Gluten Free Pumpkin Pie Rolls
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!
Ingredients
For the dough:
- 2 Tbsp2 Tbsp2 Tbsp whole Psyllium Husk
- 0.5 cup0.5 cup0.5 cup Water
- 3 cups3 cups3 cups Gluten Free Flour, I used King Arthur Gluten Free 1:1 Flour
- 111 Quick Rise Yeast
- 3 Tbsp3 Tbsp3 Tbsp Brown Sugar
- 1 tsp1 tsp1 tsp Salt
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice
- 2 tsp2 tsp2 tsp Primal Palate Vanilla Extract
- 0.5 cup0.5 cup0.5 cup Milk
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée
- 111 Egg
- 4 Tbsp4 Tbsp4 Tbsp Unsalted Butter, melted
For the filling:
- 1 cup1 cup1 cup Brown Sugar
- 2 Tbsp2 Tbsp2 Tbsp Pumpkin Pie Spice
- 2 tsp2 tsp2 tsp Primal Palate Vanilla Extract
- 1 tsp1 tsp1 tsp Salt
- 6 Tbsp6 Tbsp6 Tbsp Unsalted Butter, softened
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Process
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.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 399 |
Fat: | 16 g |
Carbohydrates: | 62 g |
Protein: | 8 g |
Cholesterol: | 40 g |
Sodium: | 577 mg |
Fiber: | 5 g |
Sugars: | 23 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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