Today I’m bringing a fun twist on a staple breakfast item, cinnamon rolls. This recipe is a gluten free adaptation of the Pioneer Woman’s recipe (see the link in my recipe below). Aside from the gluten free tweak, I also changed a few other things. I prefer some sweetness in my cinnamon rolls, so I’m normally not a huge fan of frosting the tops of my rolls (I know, CRAZY). I omit any kind of sweet indulgent topping on my rolls, but never fear because the inside has just the right balance of creamy butter and spiced sugars. I hope you enjoy this recipe, and are looking forward to all the recipes this week!

Ingredients
Dough
1 1/2 cup 2% milk
1/2 cup canola oil
1/2 cup granulated sugar
1 package Active Dry Yeast
1 cup fresh pumpkin puree
4 1/2 cups gluten free flour blend
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
1/4 teaspoon salt
Filling
6 tbsp butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tbsp pumpkin pie spice

Instructions

1.In a sauce pan, mix the milk, oil, and 1/2 cup white sugar. Stir over medium heat until the milk is hot. Remove it from the oven, and let sit for about 3 minutes.
2.Add the yeast and let it sit for 5 minutes before adding the pumpkin, 4 cups flour, 1 tsp spice.
3.Cover with a towel and let the dough rise for 90 minutes.
4.Add the remaining flour, powder, soda, and salt. Stir until a well combined dough forms.
5.Roll out the dough into a 1/4 inch thick rectangle.
6.Melt the butter and spread it onto the dough. Sprinkle the sugars and 1 tbsp spice on top, and then tightly roll.
7.Preheat the oven to 375F.
8.Slice the dough into 1/2 inch thick rolls, and place into two round cake pans. Let the rolls sit for 30 minutes.
9.Bake the rolls for 18 minutes.