Gluten Free Pumpkin Cinnamon Rolls

theloopywhisk.com

Maya

subheading: For gluten free pumpkin brioche dough:

7 g (2 ¼ tsp) active dried yeast

50 g (¼ cup) light brown soft sugar, divided

90 g (⅓ cup ½ tbsp) whole milk, warm

12 g (2 tbsp 1 tsp) psyllium husk (I use the rough husk form, if you use psyllium husk powder, use 10g instead.)

140 g (½ cup 1 tbsp) water, warm (Note 1)

170 g (1 ½ cups) tapioca starch (see Notes for possible substitutions)

120 g (¾ cup 2 tbsp) millet flour (see Notes for possible substitutions)

50 g (⅓ cup 1 tbsp) sorghum flour (see Notes for possible substitutions)

7 g (2 ½ tsp) xanthan gum

5 g (1 tsp) salt

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

⅛ tsp ground allspice

1 UK medium/US large egg, room temperature

110 g (½ cup) pumpkin puree

30 g (¼ stick) unsalted butter, softened

subheading: For cinnamon-sugar filling:

75 g (3/8 cup) light brown soft sugar

1 tbsp ground cinnamon

55 g (½ stick) unsalted butter, melted and cooled, plus extra for greasing the baking tin

subheading: You will also need:

1 to 2 tbsp melted unsalted butter for glazing the rolls immediately out of the oven

subheading: For maple cream cheese icing:

55 g (¼ cup) cream cheese, room temperature

30 g (¼ stick) unsalted butter, melted and cooled

150 g (1 ¼ cups) powdered/icing sugar, sifted

4 tsp maple syrup

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

1 to 2 tbsp whole milk (optional, to adjust the consistency of the icing if needed)

Note: Ingredients may have been altered from the original.

Directions at theloopywhisk.com

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