Step 1

Add warm water and sugar to the yeast. Allow sitting for 5 minutes. (Make sure the water temperature is no hotter than 110º F.) Add the rest of the wet ingredients and whisk.

Step 2

Add the dry ingredients to a large bowl and whisk to blend. Pour the wet ingredients into the dry ingredients.

Step 3

Mix the wet and dry ingredients into a batter.

Step 4

Cover the bowl and allow rising for one hour. Dust a sheet of wax paper with gluten free flour. Remove the dough and place it onto a wax paper-lined and flour-dusted baking sheet or counter.

Step 5

Press the dough into a rectangle shape. Try for 1/4 to 1/2 inch thickness. Feel free to dust with a small amount of additional flour if needed.

Step 6

In a small bowl, add the cinnamon filling ingredients. Cut the cold butter into the brown sugar-cinnamon mixture until it resembles crumbs.

Step 7

In a bowl, combine the pumpkin and brown sugar. Mix well.

Step 8

Spread the pumpkin mixture over the dough.

Step 9

Sprinkle the cinnamon-sugar mixture over the dough. Spread out the cinnamon roll brown sugar mixture and then gently press it into the dough so it will stay in the rolls better while.

Step 10

Carefully roll the dough lengthwise into a roll. Roll the long side around, not the shorter side.

Step 11

Take a piece of string. I used sewing thread. Place the thread under the roll towards the end. Grab both ends and twist and pull. This will cut the long dough roll into single serving rolls. Repeat down the entire line of the dough to make your cinnamon rolls.

Step 12

Place the cinnamon rolls into a greased 9x13 pan. Cover with plastic wrap and let them rise for 30 minutes.

Step 13

Bake the cinnamon rolls at 350º F for 25 minutes until done. Allow them to cool.

Step 14

Mix up the icing in a bowl and spread it over the rolls.