Description

Indulge in the comforting flavors of fall with these Super Soft Gluten-Free Pumpkin Cinnamon Rolls. Perfectly fluffy and infused with warm spices, these rolls are topped with a luscious cream cheese glaze that elevates them to irresistible heights. Ideal for holiday breakfasts or cozy family gatherings, these pumpkin cinnamon rolls are not just gluten-free; they are a delightful way to celebrate the season. With easy-to-follow instructions and simple ingredients, you’ll soon be enjoying these sweet treats fresh from the oven.

Ingredients

Scale

1/2 cup whole milk
3 tablespoons + 1 teaspoon granulated sugar (divided)
2¼ teaspoons active dry yeast (1 ¼-ounce package – not instant)
1 cup Bob's Red Mill tapioca flour
½ cup + 2 tablespoons gluten-free oat flour
1 cup + 1 tablespoons millet flour
¾ cup + 2 tablespoons sweet rice flour
2 teaspoons xanthan gum
1 teaspoon baking powder
¾ teaspoon kosher salt
1½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
¼ teaspoon ground cloves
¾ cup + 3 tablespoons canned pumpkin puree (not pumpkin pie filling, and not organic)
4½ tablespoons unsalted butter (melted and cooled)
3 tablespoons light brown sugar
1 tablespoon apple cider vinegar
1 large egg
1 large egg white
5 tablespoons unsalted butter (melted cooled and divided)
½ cup packed dark or light brown sugar
2 tablespoons granulated sugar
2 tablespoons ground cinnamon
½ teaspoon ground nutmeg
3 oz full-fat cream cheese (blocked) (room temperature)
1½ cups powdered sugar (sifted)
1–1½ tablespoons whole milk

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Instructions

Prepare an 8×8 baking pan by lining it with parchment paper and buttering it.
In a small bowl, mix light brown sugar, granulated sugar, cinnamon, and nutmeg for the filling.
Warm milk (105–115°F) and activate yeast by mixing it with sugar; let it sit for 10 minutes.
In another bowl, whisk together all dry ingredients.
In a stand mixer or large bowl, combine wet ingredients until smooth before adding activated yeast mixture.
Slowly add dry ingredients to wet mixture until combined; knead briefly if using a stand mixer.
Roll out dough into a rectangle, spread filling, roll tightly, cut into pieces and place in prepared pan.
Cover and let rise until doubled (~1.5 hours), then bake at 350°F for 40–45 minutes.
Mix cream cheese with powdered sugar and milk for icing, drizzle over warm rolls.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll (80g)
Calories: 245
Sugar: 12g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg