Gluten Free Pie Crust Cinnamon Rolls

Gluten Free Pie Crust Cinnamon Rolls

If there’s any way to make pie crust better, it’s to make deliciously flakey gluten free cinnamon rolls out of it, just like Grandma used to do! These gluten free pie crust cinnamon rolls are so good, you’ll be making pie crust dough just to make the rolls, so I suggest doubling the recipe so you have enough dough to make a pie AND these yummy cinnamon rolls.

The recipe I’m sharing is based on a recipe my own grandmother used to make with leftover pie crust dough; here, I use the entire recipe of pie crust dough to make the rolls instead of just using the scraps. But anytime you bake a pie, I recommend using leftover pie dough scraps to bake off a couple of these little treasures. You get to enjoy the yummy crust before the pie is even done baking — bonus goes to the baker!

I’ve given you a fun pumpkin pie-like filling for the rolls, but to make ’em like Grandma, just spread butter on the rolled dough, then sprinkled (generously) with brown sugar and cinnamon — even easier!

When they’re this good, they deserve to be the main event!

gluten free pie crust cinnamon rolls from | Jules like Grandma used to make, only gluten-free!

Gluten Free Pumpkin Pie Cinnamon Rolls

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16 min


Gluten Free Pie Crust Cinnamon Rolls

crust ingredients:

filling ingredients:

  • 4 Tbs. +/- butter or vegan alternative (e.g. Earth Balance® Buttery Spread)
  • 1 cup pumpkin purée
  • ½ cup brown sugar
  • ½ tsp. cinnamon
  • ½ tsp. pumpkin pie spice

icing ingredients:

  • ¼ cup cream cheese, dairy or non-dairy (slightly softened)
  • 4 Tbs. butter or vegan alternative (e.g. Earth Balance® Buttery Sticks)
  • ¼ tsp. pure vanilla extract
  • 1 ¾ cups confectioner’s sugar
  • ¼ tsp. pumpkin pie spice

*Note: if using coconut oil instead of shortening, the dough will be more fragile



cinn rolls 2014

Preheat oven to 375º F.

Lightly oil the bottom and sides of one pie plate or cake pan.

In a large bowl, whisk together the dry ingredients for the crust. Cut in the shortening and butter using a pastry cutter (or the flat paddle attachment on a stand mixer or a food processor).

Add the vodka/water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly. Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make your filling. If it is particularly warm in your kitchen, refrigerate the wrapped dough for a few minutes instead.

In another bowl, whisk together pumpkin purée, brown sugar and spices.

After allowing the dough to rest, roll the pastry out onto a surface dusted well with gfJules™ All Purpose Gluten-Free Flour. Pat the dough out into a flatter disc and lightly dust with more flour. Begin rolling in one direction gently, then in another, until the pastry is uniform and approximately 1/8 inch thick.

Using a butter knife or pastry wheel, cut long strips of dough, approximately 1 – 1 ½ inches wide. Butter each strip as you would butter toast, using less or more than 4 tablespoons, as needed. Spread pumpkin pie mixture across the full length of each strip, evenly covering all the strips of dough.

Using a bench scraper or spatula, gently begin rolling the dough strips up from one end all the way to the other, forming a spiral. It is ok if the dough cracks at any point, just keep rolling and pinch the dough together in any broken spots.

Lift each roll with a spatula and lay into the prepared pan, spiral-side down. The rolls should be touching one another, but not packed in tightly.

Bake for 16 minutes, or until the rolls are lightly browning, but are not crispy. Remove to cool slightly.

cinn rolls 2014 CU


To prepare the icing, whip together the cream cheese, butter and vanilla in a small bowl. Add confectioner’s sugar, one-half cup at a time, whisking to incorporate and adding pumpkin pie spice with the last addition of sugar. The icing should be thick, but if it is too thick to drizzle on top of the rolls, add your preferred milk, one tablespoon at a time, until drizzling consistency is reached.

Once the rolls have slightly cooled, serve and top with a drizzle of icing.

Makes approximately 16 rolls.

15 thoughts on “Gluten Free Pie Crust Cinnamon Rolls

  1. I seem to remember my mother putting all the scrapes together, re rolling, adding butter, cinnamon sugar then rolling up and slicing. Could this recipe be done that way?

    • Hi Alma,
      My mother and grandmothers all did that after baking pies. It was just a fond memory for me, and the inspiration for this recipe! You could absolutely make this recipe the same way. Enjoy that wonderful memory … again!!!

      • that’s exactly how I learned to bake. I would help my aunt get the apples ready and she taught me how to roll out the crust to just the right thickness. As I got older I learned how to peel the apples and pretty soon by the time I was 11 or 12, I was making a pie by myself with supervision And she made those rolls the same way. Wow, what a memory- haven’t thought of that in years. It was fun growing up in a house with a beloved aunt downstairs She was a first class baker and my mom was the cook. I treasure their handwritten recipes

        • That is a treasured memory, Sybil! So glad you had such a wonderful experience growing up with their tutelage. And so happy this recipe brings back such fond memories!

  2. if it weren’t after 10pm here i’d be making these right now! guess i can wait until tomorrow… thanks for this delicious recipe ( as well as all the others you share with us, and the flour, and the mixes… )!

    • Thanks so much, Pam! I was looking at pics of this recipe late last night too, and I almost went back into the kitchen to make some more so we’d have them for breakfast this morning. Sadly, I didn’t make it, so we’re stuck with GF granola this morning! LOL!

  3. Oooooh, I love the idea of these cinnamon rolls, Jules! I can totally imagine how delicious they are, too. ;-) Thanks so much for sharing on Gluten-Free Wednesdays! :-)


  4. Jules-I love your flour and your recipes. You have made gluten sensitivity easy to live with. Thank You!!

    I do have one question with this recipe. If I do not want to use alcohol, what ingredient could I substitute for the alcohol?


    • Hi Jacquie, so glad to hear that you’re loving my flour and recipes! And that I’ve helped your transition to living GF makes me so happy!!
      About the alcohol in the dough, it’s not necessary — just use more cold water instead. The alcohol burns off during baking which means you can add more liquid to the dough to make it easier to work with as you’re rolling out, but it doesn’t affect the taste or the final product. Enjoy the recipe!

    • Hahaha! Yes, I totally get that, Amanda! You can easily cut the recipe in half, but you’ll have to find something to use the rest of that can of pumpkin for! Pumpkin bread, perhaps? :)

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