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Gluten-Free Pumpkin Cinnamon Rolls Recipe

By khoni

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:

  • 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.

  • Combine the gluten-free flour, granulated sugar, salt, cinnamon, and nutmeg in a large mixing bowl.

  • 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.

  • Starting from one of the long edges, tightly roll the dough into a log.

  • 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.

Glaze the Rolls:

  • Once the rolls are out of the oven and slightly cooled, drizzle the glaze over the top.

Gluten Free Pumpkin Cinnamon Rolls Recipe

Also, Read

 

Gluten Free Pumpkin Cinnamon Rolls Recipe

Gluten Free Pumpkin Cinnamon Rolls Recipe

Indulge in our gluten-free pumpkin cinnamon rolls! Easy to make and deliciously spiced, these rolls are a must-try for pumpkin lovers everywhere.
Prep Time 1 hour 30 minutes
Cook Time 25 minutes

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.
Course: Breakfast, Dessert
Cuisine: All
Keyword: Gluten Free Pumpkin Cinnamon Rolls Recipe
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