Pumpkin cinnamon rolls that are gluten free and such a heavenly combination of soft pumpkin dough and a cream cheese and pumpkin filling. Then you top the rolls with a cream cheese and yoghurt glaze, for the the most amazing finish. So, if you are in the mood for a delicious treat that’s both gluten free and bursting with fall flavours. Look no further than this irresistible gluten free pumpkin roll recipe! This dessert is the perfect combination of moist pumpkin cake and cream cheese pumpkin filling.
Serve it as a sweet ending to a thanksgiving feast or as a treat for any gathering! With its warm spices and velvety texture, this pumpkin roll is sure to become a new favourite in your collection of gluten free recipes.
To make these pumpkin cinnamon rolls you will need some quick rise instant yeast. One of my favourite gluten free brands of yeast, is the Red Star brand. It’s so easy to use, that you mix it directly Ito the flour and not into water and sugar, like traditional yeast.
STEP BY STEP TO MAKE THESE PUMPKIN CINNAMON ROLLS
1. Gather the Ingredients
In this recipe you will need a kitchen scale, which is quicker to use and more accurate. Here’s the link to the scale that I use. There are many others available that are just as good and for a cheaper price.
I have used my own gluten free flour blend in this recipe. You will need buckwheat flour, brown rice flour, sorghum flour, potato starch, tapioca starch, and oat flour (or sub with quinoa flour)
2. Mix the Dough
You will need two mixing bowls for this recipe. Into the first bowl, whisk together the flour blend and the yeast, brown sugar, pumpkin pie spice and salt. Into a second bowl, place the milk, pumpkin puree, psyllium husk and flax seed. Just whisk them all together, until all the ingredients are completely combined.
3. Roll the dough
This dough is easy to work with because you just roll it out onto a large sheet of parchment paper. Make sure that the paper is dusted with flour to prevent the dough sticking to it. The next step is roll it into a rectangle that’s roughly 12 inches by 9 inches, then smear the filling mixture over the top of the dough and sprinkle the nuts on top. Using the longer length, divide the dough into 6 pieces, making a cut every 2 inches
4. Make the Icing
Once the bread has mostly cooled, then it’s time to make the icing. In a medium sized mixing bowl, add the cream cheese, yoghurt and the icing sugar. Beat them all together, until the mixture is a smooth and creamy consistency.
Evenly spread the icing on the slightly cooled pumpkin bread, sprinkle with chopped nuts … if using and enjoy!
Pumpkin Cinnamon Rolls
Ingredients
For the Dough
- 55 g buckwheat flour
- 50 g brown rice flour
- 70 g sorghum flour
- 45 g potato starch
- 45 g tapioca starch
- 60 g oat flour
- 7 g yeast, quick rise instant I used Red Star
- 30 g brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 7 g salt
- 100 g water
- 120 g milk at room temperature
- 180 g pumpkin purée
- 11 g whole psyllium husk
- 6 g flaxseed finely ground
- White rice flour as needed for dusting
For the Filling
- 35 g pumpkin puree
- 110 g cream cheese
- 10 g cornstarch
- 65 g brown sugar
- 1 tsp ground cinnamon I used Epicure
- 1 tsp pumpkin pie spice
- 60 g candied nuts I used cashews
For the Icing
- 60 g cream cheese I used Philadelphia
- 50 g plain yoghurt, 2 %
- 30 g icing sugar I used Wholefoods
Instructions
For the Dough
- Into a large mixing bowl whisk together the buckwheat flour, brown rice flour, sorghum flour, potato starch, tapioca starch, oat flour, yeast, brown sugar, spices and salt.
- In a medium bowl whisk together the water, milk, pumpkin puree, psyllium husk and flax seed, until completely combined.
- Pour the psyllium mixture into the middle of the flour blend and stir with a spoon to create a shaggy dough.
- Place the dough on a lightly floured work surface, knead and and shape the dough into a ball.
- Place a large sheet of parchment paper on the work surface, and dust the paper generously with flour. With a rolling pin, roll out the dough to a rectangle that's roughly 12 inches by 9 inches.
For the Filling
- In a small bowl whisk together the pumpkin puree, cream cheese, cornstarch brown sugar, and spices until smooth.
Rolling up the Dough and Baking
- With a spatula, smear the the cream cheese and pumpkin filling and spread it out evenly, leaving a small gap around the edges. Sprinkle the nuts on top, if using
- Use the parchment paper to roll up the dough, but without having the paper rolled up inside. Using the longer length, divide the dough into 6 pieces, making a cut every 2 inches
- Preheat the oven to 425ºF, line a small oven-proof dish with parchment paper. Add the pumpkin rolls, so as they just touch. Bake for 15 minutes at 425℉ and then 15 minutes at 375℉, until golden brown and risen. Remove the rolls from the oven and place them on a wire rack to cool for 10 minutes
For the Icing
- In a small bowl, whisk all the ingredients until smooth, and spread the icing over the top of the rolls.
- These delicious rolls are best enjoyed the same day, but they will heat up in the oven at 350℉ for 10 minutes the nest day.
- Any rolls that are left over will keep well, covered tightly for 1-2 days in the fridge.
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