Gluten-Free Pumpkin Cinnamon Rolls

A round baking pan with 7 soft unfrosted gluten-free cinnamon rolls with perfect spirals.

Gluten-Free Pumpkin Cinnamon Rolls

Easy gluten-free pumpkin cinnamon rolls with a smooth maple cream cheese icing. This recipe can easily be made vegan and dairy-free!

Course Breakfast, brunch

Cuisine American

Keyword gluten-free pumpkin cinnamon rolls

Prep Time 30

Cook Time 40

Resting Time 1 15

Total Time 2 25

Servings rolls

Calories 557kcal

Author Jamie

Ingredients

Dough

1 cup milk of choice , I used unsweetened almond milk (235 ml)
¼ cup maple syrup (60 ml)
1 ¼ teaspoon active dry yeast
2 ¼ cups gluten-free all purpose flour , I used Bob's Red Mill 1-to-1 (308 grams)
1 ½ tablespoons psyllium husk powder
½ teaspoon salt
⅓ cup pumpkin puree (80 ml)
4 tablespoons butter or vegan butter (58 grams)

Filling

3 tablespoons butter or vegan butter, melted (42 grams)
¼ cup brown sugar , lightly packed (50 grams)
2 ½ teaspoons pumpkin pie spice

Frosting

4 tablespoons butter or vegan butter, softened at room temperature (58 grams)
¼ cup cream cheese or the solid part of a can of coconut cream (57 grams)
1 ½ tablespoons maple syrup (22 ml)
½ teaspoon vanilla extract
2 cups powdered sugar , sifted for smooth frosting (230 grams)

Instructions

Milk + Yeast: Warm the milk to 110-115 degrees F in the microwave or on the stove (no more than 120 degrees F, or it could kill the yeast). Then add the ¼ cup of maple syrup and stir to combine. Then add the yeast, stir, and set aside for 5 minutes to activate the yeast. After 5 minutes, the mixture should begin frothing. If not, wait an additional 5 minutes. If no frothing occurs, you need to start over because the yeast is bad.
Make the dough: In a large mixing bowl, combine the gluten-free flour, psyllium husk powder, and salt. Whisk to combine. Then add the milk mixture, pumpkin puree, and 4 tablespoons of melted butter. Stir with a spatula or wooden spoon until well combined. Then wait 5 minutes for the dough to solidify.
Knead: On a lightly floured surface with lightly floured hands, knead the dough for about 5 minutes. This adds a little stretch to the dough to help it rise nicely without cracking. When finished, the dough should be soft, smooth, and uniform with a little spring back when poked with a finger. If the dough is too soft, place it in the refrigerator for up to 30 minutes before trying again.
Filling: Using a lightly floured rolling pin, roll the dough into a rectangle that is about 10 inches by 12 inches. Use your fingers or a silicone brush to smooth the 3 tablespoons of melted butter across the dough, reaching the edges on all except for one of the short sides. On that side, leave a 1-inch margin with no butter or filling. Whisk together the brown sugar and pumpkin pie spice before sprinkling it evenly over the butter.
Roll and rise: Along the longer side (so dough strips are 12 inches long), cut 7 strips of dough that are about 1 ½ inches wide. Roll them snugly from the sugared edge to the bare edge and tuck the end underneath the roll. Arrange the rolls evenly in an 8 or 9 inch cake pan that has been greased or lined with parchment paper. Cover with a tea towel and leave in a warm place for 1 - 1 ½ hours or until the rolls double in size.
Bake: Preheat the oven to 325 degrees F. Bake the rolls on a middle oven rack for 35-45 minutes or until the internal temperature of a pumpkin cinnamon roll is between 190 and 200 degrees F. Remove from the oven and allow to cool for 10 minutes.
Frosting: Meanwhile, make the frosting by adding the 4 tablespoons of softened butter, cream cheese or coconut cream, vanilla extract, and 1 ½ tablespoons of maple syrup to a bowl. Mix well with an electric mixer. Then add the powdered sugar 1 cup at a time and mix in. Add to the top of the cinnamon rolls and enjoy!

Notes

See the blog post for step-by-step photos, expert tips, and ingredient notes.

Storage: Store leftover gluten-free pumpkin cinnamon rolls in the refrigerator for up to 4 days. You can also freeze them as an entire pan (unfrosted) or individually (I usually do this frosted) for up to 2 months. See the FAQ section for more detailed freezing instructions.

Vegan: Use Vegan butter in place of butter and the solid part of a can of coconut cream in place of cream cheese.

Double Batch: For a double batch, use a 9 x 13 inch baking pan (metal pan preferred). Double the recipe and roll the dough into a 12 by 16 inch rectangle. The dough strips will be 12 inches long and about 1 ⅓ inches wide. Place them in the baking pan with 3 rolls across the short end and 4 rolls across the long end. Bake as listed in the recipe.

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