Print

Gluten Free Pumpkin Cinnamon: Amazing Fall Treat

Gluten Free Pumpkin Cinnamon
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these delightful Gluten Free Pumpkin Cinnamon Rolls, a perfect blend of warm spices and seasonal pumpkin flavor. These soft, fluffy rolls are topped with a creamy frosting, making them a wonderful treat for any occasion.

Ingredients

Scale
  • 2 cups gluten-free all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup unsweetened almond milk
  • 1/4 cup unsalted butter, melted
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/4 cup chopped nuts (optional)
  • For the Frosting:
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Mix wet ingredients: In a large bowl, combine pumpkin puree, almond milk, melted butter, eggs, and vanilla extract. Whisk until smooth.
  2. Combine dry ingredients: In another bowl, combine gluten-free flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice. Mix well.
  3. Make the dough: Gradually add the dry mixture to the wet ingredients, stirring until just combined. The dough should be slightly sticky but manageable.
  4. Knead the dough: Lightly flour a clean surface with gluten-free flour. Transfer the dough and knead gently for about 1-2 minutes.
  5. First rise: Place the kneaded dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
  6. Prepare the filling: While the dough is rising, combine brown sugar and cinnamon in a bowl for the filling.
  7. Roll out the dough: After the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle about 1/4 inch thick.
  8. Add the filling: Spread melted butter over the rolled-out dough, and evenly sprinkle the cinnamon sugar mixture over the top. Add chopped nuts if desired.
  9. Roll the dough: Starting from one end, carefully roll up the dough into a tight log. Slice the log into 12 equally sized rolls.
  10. Second rise: Place the rolls in a greased baking pan, cover, and let rise for an additional 30 minutes.
  11. Preheat the oven: While the rolls are rising, preheat your oven to 350°F (175°C).
  12. Bake the rolls: Once the second rise is complete, bake the rolls in the preheated oven for 25-30 minutes, or until lightly golden.
  13. Prepare the frosting: While the rolls are baking, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and mix until combined. Add vanilla and milk to achieve desired consistency.
  14. Cool and frost: Remove the rolls from the oven and allow them to cool slightly before frosting. Spread the cream cheese frosting generously over the warm rolls.
  15. Serve and enjoy: Serve the rolls warm.

Notes

  • For enhanced flavor, use fresh pumpkin puree instead of canned.
  • Customize the spice blend by adding a pinch of ginger or allspice.
  • Mix wet and dry ingredients just until combined; overmixing can lead to dense rolls.
  • Ensure your gluten-free flour blend contains xanthan gum for better texture.
  • Store leftovers in an airtight container in the fridge.
  • Reheat lightly in the oven or microwave before serving.

Nutrition

Find it online: https://sarecipe.com/gluten-free-pumpkin-cinnamon/