Gluten Free Pumpkin Cinnamon Rolls
These gluten-free pumpkin cinnamon rolls are a delicious treat, perfect for fall. They are made with pumpkin puree and pumpkin pie spice for a warm, comforting flavor.
Equipment
- Mixing bowl
- baking pan
Ingredients
ROLLS
- 1 16 ounce bag Bob's Red Mill gluten free bread mix
- 1 packet instant yeast
- ½ cup sugar
- 2 teaspoons baking powder
- 4 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup milk dairy or non-dairy
- ⅓ cup butter melted
- ¾ cup pumpkin puree see notes
- 2 eggs room temperature
- 1 teaspoon vanilla extract
SUGAR
- 6 tablespoons butter
- ¾ cup white sugar
- 3 teaspoons cinnamon
- 4 teaspoons pumpkin pie spice
ICING
- ¼ cup melted butter
- 4 ounces cream cheese
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a large mixing bowl, combine the gluten free bread mix, instant yeast, sugar, baking powder, pumpkin pie spice, and salt.
- Add the milk, melted butter, pumpkin puree, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Roll out the dough into a rectangle on a floured surface.
- Spread the butter for the sugar mixture over the dough. Sprinkle with white sugar, cinnamon, and pumpkin pie spice.
- Roll the dough into a log and cut into 12 rolls. Place them in the prepared baking pan.
- Bake for 25 minutes or until golden brown.
- While the rolls are baking, prepare the icing by mixing melted butter, cream cheese, powdered sugar, and vanilla extract until smooth.
- Drizzle the icing over the warm rolls before serving.
Notes
For best results, use fresh pumpkin puree. You can also use canned pumpkin puree if fresh is not available.