soon!
Ohhh girl, you are calling my name wit these! That glaze is KILLER.
They’re definitely up your alley!! And the glaze really ties the whole thing together – you’d love it! 😀