Gluten Free Pumpkin Rolls

It’s still pretty hot right now, but soon the mornings will have a crispness to them, and our minds will turn to warming, comfort foods. This recipe is simply my basic cinnamon roll recipe with some simple additions to make them pumpkin.

MAKES [12 rolls]



3 ½  cups Gluten Free Flour Mix (pg.12)

¼  cup granulated sugar

2 ½  teaspoons instant yeast

2 teaspoons baking powder

1 teaspoon ground cinnamon

½  teaspoon salt


3/4 cup milk, warmed to a simmer

1/2 cup canned pumpkin

½  stick unsalted butter, melted and cooled, or  4 tablespoons

2 eggs, whisked 

1 teaspoon apple cider vinegar 


1 cup brown sugar

1 stick unsalted butter, softened

1 tablespoon cinnamon 


¼  cup confectioners sugar

4 tablespoons cream cheese, room temperature

1 tablespoon butter

½  teaspoon vanilla extract


1.) In a small saucepan over medium heat, bring the milk to a simmer.

2.) In a large bowl, add the yeast and 1 tablespoon of the granulated sugar. Allow the milk that was brought to a simmer to cool slightly until it is warm, not hot, otherwise it will kill the yeast. Pour over the yeast and set aside to proof for 5 minutes. 

3.) Then, add in the rest of the sugar, the cooled butter, whisked eggs, and apple cider vinegar to the yeast mixture.

4.) Add in the flour, salt, and baking powder. Mix either by hand or with a mixer and bread hook attachment. Mix for about 5-10 minute, which will help the dough lose its stickiness.

5.) For make-ahead rolls, stop at this step and place in the refrigerator overnight, with a plastic wrap cover. Remove the next morning and continue at step 8.. 

7.) Cover the bowl with a slightly damp dish towel, and let rise in a warm place for an hour. While it is rising, preheat the oven to 350ºF.

8.) After the dough has risen, press it out into a large rectangle on a piece of plastic wrap sprinkled with flour. Spread the filling over the dough.

9.) Roll up the dough and slice into 1/2 inch thick slices, then place into the prepared container. Cover the rolls with a light linen cloth and store in a warm spot, like in the sun for a further 30 minutes. 

10.) Then, bake the rolls in the oven for 18-20 minutes. Rolls are done when slightly browned on top, and should still be slightly doughy. Be careful not to overbake! These rolls may seem a little softer because of the addition of the pumpkin.

11.) While the rolls are baking, prepare the icing, by first creaming together the butter and cream cheese until combined. Then, add in the confectioners sugar and vanilla extract and beat for another 2-3 minutes. Then spread the frosting over the baked rolls while they are still slightly hot. This will help the frosting absorb into the rolls and leave them moister for longer!

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