Gluten Free Pumpkin Pie Rolls (Edit recipe)

Get ready for a cozy fall treat with these soft and fluffy gluten-free pumpkin spice rolls! Perfect for chilly mornings or as an afternoon indulgence, these rolls are packed with warm pumpkin flavors and a hint of sweetness. The dough is infused with pumpkin puree and a blend of pumpkin pie spice, while the filling offers a rich, buttery, spiced sweetness. Topped with your favorite cream cheese frosting, each bite is a delicious reminder of why fall baking is the best. Whether you're gluten-free or not, these pumpkin spice rolls are sure to be a hit!

1 hour and 15 minutes

25 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	399
Fat:	16 g
Carbohydrates:	61 g
Protein:	9 g
Cholesterol:	40 g
Sodium:	578 mg
Fiber:	4 g
Sugars:	23 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 8

Ingredients

For the dough:

2 Tbsp whole Psyllium Husk
0.5 cup Water
3 cups Gluten Free Flour, I used King Arthur Gluten Free 1:1 Flour
1 Quick Rise Yeast
3 Tbsp Brown Sugar
1 tsp Salt
1 Tbsp Pumpkin Pie Spice
2 tsp Primal Palate Vanilla Extract
0.5 cup Milk
0.5 cup Pumpkin Purée
1 Egg
4 Tbsp Unsalted Butter, melted

For the filling:

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, combine the psyllium husk & water. Set aside until a gel forms.
In the bowl of a stand mixer, add in your flour, instant yeast, brown sugar, baking powder, salt, and pumpkin pie spice. Whisk together.
To the mixing bowl add your egg, milk, vanilla, butter, pumpkin puree, and the psyllium husk mixture and mix on medium speed for 3 minutes, allowing the dough to knead together. For this step I use the dough hook to bring everything together. The dough will pull off of the walls of the mixing bowl and form a ball around the dough hook.
Cover the bowl and set aside to rise for 30 minutes.
Sprinkle a clean surface with a little bit of flour and roll out your dough into a ¼ inch thick rectangle.
Whisk brown sugar, salt, and pumpkin pie spice together in a small bowl with melted butter and vanilla extract. Spread mixture evenly across the dough.
Carefully roll the dough to form a log and cut the log into 8 pieces. You can eyeball the slices, but I like to use a measuring tape to keep each roll as even as possible.
Add the rolls to a dish that has been greased (I used a 9 inch cake round and greased it with butter), cover with a towel and let rise for another 30 minutes.
Preheat your oven to 400F.
Bake in the oven for 25-30 minutes. If you want gooey rolls, bake for 25 minutes. For slightly firmer rolls, bake for 30 minutes.
Top with your favorite cream cheese frosting and enjoy!

Notes

*I have tested this recipe with both King Arthur Measure for Measure Flour (1:1) and Gluten Free All-Purpose Flours. The best results are with the 1:1, but if all you have is All-Purpose, just add a little extra flour as needed because it gets stickier in my experience.