Gluten Free Pie Crust Cinnamon Rolls



If there’s any way to make pie crust better, it’s to make deliciously flaky 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. Or, just make a full recipe of these gluten free pie crust cinnamon rolls like I’ve given you here, and pass them around to all your friends … or not!

gluten free pie crust cinnamon rolls on parchment

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 I bake a pie, I use leftover pie dough scraps to bake off a few of these little treasures.

You get to enjoy the yummy crust before the pie is even done baking — bonus goes to the baker!!!

Gluten Free Pie Crust Cinnamon Rolls

See how light and flaky that gluten free pie crust is? That’s my award-winning gfJules Gluten Free All Purpose Flour talking — it allows you to roll this pastry so thin and still be able to work with it easily, even in tiny little rolls like these!

Check out more about how to make this amazing gluten free pie crust pastry dough that’s so versatile and can be used in so many things! I even have a tutorial for you full of pictures and how-to videos so you’ll understand every tip and technique and be baking pie like a pro!

gluten free pie crust cinnamon rolls on tray

To make ’em like Grandma, just spread butter (or vegan butter) on the rolled dough, then sprinkle (generously) with brown sugar and cinnamon. So easy, so yum!

Making Gluten Free Cinnamon Rolls with Gluten Free Pie Dough

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

If you’d like to check out any of my other gluten free cinnamon roll recipes — I have lots! — just use the search bar at the top of every page and type “Cinnamon Rolls” — or “Cinnamon Buns.” There are so many great choices like this traditional gluten free cinnamon roll recipe favorite from my reader, Mindy, 

gluten free cinnamon rolls with icing

… and this vegan and yeast-free gluten free cinnamon bun recipe!

gluten free cinnamon buns in pan 2So many delicious gluten free cinnamon roll choices!!! How will you ever choose?

Gluten Free Pie Crust Cinnamon Rolls

Gluten Free Pie Crust Cinnamon Rolls

Yield: 40 small rolls
Prep Time: 30 minutes
Cook Time: 8 minutes
Additional Time: 30 minutes
Total Time: 1 hour 8 minutes

Just like Grandma used to make, these gluten free pie crust cinnamon rolls are the quickest way to get your cinnamon roll fix! Use this recipe for scraps of dough leftover from the gluten free pie crusts you've made for other pies, as well!


Pastry Ingredients:

Pumpkin Filling Ingredients:

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

Cinnamon Filling Ingredients

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


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 either pumpkin filling OR cinnamon filling ingredients (do not whisk together melted butter).

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. Brush with melted butter.

Spread filling of choice across the buttered dough. At this point, decide how large you want your cinnamon rolls to be (i.e. how many swirls of filling and pastry you want inside). Then, either roll the dough from one side to the other, as pictured above, and then slice into rolls, or, using a butter knife or pastry wheel, cut long strips of dough, approximately 1 – 1 ½ inches wide and then roll each up into a cinnamon roll individually -- a bench scraper or spatula helps -- then 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 8-10 minutes, or until the rolls are lightly browning, but are not crispy. Remove to cool slightly.

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.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

Don’t forget to make these next time you bake a homemade gluten free pie crust! You’ll soon be looking for excuses to make a pie, just so you can also make yourself some of these!

Pin for later!

Gluten Free Vegan Pie Crust Cinnamon Rolls - gfJules

Gluten Free Pie Crust Cinnamon Rolls just like Grandma used to make! Vegan and gluten free! Made with gfJules Flour, so the dough is soft and pliable and the cinnamon rolls are flaky and light.



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  1. According to the pictures, it looks as though you originally made this recipe more like a cinnamon roll rather than a pumpkin pie roll. I have a family member who isn’t fond of pumpkin, can I make this without pumpkin or substitute something else – any recommendations.

    Thank you for your GF flour & other products – it’s been so great to have these available!

    • Hi Lisa, so glad you’re loving my gfJules Flour and mixes!! And yes! I have an easy answer for you on the pie crust cinnamon rolls, no worries there! Just take a recipe like my 52-Minute Gluten Free Cinnamon Rolls and use the filling on that one instead, or even just slather on some melted butter and sprinkle brown sugar and cinnamon and roll it up. You actually can’t get it wrong when the pastry is so light and flaky — anything you already like will be yummy rolled up inside! ENJOY!

  2. Lovely recipe Jules! What is your favourite brand to use for non-dairy cream cheese? I live in Canada and hopefully they will have it here.

  3. Jules: I can’t believe that someone else’s Grandmother actually did the identical thing with leftover pie crusts that mine did. This was one of the first things I was allowed to butter,sprinkle, and roll into a crescent or S or straight shaped treat that was all mine!!
    I haven’t wasted one pie-crust bit since I was 8 years old!! Yeah for Grandmothers’

    • Yeah for grandmothers, Barb! So well put! Isn’t it fun to bring these tasty memories back, gluten free? I know my grandmother is smiling down on me every time I make these!

  4. So im trying the Pumpkin Pie Cinnamon Rolls in your thanksgiving recipe and there is not an amount listed for the pumpkin puree? How much do I use for the filling??? Help please, Im stuck

    • So sorry Crystal! I don’t know how that ingredient got deleted from the text. I just added it. It’s 1 cup pumpkin puree. Thanks for letting me know it was missing!

  5. My mom made these from her pie dough scraps when I was growing up! She calls them ‘Bumblebees’! Of course they were wheat so now she makes them and I cannot have them so making my own Bumblebees with GF Jules flour!! Yay you yay me!!

    • Yes, YAY YOU!!! And judging by what lots of readers tell me, pie crust dough made with my gfJules Flour is even lighter and flakier than regular. Your Bumblebees might just beat your mom’s! Woot Woot!

  6. 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!

  7. 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!

  8. 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! :-)


  9. 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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