Ingredients
Method
- In a stand mixer bowl, combine gluten-free bread flour, granulated sugar, instant yeast, salt, and baking powder.
- Add warm water, milk, egg, pumpkin puree, and 4 tablespoons melted butter. Mix on medium for 3 minutes until thick.
- Refrigerate the dough for 20 minutes, then roll it into a 15x15-inch square on a lightly floured surface.
- For the filling, mix brown sugar, cinnamon, ginger, nutmeg, and cloves in a small bowl.
- Spread 2 tablespoons melted butter over the dough, then sprinkle with the cinnamon-sugar mixture.
- Cut the square into twelve 1¼-inch wide strips and arrange in a greased 9x13-inch baking pan.
Notes
- Don't be tempted to skip the refrigeration step; it makes the dough much easier to handle and roll, preventing sticking and tearing.
- For perfect doneness, the internal temperature of the rolls should reach 200-205°F (93-96°C) when tested with an instant-read thermometer.
- These rolls store beautifully: cover tightly and refrigerate for up to 3 days, or freeze unbaked rolls for up to 1 month. Thaw overnight and bake as usual.
- For a richer flavor, toast your spices lightly before mixing them into the filling. This really brings out their aromatic qualities. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For perfect doneness, the internal temperature of the rolls should reach 200-205°F (93-96°C) when tested with an instant-read thermometer.
- These rolls store beautifully: cover tightly and refrigerate for up to 3 days, or freeze unbaked rolls for up to 1 month. Thaw overnight and bake as usual.
- For a richer flavor, toast your spices lightly before mixing them into the filling. This really brings out their aromatic qualities. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.