For the Dough:
1 cup warm whole milk (about 110°F)
2 ¼ tsp (one ¼ oz. packet) active dry yeast
½ cup canned pumpkin puree
â…“ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg, at room temperature
1 tsp vanilla extract
3 ½ cups high-quality 1:1 gluten-free flour blend
1 tsp xanthan gum (omit if your blend already includes it)
1 tsp salt
For the Filling:
½ cup unsalted butter, softened
â…” cup packed brown sugar
2 tbsp ground cinnamon
1 tsp pumpkin pie spice
For the Cream Cheese Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Activate the Yeast: In the bowl of a stand mixer, whisk the warm milk and yeast together. Let it sit for 5-7 minutes until it becomes frothy.
Combine Wet Ingredients: To the yeast mixture, add the pumpkin puree, sugar, melted butter, egg, and vanilla. Use the paddle attachment to mix on low until just combined.
Add Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, xanthan gum (if using), and salt. With the mixer on low, gradually add the dry ingredients to the wet until a soft, sticky dough forms.
First Rise: Lightly oil a large bowl. Scrape the dough into the bowl, turning it once to coat in oil. Cover with a clean kitchen towel and place in a warm, draft-free spot to rise for 1-1.5 hours, or until nearly doubled in size.
Roll and Fill: Once risen, turn the dough out onto a well-floured surface. Roll it out into a large rectangle, about ¼ inch thick. Spread the softened butter for the filling evenly over the surface. In a small bowl, mix the brown sugar, cinnamon, and pumpkin pie spice, then sprinkle it evenly over the butter.
Shape the Rolls: Starting from the long side farthest from you, tightly roll the dough into a log. Use a sharp knife or piece of unflavored dental floss to cut the log into 12 equal rolls.
Second Rise: Place the rolls cut-side up in a greased 9×13 baking dish. Cover and let them rise again for 30-45 minutes. They won’t double but will become puffy.
Bake: While the rolls rise, preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until the tops are golden brown and the centers are cooked through.
Frost and Serve: While the rolls cool slightly, beat all the frosting ingredients together until smooth. Slather the warm rolls with the creamy frosting and serve immediately.
