These gluten free Pumpkin Cinnamon Rolls have pumpkin puree in the soft yeast bread, rolled around a buttery filling with pumpkin pie spice and sugar. Sugar, spice, and everything nice.
After the startling discovery of my husband’s pumpkin secret, I’ve taken it upon myself to try to introduce him to new treats that are filled with pumpkin flavour. I figured, maybe he just hasn’t tried the right thing yet, maybe that’s why he doesn’t get my love of all things pumpkin.
Paired with the warm notes of cinnamon, ginger, nutmeg, and cloves, things that contain pumpkin just make me smile this time of year. That includes Pumpkin Spice coffee creamer, and the pumpkin spiced tea bags that I recently purchased.
We’ve tried them all since discovered his true feelings about pumpkin, and not one of these things made his heart flutter for All-Things-Pumpkin like it does for me. (Side note: Some of these things even have me, a pumpkin lover, very underwhelmed. Sad, but true.)
I had one last plan. My final attempt at getting him to come over to the pumpkin side with me. But, would it work?
I decided to hit his weakness – gluten free cinnamon buns. Only, these cinnamon rolls have pumpkin in the dough and instead of just cinnamon, they are filled warming pumpkin pie spice. Would it be enough?
The verdict? Pumpkin is now welcomed by him in Crustless Pumpkin Pie form and these gluten free Pumpkin Cinnamon Rolls.
- Gluten Free Pumpkin Scones
- Gluten Free Pumpkin Swirl Brownies
- Gluten Free Pumpkin Cream Cheese Muffins
- Gluten Free Pumpkin Cheesecake
Gluten Free Pumpkin Cinnamon Rolls Recipe:
- 2 tablespoons (28 grams) butter, very soft
- 1/2 cup (110 grams) firmly packed brown sugar
- 2 teaspoons (5 grams) pumpkin pie spice
- 1/2 cup chopped pecans (optional)
- 1 2/3 cup (260 grams) brown rice flour
- 1/3 cup PLUS 1/2 cup (105 grams) tapioca starch
- 1/2 cup (100 grams) potato starch
- 1/4 cup (45 grams) dry milk powder
- 3 tablespoons (45 grams) granulated sugar
- 1 tablespoon (10 grams) xanthan gum
- 1 tablespoon (12 grams) rapid rise yeast
- 1 teaspoon (5 grams) baking powder
- 1/2 teaspoon (2 grams) salt
- 1/2 teaspoon (2.5 grams) ground cinnamon
- 1/4 cup (55 grams) butter
- 3/4 cup (170 grams) milk
- 3/4 cup (165 grams) pumpkin puree (no spices added)
- 2 tablespoons (30 grams) oil
- 1 teaspoon (5 grams) cider vinegar
- 1 teaspoon (5 grams) vanilla
- 1 large egg, room temperature
- 1/2 cup confectioners' (icing) sugar
- 2 tablespoons caramel sauce
- 1 tablespoon heavy (whipping) cream
- pinch salt
- In a small bowl, stir together 2 tablespoons butter, 1/2 cup brown sugar, and pumpkin pie spice. Set aside.
- In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
- Put milk and butter in a glass measuring cup and microwave just until the butter has melted. Remove from microwave and stir. Add pumpkin puree, oil, cider vinegar, and vanilla. Stir. Add egg and whisk to combine.
- With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
- Allow to mix on medium speed for 3 minutes.
- Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 1-2 tablespoons of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a rectangle shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to approximately 8″ x 16″.
- Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed. Sprinkle with pecans, if using.
- Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
- Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1″ high.
- Allow the rolls to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
- Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
- Allow to cool for about 5 minutes before removing to a wire cooling rack.
- For the frosting, beat together the confectioners' sugar, caramel sauce, whipping cream, and salt. Spread over rolls while they are still warm.
These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.
For Gluten-free AND Dairy-Free Pumpkin Cinnamon Rolls:
REPLACE the instant milk powder with 1/4 cup almond flour (ground almond meal)
REPLACE the milk with soy milk (or your favorite non-dairy milk)
REPLACE all of the butter with vegan butter (like Earth Balance)
OMIT the Caramel Frosting.