Gluten Free Pumpkin Rolls

While the pumpkin flavoring of these may seem fitting for fall baking, these cinnamon rolls are perfect anytime of year. If you’re looking for a special treat for Christmas morning, these are perfect!

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

1, 8 ounce package cream cheese, room temperature

4 tablespoons unsalted butter, room temperature

½  teaspoon vanilla extract


1.) In a small saucepan over medium heat, bring the milk to a simmer. Then, set aside to cool slightly.

2.) In a large bowl, pour in the slightly cooled milk and sprinkle the yeast and 1 tablespoon of the granulated sugar over the top. It’s very important that the milk that was brought to a simmer cools slightly until it is warm, not hot, otherwise it will kill the yeast. Proof for 5 minutes. It will be ready when the top is foamy and bubbly.

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 pumpkin, 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. Make the filling by mixing together the brown sugar, butter, and cinnamon until soft. Spread the filling over the dough.

9.) Roll up the dough and slice into 1/2 inch thick slices, then place into a large glass baking dish sprayed with nonstick spray. 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 over bake! 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!

*Store in a covered container in the fridge for 3-4 days.*

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