With pumpkin in both the dough and filling, these gluten-free pumpkin cinnamon rolls make the perfect breakfast for a cozy fall morning. They're gooey, pumpkin-spiced, and topped with cream cheese icing! The dough only needs one rise, and I've included overnight instructions if you want to make them ahead.
From Katie's Kitchen
While testing this recipe, I ate more of these rolls than I care to admit. Warm and pillowy soft-they are impossible to resist. (Strangely, the same thing happened with my gluten-free Swedish tea ring.)
When testing, I found that adding pumpkin to the dough kept the rolls soft even after cooling, which is rare for gluten-free breads. To boost the pumpkin flavor, I added pumpkin to the filling as well. Mixed with brown sugar, cinnamon, and pumpkin spice, it created the most flavorful swirl I've ever had in a cinnamon roll.
Every batch reminded me why these belong in your fall baking lineup. They're simple to make and the flavor is every bit as good as the texture. If you already love my classic gluten-free cinnamon rolls, this pumpkin version is going to be your new favorite!
Ingredients
- Caputo Fioreglut Gluten-Free Flour: This is the only flour blend I recommend for this recipe. Please note, it contains gluten-free wheat starch. I have more recipes with fioreglut, and I share my thoughts on this blend in my fioreglut review, if you'd like to know more about it.
- Sorghum flour and potato flour: These balance Fioreglut in a really pleasant way. Sorghum adds a whole grain nuttiness, and potato flour (not potato starch) adds a nice denseness to the rolls.
- Pumpkin Puree: Be sure to use real pumpkin purée, not pumpkin pie filling. You'll have some puree leftover. To use it up, make a gluten-free pumpkin bread!
- Eggs, butter, and milk provide richness to the dough.
- Instant Yeast: Please read why my recommendation is to use instant yeast in gluten-free baking, you might be surprised what you learn!
- Psyllium husk powder: Adds structure and acts as a binder for the dough, making it easier to work with. Learn more about psyllium husk in gluten-free baking, or use my calculator to convert powder to whole husk.
Get the Goods!
Caputo Fioreglut
I recommend you buy Caputo Fioreglut from Brick Oven Baker. They have great prices and you can use code: KATIE for 10% off your first order!
- Pumpkin Filling: Pumpkin puree, butter, brown sugar, cinnamon, and pumpkin pie spice.
- Cream cheese icing: Cream cheese, butter, powdered sugar, vanilla, and milk.
*Refer to the recipe card below for exact measurements.
How to Make Gluten-Free Pumpkin Cinnamon Rolls
- Step 1: Stir pumpkin and other filling ingredients together. Set aside as you make the dough.
- Step 2: Whisk together the dry ingredients, including the brown sugar and instant yeast.
- Step 3: Combine the wet ingredients and heat the mixture before adding to the dough.
- Step 4: Mix the dough for 3-4 minutes, scraping the bowl occasionally to ensure everything is well combined.
- Step 5: Roll out the dough on floured parchment paper. Then spread the filling to the edges. Use a pizza cutter or pastry wheel to cut the dough into 9 equal strips. Roll up each strip up into a spiral shape. (I learned this handy trick from my friend, Daniela, at The Gluten-Free Austrian.)
- Step 6: Place each roll in a greased pan. Cover with plastic wrap and let rise for 45-50 minutes.
- Step 5: Once visibly puffed, bake the rolls at 375°F until golden brown.
- Step 6: Frost the rolls while they are warm and enjoy once cooled slightly.
Save This Recipe!
Enter your email to receive a direct link to this post.
Katie's Recipe Tips
- The dough will be thick and sticky. Dust with rice flour and roll gently without pressing too hard to keep it from sticking to the rolling pin or parchment.
- Slice the dough into strips before rolling each one up individually. This makes handling easier and helps the rolls hold their shape. Once rolled, transfer them quickly to the pan, since the gooey filling can cause them to slip out of shape.
- The rolls may not fully double in size during the rise, but as long as they're not over-proofed, you'll get a nice oven spring.
A Note On The Icing
Most of the images in this post show a thinner glaze-style icing. That's to make it easier to see the swirl and texture of the rolls without a big blob of frosting on top.
That said, I love a thick layer of cream cheese frosting on these rolls (see picture below), so that's what the recipe includes. I've also added instructions for the thinner glaze if that's your preference-basically half the frosting measurements thinned with milk.
Storage
The rolls are best eaten warm on the day they are baked. They will stay soft for 2-3 days if kept covered at room temperature. Reheat in the microwave as needed.
Par-Bake Make Ahead Method
To make these rolls ahead, and save your sleep and sanity on Thanksgiving, Christmas, or any morning really, try this par-baking method.
- Follow the recipe up until baking.
- Bake the rolls for 20 minutes, until the rolls are puffed, still pale in color, but set.
- Remove the rolls from the oven and allow them to cool completely.
- Tightly wrap the rolls with plastic wrap. (Two layers for freezing.)
- Then place the rolls in the refrigerator overnight or freezer for longer storage.
- When you're ready to bake, thaw in the refrigerator overnight or at room temperature for 1-2 hours.
- Then finish baking. Bake the rolls for 15-20 at 375°F, until golden brown and heated all the way through.
- Frost and serve!
Still Hungry? Subscribe Here!
More Gluten-Free Yeasted Recipes
New to gluten-free baking? Read what I wish I knew sooner about gluten-free baking with yeast and then check out my gluten-free crescent rolls, they're better than Pillsbury!
Recipe
Gluten-Free Pumpkin Cinnamon Rolls
Video
Ingredients
Pumpkin Filling
- 120 g pumpkin purée (½ cup)
- 56 g melted butter ( 4 tablespoons)
- 100 g brown sugar (½ cup, packed)
- 7 g pumpkin pie spice (1 tbsp)
- 7 g cinnamon (1 tbsp)
Pumpkin Dough
- 330 g Caputo Fioreglut gluten-free flour blend
- 70 g brown sugar
- 20 g sorghum flour
- 10 g potato flour (not potato starch)
- 7 g psyllium husk powder (2 ¼ teaspoons)
- 6 g table salt (1 teaspoon)
- 5 g instant yeast (1 ½ teaspoons)
- 113 g melted butter (½ cup)
- 165 g milk (⅔ cup)
- 60 g pumpkin purée (¼ cup)
- 94 g eggs (2 large)
Cream Cheese Frosting
- 113 g softened cream cheese (4 oz)
- 28 g softened butter (2 tablespoons)
- 240 g powdered sugar (2 cups)
- 4 g vanilla extract (1 teaspoon)
Instructions
Make the Pumpkin Filling
- In a small bowl, stir together 120 g pumpkin purée, 56 g melted butter, 100 g brown sugar, 7 g pumpkin pie spice, 7 g cinnamon, until smooth. Set aside.
Make the Pumpkin Dough
- Grease an 8-inch baking pan.
- In the bowl of a stand mixer, whisk together 330 g Caputo Fioreglut gluten-free flour blend, 70 g brown sugar, 20 g sorghum flour, 10 g potato flour, 7 g psyllium husk powder, 6 g table salt, and 5 g instant yeast.
- In a microwave-safe measuring cup, whisk 113 g melted butter, 165 g milk, 60 g pumpkin purée, and 94 g eggs. Heat for 30 seconds to 1 minute, until the mixture reaches between 120-130°F. Be careful not to over-heat.
- With the mixer on low, gradually add the warm milk mixture to the dry ingredients, then mix on medium for another 3-4 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
- Transfer the dough to a lightly rice-floured sheet of parchment paper. Roll into a rectangle about 11¼ inches wide, 12 inches long, and ¼ inch thick.
- Spread the pumpkin filling evenly over the surface of the dough.
- Using a pizza cutter, or pastry wheel, cut the dough into 9 equal strips, about 1¼ inches wide. Roll up each strip individually and place carefully into a greased 8-inch square baking pan.
- Cover loosely with plastic wrap and let the dough rise in a warm spot until puffy, about 45-50 minutes. The rolls may not double in size, but they should look slightly expanded and visibly puffed.
Bake the Rolls
- Preheat the oven to 375°F (190°C). Bake the rolls for 30-35 minutes, until the tops are golden brown and the dough is cooked through, about 195-200°F.
Cream Cheese Frosting
- (*This makes a classic thick frosting. See instructions for a thinner glaze icing option.) Beat together 113 g softened cream cheese and 28 g softened butter until smooth. Stir in 4 g vanilla extract.
- Gradually mix in 240 g powdered sugar. Spread over warm rolls before serving.
Notes
- Measuring ingredients by weight is preferred. Some U.S. measurements, mostly for smaller quantity ingredients, are included where it makes sense.
- For proper yeast activation, ensure all ingredients are at room temperature and that your wet ingredients are heated to the correct temperature before adding to the dough.
- Any substitutions made can affect the outcome of the recipe. Therefore, I cannot guarantee you'll have the same results. If you make a successful substitution, please share in the comments of the blog post.
Thinner Cream Cheese Icing Option:
- 58 g cream cheese (2 oz), softened
- 15 g butter (1 tbsp), softened
- 1 cup powdered sugar (120 g)
- ½ teaspoon vanilla extract
- 15 g milk (about 1 tbsp)
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Save This Recipe!
Enter your email to receive a direct link to this post.
Michelle says
I was wondering if I can make this with King Arthur Gluten Free Bread Flour? I have a bag here I would like to use up. Thank you so much
Katie Olesen says
I haven't tested this yet. But in other recipes I've tried with it, it is not a 1:1 substitute with fioreglut. It may work but some adjustments might be necessary.