Pumpkin cinnamon rolls are full of Fall flavors. So gooey and gorgeous!
It’s time for all things pumpkin, which includes these delicious cinnamon rolls. The perfect way to winning your kids over in the morning is whipping up a batch of pumpkin cinnamon rolls.
The smell floating through the air is enough to wake the family up on a Saturday morning. I decided to try out a recipe for pumpkin cinnamon rolls recently that, unlike most of our gluten-free foods, was full of gluten for the rest of my family.
I was simply the cook and the onlooker. I will soon be trying these again gluten-free because I’m anxious to see if they turn out the same.
How do you make Gluten Free Pumpkin Cinnamon Rolls?
The biggest challenge for me when it comes to making cinnamon rolls is the sticky batter. There is a fine line between making the batter workable and adding in too much flour.
If you add way too much flour, you will have a very thick, hard cinnamon roll that may break apart too.
So, the batter needs to be sticky but adding a little bit of flour at a time to help with the sticky factor will not hurt. I would suggest just keeping the flour on standby next to you.
The next suggestion for these cinnamon rolls is that if you would like, you can add pecans or nuts of your choice into the filling, to be rolled up into the middle of the rolls.
This just gives them another delicious element. Since we have tree nut allergies in this family, I skipped the nuts, but I would have loved to add them.
According to my husband, these also taste the best straight out of the oven, warm and fresh.
While he still heated them up in the toaster oven and enjoyed them for several days more, he said they were the best just after they finished baking and cooling.
Are you ready to surprise the family with a delicious pumpkin cinnamon roll?