As I stepped into my kitchen, the aroma of warm spices wafted through the air, instantly reminding me that fall is here. There’s nothing quite like indulging in a comforting batch of Gluten Free Pumpkin Cinnamon Rolls to usher in the season. Soft and fluffy with a gooey center, these rolls are perfect for cozy Thanksgiving mornings or spirited Halloween gatherings. Not only are they a delightful treat to share, but their wholesome ingredients make them a fantastic option for anyone seeking a gluten-free and dairy-free twist on classic cinnamon rolls. With a simple cream cheese glaze drizzled on top, these pumpkin delights will have your friends and family clamoring for seconds. Are you ready to harness the magic of autumn in your kitchen? Let’s dive into this delightful recipe!
Why are these rolls a must-try?
Indulgent flavors make every bite a celebration of fall. Bursting with pumpkin and a mix of warm spices, these rolls bring comfort to chilly mornings. Simplicity is key: just follow straightforward steps with easy-to-find ingredients, making it perfect for bakers of all levels. Versatile options are available, as you can make these rolls dairy-free to accommodate different dietary needs. Plus, they’re crowd-pleasers: serve them at gatherings, and watch as they vanish, leaving your guests asking for the recipe. You might also enjoy trying out Flourless Pumpkin Muffins or Pumpkin Cheesecake Cookies for more festive treats!
Gluten Free Pumpkin Cinnamon Rolls Ingredients
For the Dough
• Bob’s Red Mill Gluten Free Bread Mix – This blend creates the perfect structure for soft rolls; other flour might not work as well.
• Instant Yeast – Essential for achieving that fluffy texture; make sure it’s fresh for best results.
• Sugar – Adds the necessary sweetness to balance the dough and filling flavors.
• Baking Powder – Aids in the rising process alongside the yeast, ensuring a light result.
• Pumpkin Pie Spice – Brings in delightful fall flavors that complement the pumpkin perfectly.
• Salt – Enhances all the flavors; don’t skip this step for a balanced taste.
• Milk (dairy or non-dairy) – Activates the yeast and moistens the dough; feel free to use almond or oat milk for a dairy-free option.
• Melted Butter – Adds richness and moisture; substitute with vegan butter for a fully dairy-free treat.
• Pumpkin Puree – The star ingredient that contributes delicious flavor and moisture.
• Eggs – They provide structure and moisture; if looking for an egg-free option, consider a suitable vegan replacement.
• Vanilla Extract – A splash of this adds depth to the flavor profile for a richer dough.
For the Cream Cheese Glaze
• Powdered Sugar – Sweetens the glaze and gives it a smooth texture; adjust to taste.
• Cream Cheese – Forms the base of the glaze; use dairy-free cream cheese for a dairy-free variant.
• Melted Butter – Ensures a luscious, pourable glaze that coats the rolls beautifully.
For the Filling
• Cinnamon – Used in the filling to provide warmth and fantastic flavor throughout.
• Sugar – Mix with cinnamon to create the sweet filling that will melt into the rolls.
These delicious Gluten Free Pumpkin Cinnamon Rolls are a delightful way to celebrate the season! Let’s go on to the instructions for creating these cozy treats.
Step‑by‑Step Instructions for Gluten Free Pumpkin Cinnamon Rolls
Step 1: Prepare the Dry Ingredients
In a stand mixer, combine Bob’s Red Mill Gluten Free Bread Mix, instant yeast, sugar, baking powder, pumpkin pie spice, and salt. Mix these dry ingredients on low speed for about 1 minute until well combined, ensuring an even distribution of the yeast and spices. This step sets the foundation for the perfect gluten free pumpkin cinnamon rolls.
Step 2: Incorporate the Wet Ingredients
Melt the butter and warm the milk to a temperature of 105-115°F—use a thermometer to check for accuracy. With the mixer running, slowly pour in the melted butter and warm milk, followed by the eggs, pumpkin puree, and vanilla extract. Mix on medium speed for about 3 minutes until the dough is smooth and well combined, forming a rich and inviting batter.
Step 3: Shape the Dough
Transfer the dough onto a clean surface dusted with gluten-free flour and shape it gently into a rectangle measuring approximately 10×14 inches. Use your hands or a rolling pin, making sure to sprinkle flour generously, as the dough may stick. Visualize the soft, pliable dough as it comes together—this is the beginning of your gluten free pumpkin cinnamon rolls.
Step 4: Add the Filling
Brush the surface of the rolled-out dough with melted butter, allowing it to soak in and add richness. In a small bowl, mix together sugar and cinnamon, then sprinkle this mixture evenly over the buttered dough. As you see the filling distributing over the surface, imagine the comforting flavors that will infuse the rolls as they bake.
Step 5: Form the Rolls
Starting from one long edge, carefully roll the dough away from you, creating a tight log. With a sharp knife, cut the log into 12 evenly sized pieces, each about 1 inch thick. As you place each slice cut-side up in a greased baking dish, marvel at how their spiral shapes will soon turn into heavenly gluten free pumpkin cinnamon rolls.
Step 6: Let the Rolls Rise
Cover the baking dish with a clean kitchen towel and set it in a warm place for about 90 minutes, allowing the dough to rise. During the last 20 minutes of the rise, preheat your oven to 350°F. You will know the rolls have risen adequately when they are noticeably puffed up and touching each other in the dish.
Step 7: Bake the Rolls
Once the oven is heated, place the risen rolls inside and bake for 25 minutes or until they are lightly golden on top. As the aroma fills your kitchen, look for a lightly crisp exterior that gives way to that soft, gooey center. When you take them out, let the rolls cool slightly in the dish.
Step 8: Prepare the Cream Cheese Glaze
While the rolls cool, whip together melted butter and cream cheese in a medium bowl until smooth. Gradually mix in powdered sugar, adjusting the sweetness to your liking. The glaze should be silky and pourable, ready to drizzle over your warm gluten free pumpkin cinnamon rolls for a luscious finish.
How to Store and Freeze Gluten Free Pumpkin Cinnamon Rolls
Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days to maintain freshness; reheat as necessary.
Fridge: For longer storage, keep the rolls in the fridge for up to 5 days; wrap them tightly to avoid drying out.
Freezer: Freeze unglazed rolls in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months; thaw overnight in the fridge before baking.
Reheating: Reheat rolls in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes for optimal gooeyness.
Make Ahead Options
These Gluten Free Pumpkin Cinnamon Rolls are perfect for busy cooks looking to save time! You can prepare the dough and shape the rolls up to 24 hours in advance; simply cover the baking dish tightly with plastic wrap and refrigerate after the second rise. When you’re ready to bake, allow the rolls to come to room temperature for about 30 minutes before preheating your oven. Alternatively, you can bake them and cool completely, storing them in an airtight container at room temperature for up to 3 days. To serve, reheat the rolls in the oven for a few minutes, then drizzle with the cream cheese glaze for that fresh-baked experience, just as delightful as the first day!
Gluten Free Pumpkin Cinnamon Rolls Variations
Feel free to make these delicious rolls your own by exploring these tasty options!
-
Dairy-Free: Substitute almond milk and vegan butter for a delightful dairy-free treat that everyone can enjoy. The texture remains fluffy, ensuring no one misses the dairy!
-
Nutty Addition: Fold in chopped pecans or walnuts into the filling for a delightful crunch. The contrasting textures elevate the overall experience while adding satisfying bites.
-
Spice it Up: Replace the pumpkin pie spice with a blend of nutmeg and ginger. This twist can bring subtle warmth that enhances the fall flavors beautifully.
-
Chocolatey Delight: Add chocolate chips to the filling for an indulgent treat that’s just too hard to resist. Imagine each bite giving you a burst of rich chocolate flavor alongside sweet pumpkin!
-
Zesty Twist: Mix a bit of orange zest into the glaze to add a refreshing citrusy note. This brightens the flavors, perfectly balancing the warmth of the cinnamon.
-
Frosting Alternatives: Try a maple glaze instead of cream cheese for a fun, autumn-inspired twist. This gives the rolls a warm sweetness that pairs beautifully with the pumpkin.
-
Pumpkin Swirl Variation: Spread pumpkin puree on the rolled-out dough and sprinkle cinnamon-sugar over it before rolling. This creates a pumpkin-swirled delight inside your rolls, enhancing the pumpkin flavor.
-
Savory Spin: For an adventurous twist, add crumbled feta or goat cheese to the filling along with the typical ingredients. This savory contrast may surprise your taste buds in the best way!
As you explore these delightful variations, consider trying them alongside my Chai Pumpkin Scones or serve with a warm cup of coffee. Each twist guarantees a new experience, helping to keep your autumn bake cozy and vibrant!
What to Serve with Gluten Free Pumpkin Cinnamon Rolls
Indulging in warm cinnamon rolls is only the beginning; let’s elevate your breakfast table with these delightful pairings.
- Creamy Mashed Potatoes: Their buttery richness contrasts the sweet cinnamon rolls perfectly, balancing flavors beautifully.
- Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing touch and lightness to your brunch spread.
- Fried Eggs: The savory richness of a perfectly fried egg complements the sweetness of the rolls, creating a delightful breakfast combination.
- Spiced Hot Chocolate: The warm, comforting cocoa adds an extra layer of coziness, perfect for chilly mornings.
- Maple Sausages: The sweetness of the sausage pairs wonderfully with the cinnamon rolls, creating a satisfying balance of flavors.
- Cinnamon Spice Latte: Enhance the warm flavors by pairing your rolls with a frothy latte spiced with cinnamon, creating a cafe vibe at home.
- Pumpkin Spice Cream Cheese: Increase the pumpkin flavor by spreading this creamy treat over your rolls, creating delicious flavor variations.
- Chai Tea: The aromatic spices in chai complement the rolls nicely, making every bite a warm and nostalgic experience.
- Apple Cider Donuts: For a festive touch, offer these alongside; their sweet tang pairs delightfully with the cinnamon rolls.
- Buttermilk Pancakes: Serve fluffy pancakes drizzled with syrup for a memorable breakfast spread that invites everyone to dig in.
Expert Tips for Gluten Free Pumpkin Cinnamon Rolls
• Perfect Milk Temperature: Use a meat thermometer to ensure your milk is between 105-115°F for proper yeast activation; too hot will kill the yeast.
• Flour Generously: While handling the dough, be liberal with gluten-free flour to prevent stickiness when rolling and shaping.
• Stick to the Recipe: It’s essential to use Bob’s Red Mill Gluten Free Bread Mix; other flours may alter the texture and affect the rise.
• Watch the Baking Time: Keep an eye on the rolls while baking; a slight adjustment may be needed based on your oven for best results.
• Rising Environment: If your kitchen is too cold, place the covered dish in a slightly warmed oven to help the rolls rise effectively.
Gluten Free Pumpkin Cinnamon Rolls Recipe FAQs
How do I select the best pumpkin puree for this recipe?
When selecting pumpkin puree, look for a thick consistency and a vibrant orange color. Avoid products labeled as “pumpkin pie filling” as these contain added sugar and spices. For best results, opt for brands like Libby’s or organic options that specify 100% pumpkin, ensuring a rich pumpkin flavor in your rolls.
How should I store leftover gluten-free pumpkin cinnamon rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days. If you need to keep them longer, wrap them tightly and place them in the refrigerator for up to 5 days. Reheat them in the microwave for about 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes to restore their gooeyness.
Can I freeze these gluten-free cinnamon rolls?
Absolutely! To freeze your gluten-free pumpkin cinnamon rolls, allow them to cool completely first. Then, place the rolls unglazed in a single layer on a baking sheet and freeze them for about 1-2 hours. Once solid, transfer them to a freezer-safe bag for up to 2 months. For serving, thaw them in the fridge overnight, then bake for about 10 minutes at 350°F to warm through.
What should I do if my dough is too sticky?
If your dough is sticky, don’t worry! This can happen, especially with gluten-free flours. Simply sprinkle more gluten-free flour onto your work surface and hands while kneading the dough. Additionally, when shaping the dough, use flour liberally to prevent sticking. A little extra flour can make a significant difference!
Are gluten-free pumpkin cinnamon rolls safe for people with allergies?
These gluten-free pumpkin cinnamon rolls can be adapted for various dietary needs. To cater to dairy allergies, use non-dairy milk and dairy-free cream cheese in the glaze. However, be cautious about specific gluten-free flours as some may be processed in facilities that also handle gluten-containing grains, potentially leading to cross-contamination.
How long does it take for the rolls to rise properly?
For the best results, let your rolls rise in a warm place for about 90 minutes. You’ll know they are ready when they’ve doubled in size and are puffy, touching each other in the baking dish. If your kitchen is cooler, consider placing them in a slightly warmed oven for optimal rising conditions.
Gluten Free Pumpkin Cinnamon Rolls for Cozy Fall Mornings
Ingredients
Equipment
Method
- Combine the dry ingredients: Bob's Red Mill Gluten Free Bread Mix, instant yeast, sugar, baking powder, pumpkin pie spice, and salt in a stand mixer. Mix on low for about 1 minute.
- Melt the butter and warm the milk to 105-115°F. With the mixer running, pour in the melted butter and warm milk, followed by the eggs, pumpkin puree, and vanilla extract. Mix on medium speed for about 3 minutes.
- Transfer the dough onto a floured surface and shape it into a rectangle approximately 10x14 inches.
- Brush the rolled-out dough with melted butter and sprinkle a mixture of sugar and cinnamon over it evenly.
- From one long edge, roll the dough tightly into a log and cut it into 12 pieces. Arrange the slices cut-side up in a greased baking dish.
- Cover the dish and let it rise in a warm spot for about 90 minutes. Preheat your oven to 350°F during the last 20 minutes of rising.
- Bake the rolls for 25 minutes or until lightly golden. Allow them to cool slightly.
- While cooling, whip together melted butter and cream cheese until smooth, then mix in powdered sugar to create a glaze.
Leave a Reply