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Super Soft Gluten-Free Pumpkin Cinnamon Rolls

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Super Soft Gluten-Free Pumpkin Cinnamon Rolls are the ultimate fall treat, blending the cozy flavors of pumpkin and warm spices into a soft, gooey delight. Perfect for holiday breakfasts or any gathering, these rolls are topped with a creamy glaze that adds an extra layer of sweetness. With their inviting aroma and comforting textures, they are sure to impress family and friends alike!

Ingredients

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  • 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 tablespoons 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)
  • 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 and 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. Make the filling by mixing light brown sugar, granulated sugar, cinnamon, and nutmeg in a small bowl.
  3. Warm the milk to activate the yeast (105°F–115°F) and mix with sugar; let it sit for 10 minutes.
  4. In another bowl, whisk together the dry ingredients: gluten-free flours, xanthan gum, baking powder, salt, and spices.
  5. Combine wet ingredients—pumpkin puree, melted butter, sugars—and add in the yeast mixture.
  6. Gradually mix in dry ingredients until fully incorporated. Knead the dough briefly.
  7. Roll out the dough into a rectangle and spread with filling; roll tightly into a log and cut into equal pieces.
  8. Let rolls rise for about 1.5 hours until doubled in size; then bake at 350°F for 40–45 minutes.
  9. Mix cream cheese and powdered sugar for glaze; drizzle over warm rolls before serving.

Nutrition

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