Enjoy fall flavours with a gluten-free twist on a beloved dish – Gluten-Free Pumpkin Cinnamon Rolls! As autumn arrives, the smell of cinnamon and pumpkin spices fills the air. This recipe mixes cinnamon’s warmth with pumpkin’s creaminess for a delicious breakfast, brunch, or evening dessert.
Ingredients:
For the Dough:
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2 1/2 cups gluten-free all-purpose flour blend
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1 cup pumpkin puree
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1/4 cup granulated sugar
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1/4 cup unsalted butter, melted
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1/4 cup warm milk (dairy or non-dairy)
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1 packet (2 1/4 tsp) active dry yeast
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1 large egg
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1 tsp vanilla extract
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1/2 tsp salt
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
For the Filling:
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1/2 cup light brown sugar, packed
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2 tbsp unsalted butter, melted
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1 tbsp ground cinnamon
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1/4 tsp ground nutmeg
For the Glaze:
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1 cup powdered sugar
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1-2 tbsp milk (dairy or non-dairy)
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1/2 tsp vanilla extract
Instructions:
Prepare the Dough:
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In a small bowl, mix the warm milk with the yeast and a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
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Combine the gluten-free flour, granulated sugar, salt, cinnamon, and nutmeg in a large mixing bowl.
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Add the pumpkin puree, melted butter, egg, vanilla extract, and the yeast mixture to the dry ingredients. Mix until a dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
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Turn the dough out onto a floured surface and knead gently for a few minutes until smooth. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Prepare the Filling:
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Mix the brown sugar, melted butter, cinnamon, and nutmeg in a small bowl until well combined.
Assemble the Rolls:
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Preheat your oven to 350°F (175°C).
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Roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick.
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Spread the filling mixture evenly over the dough.
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Starting from one of the long edges, tightly roll the dough into a log.
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Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
Bake the Rolls:
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Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and cooked through.
Prepare the Glaze:
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While the rolls are baking, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more milk if needed.
Glaze the Rolls:
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Once the rolls are out of the oven and slightly cooled, drizzle the glaze over the top.
Also, Read
Gluten Free Pumpkin Cinnamon Rolls Recipe
Ingredients
For the Dough:
- 2 1/2 cups gluten-free all-purpose flour blend
- 1 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup warm milk (dairy or non-dairy)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Filling:
- 1/2 cup light brown sugar, packed
- 2 tbsp unsalted butter, melted
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Glaze:
- 1 cup powdered sugar
- 1-2 tbsp milk (dairy or non-dairy)
- 1/2 tsp vanilla extract
Instructions
Prepare the Dough:
- In a small bowl, mix the warm milk with the yeast and a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the gluten-free flour, granulated sugar, salt, cinnamon, and nutmeg.
- Add the pumpkin puree, melted butter, egg, vanilla extract, and the yeast mixture to the dry ingredients. Mix until a dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Turn the dough out onto a floured surface and knead gently for a few minutes until smooth. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Prepare the Filling:
- Mix the brown sugar, melted butter, cinnamon, and nutmeg in a small bowl until well combined.
Assemble the Rolls:
- Preheat your oven to 350°F (175°C).
- Roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick.
- Spread the filling mixture evenly over the dough.
- Cut the log into 12 equal pieces and place them in a greased 9×13 inch baking dish.
Bake the Rolls:
- Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and cooked through.
Prepare the Glaze:
- While the rolls are baking, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more milk if needed.
- Once the rolls are out of the oven and slightly cooled, drizzle the glaze over the top.