Meaningful Eats
Gluten-Free Pumpkin Cinnamon Rolls
12 cinnamon rolls
I adapted my reader and family favorite recipe for gluten-free cinnamon rolls to create this fluffy, pumpkin spice version. I might love this one even more than the original!NOTE: These gluten-free pumpkin cinnamon rolls need to be made with gluten-free bread flour. No other gluten-free flour blends will yield the same results.
Ingredients
Dough
- 4½ cups (675g) King Arthur Gluten-Free Bread Flour
- ⅓ cup (67g) granulated sugar
- 2¼ teaspoons instant yeast
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 cup (240ml) water, warm
- 1 cup (240ml) whole milk, warm
- 1 large egg
- ½ cup pumpkin puree
- 4 tablespoons (56g) butter, melted
Filling
- 1 cup (213g) brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 8 tablespoons (113g) butter, melted
Cream Cheese Frosting
- 8 ounces (226g) cream cheese, at room temperature
- 4 tablespoons (56g) butter, at room temperature
- 1⅓ cups (160g) powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon ground cinnamon optional
Simple Glaze
- 3 cups (360g) powdered sugar
- ⅓ -½ cup milk of choice
- 1 teaspoon vanilla extract
- pinch of kosher salt
Instructions
- For the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, granulated sugar, instant yeast, salt and baking powder. Mix to combine.
- With the mixer running on low, slowly add the water, milk, egg, pumpkin and melted butter. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes. (Refrigerating the dough makes it easier to roll out.)
- For the filling: In a small bowl, mix together the brown sugar, cinnamon, ginger, nutmeg and cloves.
- Spray a 9×13-inch baking pan with cooking spray.
- Turn out the dough onto a lightly floured surface and shape into a ball. Sprinkle with a gluten-free flour, then roll the dough out into a 15×15-inch square.
- Spread the melted butter for the filling over the dough. Sprinkle the cinnamon-sugar all over the buttered dough.
- Using a pizza cutter, cut the square into twelve 1¼-inch wide strips.
- Roll each dough strip up into a cinnamon roll. Place in the prepared baking pan.
- Cover the pan with plastic wrap and place in a warm place. Allow the rolls to rise for 45-60 minutes.
- Preheat the oven to 350°F. Bake for 30-35 minutes, or until the rolls are slightly golden brown.
- Remove from the oven and let cool for 15 minutes before topping with the frosting or glaze.
- For the cream cheese frosting: In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese and butter on medium-high speed until creamy, about 2 minutes. Add the powdered sugar, vanilla and cinnamon (if using) and mix on low speed for 30 seconds, then increase to medium-high speed and whip for 2 minutes. Spread the frosting over the warm rolls. Serve immediately and enjoy!
- For the simple glaze: In a medium bowl, whisk together the powdered sugar, milk, vanilla extract and pinch of salt until smooth. Pour the glaze over the warm rolls. Serve immediately and enjoy!
Notes
Gluten-Free: This cinnamon roll recipe was specifically designed to work with King Arthur Gluten-Free Bread Flour. Unfortunately, no other flour can be substituted with the same results.
Dairy-Free: Use unsweetened dairy-free milk of choice and dairy-free butter. Use the simple glaze made with unsweetened dairy-free milk of choice.
Nut-Free: These cinnamon rolls are naturally nut-free.
To Make-Ahead: Follow the recipe through step 9. Then cover the rolls tightly with plastic wrap and refrigerate for 8–12 hours. The next morning, remove from the refrigerator and allow them to rise on the counter for 30-45 minutes before baking. Bake as directed.
To Store: If unfrosted, wrap tightly or store in an airtight container at room temperature for up to 3 days. For frosted, store in the fridge for up to 5 days.
To Freeze: For best results, freeze before frosting. Individually wrap in plastic wrap then store in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight then reheat in the oven at 300°F (covered with foil). Frost!
Nutrition
Calories: 653kcal | Carbohydrates: 108g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 592mg | Potassium: 183mg | Fiber: 2g | Sugar: 68g | Vitamin A: 2375IU | Vitamin C: 0.5mg | Calcium: 100mg | Iron: 1mg