DESSERTS

Gluten Free Pumpkin Cinnamon Rolls, with Maple Cream Cheese Frosting

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Imagine sinking your teeth into the soft texture of freshly-baked Gluten Free Pumpkin Cinnamon Rolls. Made from bread flour blend preserves the flavorful taste you crave.
The bread flour is free from all 8 allergens! Easy to use, only swap a cup with this gluten-free flour to make your gluten-free version.


THE TASTY IS BACK WITH EXTRA WHITE GOLD’S BREAKTHROUGH FORMULA BRINGS CUP FOR CUP GLUTEN FREE FLOUR MIXES!

I insure that you will love this Gluten Free Pumpkin Cinnamon Rolls
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If you love all things fall and pumpkin, you are going to love this Gluten Free Pumpkin Cinnamon Rolls recipe! These pumpkin rolls are so fluffy, so delicious and aromatic and perfect for fall! They’re made with a soft and spicy pumpkin yeast dough, filled with cinnamon sugar and more pumpkin puree, and a cream cheese icing. Plus, I have secret ingredient to make these super soft! Want to make these ahead of time? I have those, too! Check out my original Cinnamon Roll Recipe for more inspiration!

Ingredients:

Dough:

  • 3 Cups Gluten free 1-1 flour
  • 1 egg
  • 1/2 cup pumpkin
  • 1Tbs Yeast
  • 1/4 Cup Milk
  • 1 Stick Butter
  • 2tsp pumpkin pie spice
  • 3Tbs White sugar
  • 1tsp salt

Filling:

  • 1/4 Cup Butter
  • 1/4 Cup Brown Sugar
  • 1/2 Cup Granulated sugar
  • 1tsp pumpkin pie spice

Frosting:

  • 4oz cream cheese
  • 1/4 Cup maple Syrup
  • 1 Cup powdered Sugar

How to make Gluten Free Pumpkin Cinnamon Rolls:

Start by making the dough:

Heat milk in a bowl to no more than 110 degrees Fahrenheit and add the yeast. Stir and let it sit for 10 minutes.

In a mixing bowl combine your GF flour, 2tsp pumpkin pie spice and salt.

In the bowl of a stand mixer combine your canned pumpkin, 3TBS sugar and 1 egg, mix it on low with the dough hook attachment until it is combined.

add the yeast mixture and all of the flour mixture and continue mixing until it starts to form a ball.

Add 1/4 Cup of softened butter 1 tablespoon at a time until it is fully incorporated and you don’t see big chunks of butter.

Put the dough in a bowl and cover with plastic wrap and let proof for 1 hour.
While the dough is proofing we can make the filling.

In a small bowl mix together 1/4C of softened butter, 1/4 C brown sugar, 1/2 C granulated sugar and 1tsp pumpkin pie spice. Mix it until it forms a spreadable paste, you can microwave for 10 seconds at a time to help the butter soften if you need to.
Now we make the frosting

In the bowl of your stand mixer with the paddle attachment add the 4oz of softened cream cheese, 1/4 C of maple syrup, and 1 C powdered sugar, mix until it looks like frosting. If its too thick you can add a splash of milk or milk alternative until you get the thickness you like.

Rolling out the Rolls:

After the dough has proofed, flour a work surface and rolling pin and carefully roll out the dough to 1/8 inch thick.

spread on you filling in an even layer all over the dough

Starting on the longest side use a bench scraper or knife to help you roll it all the way up to the other side, making as many layers as possible.

If you need to roll the tube to an even thickness all over, it should be about 2″ thick.

Using unscented dental floss, or unused fishing line, cut 1.5-2″ rolls and place them in a lightly greased baking dish,

bake at 350 degrees for 40-50 minutes or until they reach 190-200 degrees fahrenheit.

while they are still hot smother them with frosting

Garnish with roasted pecans if you want.

enjoy your Gluten Free Pumpkin Cinnamon Rolls

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