April 19, 2024
GF Pumpkin Cinnamon Rolls
If you love pumpkin spice and everything nice, you'll like this neat twist on traditional cinnamon rolls! These rolls are soft and cake-like and filled with warm spices.
GF Pumpkin Cinnamon Rolls
Serves: 12 | Prep Time: 120 minutes | Cook Time: 20 to 25 minutes
Ingredients
Dough
- 1 c (237ml) regular or DF milk, warmed to 100F
- 1c (237ml) water, warmed to 100F
- 2 packs (14g) quick rise or instant yeast
- 4 2/3 c Better Batter Flour (653g Bread Flour/630g Artisan Blend/746g Original Blend)
- 2 large eggs OR 100ml liquid egg substitute OR 100ml aquafaba (drained juice from 1 can of white beans)
- 1/4 c (56g) vegetable oil
- 1/2 c (245g) canned pure pumpkin puree
- 2 1/2 tsp (5g) pumpkin pie spice
- 1 1/2 tsp (8g) salt
- 1/2 c (100g) granulated sugar
Filling
- 1/3 c (80ml) butter OR DF margarine, softened
- 1 c (220g) packed brown sugar
- 1 Tbsp + 2 tsp (10g) pumpkin pie spice
Topping
- 3 oz (80g) regular or DF cream cheese, softened
- 1/4 c (57g) butter or DF margarine, softened
- 1 1/2 c (210g) powdered sugar
- 1/2 tsp (2.5g) vanilla extract
- 1/2 tsp (2.5g) maple extract
- 1/4 tsp (1.5g) salt
Instructions
Preheat and prepare. Preheat the oven to 400F. Line a 9x13 baking pan with parchment paper and set aside.
Mix ingredients. In the bowl of your stand mixer using the paddle attachment on low speed, blend together all ingredients until well combined. Increase speed to high and beat for 6-8 minutes or until dough is cohesive. If you do not have a stand mixer, the same results can be achieved by blending by bare hand for 10-15 minutes.
1st Prove. Cover bowl with plastic wrap and set aside in a warm place for 20-30 minutes.
Shape Rolls. Lightly dust a rolling surface with flour. Place the dough onto the rolling surface and roll out into a rectangle about 16x24 inches. Spread softened margarine on the surface of the dough, leaving a 1 1/2 inch border along the far long end of the rectangle, then sprinkle with brown sugar and pumpkin pie spice. Starting at the covered long side, roll up dough so that a long coil forms. Tuck the ends under the end of the roll and pinch, so that a sealed cylinder is formed. Using a thread or serrated knife, cut into 12 even rolls. Place into prepared pan.
Mix ingredients. In the bowl of your stand mixer using the paddle attachment on low speed, blend together all ingredients until well combined. Increase speed to high and beat for 6-8 minutes or until dough is cohesive. If you do not have a stand mixer, the same results can be achieved by blending by bare hand for 10-15 minutes.
1st Prove. Cover bowl with plastic wrap and set aside in a warm place for 20-30 minutes.
Shape Rolls. Lightly dust a rolling surface with flour. Place the dough onto the rolling surface and roll out into a rectangle about 16x24 inches. Spread softened margarine on the surface of the dough, leaving a 1 1/2 inch border along the far long end of the rectangle, then sprinkle with brown sugar and pumpkin pie spice. Starting at the covered long side, roll up dough so that a long coil forms. Tuck the ends under the end of the roll and pinch, so that a sealed cylinder is formed. Using a thread or serrated knife, cut into 12 even rolls. Place into prepared pan.
2nd Prove. Cover pan with a damp towel and let rolls rise in a warm place, about 45 to 60 minutes until about doubled in size.
Bake. Bake rolls in preheated oven until golden brown, about 20 to 25 minutes, or until golden brown.
Create Topping. While rolls are baking, beat together cream cheese, 1⁄4 cup margarine, powdered sugar, vanilla extract, maple extract, and salt.
Remove and Top. Remove rolls from oven. Spread 1⁄2 of icing on warm rolls immediately after removing from the oven. Wait 5 minutes and spread the remaining icing on the rolls. Serve immediately.
Baker's Notes: These rolls can be ‘cold proofed’ overnight in the fridge after being formed and placed into the baking pan. Allow rolls to come to room temperature while the oven heats (about 30 to 45 minutes). Bake as directed.
This recipe was originally published by Patrick Auger. It was adapted and re-baked and photographed by recipe tester, Connie Gereaux with help from Rita La Rosa and Nancy Hubner Mitchko. Republished by Naomi Poe in March 2024. Original photo by Jen Bigler
