Why is the Bob's Red Mill bread mix so important? Can I just use all-purpose gluten-free flour?

For this specific recipe, it is highly recommended to use the bread mix. It contains a precise blend of heavier gluten-free flours and starches that provide the structure and chewiness needed for a yeast roll. A standard all-purpose blend is much lighter and will likely result in a texture that is more cakey than chewy.

Can I make these Gluten Free Pumpkin Cinnamon Rolls dairy-free?

Yes, you can adapt this recipe! Use a non-dairy milk (like almond or oat milk), a plant-based butter alternative for both the rolls and filling, and a dairy-free cream cheese alternative for the icing. The results will be just as delicious.

My dough didn't rise much. What went wrong?

The most common culprits for dough not rising are the yeast and the environment. First, ensure your milk temperature was correct (between 105-115°F) to properly activate the yeast without killing it. Second, make sure your rolls are placed in a consistently warm, draft-free spot for the full 90-minute rising time.

5 Step Gluten Free Pumpkin Cinnamon Rolls (The best Recipe)

Name: 5 Step Gluten Free Pumpkin Cinnamon Rolls (The best Recipe)
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1 (16-ounce) bag Bob’s Red Mill gluten-free bread mix; 1 packet instant yeast; ½ cup sugar; 2 teaspoons baking powder; 4 teaspoons pumpkin pie spice; ½ teaspoon salt; ¾ cup milk (dairy or non-dairy); ⅓ cup butter, melted; ¾ cup pumpkin puree; 2 eggs, room temperature; 1 teaspoon vanilla extract; 6 tablespoons butter, melted; ¾ cup white sugar; 3 teaspoons cinnamon; 4 teaspoons pumpkin pie spice; ¼ cup butter, melted; 4 ounces cream cheese, softened; 1 ½ cups powdered sugar; 1 teaspoon vanilla extract

Description

The ultimate soft and gooey Gluten-Free Pumpkin Cinnamon Rolls! This recipe uses a special bread mix for a perfect, pillowy texture, filled with sweet pumpkin spice and topped with a rich cream cheese icing. The perfect autumn treat.

Ingredients

Scale

For the Rolls:

1 (16-ounce) bag Bob’s Red Mill gluten-free bread mix

1 packet instant yeast

½ cup sugar

2 teaspoons baking powder

4 teaspoons pumpkin pie spice

½ teaspoon salt

¾ cup milk (dairy or non-dairy)

⅓ cup butter, melted

¾ cup pumpkin puree

2 eggs, room temperature

1 teaspoon vanilla extract

For the Filling:

6 tablespoons butter, melted

¾ cup white sugar

3 teaspoons cinnamon

4 teaspoons pumpkin pie spice

For the Icing:

¼ cup butter, melted

4 ounces cream cheese, softened

1 ½ cups powdered sugar

1 teaspoon vanilla extract

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Instructions

1. Discard the yeast packet from the bread mix bag. In a stand mixer with a dough hook, add the bread mix flour, instant yeast, sugar, baking powder, pumpkin spice, and salt. Mix to combine.

2. Warm the milk for ~40 seconds. Stir in the ⅓ cup melted butter. Ensure the temperature is between 105-115°F.

3. With the mixer on low, add the milk/butter mixture, eggs, pumpkin puree, and vanilla. Mix for 3 minutes until a sticky dough forms.

4. On a generously floured piece of parchment paper, roll the dough into a 12×15-inch rectangle.

5. Brush the 6 tablespoons of melted butter over the dough. Combine the filling sugar, cinnamon, and pumpkin spice, then sprinkle it evenly over the butter.

6. Using a pizza cutter, slice the dough into 12 long strips. Roll up each strip and place it in a greased 9×13 baking dish.

7. Cover the dish and let it rise in a warm, dark place for 90 minutes.

8. Preheat the oven to 350°F. Uncover the rolls and bake for 25 minutes until lightly golden.

9. While baking, whisk together all icing ingredients until smooth.

10. Let the baked rolls cool for 5 minutes, then spread with the icing and serve warm.

Notes

Use the Right Flour: Do not substitute the Bob’s Red Mill gluten-free bread mix. It is essential for the texture of these rolls.

Check Milk Temperature: Use a thermometer to ensure your milk/butter mixture is between 105-115°F to activate the yeast properly.

Sticky Dough: Gluten-free dough is sticky. Be generous when flouring your work surface and rolling pin.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 319
Sugar: 37g
Sodium: 250mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg