Gluten Free Pumpkin Cinnamon Rolls
by: claire cary
These gluten free pumpkin cinnamon rolls are a Fall take on my fan-favorite gluten free cinnamon rolls. They're soft, fluffy, easy to make and perfect for all of your Fall baking needs!
Ingredients
Rolls
- 1 16 ounce bag Bob's Red Mill gluten free bread mix
- 1 packet instant yeast
- ½ cup sugar
- 2 teaspoons baking powder
- 4 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup milk dairy or non-dairy
- ⅓ cup butter melted
- ¾ cup pumpkin puree see notes
- 2 eggs room temperature
- 1 teaspoon vanilla extract
Sugar
- 6 tablespoons butter
- ¾ cup white sugar
- 3 teaspoons cinnamon
- 4 teaspoons pumpkin pie spice
Icing
- ¼ cup melted butter
- 4 ounces cream cheese
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Discard the packet of yeast from the bag of bread flour. We want to use instant yeast here instead!
- Add the flour, instant yeast, sugar, baking powder, pumpkin spice and salt to the bowl of a stand mixer fitted with the dough hook.
- Mix until combined.
- Melt the butter and set aside.
- Warm your milk in the microwave for about 40 seconds, then stir in the melted butter. Use a meat thermometer to check the temperature, it should be between 105 and 115. If it's too hot it will kill the yeast, if it's not hot enough, it won't activate. If it's too hot, let it cool slightly, or warm up more as needed.
- With the mixer running on low, add in the milk/butter mixture, eggs, pumpkin puree and vanilla.
- Scrape down the bottom of the bowl to ensure all flour is mixed in, then let the mixer run on medium/low for about 3 minutes,
- Generously flour a piece of parchment paper and add the dough. It may be a bit sticky, so be generous with your flour. I just use gluten free all purpose flour here.
- Flour the top of the dough and a rolling pin and roll the dough into a 12x15 rectangle.
- I like to cut the edges with a pizza cutter to ensure it's even.
- Brush the melted butter on top.
- Combine the sugar, cinnamon and pumpkin spice in a bowl.
- Add the sugar mixture on top of the buttered dough.
- Using a pizza cutter, slice into 12 strips. Each will be about 1 1/4 inch by 12 inches.
- Roll each strip and place in a 9x13 baking dish.
- Cover and set aside in a warm and dark environment for 90 minutes.
- During the final 20 or so minutes, preheat the oven to 350 Fahrenheit.
- Once ready, bake the uncovered rolls for 25 minutes or until they are puffed up and lightly golden on the edges. I like gooey centers, but if you like them more well done you can bake for a bit longer!
- Meanwhile, whisk together the melted butter and cream cheese for the glaze, then slowly add in the powdered sugar, 1/2 cup at a time until smooth. Whisk in the vanilla.
- When the rolls are done, let cool for about 5 minutes, then top with the glaze and enjoy!
Notes
Please do not sub the flour for a gluten free all purpose flour here! The bread mix flour is key!
Some pumpkin purees are more watery than others. The one I used was on the thicker side. If yours is more thin, you may need to add more flour. In this case I'd suggest just a gluten free all purpose baking flour and only a couple of tablespoons as needed.
Serving: 1roll / Calories: 319kcal / Carbohydrates: 41g / Protein: 4g / Fat: 17g / Fiber: 1g / Sugar: 37g
