These are THE BEST gluten free pumpkin cinnamon rolls you’ll ever eat. They’re pillowy soft, perfectly rich and buttery, packed full of pumpkin puree and warming spices, and topped with a luscious maple cream cheese icing. Plus, they’re really easy to make AND there’s an option to make them overnight, for the most delicious breakfast the following morning.
12g(2 tbsp + 1 tsp) psyllium husk(I use the rough husk form, if you use psyllium husk powder, use 10g instead.)
140g(½ cup + 1 tbsp) water, warm(Note 1)
170g(1 ½ cups) tapioca starch(see Notes for possible substitutions)
120g(¾ cup + 2 tbsp) millet flour(see Notes for possible substitutions)
50g(⅓ cup + 1 tbsp) sorghum flour(see Notes for possible substitutions)
7g(2 ½ tsp) xanthan gum
5g(1 tsp) salt
1UK medium/US largeegg, room temperature
110g(½ cup) pumpkin puree
30g(¼ stick) unsalted butter, softened
For cinnamon-sugar filling:
75g(3/8 cup) light brown soft sugar
55g(½ stick) unsalted butter, melted and cooled, plus extra for greasing the baking tin
You will also need:
1-2tbspmelted unsalted butter for glazing the rolls immediately out of the oven
For maple cream cheese icing:
55g(¼ cup) cream cheese, room temperature
30g(¼ stick) unsalted butter, melted and cooled
150g(1 ¼ cups) powdered/icing sugar, sifted
½tspvanilla bean paste(or 1 tsp vanilla extract)
1-2tbspwhole milk(optional, to adjust the consistency of the icing if needed)
For gluten free pumpkin brioche dough:
In a small bowl, mix together the yeast, about ½ tablespoon of sugar and warm milk. Set aside for 10 – 15 minutes, or until the mixture starts frothing.
In a separate bowl, mix together the psyllium husk and water. After about 15 – 30 seconds, a gel will form.
In a large bowl, mix together the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, spices and the remaining sugar, until evenly combined.
Add the yeast mixture, psyllium gel, egg and pumpkin puree to the dry ingredients. Knead all the ingredients together until evenly combined into a soft and sticky dough, about 5 – 10 minutes. You can knead by hand or using a stand mixer with a dough hook (make sure to scrape down the sides of the bowl and along the bottom, so that no stray patches of unmixed flour remain at the end).
Once you get a homogeneous dough, mix in the softened unsalted butter. The finished dough will be VERY soft and sticky.
Transfer the dough into a lightly oiled bowl, cover with a damp tea towel and allow to rise in a warm place for about 1 hour or until doubled in volume.
Once doubled in volume, place the dough into the fridge to chill for about 1 hour. (This chilling step is very important, as it firms up the butter in the dough and makes the next steps much easier.)
Assembling the gluten free pumpkin cinnamon rolls:
In a small bowl, mix together the sugar and cinnamon for the cinnamon-sugar filling. Set aside until needed.
Lightly butter a square 8 inch (20cm) baking tin and set aside until needed.
Once the dough is chilled, give it a gentle knead on a lightly floured surface before rolling it out. This ensures that the dough is fully deflated and thus easier to roll out, fill and then roll up. You don’t need to be “aggressive” in your kneading – just gently fold the dough back over itself several times until it feels firmer (like you’ve knocked out any air/gas that was in the dough).
Roll out the dough on a lightly floured surface into a 12x16 inch (30x40cm) rectangle.Tip: I like to do this on a lightly floured piece of baking/greaseproof paper, as it helps with rolling up the dough later on.
Brush the dough with the melted butter, and sprinkle generously with the cinnamon-sugar filling, making sure it forms an even layer across the dough rectangle.
Roll up the dough so you end up with an approximately 16 inch (40cm) log. Divide the log into 9 equal pieces (each should be about 1 3/4 inch or 4.5 cm wide).Tip: I like to cut my gluten free cinnamon rolls with a piece of thread rather than a knife of bench scraper, as it preserves the pretty swirl instead of ‘smushing’ it. Just hold the thread tight between your hands and press it down where you want to cut, all the way to your work surface.
Arrange the cinnamon rolls in the buttered baking tin. If they’re a bit tall, you can gently press down on them to flatten them slightly.
Cover the baking tin with clingfilm (to prevent the rolls from drying out) and let them rise in a warm place for about 1 hour or until approximately doubled in volume.
Baking the gluten free pumpkin cinnamon rolls:
Adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC).
Once proofed, bake the cinnamon rolls at 350ºF (180ºC) for about 45 minutes or until golden on top and an inserted toothpick comes out with no under-baked dough attached.Tip: If the cinnamon rolls start browning too quickly, cover them with a sheet of aluminium foil (shiny side up) and continue baking until done – I usually cover them around the 30 minute mark.
Immediately out of the oven, while still hot, brush the tops of the rolls with a bit of melted butter. This makes them even softer and richer.
Allow to cool until warm, then top with the maple cream cheese icing.
For maple cream cheese icing:
In a bowl, whisk together all the maple cream cheese icing ingredients until you get a smooth and creamy consistency.Tip: You can adjust the consistency of the icing by adding milk or more powdered/icing sugar if you want the icing to be runnier or thicker, respectively.
Spread the icing across the warm pumpkin cinnamon rolls and serve.
The gluten free pumpkin cinnamon rolls are best eaten still warm or within a few hours of baking, however they keep well in a closed container (or covered tightly with clingfilm) until the next day in a cool dry place.To serve them the next day, re-heat them in the microwave for about 20-25 seconds – this will return them to their original soft texture.
Note 1: You can use anywhere from 130 to 150g of warm water. The exact amount will depend on your pumpkin puree consistency (if it's more watery, use less water) and how comfortable you are with working with fairly soft dough. 130g of water gives a firmer dough that's easier to work with, but the pumpkin cinnamon rolls will be very slightly firmer (i.e. not quite as pillowy soft), especially when cooled. 150g of water will give a softer dough that's slightly more difficult to work with, but the cinnamon rolls with be extremely soft and pillowy.POSSIBLE SUBSTITUTIONS
Active dried yeast: You can use instant yeast, in which case you don’t need to activate it, but just add it straight to the dry ingredients along with the sugar. Add the milk that would be used in activating the active dried yeast to the dry ingredients along with the psyllium gel and other wet ingredients.
Psyllium husk and xanthan gum: YOU CAN’T SUBSTITUTE EITHER OF THEM WITH A DIFFERENT INGREDIENT. But if you use psyllium husk powder as opposed to the rough husk form, use only about 85% of the weight listed in the recipe.
Tapioca starch: You can use cornstarch, potato starch or arrowroot starch instead.
Millet flour: You can use brown rice flour instead.
Sorghum flour: You can use buckwheat flour, oat flour or white teff flour instead.
NOTE: All substitutions should be made by weight not by volume.MAKING OVERNIGHT GLUTEN FREE PUMPKIN CINNAMON ROLLSTo make overnight pumpkin cinnamon rolls, follow the recipe as written up to the second rise – that is, make the dough, allow it to rise, roll it out, add the filling, shape the cinnamon rolls and place them into the baking tin.Then, instead of allowing them to rise for the second time, cover the tin with the pumpkin cinnamon rolls tightly with cling film and place it into the fridge to chill overnight.The next morning, take the cinnamon rolls out of the fridge and proof them in a warm place for about 1 hour (or until approximately doubled in volume), then bake them as directed in the recipe.DOUBLING THE RECIPEYou can easily double the recipe to make enough pumpkin cinnamon rolls to fill a 9x13 inch (23x33cm) baking tin. In that case, I recommend that you divide the rolled-up log into 12 even pieces, to make 12 slightly larger pumpkin cinnamon rolls.
Recipe by The Loopy Whisk (www.theloopywhisk.com).