Q1: Why are my gluten-free cinnamon rolls not rising?

The yeast may be old or the dough too cold.

Q2: What happens if you put too much flour in cinnamon rolls?

They turn dry, dense, and won’t roll well.

Don’t overfill and press the dough edges tightly.

Not always—check labels or make your own.

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Warm almond milk and mix with maple syrup and yeast. Let sit 5–10 minutes until bubbly.
In a bowl, combine flour, pumpkin purée, coconut oil, and yeast mixture. Mix until a sticky dough forms.
Cover and let rise in a warm place for 45–60 minutes.
Roll dough between parchment sheets into a rectangle. Spread with coconut oil, then sprinkle cinnamon and sugar evenly.
Roll into a log, slice into rolls, and place in a greased baking dish.
Let rise another 30 minutes. Bake at 350°F (175°C) for 25–30 minutes until golden and soft.

Serve warm with maple glaze or dairy-free cream cheese frosting. Top with pecans for crunch. Don’t overfill the rolls to prevent leaking.