Gluten Free Pumpkin Cinnamon Rolls

My daughter came home from school one day sad because they had cinnamon rolls at school and she wanted some too.  I must admit, I have not made a dish of this type since my early twenties.  She kept insisting though. I promised her when she was diagnosed that I would copy whatever she craved so I had to keep my promise.  So here it is, 5:30 PM and I am embarking on a 2 hour Gluten Free Cinnamon Roll journey.

As I was making this dish way too late into the night, I realized that this recipe could be made the day before and left in the refrigerator after the first rise.  All you need to do the morning of your special breakfast is take it out and allow it to come to room temperature and Bake.  I think it would also be a good idea to make them ahead and freeze like some of those commercial brands you find in the supermarket.  Why not double the batch and save some?

The original recipe called for Cottage Cheese.  I'm not a fan of Cottage Cheese but had some leftover pumpkin in the fridge.  I think that next time I will try Greek Yogurt for added protein.

3 1/4 cups Gluten Free Flour Blend (Plus some for rolling and dusting)
1 Tablespoon Yeast
1/2 cup (1 stick) Butter
1/2 cup Pumpkin Puree
3/4 cup Warm Water, divided
1 teaspoon Sugar (of choice)

1/2 cup (1 stick) Butter
1/3 cu Brown Sugar (or Coconut Sugar)
3 teaspoons Cinnamon
1/3 cup Raisins (optional)
1/3 cup pecas, chopped (optional)

2 cups Powered Sugar
1/4 cup Butter, Melted
2 Tablespoons Milk or Water

  1. Dissolve yeast from the enclosed packet with 1/2 cup warm water and 1 teaspoon of sugar. Let stand for about 5 minutes until foamy.
  2. With a whisk in a stand mixer, cream butter, then combine with the Pumpkin.
  3. Add the Bread Mix to the butter and Pumpkin mixture. Mix to combine on low. Add orange zest if using. 
  4. Add dissolved yeast and continue mixing. 
  5. Add remaining 1/4 cup warm water 1 tablespoon at a time just until dough starts to come together. 
  6. Lightly flour a sheet of parchment paper with some of the reserved bread mix. 
  7. Place dough on the parchment, sprinkle lightly with flour and cover with second sheet of parchment. 
  8. Roll dough to a thickness of 1/4 inch in a rectangle shape approximately 10-inches long and 8-inches wide. 
  9. Remove top parchment paper.
  10. To make the filling, cream butter with sugar and cinnamon. 
  11. Spread or distribute filling as evenly as possible on rolled out dough, leaving no more than a 1/2-inch margin around the edge. 
  12. Spread raisins and nuts (if using) evenly over filling and press down with fingertips.
  13. Starting with the longest edge of the dough, peel dough off paper and roll to form a log. 
  14. Use fingertips to pinch edge of dough closed to form a cylinder. 
  15. Lightly oil an eight-inch round cake pan. 
  16. Use a sharp knife to slice log into individual pieces, each about 1-1/2 to 2-inches wide. A serrated knife works best. 
  17. Lay pieces on sides in a lightly oil 8-inch round cake pan. Place with the swirls showing. 
  18. Allow dough to rest for 60 to 90 minutes at room temperature. 
  19. Bake in preheated 350° oven for 45 to 55 minutes or until golden brown. 
  20. Let rest in pan for 10 minutes before inverting onto a plate. 
  21. Use a second plate to invert a second time so that the tops of swirls are showing.
  22. Combine Sugar, Butter and liquid.  Glaze hot swirls with sugar icing mix. 

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