Super Soft Gluten-Free Pumpkin Cinnamon Rolls

These Super Soft Gluten-Free Pumpkin Cinnamon Rolls are the perfect treat for any occasion, from cozy family breakfasts to festive holiday gatherings. The combination of pumpkin and warm spices creates a delightful flavor that everyone will love. Topped with a creamy glaze, these rolls are not only gluten-free but also incredibly soft and gooey, making them a standout dish at any brunch or dessert table.

Why You’ll Love This Recipe

• Delicious Flavor: The warm spices combined with real pumpkin create a comforting taste that’s perfect for fall.
• Gooey Texture: These cinnamon rolls are incredibly soft and gooey, ensuring a delightful eating experience.
• Easy to Make: With straightforward steps, even novice bakers can enjoy creating these delicious rolls at home.
• Versatile Serving Options: Perfect for breakfast, brunch, or dessert; these rolls suit any occasion.
• Gluten-Free Enjoyment: Everyone can indulge without worry thanks to the gluten-free ingredients.

Tools and Preparation

To make these Super Soft Gluten-Free Pumpkin Cinnamon Rolls, you’ll need some essential tools. Having the right kitchen equipment will simplify the process and help you achieve the best results.

Essential Tools and Equipment

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

Importance of Each Tool

• Stand mixer or hand mixer: Makes mixing ingredients easier and helps achieve a smooth dough consistency.
• Mixing bowls: Essential for combining ingredients efficiently; having multiple bowls makes organization simpler.
• Rolling pin: Ensures your dough is rolled evenly to the right thickness, helping achieve uniform 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 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, and not organic)
– 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 Baking 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, skip the parchment paper and butter the pan directly; it works great but can be messier.

Step 2: Make the Filling Mixture

Prepare the cinnamon nutmeg sugar filling. Combine the light brown sugar, cane sugar, cinnamon, and nutmeg in a small bowl. Set aside.

Step 3: Activate Yeast

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

Step 4: Combine Dry Ingredients

In a medium bowl, whisk together tapioca flour, oat flour, millet flour, sweet rice flour, xanthan gum, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 5: Mix Wet Ingredients

In a stand mixer bowl fitted with a paddle attachment or a large mixing bowl with a hand mixer, combine pumpkin puree, melted butter, remaining sugar, light brown sugar, and apple cider vinegar. Mix until smooth. Add egg and egg white; mix until fully incorporated. Then add yeast mixture until combined.

Step 6: Combine Wet and Dry Mixtures

With the mixer on low speed, gradually add dry ingredients to wet mixture until fully incorporated. Change to dough hook attachment if using a stand mixer and knead on low for about one minute. Let it rest for another minute before kneading again for one minute. Repeat this process two more times.

Step 7: Roll Out Dough

Using hands covered in tapioca starch or a spoon dusted with tapioca starch, scrape dough onto a surface floured with tapioca starch. Roll out into an approximately 11×16 rectangle.

Step 8: Add Filling

Brush rolled-out dough with four tablespoons of filling butter while reserving half a tablespoon for topping later. Evenly sprinkle cinnamon nutmeg sugar filling over dough surface.

Step 9: Shape Rolls

Starting from one long edge of dough rectangle, tightly roll up into a spiral shape using hands or bench scraper as needed to avoid sticking. If necessary add more tapioca starch during rolling for ease.

Step 10: Cut Rolls

Tap in sides so they’re flat then use a ruler to cut log into nine equal pieces about 1.75 inches long. Cut spirals using unflavored dental floss or serrated knife gently without downward pressure. Place cut rolls face up in prepared pan; brush tops with remaining butter.

Step 11: Let Rise

Cover pan with plastic wrap; let rise in warm draft-free location for about 1.5 hours until doubled in size—rolls should be touching each other when risen properly.

Step 12: Preheat Oven & Bake

If chilling overnight is preferred instead of rising immediately after cutting rolls then remove from fridge after chilling allowing them time on counter for about half an hour before preheating oven to bake at350°Ffor40–45minutesuntil firm yet tender touch achieves desired internal temperature around205°Fif using oven thermometer checking bottom third of rolls specifically.

Step 13: Prepare Glaze

While waiting bake complete prepare glaze by mixing cream cheese along powdered sugar within stand mixer until incorporated then adding milk gradually achieving desired consistency somewhere between thick frosting drizzling icing finish off beautiful treats!

Step14 : Serve Warm!

Once baked cover warm rolls generously icing serve immediately! Best enjoyed fresh out oven yet acceptable reheating options available if leftovers exist—5–10min at375°For45sec microwave!

Enjoy creating these delightful Super Soft Gluten-Free Pumpkin Cinnamon Rolls! They’re sure to impress friends and family alike!

How to Serve Super Soft Gluten-Free Pumpkin Cinnamon Rolls

Serving your Super Soft Gluten-Free Pumpkin Cinnamon Rolls can elevate your breakfast or brunch experience. These rolls are versatile and can be paired with various accompaniments to enhance their flavor and presentation.

With Cream Cheese Glaze

• Drizzle the warm rolls with the cream cheese glaze right after they come out of the oven for a deliciously sweet finish.

Accompanied by Fresh Fruit

• Serve alongside a mix of fresh fruits, such as sliced apples or pears, to add a refreshing contrast to the rich flavors of the rolls.

Paired with Hot Beverages

• Complement these cinnamon rolls with a cup of coffee, tea, or hot cocoa for a cozy morning treat.

Topped with Nuts

• Sprinkle some chopped pecans or walnuts on top for added crunch and nuttiness that contrasts beautifully with the soft rolls.

Served Warm

• Always serve these cinnamon rolls warm for the best texture and flavor experience. Reheat any leftovers slightly before serving.

How to Perfect Super Soft Gluten-Free Pumpkin Cinnamon Rolls

Achieving perfect Super Soft Gluten-Free Pumpkin Cinnamon Rolls requires attention to detail during preparation. Here are some tips to ensure your rolls turn out fluffy and delicious.

• Use Fresh Yeast: Ensure your yeast is active by checking its expiration date and proofing it correctly in warm milk.

• Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for gluten-free flours, as they can vary in density.

• Don’t Skip the Resting Time: Allow the dough to rest between kneading sessions. This improves texture and makes rolling easier.

• Keep Dough Sticky: A slightly sticky dough is ideal for gluten-free cinnamon rolls. If too dry, add small amounts of tapioca flour until it holds its shape without becoming tough.

• Bake Until Golden Brown: Monitor baking time closely. The rolls should be golden brown on top but firm to the touch, ensuring they are fully cooked inside.

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

Pairing side dishes with your Super Soft Gluten-Free Pumpkin Cinnamon Rolls can create a balanced meal that satisfies all palates. Consider these options:

1. Greek Yogurt Parfait: Layer Greek yogurt with granola and berries for a protein-packed side that complements the sweetness of cinnamon rolls.

2. Savory Breakfast Hash: A mix of roasted potatoes, bell peppers, and onions adds heartiness and balances the sweetness of the rolls.

3. Scrambled Eggs: Fluffy scrambled eggs bring richness and protein, making your breakfast more filling while contrasting flavors nicely.

4. Crispy Bacon or Sausage: The salty savory taste of bacon or sausage pairs perfectly with sweet cinnamon rolls, creating a delightful flavor combination.

5. Smoothie Bowl: A refreshing smoothie bowl topped with nuts and seeds provides a light yet nutritious option alongside your sweet treat.

6. Fruit Salad: A vibrant fruit salad offers freshness and acidity that beautifully contrasts with the rich pumpkin flavors in your cinnamon rolls.

7. Oatmeal: A warm bowl of oatmeal topped with nuts or fruits creates a comforting meal that complements the pumpkin flavor profile well.

8. Chia Seed Pudding: This healthy side dish is creamy and can be flavored in various ways, providing a satisfying addition to your breakfast spread.

Common Mistakes to Avoid

Making Super Soft Gluten-Free Pumpkin Cinnamon Rolls can be a delightful experience, but avoiding common mistakes will ensure your rolls turn out perfect every time.

• yeast activation: Not allowing the yeast to activate properly can lead to dense rolls. Ensure that the milk is at the right temperature (105-115°F) before adding the yeast.
• measuring flour incorrectly: Using too much flour can make your dough dry and tough. Always spoon the flour into your measuring cup and level it off with a knife for accuracy.
• skipping the resting period: Rushing through the resting periods can prevent your rolls from rising properly. Allow the dough to rest as specified in the recipe for best results.
• overcooking: Baking your rolls for too long will dry them out. Keep an eye on them in the oven, and check for doneness around 40 minutes.
• not using parchment paper: Skipping parchment paper can make cleanup difficult and may cause sticking. It’s best to line your baking pan for easier removal of the rolls.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cinnamon rolls in an airtight container.
• They will last up to 3 days in the refrigerator.

Freezing Super Soft Gluten-Free Pumpkin Cinnamon Rolls

• Wrap each roll tightly in plastic wrap, then place them in a freezer-safe bag or container.
• They can be frozen for up to 3 months.

Reheating Super Soft Gluten-Free Pumpkin Cinnamon Rolls

• Oven: Preheat to 375°F, cover with foil, and heat for about 10 minutes until warm.
• Microwave: Heat on medium power for about 30-45 seconds to warm individually.
• Stovetop: Place rolls in a skillet over low heat, cover, and warm slowly for a few minutes.

Frequently Asked Questions

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

How do I know when my cinnamon rolls are done?

The rolls should be firm to touch and golden brown on top. A thermometer inserted into the center should read at least 205°F.

Can I use different flours?

Yes! You can substitute similar gluten-free flours as long as they behave similarly in terms of moisture absorption and texture.

What if my dough is too sticky?

If you find your dough is excessively sticky, add a bit more tapioca starch until it holds its shape but remains soft.

Can I make Super Soft Gluten-Free Pumpkin Cinnamon Rolls ahead of time?

Absolutely! You can prepare them up to the second rise stage and then refrigerate overnight before baking.

How should I store leftovers?

Store any leftover cinnamon rolls in an airtight container at room temperature or refrigerate them for up to three days.

Final Thoughts

Super Soft Gluten-Free Pumpkin Cinnamon Rolls are not just delicious; they’re versatile too! You can enjoy these gooey treats during holidays or cozy weekends. Feel free to customize the spices or add nuts for extra flavor. Don’t hesitate—give this recipe a try today!