Pumpkin Cinnamon Rolls are the perfect addition to your fall breakfast. This recipe provides variations for the use of either Better Batter original blend or Better Batter Artisan blend. I was very blessed to have our amazing customer help me test this amazing recipe. Thank you so much. This picture is from one my recipe testers, Connie Gereaux.
Also, thank you Rita La Rosa and Nancy Hubner Mitchko.
20 to 25 minutes.
237g regular or DF milk warmed to 110°
237g warm water 110°
14g Instant or rapid yeast (If really humid reduce to 9g)
2 eggs or 100g egg substitute (we recommend aquafaba juice from can of white beans)
1⁄2 cup canned pumpkin purée (not pumpkin pie mix)
5g pumpkin pie spice
1⁄4 cup neutral vegetable oil
540g Better Batter original gluten free flour blend + 1 Tablespoon (10g) psyllium husk powder OR 630g Better Batter Artisan Blend gum/rice free gluten free flour
Baker’s note: Using Artisan Blend might give a whole grain texture and color.
100g granulated sugar
200g brown sugar, packed
10g pumpkin pie spice
80ml butter or dairy free margarine, melted
3oz (80g) regular or dairy free cream cheese, softened 1⁄4 cup (57g) butter or dairy free margarine, softened
1 1⁄2 cups (210g) powdered sugar
1⁄2 tsp (2g) vanilla extract
1⁄2 tsp (2g) maple extract
1/8 tsp (6g) salt
Into the bowl of a stand mixer, add either Better Batter original blend and psyllium husk OR Better Batter Artisan blend.
Add all remaining dough ingredients and mix with the paddle attachment. Begin on low to combine then increase to high speed for 6-8 minutes until dough is cohesive and fluffy.
Using a rolling mat, cloth, or two sheets of plastic wrap, make a 16×24 inch surface. This is very important!
Flour the surface of the rolling mat generously. Turn dough onto the floured surface and sprinkle flour on the surface of the dough, gently turning until all surfaces of the dough are covered. This will help you handle the dough. Roll dough into a 16×21 inch rectangle.
Spread dough with 1/3 cup margarine and sprinkle evenly with sugar/pumpkin spice mixture. Leave 1 1⁄2 inch edge along one long side of the rectangle and completely cover the rest of the surface.
Once all of the sugar is sprinkled, rub lightly across the sprinkled surface with a spatula or your fingers to ensure the sprinkled mixture is very damp.
Starting at the covered long side, roll up dough so that a long coil forms. Tuck the ends under the roll so that a sealed roll is formed.
Using a thread or serrated knife, cut into 12 even rolls.
Place rolls cut side up on a parchment paper lined 9×13 inch baking pan.
Sprinkle generously with water. Cover with a damp towel and let rise in a warm place, about 45 to 60 minutes until about doubled in size.
When ready to bake, preheat oven to 400° F (200° C).
Bake rolls in preheated oven until golden brown, about 20 to 25 minutes.
While rolls are baking, beat together cream cheese, 1⁄4 cup margarine, powdered sugar, vanilla extract, maple extract, and salt.
Spread 1⁄2 of icing on warm rolls immediately after removing from the oven. Wait 5 minutes and spread the remaining icing on the rolls.
Serve immediately for best taste and texture.
These rolls can be ‘cold proofed’ overnight in the fridge after being formed and placed into the baking pan. Allow rolls to come to room temperature while the oven heats (about 30 to 45 minutes).
Bake as directed.