Pumpkin Cinnamon Rolls: Fall Dream!
Pumpkin cinnamon rolls: whip up these soft, spiced, and utterly delicious gluten-free rolls. Perfect for a cozy breakfast or festive dessert.
Ingredients
- 4 ½ cups (675g) King Arthur Gluten-Free Bread Flour
- ⅓ cup (67g) granulated sugar
- 2 ¼ teaspoons instant yeast
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 cup (240ml) warm water
- 1 cup (240ml) warm whole milk
- 1 large egg
- ½ cup pumpkin puree
- 4 tablespoons (56g) melted butter
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 tablespoons melted butter (for filling)
Instructions
- In a stand mixer bowl, combine gluten-free bread flour, granulated sugar, instant yeast, salt, and baking powder.
- Add warm water, milk, egg, pumpkin puree, and 4 tablespoons melted butter. Mix on medium for 3 minutes until thick.
- Refrigerate the dough for 20 minutes, then roll it into a 15x15-inch square on a lightly floured surface.
- For the filling, mix brown sugar, cinnamon, ginger, nutmeg, and cloves in a small bowl.
- Spread 2 tablespoons melted butter over the dough, then sprinkle with the cinnamon-sugar mixture.
- Cut the square into twelve 1¼-inch wide strips and arrange in a greased 9x13-inch baking pan.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.