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Super Soft Gluten-Free Pumpkin Cinnamon Rolls

Super Soft Gluten-Free Pumpkin Cinnamon Rolls
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Indulge in the cozy flavors of fall with these Super Soft Gluten-Free Pumpkin Cinnamon Rolls. Perfect for any occasion, these rolls are infused with rich pumpkin and warm spices, making them a delightful addition to your breakfast table. Topped with a creamy glaze, they offer a sweet finish that everyone will love. Whether you’re hosting a holiday brunch or enjoying a quiet weekend morning, these gooey treats are sure to bring joy and comfort to your table.

Ingredients

Scale
  • 1/2 cup whole milk
  • 3 tablespoons + 1 teaspoon granulated sugar (divided)
  • 2¼ teaspoons active dry yeast (1 ¼-ounce package – not instant)
  • 1 cup Bob's Red Mill tapioca flour
  • ½ cup + 2 tablespoons gluten-free oat flour
  • 1 cup + 1 tablespoon millet flour
  • ¾ cup + 2 tablespoons sweet rice flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup + 3 tablespoons canned pumpkin puree (not pumpkin pie filling, and not organic)
  • 4½ tablespoons unsalted butter (melted and cooled)
  • 3 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 large egg
  • 1 large egg white
  • 5 tablespoons unsalted butter (melted cooled and divided)
  • ½ cup packed dark or light brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 oz full-fat cream cheese (blocked) (room temperature)
  • 1½ cups powdered sugar (sifted)
  • 1–1½ tablespoons whole milk

Instructions

  1. Prepare an 8×8 baking pan by lining it with parchment paper and buttering it.
  2. In a small bowl, mix light brown sugar, granulated sugar, cinnamon, and nutmeg for the filling.
  3. Warm the milk (105–115°F), add sugar, and sprinkle yeast on top; let sit until foamy.
  4. Whisk together flours, xanthan gum, baking powder, salt, and spices in a bowl.
  5. In a stand mixer bowl, combine pumpkin puree, melted butter, sugars, and vinegar until smooth. Add eggs one at a time.
  6. Gradually mix in dry ingredients; knead with a dough hook until smooth.
  7. Roll out dough into an 11×16 rectangle and spread the filling evenly over it.
  8. Roll tightly from one edge and cut into nine equal pieces.
  9. Place rolls in the prepared pan; cover and let rise until doubled (about 1.5 hours).
  10. Bake at 350°F for 40-45 minutes until firm to touch.
  11. While baking, prepare the cream cheese glaze by mixing cream cheese and powdered sugar with milk until smooth.
  12. Drizzle glaze over warm rolls before serving.

Nutrition

Find it online: https://simpleflavorbox.com/super-soft-gluten-free-pumpkin-cinnamon-rolls/