Gluten-Free Pumpkin Cinnamon Rolls

• portions: 12 servings
• temps actif: 35 minutes
• temps total: 2 hours 10 minutes

Ingrédients

4½ cups (675g) King Arthur Gluten-Free Bread Flour

⅓ cup (67g) granulated sugar

2¼ teaspoons instant yeast

2 teaspoons kosher salt

1 teaspoon baking powder

1 cup (240ml) water, (warm)

1 cup (240ml) whole milk, (warm)

1 large egg

½ cup pumpkin puree

4 tablespoons (56g) butter, (melted)

1 cup (213g) brown sugar

1 tablespoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

8 tablespoons (113g) butter, (melted)

8 ounces (226g) cream cheese, (at room temperature)

4 tablespoons (56g) butter, (at room temperature)

1⅓ cups (160g) powdered sugar

2 teaspoons vanilla extract

⅛ teaspoon ground cinnamon (optional)

3 cups (360g) powdered sugar

⅓ -½ cup milk of choice

1 teaspoon vanilla extract

pinch of kosher salt

Instructions

For the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, granulated sugar, instant yeast, salt and baking powder. Mix to combine.

With the mixer running on low, slowly add the water, milk, egg, pumpkin and melted butter. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.

Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes. (Refrigerating the dough makes it easier to roll out.)

For the filling: In a small bowl, mix together the brown sugar, cinnamon, ginger, nutmeg and cloves.

Spray a 9×13-inch baking pan with cooking spray.

Turn out the dough onto a lightly floured surface and shape into a ball. Sprinkle with a gluten-free flour, then roll the dough out into a 15×15-inch square.

Spread the melted butter for the filling over the dough. Sprinkle the cinnamon-sugar all over the buttered dough.

Using a pizza cutter, cut the square into twelve 1¼-inch wide strips.

Roll each dough strip up into a cinnamon roll. Place in the prepared baking pan.

Cover the pan with plastic wrap and place in a warm place. Allow the rolls to rise for 45-60 minutes.

Preheat the oven to 350°F. Bake for 30-35 minutes, or until the rolls are slightly golden brown.

Remove from the oven and let cool for 15 minutes before topping with the frosting or glaze.

For the cream cheese frosting: In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese and butter on medium-high speed until creamy, about 2 minutes. Add the powdered sugar, vanilla and cinnamon (if using) and mix on low speed for 30 seconds, then increase to medium-high speed and whip for 2 minutes. Spread the frosting over the warm rolls. Serve immediately and enjoy!

For the simple glaze: In a medium bowl, whisk together the powdered sugar, milk, vanilla extract and pinch of salt until smooth. Pour the glaze over the warm rolls. Serve immediately and enjoy!

Nutrition

• Calories: 653 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 14 g
• Lipides Insaturés: 7 g
• Acides Gras Trans: 1 g
• Cholestérol: 76 mg
• Sodium: 592 mg
• Glucides Totaux: 108 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 68 g
• Protéines: 6 g