Single-Serve Pumpkin Cinnamon Roll (gluten-free & nut-free)

Pumpkin Spice? Cinnamon Roll? Single Serve? Gluten Free??? This recipe is all of our favourite things in one, and it's soon to be yours too.
This recipe features our Queen Street Bakery 1-for-1 Superfood Baking Flour - the perfect gluten-free substitute for regular wheat flour in all your favourite recipes. Made with two naturally gluten-free superfoods; millet seed and sorghum, this flour gives you 2x the fibre and 3x the iron of regular wheat flour, so you can feel good about every bite.
Now, let's get to the good stuff. Without further ado, here's the recipe you've been waiting for:

Single-Serve Pumpkin Cinnamon Roll (gluten-free & nut-free)


For the Dough

For the Filling

  • 1 tbsp softened butter 
  • 1 tsp pumpkin spice
  • 1 tbsp coconut sugar

For the Icing

  • 2 tbsp cream cheese
  • 1 tablespoon powdered sugar
  • ¼ teaspoon pumpkin spice
  • ¼ tsp vanilla extract
  • Tiny splash of milk of choice - if needed


  1. Preheat oven to 375F. Grease a ramekin and set to the side.
  2. Add the pumpkin puree, Greek yogurt, vanilla, and maple syrup to a bowl and stir well to combine.
  3. Add the flour, baking powder, pumpkin spice, and sea salt to the bowl and mix well until a large ball of dough forms. The dough may be a little sticky at first which is okay.
  4. Lightly flour a flat surface and knead the dough until it’s soft and not sticky. This may require another 3 tablespoon flour.
  5. Use a rolling pin or a jar to roll the dough out into a long rectangle (about 3 - 4 inches wide and 9 - 12 inches long is best). Use a knife or pizza cutter to slice the rectangle in half so you’re left with 2 long strips of dough.
  6. Use a pastry brush or a butter knife to spread the butter over the two pieces of dough.
  7. Add the pumpkin spice and coconut sugar to a small bowl and mix. Sprinkle the mixture over the buttered pieces of dough.
  8. Roll up one of the pieces of dough into a spiral shape. Then place the spiral on the end of the other piece of dough and roll again (think of a little cinnamon roll inside of a bigger cinnamon roll!).
  9. Place the cinnamon roll in a greased ramekin or mug and bake in the oven for 18 - 20 minutes until the dough on top is golden.
  10. While the cinnamon roll is baking, make the icing by mixing together the cream cheese, powdered sugar, pumpkin spice, and vanilla extract in a small bowl until thick yet runny. Add a tiny splash of milk if needed. The icing should be able to coat the back of a spoon. Spread the icing over the cinnamon roll while it’s still warm and enjoy!

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