Gluten Free Pumpkin Cinnamon Rolls

Gluten Free Pumpkin Cinnamon Rolls pair perfect with a cup of hot coffee on a Fall Morning. These are soft, buttery, really yummy cinnamon rolls; just like I remember when I was a kid.  These are NOT low fat or low sugar.  My thoughts on food like this is: don’t eat it often but, if you’re going to have a cinnamon roll, go for the real deal.  Enjoy it then go back on the healthy eating plan. ~ Josie

Servings 1 dozen
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time overnight


1 cup of half & half + 1/4 cup for bottom of the pan
½ cup unsalted butter + 2 TBSP for bottom of the pan
½ cup white sugar+ 2 TBSP for bottom of the pan
1 tsp Singing Dog Vanilla
3 tsp yeast
2 Eggs (lightly beaten)
3 cups + ¼ cup of Josie’s Best Muffin and More mix + ½ cup for dusting
¼ tsp baking soda
1/2 tsp baking powder
½ tsp salt

1 cup brown sugar
2 TBSP cinnamon
½ cup + 2 TBSP butter (very soft / slightly melted)
¼ cup of plain canned pumpkin
1/8 tsp each of ginger, clove, nutmeg

Your favorite cream cheese frosting


1. Gently combine and heat milk, butter, sugar, and vanilla on the stove until the butter is melted and milk is very warm – do not boil the milk! Let cool.

2. Meanwhile, Mix 3 cups of Muffin and More Mix , baking soda, baking powder, yeast, and salt.

3. Gently add eggs to the warm milk mixture, then add to the flour mixture.

4. Using the pot from your milk mixture add the remaining ¼ cup Muffin and More Mix and ¼ cup of water and mix very well to remove all lumps. Whisking constantly warm the mixture until it thickens slightly this won’t take long so keep an eye on it. Once your mixture has thickened allow to cool to lukewarm and add it to the rest of your mixture. It will be somewhere in between and dough and a batter.

5. Place some plastic wrap on top of a silicone baking mat (or cutting board if you don’t have one) generously dust with the ½ cup Muffin and More , turn the dough out and dust top of the dough as well. Gently knead a few times. The dough is very sticky but the added flour at this point should make it just workable. Gently press dough out to a large rectangle about ¼ inch thick.

6. For filling mix together butter, pumpkin, and ginger , clove, and nutmeg.

7. Spread butter mixture over entire rectangle and sprinkle with cinnamon and sugar evenly.

8. Using the plastic wrap very gently roll your dough into a log.

9. Cut into about 2 inch sections. Place sections in round pie pan with about 1/4 inch in-between each roll.

10. Wrap TIGHTLY in plastic wrap and place in the fridge for 10-12 hrs.

11. When ready to bake take the rolls out of the fridge for about 10 mins to allow to warm up slightly. Pour 1/4 cup milk and 2 TBSP butter and sugar on the bottom of the pan and swirl to distribute evenly. Then place in a COLD oven (middle rack). Turn your oven on to 325 and allow the rolls to warm up with the oven. Bake for 25-30 mins or until golden brown on the top/edges.

12. Remove from the oven and allow to cool before topping with your favorite cream cheese frosting!

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