Gluten Free Vegan Pumpkin Cinnamon Buns

Last weekend was Canadian Thanksgiving and Mr. Bean and I were fortunate enough to spend it with family. On Sunday we had the turkey dinner with his side of the family, where I made an apple pie pretty similar to this one but in the oven – not the BBQ – with this xanthan gum free crust by Amy of Simply Sugar and Gluten Free.

On Monday, we had dinner with my brother and his wife, where I made these pumpkin cinnamon buns. They turned out quite well, but I forget that since it’s so dry here and my pumpkin puree was quite thick, I need to add more liquid to make them as light and fluffy as possible. The drizzling on of the extra margarine helps make the bottoms of the cinnamon buns super goopy and delicious – totally worth the extra calories!

Needless to say they were delicious and my brother happily took the second pan home.

Gluten Free Vegan Pumpkin Cinnamon Buns

Based on Manifest Vegan’s Pumpkin Cinnamon Rolls.

3/4 c. Brown Rice Flour
1 c. Sorghum Flour
1 1/4 c. Tapioca Starch
1/3 c. Sweet Rice Flour
2/3 c. Potato Starch
1 tsp. guar gum
2 tsp. xathan gum
4 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt

3/4 c. rice milk, warmed to 105 – 110F
24g yeast (1 oz)
1 1/3 c. pumpkin puree
3/4 c. sugar
2 tsp. vanilla
6 tbsp. Olive Oil

10 tbsp. vegan margarine, softened & divided (I used Becel)
1/2 c. brown sugar, packed
3 tbsp. cinnamon

  1. In the bowl of a mixer, proof the milk and yeast until fluffy, about 10 minutes.
  2. Mix in the pumpkin puree, sugar, vanilla and olive oil and mix to combine.
  3. In a separate bowl, whisk together the dry ingredients.
  4. Slowly add the dry ingredients to the west on low speed until the dough is stick and fairly elastic, scraping down the sides as required.
  5. Tape a ~20″ piece of saran wrap to your counter. Dump half the dough onto the wrap, cover with another piece and roll out with a rolling pin until 1/2″ thick and 12″ x 16″ big. Remove top piece of saran.
  6. In a small bowl, mix together the cinnamon and sugar.
  7. Spread 3 tbsp (or more, if you want) margarine over the rolled out down and sprinkle on half the sugar and cinnamon mixture until the dough is evenly covered, making sure to leave 1/2″ uncovered dough at the end so you can “seal” the rolls.
  8. Use the saran wrap to roll up the dough and pat the end of the roll into itself to “seal it”.
  9. Using a thin, oiled knife, cut into ~2″ slices and arrange in a greased 9″ cake pan.
  10. Repeat with the second half of the dough.
  11. Melt the remainder of the margarine and spoon over the buns. Sprinkle with a bit of sugar if desired.
  12. Cover both pans and let rise for 1 hr or until the buns have roughly doubled in size & are touching.
  13. Bake in a preheated 350F oven for 25 – 30 minutes or until golden brown.
  14. Ice if desired.
  15. Enjoy!

Have you made any fall themed desserts lately? Do share!


Filed under Baking

6 responses to “Gluten Free Vegan Pumpkin Cinnamon Buns

  1. JennyO

    Hi hon, thought about you last week. The Canadians on base celebrated ~ I do P90X with a couple of the Medics. They are here on Advise Team missions to train the Afghans in medical missions. Anyway your Pumpkin rolls look AMAZING… and quite tasty too! Enjoy the fall baking time!

  2. Oh my! I see a baking day in my future — like maybe today.

  3. Your cinnamon rolls are gorgeous!! I have been craving them lately…will have to try these. How did the crust work out? Thanks for sharing me with your readers. 🙂 xoxo

    • I LOVE that crust – it’s the crust I’ve been using whenever I want to make roll-out pastry! I don’t use butter and use a rice/sorghum/tapioca flour mixture, so it’s a variation but it rolls out really nicely and doesn’t get too tough once its cooked like gum-based pastries do. 🙂

  4. Pingback: 30 Perfect Pumpkin Ideas - East Valley Mom Guide

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