Pumpkin Spice n’ Chocolate Sweet Rolls (gluten free options) (Edit recipe)

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A little Fall spin on my mother in law's famous sweet rolls! Her original recipe called for leftover mashed potatoes, so I swapped that out for pumpkin puree along with some pumpkin pie spice. And just like that, another recipe was born and it’s a winner! If you need to make these gluten free, simply swap in Primal Palate g/f Flour, Caputo’s g/f flour or even Bob’s Red Mill 1:1. My GLUTEN FREE DINNER ROLLS are another variation of that same beloved recipe.

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PREP TIME

25 minutes

COOK TIME

23 minutes to 25 minutes

INGREDIENTS

23

Serves: 16

Ingredients

rolls

.25 cup Whole Milk, warmed to 110° (can sub almond milk or milk of choice)
2.25 tsp Quick Rise Yeast
1 Tbsp Granulated White Sugar, can sub honey or maple syrup
3 whole Eggs, room temperature
.5 cup Pumpkin Purée, room temperature
.33 cup Salted Butter, softened, can sub ghee as needed
.25 cup Granulated White Sugar
1 Tbsp Pumpkin Pie Spice
2 tsp Redmond Real Salt
.5 cup Whole Milk, room temperature, can sub milk of choice
4 cups All Purpose Flour, +2-4 tbsp, can sub Primal Palate g/f flour or g/f 1:1 flour as needed

filling

3 - 4 Tbsp Salted Butter, softened, can sub ghee as needed
6 - 8 Tbsp Brown Sugar
2 tsp Pumpkin Pie Spice
2 - 3 Tbsp Dark Chocolate Chips, or your favorite chocolate chips

frosting

3 - 4 Tbsp Whipped Cream Cheese, can sub dairy free as needed
1 - 1.5 tsp Pumpkin Pie Spice
2 cups Powdered Sugar
2 - 3 Tbsp Whole Milk, can sub milk of choice
1 - 2 Tbsp Dark Chocolate Chips, for garnish, optional

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Process

Cook Mode

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

Prepare a large baking dish (or two medium sized) by spraying with avocado oil. You should get approximately 16 large rolls, so plan accordingly. Set aside while you prepare rolls.
Add ¼ c milk, sugar and yeast to a measuring cup, stir well and allow to bloom.
While the yeast blooms, add eggs, pumpkin puree, butter, sugar, pumpkin pie spice and salt,to the base of a stand mixer fitted with the whisk attachment, mix to combine. Or add to a large mixing bowl and use a hand mixer.
Once yeast has bloomed, add that along with the remaining ½ cup of milk to the egg mixture along with 2½ cups of the flour and mix to combine well. Next, fit the stand mixer with the dough hook and add the remaining 1½ cup of flour about ⅓ at a time while the mixer runs, until the dough ball comes together. Depending on the size of your eggs, you may need an additional 2-3 tablespoons of flour to bring the dough together. You should have a nice soft and pliable dough that you can touch with your finger and not be sticky. For ease of rolling the dough out, I like to divide it in half.
Roll one ball out into an approximate 10”x7” rectangle. Spread about 1-2 tablespoons of butter evenly over the top. In a small bowl, combine brown sugar and pumpkin pie spice until well combined, then sprinkle about half of it evenly over the butter, lightly pressing into the dough. If adding chocolate chips, sprinkle half of them randomly over the dough.
Beginning with the long side, roll up into a log shape then cut into about 1¼“ rounds (or thicker if desired) then place in the prepared baking dish.Repeat with the other half of the dough.
Cover with plastic and allow to rise in a warm spot in your kitchen for approximately 20 minutes and begin preheating your oven to 375°.
When ready, remove plastic and bake for 20-25 minutes or until browned. Remove from the oven and allow to cool while you prepare frosting.
Add all ingredients to a small mixing bowl and beat until fully combined, adding additional milk or powdered sugar to get the desired consistency.
You can frost the pumpkin rolls while they’re still slightly warm or wait a bit longer to cool, totally your call. For a fun touch, add some grated or shaved chocolate up on top or even some chocolate sprinkles!

Notes

For ease of serving, I like to cut around each roll before frosting them since they come out easier once the frosting is on top and the line isn't always as easy to find!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	305
Fat:	8 g
Carbohydrates:	51 g
Protein:	5 g
Cholesterol:	19 g
Sodium:	304 mg
Fiber:	2 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.