Gluten-Free Pumpkin Cinnamon Rolls
Soft and gooey gluten-free pumpkin cinnamon rolls made with pumpkin in both the dough and the filling. Rolled with a pumpkin-spice swirl and topped with cream cheese icing, they bake up fluffy with only one rise.
Servings: 9 rolls
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)
