Pumpkin Cinnamon Rolls {GF}

Pumpkin Cinnamon Rolls {GF}

Happy Weekend!!

How are you all doing? It is just freezing cold in Minnesota and we have even had snow a few times. Although I am not ready for winter, seeing all of the snow and digging out boots and hats and mittens has gotten me onto a Christmas kick already. I will admit that I have been listening to lots of Christmas music and I want to put up my tree already so bad!! We usually wait until Thanksgiving but I just don’t think I can wait that long. Do you usually wait until after Thanksgiving?

I am so excited to bring you the next recipe in a series of posts with my friends at Chebe Bread and this one is totally fall. If you have been waiting for a new pumpkin recipe from me….here you go! Pumpkin Cinnamon Rolls! They are actually really easy to make. I usually find cinnamon rolls daunting because of dealing with yeast and letting them rise and all of that. The good news with this recipe is that all you have to do is use a Chebe All-Purpose Bread Mix and add a few other things for amazing, easy cinnamon rolls. Chebe Mixes actually work really well as yeast dough, but I wanted to make this super simple.

When you make the cinnamon rolls they will look really spaced out in the pan, but that’s ok because they need room! They do rise up a bit as they bake.

There is just enough pumpkin that you can taste it, but it is not overpowering. My husband is not a fan of pumpkin anything and even he liked these. He said he could definitely tell they were pumpkin but that it wasn’t over the top.

There is just the right amount of filling to make the rolls sweet but not too sweet AND my favorite part…I totally cheat on the frosting. These would be delicious with a homemade cream cheese frosting or powdered sugar glaze. However, there are some really yummy organic frostings these days made from coconut oil and that is what I used for these. It’s just so easy…I can’t help it!

I think these would be perfect as a treat to share with your family on Thanksgiving or even for a Christmas morning breakfast!

Let me know if you try them!

XO,

Jess

Pumpkin Cinnamon Rolls {GF}
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 rolls
Ingredients
Dough
  • 1 box Chebe All-Purpose Bread Mix
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 2 eggs
  • 2 tbsp melted unsalted butter
  • ⅓ cup pumpkin puree
  • 2 tbsp milk
Filling
  • 2 tbsp melted unsalted butter
  • ¼ cup packed brown sugar
  • ½ tsp ground cinnamon
  • 1 tbsp sugar
  • ¼ tsp salt
Icing
  • Your favorite store-bought organic vanilla frosting
Directions
  1. Preheat oven to 375 degrees F.
  2. In a bowl add the Chebe mix, sugar, and baking powder. Stir with a fork to combine.
  3. Add in eggs and pumpkin puree. Stir until they start to incorporate.
  4. Add in melted butter and continue to stir.
  5. Add milk and stir until fairly well combined. May appear slightly crumbled.
  6. Turn out onto a board or counter and knead until smooth.
  7. Roll out the dough into a 14 inch by 8 inch rectangle. You can lightly flour or grease your surface to prevent sticking.
  8. Melt butter and pour onto the surface of the dough. Use your hands or a brush to spread it evenly over the entire surface.
  9. In a small bowl combine the brown sugar, sugar, cinnamon, and salt. Spread evenly onto the dough.
  10. Roll the dough into a log.
  11. Cut into 12 rolls.
  12. Place into a greased 9 inch round or 8x8 square baking dish. Leave space between the rolls.
  13. Bake for 24-25 minutes.
  14. Frost with your favorite powdered sugar glaze or store-bought vanilla frosting (I like Simple Mills).
Notes
To make this recipe dairy free you could substitute the butter and milk with non-dairy versions.

Disclaimer: This post was sponsored by Chebe Bread. All images, text, and opinions are my own. Thank you for supporting brands that make Gluten Free Jess possible!



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