Satisfy your sweet cravings with the perfect fall and autumn treat! I decided to make these gluten-free since I can’t handle gluten, but don’t hesitate to tweak this recipe to make it dairy-free too, or with just plain regular flour. These pumpkin cinnamon rolls are bursting with that delightful pumpkin flavor that just screams autumn. So, whether you’re sharing them with your loved ones or enjoying them all by yourself, these homemade gluten-free, pumpkin-infused cinnamon rolls are the ultimate fall indulgence!
Gluten-Free Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
Ingredients
- 1 cup warm milk (110°F/43°C)
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/3 cup butter, melted
- 2 eggs
- 1/2 cup pumpkin puree (canned or homemade)
- 4 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons pumpkin pie spice
- 1/3 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2-3 tablespoons pure maple syrup
- 1 tsp pumpkin pie spice
- Pinch of salt
Instructions
- In a bowl, combine and mix the warm milk and sugar. Sprinkle the yeast over the mixture (without mixing) and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the melted butter, eggs, pumpkin puree, Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, and salt. Add the yeast mixture and stir until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. You may need to use a little extra flour if the dough is too sticky.
- Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
- Roll out the dough into a large rectangle on a floured surface.
- Spread the softened butter evenly over the dough, leaving a small border around the edges.
- In a small bowl, mix together the brown and granulated sugar, pumpkin puree, pumpkin pie spice, and ground cinnamon. Sprinkle this mixture evenly over the butter.
- Roll up the dough tightly from the long side to create a log. Use a sharp knife to slice the log into 12 even pieces.
- Place the rolls on a greased baking tray or lined with parchment paper and let them rise for an additional 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes or until they are golden brown.
- While the rolls are baking, prepare the icing. In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, pumpkin pie spice, maple syrup, and a pinch of salt. Beat until the icing is creamy and well combined.
- Once the cinnamon rolls are done baking, remove them from the oven and let them cool slightly.
- Drizzle the maple cream cheese icing over the warm rolls.
- Enjoy your homemade gluten-free cinnamon rolls with maple cream cheese icing that are soft and utterly delicious!
Notes
Feel free to modify this recipe according to your dietary needs.
Nutrition Facts
Calories
415
Fat
15 g
Sat. Fat
8 g
Carbs
69 g
Fiber
6 g
Net carbs
63 g
Sugar
37 g
Protein
7 g
Sodium
320 mg
Cholesterol
62 mg
Enjoy your homemade pumpkin cinnamon rolls, which should be reminiscent of cozy fall flavor and texture!
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