There's a lot happening in these delightful rolls. I feel like if I made this dish on a cooking show, the judges might tell me there are too many flavors. Except, I like all those flavors together. To me, they work. And they work well.
These rolls also happen to be gluten free. You could use this recipe with a batch of regular cinnamon roll dough, but whenever I can I like to avoid gluten. I don't have Celiac disease, but when I eat too much gluten I can tell. My energy levels drop, I have stomach issues, skin problems, and I feel mentally "foggy." Conversely, if I avoid gluten, I have energy, no stomach problems, my skin is healthier and I feel more focused. Pretty amazing how our diet impacts us, right?
Anyway, I used Bob's Red Mill Gluten-Free Pizza Crust mix. I just follow the package directions for cinnamon rolls, and they turn out fantastic. Of all the GF "mixes" I've used, Bob's Red Mill is my favorite. They are consistently tasty, widely available at grocery stores and come at a reasonable price point. The pizza mix can be used for pizzas, flatbreads, dinner rolls and cinnamon rolls. Just so you know, yes I have used this mix in all these capacities and yes, all of those turned out great. Leftovers reheat well too, which isn't the case for all gluten free products.
One awesome perk to gluten free baking? No gluten= tender dough. Gluten is the protein in wheat flour that helps hold everything together; it's what gives pizza dough a nice chewy texture. It's also why you never want to over mix regular doughs or batters, because that can cause the gluten to tighten up, giving you a tough finished product. Since there's no gluten, the chances of your dough getting tough are slim to none. So yay for gluten-free baking!
Make these rolls for dessert, or an awesome breakfast. I could see these in "mini size" for a brunch, or as a special Christmas morning treat. The Biscoff glaze is totally worth the extra little bit of effort. Why Biscoff? Because it's cookies, man. An extra drizzle of maple syrup probably won't hurt either. (Actually, it doesn't hurt. At all. Trust me.)
*FYI- I cut this recipe in half when I made these last and only had enough for Kris and I, which is the batch you see in the pictures (that's why it doesn't look like a very large amount of rolls). The recipe below is for a full size batch.
Pumpkin Pecan Rolls with Cream Cheese Biscoff Icing
For the rolls (basic dough instructions from Bob's Red Mill):
Bob's Red Mill GF pizza crust mix
1/4 cup unsalted butter
1/2 cup sugar
1 cup warm water
GF flour for dusting (something like rice flour)
For the filling:
1/2 cup pumpkin (not pie filling)
1/2 cup sugar (white or brown)
1 tablespoon cinnamon
1/4 cup pecan pieces
2 Tablespoons butter, melted
1 recipe Cream Cheese Biscoff Icing
Preheat oven to 375. Empty yeast (packet comes in mix) in warm water; let sit for 5 minutes (I like to add a teeny pinch of sugar to the mixture to help the yeast bloom). Cream together butter and sugar. Add eggs, one at a time, then blend in yeast mixture. Add pizza crust mix and blend for about 2 minutes. Using a long piece of wax paper* (at least 2 feet) dusted with GF flour as your work surface, spread dough out into a long rectangle. Use wet hands to spread dough. It should be about 20 inches long. Spread pumpkin as evenly as possible across dough. Sprinkle with cinnamon and sugar, then pecan pieces. Drizzle with melted butter. Pick up one side of the wax paper and begin slowly rolling the dough as you would a jelly roll. Cut into 1 1/2 inch pieces and place in a greased 8x8 baking dish. If you are making a full batch they will be crowded; that's ok.
Allow rolls to rise in a warm place for 30 minutes. Drizzle with butter and more pecans (optional). Bake for 20-25 minutes. Cool slightly. Drizzle with icing and/ or maple syrup if desired.
*Because I only made half the recipe, I had a small enough dough sheet to just use my silpat. It worked!!
Cream Cheese Biscoff Icing
4 ounces cream cheese, softened
2 heaping tablespoons Biscoff
1/2 teaspoon cinnamon
1/4-1/2 cup milk
1/4 cup + 1 tablespoon sugar
pinch of salt
Mix all ingredients except milk in a bowl. Heat in microwave for 30 seconds if the mixture isn't blending well. Add a little bit of milk at a time until desired consistency is reached.