Pumpkin Cinnamon Rolls
These Pumpkin Cinnamon Rolls are soft, fluffy and the perfect weekend breakfast, brunch or dessert for fall. This healthy homemade cinnamon roll recipe is filled with real pumpkin, cozy autumn spices a cinnamon sugar filling then topped with a dairy-free cream cheese frosting. Easy to make ahead, gluten-free, freezer-friendly and refined sugar-free.
Ingredients
- 3-1/4 - 3-2/3 cups Bob's Red Mill Gluten-Free 1-1 flour , divided - (recommended as I have not tested this with any other flour blend) or you may sub with regular all purpose flour
- 2 1/2 teaspoons instant dry yeast (1 package)
- 2/3 cup pure pumpkin puree , not pumpkin pie filling
- 2/3 cup unsweetened almond milk , or may sub with any milk
- 2 Tablespoons granulated pure maple sugar , or you can use any granulated sweetener such as Lakanto monk fruit sweetener or any granulated sugar you prefer
- 2 Tablespoons vegan butter , or sub with unsalted butter if not dairy-free
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 flax egg , to make the flax egg, combine 1 tbs ground flax seeds + 2.5 tablespoons water - let it sit for 5 minutes until thick and becomes a gel-like consistency. May sub with 1 large egg, slighlty beaten if not vegan.
Filling:
- 1 Tablespoon vegan butter , slightly melted. You can also use unsalted butter if not dairy-free.
- 2-1/2 Tablespoons canned pumpkin puree , not pumpkin pie filling
- 1/2 cup coconut sugar , or sub with Lakanto golden monk fruit sweetener, another granulated brown sugar substitute or regular brown sugar
- 2-1/2 teaspoons pumpkin pie spice
Cream Cheese Frosting:
- 4 ounces dairy-free cream cheese , room temperature - may also sub with regular cream cheese if not dairy-free
- 2 Tablespoons vegan butter , or may sub with unsalted butter if not dairy-free
- pinch fine sea salt
- 1 cup powdered maple sugar , or use any any powdered sweetener such as Lakanto powdered monk fruit sweetener or any powdered sugar you prefer.
- 2-3 Tablespoons unsweetened almond milk , or sub with any milk
- 1 teaspoon pure vanilla extract
Instructions
To Make the Dough:
-
In the bowl of a stand mixer, combine 2 cups flour and yeast together and set aside.
-
In a small saucepan over medium heat, add the pumpkin, milk, sugar, butter, pumpkin pie spice, and salt; heat until warm (120°-130°) and butter is almost melted.
Remove from heat and stir into the flour/yeast mixture. Add the beaten egg and mix on low speed.
-
Turn the mixer on high and beat for 3 minutes, scraping down the sides of the bowl as needed. Turn the mixer back on low and slowly add in remaining 1-1/4 cups - 1-2/3 cups flour (just until the dough is no longer sticking to the sides of the bowl) then beat on high for 1 more minute.
-
Transfer to a large greased bowl. Cover and let rise in a warm area until doubled, about 1 hour.
-
Roll dough into a 12 x 10-inch rectangle on a lightly floured surface or a silicone mat. Combine slightly melted butter with pumpkin and spread on dough. Mix together brown sugar and pumpkin pie spice and sprinkle over dough. Roll dough tightly, jelly-roll style, starting with the longer side.
-
Cut into 9-12 slices (I like to use plain dental floss for a clean cut) depending on how thick or what pan you are using. Place rolls, cut side down, in a greased 9 inch square pan or 9×13 inch pan and cover with a damp cloth and let rise for 30-60 minutes.
-
Bake at 375° for 20-25 minutes, or until golden brown. Cool on a wire rack.
To Make the Frosting:
-
Make the frosting while the rolls are rising or baking. Using a stand mixer or a hand mixer, beat cream cheese and vegan butter until light and fluffy.
Slowly add the powdered sugar, salt, vanilla, and 2 tablespoons milk. Beat until combined, about 1 minute. If the glaze is too thick to drizzle, add more milk, 1 teaspoon at a time.
-
Spread or drizzle half the glaze over slightly cooled rolls. Serve warm or room temperature with additional glaze if desired.
Recipe Video
Recipe Notes
Dough adapted from Taste of Home
How to freeze: Be sure to freeze the dough after you have cut into slices. Simply place in pan and cover with plastic wrap and freeze the entire pan. You can store the dough in the freezer for up to 3 months.
How to thaw: When you are ready to bake, remove the pan from the freezer and let the dough thaw in the fridge overnight. Move to a warm spot for 1 hour before baking to allow the dough to rise. When ready, bake the cinnamon rolls as per the instructions.
How to freeze after baking: once your unfrosted cinnamon rolls are cool to room temperature, you are going to tightly wrap the baking pan with plastic wrap or transfer to a resealable airtight container and store in the freezer. They will keep in the freezer for up to 2 months.
How to reheat: When ready to eat, remove the pan from the oven and allow to thaw at room temperature.
Bake in the oven at 350F for 10-15 minutes or heat them up in the microwave individually on medium heat for about 30 seconds or until warm.