As the cool breeze of autumn sweeps through my kitchen, the tantalizing aroma of warm spices fills the air, reminding me of cozy mornings wrapped in a thick blanket with a steaming cup of coffee. It was during this magical season that I first discovered the joy of baking Gluten Free Pumpkin Cinnamon Rolls. One morning, I found myself with a can of pumpkin puree lingering in the pantry, and a craving for something sweet yet wholesome grew irresistible.
These rolls are not just a treat; they are a celebration of flavors that blend the earthiness of pumpkin with the warmth of cinnamon and a hint of nutmeg. What I love most about this recipe is how truly approachable it is, even for those who may be new to gluten-free baking. You’ll find that each step is simple, and the soft, pillowy rolls rise to perfection in no time.
Whether you’re looking to impress at a brunch gathering or simply indulge yourself on a lazy Sunday morning, these Gluten Free Pumpkin Cinnamon Rolls are guaranteed to bring a smile to your face and warmth to your heart. So, let’s roll up our sleeves and get started on this delicious fall comfort treat!
Why love these Gluten Free Pumpkin Cinnamon Rolls?
Irresistible aroma: Imagine waking up to the delightful scent of cinnamon and pumpkin wafting through your home—it’s pure bliss!
Easy to make: With straightforward steps, even novice bakers can master this recipe with confidence.
Perfectly soft texture: Each roll is fluffy and tender, making every bite a comforting experience.
Versatile enjoyment: Whether served warm for breakfast or as a delightful dessert, these rolls fit any occasion.
Crowd-pleaser: They’re sure to be a hit at your next gathering, bringing smiles to family and friends alike!
Health-conscious choice: Plus, using gluten-free ingredients means everyone can savor this seasonal treat. Try these delightful rolls today and experience the joy they bring!
Gluten Free Pumpkin Cinnamon Rolls Ingredients
For the Dough
• Bob’s Red Mill gluten free bread mix – This provides the base for your delicious rolls while keeping them gluten-free!
• Instant yeast – This helps the dough rise beautifully, creating soft and fluffy rolls.
• Sugar – Adds sweetness to the dough and activates the yeast for a great texture.
• Baking powder – Works alongside the yeast for extra lift, ensuring your rolls are light and airy.
• Pumpkin pie spice – Infuses the dough with warm, seasonal flavors that scream autumn.
• Salt – Balances the sweetness and enhances overall flavor.
• Milk – Adds moisture; you can substitute with almond or oat milk for a dairy-free option.
• Butter – Provides richness; replace with coconut oil for a dairy-free alternative.
• Pumpkin puree – The star ingredient that gives these rolls their delicious taste and color.
• Eggs – Binds the ingredients together and contributes to the fluffy texture.
• Vanilla extract – Adds a lovely undertone of flavor.
For the Filling
• Butter – Melted butter ensures the filling sticks well to the dough.
• White sugar – Sweetens the filling; you can use brown sugar for a deeper flavor.
• Cinnamon – Brings warmth and depth to the filling, complementing the pumpkin perfectly.
• Pumpkin pie spice – Enhances the spiced flavor profile of your rolls.
For the Glaze
• Melted butter – Creates a rich base for the sweet glaze.
• Cream cheese – Adds a creamy texture and tangy flavor to the glaze.
• Powdered sugar – Sweetens the glaze to perfection; feel free to adjust the amount to your taste.
• Vanilla extract – Ties all the flavors together in this delightful topping.
Dive into this easy, delightful recipe for Gluten Free Pumpkin Cinnamon Rolls, and fill your kitchen with the enticing aroma of autumn! Happy baking!
How to Make Gluten Free Pumpkin Cinnamon Rolls
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Prepare the yeast: Discard the packet of yeast from the bag of gluten-free bread mix. This ensures your dough gets the perfect rise!
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Mix dry ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the gluten-free bread mix, instant yeast, sugar, baking powder, pumpkin pie spice, and salt. Mix until fully combined for a flavorful base.
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Melt the butter: Melt the butter in a microwave or on the stove, then set it aside to cool slightly. This adds richness to your dough!
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Warm the milk: Microwave the milk for about 40 seconds until warm, and then stir in the melted butter. The warmth activates the yeast and helps the dough rise.
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Combine wet ingredients: With the mixer running on low, add the milk-butter mixture, eggs, pumpkin puree, and vanilla extract. This will bring everything together for a moist dough.
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Mix the dough: Scrape down the bowl to ensure all ingredients are well combined, then mix on medium/low speed for about 3 minutes. You’ll see the dough come together beautifully!
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Prepare the work surface: Generously flour a piece of parchment paper and transfer the dough onto it. This will prevent sticking while you roll.
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Roll out the dough: Flour the top of the dough and use a rolling pin to roll it into a 12×15 rectangle. Aim for even thickness for uniform rolls.
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Trim the edges: Use a pizza cutter to trim the edges, ensuring an even rectangle. This helps with neat slices later on.
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Brush with butter: Spread melted butter over the top of the rolled-out dough. This will enhance the flavor of your filling!
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Make the filling: In a bowl, combine white sugar, cinnamon, and pumpkin pie spice. Sprinkle this mixture generously over the buttered dough for a delightful sweet layer.
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Slice the dough: Cut the dough into 12 strips, each about 1 1/4 inch by 12 inches, using the pizza cutter. These will be your lovely rolls!
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Roll the strips: Starting from one end, carefully roll each strip into a swirl and place them into a greased 9×13 baking dish. This shapes your rolls perfectly.
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Let rise: Cover the baking dish and place it in a warm dark spot for 90 minutes. This is when the magic happens, and the rolls will puff up beautifully.
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Preheat the oven: During the last 20 minutes of rising, preheat your oven to 350°F. This ensures it’s hot and ready for your rolls when the time is up.
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Bake the rolls: Bake the uncovered rolls for 25 minutes or until they are puffed and lightly golden on the edges, filling your kitchen with an irresistible aroma.
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Prepare the glaze: In a bowl, whisk together melted butter and cream cheese until smooth. Gradually add powdered sugar, ½ cup at a time, along with vanilla extract, mixing until the glaze is creamy and delightful.
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Top and enjoy: Once the rolls are out of the oven and have cooled for about 5 minutes, generously drizzle the glaze over the warm rolls. Enjoy every heavenly bite!
Optional: Sprinkle some chopped pecans on top for added crunch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Gluten Free Pumpkin Cinnamon Rolls
Room Temperature: Store any leftover rolls in an airtight container at room temperature for up to 2 days. Enjoy them warm or at room temperature!
Fridge: If you prefer, you can refrigerate the rolls in an airtight container for up to 5 days. Just reheat in the microwave for about 15-20 seconds to revive their softness.
Freezer: For longer storage, freeze the rolls individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat frozen rolls, remove from the freezer and let them sit at room temperature for about 30 minutes before placing them in the microwave for 20-30 seconds or until warmed through. Enjoy your delicious gluten free pumpkin cinnamon rolls!
What to Serve with Gluten Free Pumpkin Cinnamon Rolls?
As the sweet, warm scent of cinnamon wafts from your kitchen, imagine the perfect accompaniments to elevate your delightful autumn treat.
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Warm Apple Cider: This classic fall drink enhances the cozy vibes, pairing beautifully with the spices in the rolls.
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Creamy Vanilla Yogurt: A dollop of yogurt adds tang and creaminess, creating a delightful contrast to the sweet rolls.
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Maple Pecan Salad: A fresh mix of greens, nuts, and a maple dressing adds a crunchy and sweet element to your meal.
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Spiced Chai Latte: The warmth of a chai latte complements the flavors in the rolls, creating a comforting beverage for your brunch spread.
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Pumpkin Spice Muffins: For the ultimate pumpkin experience, serve muffins alongside your cinnamon rolls; they create a festive and delicious spread.
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Syrupy Glazed Bacon: Crispy bacon drizzled with maple syrup enhances the sweetness of the rolls while providing a delightful savory contrast.
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Decadent Hot Chocolate: A rich serve of hot chocolate topped with whipped cream will make any brunch a festive treat, warming your heart.
With these scrumptious pairings, your gluten-free pumpkin cinnamon rolls will shine even brighter at your table!
Expert Tips for Gluten Free Pumpkin Cinnamon Rolls
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Room Temperature Ingredients: Ensure your milk, eggs, and butter are at room temperature. This helps the dough rise better and results in a softer texture.
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Proper Measuring: When using gluten-free flour, spoon it into the measuring cup and level it off. Avoid packing it down to prevent dense rolls.
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Underrise Prevention: Don’t rush the rising time; ensuring the dough rises for a full 90 minutes is essential for fluffy Gluten Free Pumpkin Cinnamon Rolls.
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Even Baking: Rotate the baking dish halfway through the baking time for even cooking and golden edges, ensuring every roll is perfectly baked.
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Glaze Variations: Experiment with the glaze by adding maple syrup or more pumpkin spice for extra flavor, making it a delightful personal touch!
Enjoy baking these scrumptious rolls, and savor the flavors of fall!
Make Ahead Options
These Gluten Free Pumpkin Cinnamon Rolls are a fantastic option for busy home cooks looking to save time during hectic mornings! You can prepare the dough and assemble the rolls up to 24 hours in advance. Simply follow the recipe until you’ve rolled the strips and placed them in the baking dish. Cover tightly with plastic wrap and refrigerate. When you’re ready to bake, let them rise in a warm place for about 90 minutes before preheating the oven. This ensures they rise perfectly! To maintain quality, make sure to wrap them well to prevent drying out. With this prep, you’ll enjoy warm, fresh rolls with minimal effort!
Gluten Free Pumpkin Cinnamon Rolls Variations
Feel free to get creative and make this delightful recipe your own—it’s all about finding the perfect twist for your taste buds!
- Dairy-Free: Substitute the butter and milk with coconut oil and almond milk for a delightful dairy-free treat.
- Nutty Addition: Add chopped walnuts or pecans to the filling for a satisfying crunch and nutty flavor.
- Pumpkin Spice Swirl: Mix extra pumpkin pie spice into the filling for a bolder pumpkin flavor that captures autumn in every bite.
- Cream Cheese Filling: Spread softened cream cheese over the dough before sprinkling the cinnamon sugar mixture for an extra rich filling.
- Chocolate Chip Twist: Fold in chocolate chips either into the dough or sprinkle on top of the filling for a decadent dessert option.
- Caramel Drizzle: Drizzle warm caramel sauce over the finished rolls for a sweet, gooey topping that brings them to another level.
- Spicy Kick: Add a pinch of cayenne pepper to the cinnamon-sugar mix for a surprising heat that plays beautifully with the sweetness.
- Syrup Glaze: Swap the cream cheese glaze with a maple syrup glaze for a sweet, sticky finish that perfectly complements the pumpkin.
These variations are sure to elevate your baking experience, ensuring each batch feels uniquely special! Happy baking!
Gluten Free Pumpkin Cinnamon Rolls Recipe FAQs
How do I choose ripe pumpkins or pumpkin puree?
Absolutely! When selecting fresh pumpkins, look for those that are heavy for their size and have a smooth, firm skin. Avoid pumpkins with soft spots or blemishes. If you’re using canned pumpkin puree, ensure the label says 100% pumpkin without added sugars or spices for the best flavor.
What is the best way to store leftover gluten free pumpkin cinnamon rolls?
To keep your rolls fresh, store them in an airtight container at room temperature for up to 2 days. If you’d like, refrigerate them for up to 5 days and simply reheat in the microwave for about 15-20 seconds to restore their softness.
Can I freeze gluten free pumpkin cinnamon rolls?
Yes, absolutely! For freezing, wrap each roll individually in plastic wrap and place them in a freezer bag or airtight container. They can be frozen for up to 3 months. To reheat, thaw them overnight in the refrigerator and then microwave for 20-30 seconds until warmed through.
What should I do if my dough doesn’t rise?
If your dough doesn’t rise, it could be because the yeast was inactive or the environment was too cold. Always check the expiration date on your yeast and make sure your liquids are warm (not hot) to activate it. If you suspect your dough is too cold, place it in a warm area such as near the oven while preheating.
Are gluten free pumpkin cinnamon rolls safe for those with allergies?
Very! However, always check ingredient labels to avoid common allergens. This recipe is gluten-free and can be made dairy-free by substituting the butter and cream cheese with coconut oil and a dairy-free cream cheese alternative. If you’re baking for others, be sure to ask if they have any specific allergies.
Can I use a different flour mix for this recipe?
Of course! If you have a favorite gluten-free flour blend that you love, feel free to substitute it for Bob’s Red Mill gluten free bread mix. Just ensure it contains xanthan gum, which helps bind the ingredients and improve texture. Adjust liquid measurements if needed since different mixes absorb moisture differently.
Irresistibly Soft Gluten Free Pumpkin Cinnamon Rolls to Savor
Ingredients
Equipment
Method
- Prepare the yeast by discarding the packet of yeast from the gluten-free bread mix.
- In a stand mixer bowl, mix the bread mix, yeast, sugar, baking powder, pumpkin pie spice, and salt until combined.
- Melt the butter and set aside to cool.
- Warm the milk for about 40 seconds in the microwave, then stir in the melted butter.
- Add the milk-butter mixture, eggs, pumpkin puree, and vanilla extract to the mixing bowl, then mix on low.
- Mix on medium/low speed for about 3 minutes until the dough comes together.
- Flour a piece of parchment paper generously and transfer the dough onto it.
- Roll the dough into a 12×15 rectangle, keeping even thickness.
- Trim the edges with a pizza cutter for neat slices.
- Spread melted butter over the top of the rolled dough.
- Combine white sugar, cinnamon, and pumpkin pie spice in a bowl and sprinkle over the buttered dough.
- Slice the dough into 12 strips and carefully roll each strip.
- Place the rolls into a greased 9×13 baking dish.
- Cover and let rise in a warm place for 90 minutes.
- Preheat the oven to 350°F during the last 20 minutes of rising.
- Bake the uncovered rolls for 25 minutes until puffed and golden.
- Prepare the glaze by whisking melted butter and cream cheese, then adding powdered sugar and vanilla extract.
- Drizzle the glaze over the warm rolls after they cool for about 5 minutes.