For both savory and sweet gluten-free pumpkin recipes, I have links to all my tasty pumpkin recipes here! Enjoy!
Gluten-Free Pumpkin Cinnamon Rolls
Makes 12 (9x13 pan)
Butter a 9x13 baking pan.
Mix the dry ingredients in a big bowl and set aside: It is important to mix dry ingredients first in gluten-free cooking. *Note: I have made this recipe with Kristin's GF flour mix, but I found I needed to use extra flour to keep things from sticking too much, and I did not find the end product to be as fluffy as this version.
3/4 cup brown rice flour
1 cup white rice flour
3/4 cup tapioca starch
2 tsp xanthan gum
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 cup brown sugar
1 tsp salt
4 1/2 tsp rapid-rise/instant yeast
In a stand-mixer, mix together the following:
1 cup canned pumpkin or homemade pumpkin puree
1/4 cup water (warm or cold work fine)
1/4 cup softened butter
Add the dry ingredients into the wet ingredients. Beat 4 minutes at medium/medium-high speed.
While the dough is mixing, prepare the filling by mixing together:
2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/4 tsp ground cloves (optional)
3/4 cup brown sugar
1/4 cup butter, melted
Spread filling evenly over the dough.
Carefully roll up the dough, so you have one 20" long roll of dough. Pulling up the plastic wrap can help you get the dough to roll over, since it will definitely stick to your hands if you try to use your hands! This dough DOES get messy a bit, but it is worth it!
Once you have your long roll of dough, cut into 12 pieces as evenly as you can with a serated knife. You can use slightly wet hands to help you lift each roll into the prepared pan. I just tend to try to do it as quickly as possible and not worry that it is a little messy looking initially. They will look fine once they rise and cook, but you can use slightly wet hands to fix any messy bits, if you like.
Use a bit of saran wrap or damp hands to press down the tops of your pumpkin rolls a bit.
Leave in a warm place uncovered to rise ~ 1 hour, or until your rolls looks significantly puffier, nearly doubled in size.
Bake at 375F for 25-30 minutes, until lightly browned at edges.
Eat as-is, or top with a cream-cheese frosting, below.