Super Soft Gluten-Free Pumpkin Cinnamon Rolls

These Super Soft Gluten-Free Pumpkin Cinnamon Rolls are a delightful treat that combines the rich flavors of pumpkin and warm spices, making them perfect for any occasion. Whether you’re hosting a holiday brunch or looking for a cozy breakfast option, these rolls are sure to impress. Their soft texture and gooey cream cheese glaze set them apart and will have everyone coming back for seconds!

Why You’ll Love This Recipe

• Deliciously Soft Texture: These pumpkin cinnamon rolls are incredibly soft, thanks to the unique combination of gluten-free flours.
• Warm Spices: Infused with cinnamon, nutmeg, and ginger, they bring a warm and inviting flavor to your breakfast table.
• Easy to Make: With straightforward instructions, even beginner bakers can whip up these delightful buns.
• Versatile Treat: Perfect as a breakfast item or dessert, they can be enjoyed any time of the day!
• Gooey Cream Cheese Glaze: The rich glaze adds an indulgent touch that makes these rolls irresistible.

Tools and Preparation

To create these delicious rolls, you’ll need some essential tools in your kitchen.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Baking pan (8×8)
• Parchment paper (optional)
• Rolling pin
• Bench scraper

Importance of Each Tool

• Stand Mixer: Makes mixing the dough easier and ensures all ingredients are well combined without much effort.
• Mixing Bowls: Essential for keeping your ingredients organized during the preparation process.
• Baking Pan: A good quality pan helps ensure even baking and browning of your rolls.

Ingredients

These soft and gooey gluten-free pumpkin cinnamon rolls are loaded with warm spices and real pumpkin. Topped with a gooey cream cheese glaze, these cinnamon buns are perfect for your holiday breakfast!

Ingredients:
– 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)
– 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

How to Make Super Soft Gluten-Free Pumpkin Cinnamon Rolls

Step 1: Prepare Your Pan

First prepare an 8×8 pan by lining it with parchment paper and buttering the paper with 1/2 tablespoon of the filling butter. Alternatively, you can skip the parchment paper and butter the pan directly—it’s just messier but works great!

Step 2: Make the Cinnamon Nutmeg Sugar Filling

Combine the filling light brown sugar, cane sugar, cinnamon, and nutmeg in a small bowl. Set aside this mixture for later use.

Step 3: Activate the Yeast

Warm the milk in a small pot to between 105°F to 115°F. If you go over this temperature range, allow it to cool down. Transfer warmed milk to a wide bowl and mix in 1 teaspoon of sugar. Slowly sprinkle the yeast over this mixture while stirring gently. Let it sit for about 10 minutes until it becomes foamy.

Step 4: Mix Dry Ingredients

In another bowl, whisk together the tapioca starch, oat flour, millet flour, sweet rice flour, xanthan gum, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.

Step 5: Combine Wet Ingredients

In a stand mixer bowl fitted with a paddle attachment or using a hand mixer in a large mixing bowl, combine the pumpkin puree, melted butter, remaining sugars (3 tablespoons granulated sugar + light brown sugar), and apple cider vinegar. Mix until smooth. Add the egg and egg white followed by the activated yeast mixture; mix until fully incorporated.

Step 6: Combine Wet & Dry Mixtures

With your mixer on low speed, gradually add the dry ingredients into the wet mixture until fully combined. Switch to a dough hook attachment if using a stand mixer. Knead on low for one minute then let rest for another minute before kneading again. Repeat this process two more times.

Step 7: Roll Out Dough

Transfer your sticky dough onto a surface dusted with tapioca starch. Sprinkle more tapioca starch on top of the dough as needed while rolling it out into an 11×16 rectangle.

Step 8: Add Filling

Brush your rolled-out dough with four tablespoons of filling butter while reserving half a tablespoon for topping later. Sprinkle the prepared cinnamon nutmeg sugar filling evenly across the surface.

Step 9: Roll Up Dough

Starting from one long edge of your rectangle dough roll tightly into a spiral shape. Use additional tapioca starch as needed to prevent sticking.

Step 10: Cut Into Rolls

Flatten both ends slightly then use a ruler to divide your log into nine equal pieces measuring about 1.75 inches each. Cut using unflavored dental floss or a serrated knife without applying downward pressure.

Step 11: Let Rise

Place cut rolls face up in your prepared pan. Brush tops with remaining butter then cover with plastic wrap. Allow them to rise in a warm place for about one-and-a-half hours until they double in size.

Step 12: Bake Your Rolls

If you’ve chilled overnight rolls from step ten; take them out from fridge allowing them to sit at room temperature for thirty minutes before preheating oven at 350°F. Bake rolls for approximately forty-five minutes until firm when touched.

Step 13: Prepare Glaze

While rolls bake make glaze by mixing cream cheese together with powdered sugar until combined smoothly before adding milk gradually till desired consistency is reached.

When finished baking remove from oven covering them generously with icing while still warm! Enjoy these soft gluten-free pumpkin cinnamon rolls fresh out of oven!

How to Serve Super Soft Gluten-Free Pumpkin Cinnamon Rolls

These Super Soft Gluten-Free Pumpkin Cinnamon Rolls are a delightful treat for any occasion. Here are some creative ways to serve them for breakfast or brunch.

With Cream Cheese Glaze

• Drizzle the gooey cream cheese glaze generously over the warm rolls for an indulgent touch.

Pair with Fresh Fruit

• Serve alongside sliced apples, pears, or berries to add a refreshing contrast to the sweetness of the rolls.

Enjoy with Coffee or Tea

• A warm cup of coffee or spiced tea complements the flavors perfectly, making it a cozy breakfast option.

Top with Whipped Cream

• Add a dollop of whipped cream on top for extra creaminess and a festive appearance.

Sprinkle with Nuts

• Chopped pecans or walnuts can be added on top for added crunch and flavor, enhancing the texture.

How to Perfect Super Soft Gluten-Free Pumpkin Cinnamon Rolls

Achieving the perfect texture and taste in your gluten-free cinnamon rolls is easier than you think. Here are some tips to make them super soft and delicious.

• Use Fresh Yeast: Make sure your yeast is fresh and active. If it doesn’t foam when mixed with warm milk, it might be expired.

• Measure Flour Accurately: Use a kitchen scale or spoon flour into your measuring cup and level it off for precise measurements. This ensures the right dough consistency.

• Don’t Skip the Resting Time: Allowing the dough to rest helps develop flavor and texture. Follow the resting times in the recipe closely for best results.

• Keep Dough Sticky: Gluten-free dough should remain sticky. If it’s too dry, your rolls will be dense. Adjust with tapioca starch as needed.

• Opt for Room Temperature Ingredients: Using room temperature ingredients helps combine everything smoothly, resulting in better texture.

Best Side Dishes for Super Soft Gluten-Free Pumpkin Cinnamon Rolls

Serving these delightful cinnamon rolls alongside some tasty side dishes can elevate your meal. Here are some great options to consider:

1. Fresh Fruit Salad
   A mix of seasonal fruits adds a vibrant color and freshness that balances the sweetness of the rolls.

2. Yogurt Parfait
   Layer yogurt with granola and berries for a protein-packed side that complements the cinnamon rolls nicely.

3. Scrambled Eggs
   Fluffy scrambled eggs provide a savory contrast, making your breakfast more filling and balanced.

4. Breakfast Sausages
   Cooked sausage links bring a savory element that pairs well with sweet cinnamon rolls.

5. Chia Seed Pudding
   This healthy option can be flavored with vanilla or almond extract, offering a light side dish rich in nutrients.

6. Smoothie Bowl
   A colorful smoothie bowl topped with nuts and seeds makes for a refreshing complement to your cinnamon rolls.

Common Mistakes to Avoid

Making Super Soft Gluten-Free Pumpkin Cinnamon Rolls can be simple, but common mistakes can affect your results. Here are some pitfalls to watch out for:

• Skipping the yeast activation: Failing to activate the yeast properly can lead to dense rolls. Always check that your yeast is bubbly and frothy before using it.
• Using the wrong flours: Not all gluten-free flours work the same. Stick to the recommended gluten-free flours for best results.
• Not measuring ingredients correctly: Accurate measurements are key in baking. Use a kitchen scale or proper measuring cups to avoid inconsistencies.
• Overworking the dough: Kneading too much can make your cinnamon rolls tough. Mix just until combined and stop when the dough is sticky but holds its shape.
• Ignoring rising times: Allowing the dough to rise adequately is crucial for fluffy rolls. Be patient and let them double in size before baking.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover rolls in an airtight container for up to 3 days.
• Place parchment paper between layers to prevent sticking.

Freezing Super Soft Gluten-Free Pumpkin Cinnamon Rolls

• Wrap each roll tightly in plastic wrap and then place them in a freezer-safe bag.
• They can be frozen for up to 2 months.

Reheating Super Soft Gluten-Free Pumpkin Cinnamon Rolls

• Oven: Preheat to 375°F and reheat for 5-10 minutes until warmed through.
• Microwave: Heat individual rolls for about 45 seconds on high for quick warming.
• Stovetop: Place a roll in a pan with a lid over low heat for a few minutes, checking frequently.

Frequently Asked Questions

Here are some common questions about making Super Soft Gluten-Free Pumpkin Cinnamon Rolls.

Can I use different types of flour?

You might have success with other gluten-free blends, but ensure they include xanthan gum or similar binding agents for best texture.

How do I know if my yeast is still good?

Check if your yeast foams after mixing it with warm milk and sugar. If there’s no foam after 10 minutes, it’s likely inactive.

What if my dough is too sticky?

If your dough is overly sticky, gradually add more tapioca starch until it reaches a workable consistency, but be cautious not to overdo it.

Can I make these cinnamon rolls ahead of time?

Yes! You can prepare them the night before and refrigerate overnight before baking them fresh in the morning.

How do I store leftover pumpkin cinnamon rolls?

Store any leftovers in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

Final Thoughts

These Super Soft Gluten-Free Pumpkin Cinnamon Rolls bring comfort and joy to any breakfast table. Their warm spices and gooey cream cheese glaze make them irresistible! Feel free to customize with nuts or different spices to suit your taste, making this recipe versatile and delightful!