Gluten Free Pumpkin Pull Apart Cinnamon Roll

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Gluten Free Pumpkin Pull Apart Cinnamon Roll

Get ready to transform your kitchen into a heavenly bakery with these irresistible Gluten-Free Pumpkin Pull Apart Cinnamon Rolls that will make your taste buds dance with joy! Imagine warm, soft rolls infused with the rich, comforting flavors of pumpkin and cinnamon, perfectly crafted to be gluten-free without sacrificing an ounce of deliciousness. Whether you're celiac, gluten-sensitive, or just looking for a healthier twist on a classic treat, these rolls are about to become your new obsession.

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 rolls

Ingredients

  1. 2 cups gluten-free all-purpose flour
  2. 1 cup pumpkin puree
  3. 1/4 cup maple syrup
  4. 1/4 cup coconut oil, melted
  5. 1 tbsp baking powder
  6. 1 tsp cinnamon
  7. 1/2 tsp nutmeg
  8. 1/4 tsp salt
  9. 1/2 cup brown sugar (for filling)
  10. 1 tbsp cinnamon (for filling)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9-inch round baking pan with coconut oil or line with parchment paper.
  2. In a large mixing bowl, combine gluten-free flour, baking powder, salt, cinnamon, and nutmeg. Whisk together dry ingredients until well blended.
  3. In a separate bowl, mix pumpkin puree, melted coconut oil, and maple syrup until smooth and fully incorporated.
  4. Pour wet ingredients into dry ingredients and mix until a soft, slightly sticky dough forms. If the dough seems too sticky, add a tablespoon of gluten-free flour at a time.
  5. In a small bowl, mix brown sugar and cinnamon for the filling. Set aside.
  6. On a piece of parchment paper dusted with gluten-free flour, roll out the dough into a rectangular shape, about 1/4 inch thick.
  7. Sprinkle the brown sugar and cinnamon mixture evenly across the rolled-out dough, leaving a small border around the edges.
  8. Using the parchment paper, carefully roll the dough into a log, starting from the longer side.
  9. Cut the log into 12 equal pieces using a sharp knife or dental floss.
  10. Arrange the rolls in the prepared baking pan, leaving a small space between each roll to allow for rising and spreading.
  11. Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown and the rolls are cooked through.
  12. Remove from oven and let cool in the pan for 10 minutes before serving.
  13. Optional: Drizzle with a simple glaze made from powdered sugar and milk if desired.

Tips

  1. Flour Matters: Always use a high-quality gluten-free all-purpose flour blend for the best texture and consistency.
  2. Dough Consistency: If your dough feels too sticky, add gluten-free flour gradually. The key is a soft, pliable dough that's not too dry.
  3. Rolling Technique: Use parchment paper when rolling out the dough to prevent sticking and make transferring easier.
  4. Even Cutting: Use dental floss for perfectly uniform roll slices - simply slide the floss under the log and cross it over to cut cleanly.
  5. Moisture is Key: The pumpkin puree helps keep these rolls moist, so don't skip or substitute this ingredient.
  6. Baking Precision: Watch the rolls closely in the last few minutes of baking to prevent over-browning, as gluten-free baked goods can dry out quickly.
  7. Cooling Time: Allow the rolls to cool slightly in the pan to help them set and become easier to pull apart.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 35g

Protein: 3g

Fat: 12g

Saturated Fat: 8g

Cholesterol: 0mg

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