Gluten Free Pumpkin Cinnamon Rolls
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These cinnamon rolls will warm you up in more way than one! This recipe by SnixyKitchen is filled with warming Simply Organic spices like ground clove, ginger, nutmeg and cinnamon, and not to mention the melted, sticky cream cheese frosting. It's everything you love in a cinnamon roll and its even gluten free!
- Recipe Card
Note: Organic pumpkin purée is typically more wet (and less orange) than non-organic pumpkin purée for some reason. If you use organic pumpkin purée, you will likely need to add the additional tapioca starch noted in step 6.
Recipe Card
Gluten-free Pumpkin Cinnamon Rolls
ingredients
- 1/2 cup whole milk
- 3 tablespoons + 1 teaspoon cane sugar, divided
- 2 1/4 teaspoons active dry yeast (1 ¼-ounce package - not instant)
- 1 cup (124g) tapioca starch/flour
- ½ cup + 2 tablespoons (76g) gluten-free oat flour
- 1 cup + 1 tablespoon (149g) millet flour
- ¾ cup + 3 tablespoons (146g) sweet rice flour (such as Mochiko)
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons Simply Organic Ground Cinnamon
- 1 teaspoon Simply Organic Ground Nutmeg
- 1 teaspoon Simply Organic Ground Ginger
- 1/4 teaspoon Simply Organic Ground Cloves
- ¾ cup + 3 tablespoons pumpkin puree*
- 4 1/2 tablespoons unsalted butter, melted and cooled
- 3 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- 1 large egg
- 1 large egg white
Cinnamon Nutmeg Sugar Filling
ingredients
- 5 tablespoons unsalted butter, melted cooled and divided
- 1/2 cup packed dark or light brown sugar
- 2 tablespoons cane sugar
- 2 tablespoons Simply Organic Ground Cinnamon
- 1/2 teaspoon Simply Organic Ground Nutmeg
Cream Cheese Glaze
ingredients
- 2 ounces cream cheese, room temperature
- 1 1/2 cups powdered sugar, sifted
- 1-1½ tablespoons whole milk
Method
Step 1
First prepare an 8x8 pan by lining it with parchment paper and buttering the paper with 1/2 tablepoon of the filling butter (Alternatively, skip the parchment paper and butter the pan directly - it's just more messy, but works great!).
Step 2
Prepare the cinnamon nutmeg sugar filling. Combine the filling light brown sugar, cane sugar, cinnamon, and nutmeg in a small bowl. Set aside
Step 3
Warm the milk in a small pot to between 105-115°F (if you go over, just let it cool until the temperature is in that range). Transfer to a wide bowl and mix in 1 teaspoon sugar. Slowly sprinkle the yeast over the warm milk and use a spoon to mix completely. Let set aside for 10 minutes while the yeast activates and foams. If your yeast hasn't gotten foamy by 10 minutes, you may have bad yeast and you should try again with a new packet.
Step 4
In a medium bowl, whisk together the tapioca starch, oat flour, millet flour, sweet rice flour, xanthan gum, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Step 5
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, combine the pumpkin puree, butter, remaining 3 tablespoons sugar, light brown sugar, and apple cider vinegar and mix until smooth. Add the egg and egg white and mix until completely incorporated. Add the yeast mixture and mix until completely incorporated.
Step 6
With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until completely incorporated. Change to the dough hook and knead the dough on low for 1 minute. Let it rest for 1 minute. Knead again for one minute. Repeat 2x. The dough will be sticky (more so than gluten yeast dough), but if you pinch a tablespoon of dough off an set it on the surface, it should hold its shape. If it doesn't*, add 2-4 more tablespoons of tapioca starch until it's a little less soft and holds its shape.
Step 7
Using a tapioca starch covered hands or spoon, scrape the dough out onto a surface floured well with tapioca starch and sprinkle it well with tapioca starch on top too. Roll your dough out to an 11x16 rectangle.
Step 8
Brush the dough with 4 tablespoons of the filling butter, reserving 1/2 tablespoon for brushing on top. Sprinkle the cinnamon nutmeg sugar filling over the surface.
Step 9
Starting with the long edge, tightly roll up the dough into a spiral. I used a bench scraper to help me roll it to make sure it doesn't stick to the surface. If you need to add more tapioca starch on the spiral as you roll, that's fine! It will just make your filling a little gooier, which, in my opinion is good.
Step 10
Tap in the sides so they're flat and use a ruler to divide your log into 9 equal pieces (about 1.75 inches long). Cut into spirals using one of two methods: 1. Use unflavored dental floss or 2. A serrated knife with very gentle back and forth movements and no downward pressure. Place your cut rolls face up in the prepared pan. Brush tops with remaining butter. Cover the pan with plastic wrap and let rise in a warm draft-free place for 1.5 hours until it has doubled in size and the cinnamon rolls are kissing each other. I let mine rise in the "proof" setting of my oven. (Note: Your rolls WILL appear cracked on the top. This is normal and okay because it affects the taste none and you're definitely going to cover that up with icing.)
Step 11
Preheat the oven to 350°F. Bake the rolls for 40-45 minutes, until they're firm to the touch (and if you have an oven thermometer, the bottom third of the rolls reads at least 205°F).
Step 12
While the rolls bake, prepare the glaze. Mix the cream cheese and powdered sugar in the bowl of a stand mixer until combined. Add milk and mix until you get your desired consistency. I make mine halfway between thick frosting and drizzle-able icing.
Step 13
When the rolls come out of the oven, cover them in icing and serve warm! Cinnamon rolls are best served warm fresh out of the oven and will become more dense the longer you wait. If you don't eat them right away, you can reheat leftover buns in the oven for 5-10 minutes at 375°F or for 45 seconds in the microwave.