Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
October 24, 2013 at 7:33 am
YAY!!!!! I have all these gf ingredients!!! Thank-you! I am going to try these.
Jeanine Friesen says
October 24, 2013 at 7:34 am
I hope you enjoy them, Beth! 🙂
Something Sew Beautiful says
October 24, 2013 at 7:36 am
Ooh these look amazing!! Thank you for including the dairy free options as well, although I am determined to make the caramel frosting as well 😀 I will let you know how it goes!!
September 4, 2016 at 2:22 pm
Thank you for pointing out the dairy free option! I totally missed that last bit and was bummed it had so much dairy in it. Can’t leave out the caramel sauce though, there are several good dairy free recipes floating around the web:)
October 24, 2013 at 7:39 am
Oh no!! I accidentally said “as well” TWICE in the same sentence!! Well, since it’s 5:30AM & I’ve been awake for 2 hours already, I’m gonna just blame it on that! #sotired
October 24, 2013 at 9:29 am
Haha, it must have been too early here, because I didn’t even notice it until you pointed it out. 🙂 LMK if you work the dairy free option. Cream cheese frosting would be good too, or even just a glaze. Mmm…
Kelly Grace says
October 24, 2013 at 9:23 am
I love your brain!! Those cinnamon rolls are so gorgeous. I will try them this weekend.
When you say pumpkin purée, did you use canned? Or did you make your purée from fresh pumpkin? They give different results in baking. I want to get this right on the first time! Thanks a million!
October 24, 2013 at 9:30 am
Why, thank you, Kelly Grace! One can’t just give up, can they? 🙂 I used canned pumpkin puree. I think homemade pumpkin puree would work, you’d just have to adjust things a bit (probably only 1/2 cup) because it isn’t as dry as bought pumpkin puree. Hope this helps!
October 24, 2013 at 9:52 am
I just wanted to say, my son tested pos for gluten sensitivity and it’s only been 2 weeks with the results,so I have just been familiarizing myself with the gf world and came across your blog. I love it, your recipe’s are amazing and so detailed. Corn dog muffins, cinnamon buns,potato pancakes, the onion rings.. I have made the first 3 and kids are happy, I messed up a bit, but everything still tasted great. Your cinnamon bun video helped. We are doing the onion rings this weekend. Lunches are surprisingly more fun. I have even ordered your book, after seeing your website. And you’re a prairie girl to boot. You are making this much easier than I thought, course it’s only been two weeks. I also made the buckwheat pancakes, the kids liked them better than regular. Thank you Thank you.
October 24, 2013 at 9:56 am
Thank you very much, Danalee! I appreciate hearing from you. Although it may sound strange, I’m glad that your son was diagnosed with gluten sensitivity. I only say that, because then at least you know what is wrong, so many times things get overlooked for years with the person suffering. Once you know what the problem is, at least you know what to do to move forward. 🙂
It really doesn’t have to be a life being deprived of the ‘normal’ things. Where there’s a will, there’s a way! 🙂 I know I ate a lot of really, really bad things when I was new to GF, so I’m more than happy to share what works for me with others, so they don’t have to go through that.
And thanks for buying the book too! Perfect timing for you, since you’re just starting out. I am a prairie girl, from Manitoba! 🙂 Welcome here!
October 24, 2013 at 1:11 pm
Thank you, I am a prairie girl from Alberta. You are so right about finding a gluten sensitivity, it gives hope. You know, we’re doing this for his behaviour, which has been over the top since he was 3, now he’s 7. Angry, defiant, never happy smiling kid. Tummy aches here and there, (but probably more than normal) since he was 2 and constipated, and hurt before and hurt to go. So we were used to his normal, how terrible for the him, really. In 2 weeks off of gluten as much as I know, no tummy ache, normal bathroom( he’s never had a normal for that department), can’t believe it and seems happier. Incredible. Thank you again for sharing your hard work.
October 24, 2013 at 11:33 am
Thank you for including the dairy-free alternatives. I’ll try these soon!
October 24, 2013 at 11:40 am
These look wonderful! I will substitute millet flour for the rice flour. One of the gluten free flours I’m allergic too.
Do you have an apple cinnamon roll recipe too?
Do you have a a carmel without corn or maple syrup?
Might decide to make a batch for my church circle’s bake sale too on Nov. 10, 2013.
I want to make some of the mini pies too for the sale.
I want to cruise your recipes to see if you have some dinner rolls as well.
Glad I found your website last night.
Thank you for the recipes. I would rate this recipe with a 4 before trying and probably move it to a 5 after trying. I do have to make the substitution for health reasons.
October 28, 2013 at 3:56 pm
Hi Bev, thank you! I do not have an apple cinnamon roll recipe (yet).
I make a caramel sauce from this recipe (just omit the salt for regular caramel sauce): http://www.browneyedbaker.com/2012/05/22/homemade-salted-caramel-sauce-recipe/
Good luck with the bake sale!
October 26, 2013 at 3:58 pm
Absolutely amazing! Made them last night, served them this morning. Thank you for the fabulous recipes. Cinnamon rolls are one of the things I miss the most, I grew up eating them fresh from the oven and full of gluten. Had not found an acceptable substitute until now, Love the added pumpkin. Thank you again.
PS…My 8 year old daugher, took one bite and started listing all the special events at which she thought these should make an appearance.
October 28, 2013 at 3:57 pm
yeah!! So glad to read that, AllieSong! 🙂 I do have a standard cinnamon bun recipe here as well, quite similar to this recipe, in case you wanted a plain cinnamon bun. Makes me smile that your daughter is so happy about it. 🙂
October 28, 2013 at 3:08 pm
Hi there, I can’t use the milk powder and almond isn’t a substitute I can use. What role does the milk powder play – are there other options I could try? Thanks — can’t wait to try these! 🙂
October 28, 2013 at 3:58 pm
You can omit it, the texture of the dough may just be a little different. Shouldn’t make too much of a difference though. I use the milk powder to up the protein of the dough a bit.
September 5, 2016 at 6:28 pm
There is dairy free milk powder. Brand is DariFree – Nin Dairy Milk Powder. If you can’t find it in a store near you it is available online.
October 28, 2013 at 3:52 pm
So glad to have found this recipe! I made the dairy free version and they are currently rising. I did have a question about how many these would yield. Mine were quite large and I got 6 out of them. Is that typical? Have you tried making smaller mini-rolls out of this with any success? They look and smell incredible right now and I am sure they will look and smell even better when they are baking! Thanks for the recipe. 🙂
October 28, 2013 at 4:00 pm
I hope you enjoy them! I always make them into 8 rolls, and have never tried making smaller rolls. If you try it, let me know how it works!
November 12, 2013 at 4:34 pm
Oh GOSH! Jeanine! I came to get your recipe for regular cinnamon rolls that I love so much and I saw these…plans must change! 🙂 I’m so excited right now. Thank you!
November 12, 2013 at 4:37 pm
lol, I’m glad you’re adaptable, Rosemary! 😀 I think you’ll like these rolls, I know I’d love if a pan appeared in my kitchen. 😉 Enjoy them!
December 23, 2014 at 12:57 pm
Hi Jeanine! Love using your recipes! Do you happen to know if these can be made ahead of time and frozen? I’d love to take them to Grandma’s for Christmas for a yummy breakfast!
Jennifer R. says
September 14, 2015 at 3:19 pm
Is there a nut-free option for the milk powder replacement? I can’t do nuts or soy or dairy, either.
December 23, 2015 at 11:48 am
I am wondering if I want to refrigerate the rolls, do I let them rise prior to refrigerating or prior to baking?
January 13, 2016 at 1:31 pm
Hi Katie. I let the rolls rise AFTER refrigerating. They will rise a bit in the fridge, but will rise nicely once you take them out and let them warm up.
Robyn G Hovey says
February 7, 2017 at 8:42 pm
I’m not sure if this will be noticed, since it’s an old recipe… but just a note on the directions. You say to cut the dough pieces and put them in the prepared pan, but nowhere does it say how to prepare said pan. I assume it’s just a greased pan, but I’d love to know what size before I attempt them!
I’m new to the gluten free thing, and have been loving your recipes so far. Much simpler flour bases than all the other new styled doughs calling for whey protein isolate and pure powdered pectin and other things not likely in my kitchen, despite having a cabinet full of various gluten-free flours.
[…] Surprisingly, the votes were evenly split between the two. I got to work and made these wonderful gluten free Pumpkin Cinnamon Rolls (if you haven’t tried them yet, you should – so good!). Today I hope to be making the […]
[…] great brunch idea are Jeanine’s gluten-free pumpkin cinnamon rolls that you can find over at The Baking […]
[…] Gluten Free Pumpkin Cinnamon Rolls with Caramel Frosting […]
[…] a look at the beautiful Pumpkin Cinnamon Rolls with Caramel Frosting from Jeanine of The Baking Beauties. I’m not sure how the frosting will ever make its way […]
[…] Gluten Free Pumpkin Cinnamon Rolls with Caramel Frosting from Faithfully Gluten Free (pictured) […]
[…] Jeanine’s Pumpkin Cinnamon Rolls with Caramel Frosting recipe over at Faithfully Gluten Free. Full Disclosure/Disclaimer: This post may contain one or […]
Your email address will not be published. Required fields are marked *