Description
Soft and fluffy gluten-free pumpkin cinnamon rolls with a creamy icing. Perfect for breakfast or dessert.
Ingredients
Scale
- ROLLS:
- 1 16 ounce bag Bob’s Red Mill gluten free bread mix
- 1 packet instant yeast
- ½ cup sugar
- 2 teaspoons baking powder
- 4 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup milk (dairy or non-dairy)
- ⅓ cup butter, melted
- ¾ cup pumpkin puree
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- SUGAR:
- 6 tablespoons butter
- ¾ cup white sugar
- 3 teaspoons cinnamon
- 4 teaspoons pumpkin pie spice
- ICING:
- ¼ cup melted butter
- 4 ounces cream cheese
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, mix the gluten-free bread mix, yeast, sugar, baking powder, pumpkin pie spice, and salt.
- Add milk, melted butter, pumpkin puree, eggs, and vanilla extract. Mix until combined.
- Roll the dough into a rectangle on a floured surface.
- Spread softened butter over the dough, then sprinkle with sugar, cinnamon, and pumpkin pie spice.
- Roll the dough tightly and cut into 12 equal slices.
- Place rolls in the baking dish and bake for 25-30 minutes until golden brown.
- While baking, mix melted butter, cream cheese, powdered sugar, and vanilla extract for the icing.
- Drizzle icing over warm rolls before serving.
Notes
- Use fresh pumpkin puree for best results.
- Let rolls cool slightly before icing to prevent melting.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: gluten free pumpkin cinnamon rolls, pumpkin spice, easy baking, fall dessert