I love cinnamon rolls. But it's hard to find a great tasting delicious gluten free cinnamon roll. These gluten free pumpkin cinnamon rolls bring in the amazing taste of the season in an amazing gluten free version.
The pumpkin is subtle yet noticeable. Which I like. This time of year, you better notice some pumpkin flavor. The spices tie the pumpkin flavor together and make for one incredible tasting breakfast indulgence.
Since it's only me that eats gluten free, I made up a batch and froze the rest for another day. Okay, I enjoyed them for a week straight and never got tired of them.
As you can see.
- 2 ¼ tsp yeast
- 1 cup unsweetened almond milk (you can use alternatives)
- 4 Tbsp butter, divided
- ¼ tsp salt
- ⅓ cup coconut sugar, sugar, or cane sugar
- ⅓ cup pumpkin puree
- 3-3 ½ cups gluten free baking flour blend (make sure your mix includes xantham gum)
- 2 tbsp cinnamon, divided
- 2 tsp pumpkin pie spice, divided
- ½ cup+ pumpkin puree
- 1 cup chopped pecans (optional)
- 2 tbsp butter, melted
- 2 ½ cup powdered sugar
- 1-3 tbsp milk (dairy free alternatives can be used).
- On the stovetop, combine the milk and two tablespoons of butter on low heat until milk is warm and butter is melted. Remove from heat, and let cool until mixture is warm.
- Transfer the milk mixture to a mixing bowl and sprinkle yeast over the mixture. Allow the yeast to proof for five minutes. Add 1 tablespoon sugar and salt.
- Turn mixer to low and begin to add in flour blend. Mix until dough becomes too thick to stir, then transfer to a lightly floured surface to knead for a minute or two until a ball forms.
- Coat the mixing bowl with a light layer or oil and place the dough ball inside. Cover and allow the dough to rise for one hour or until double in size.
- When dough has finished rising, turn out onto a lightly floured surface. Roll out dough with a rolling pin until dough is shaped into a rectangular shape approximately ½ inch thick.
- Spread two tablespoons melted butter over the dough, then spread the pumpkin puree evenly over the dough. Sprinkle the sugar, cinnamon and pumpkin pie spice evenly over the top of the dough.
- Starting at the long edge, roll the dough. Cut into two inch slices and place into a lightly greased 9x13 inch pan. (You should have about 12 rolls).
- Cover, then allow the rolls to rise for approximately 30 minutes. The last few minutes of rising time, begin to preheat the oven to 375 degrees. Bake for 14-18 minutes, or until rolls are lightly browned on the top. Remove from oven, allow rolls to cool for several minutes before frosting.
- In a bowl, mix together the butter, sugar and 1 tablespoon of the milk. Stir until a frosting forms, adding more milk to thin if needed. Frost each cinnamon roll. Serve.
Loosely adapted from Minimalist Baker
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