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Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls that are gluten free and such a heavenly combination of soft pumpkin dough and a cream cheese and pumpkin filling.
Print Recipe
Course Dessert
Cuisine gluten free
Servings 6 large pieces

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.
Keyword Gluten Free Pumpkin Rolls, Pumpkin Cinnamon Rolls