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Apr 28, 2013

Pumpkin Cinnamon Rolls {Gluten Free & Vegan}

#glutenfree #vegan #cinnamonrolls

I have tried so many times to come up with the perfect cinnamon roll recipe without gluten, dairy or eggs. It's been a struggle at times, but I finally discovered it last spring. That recipe called for ripe bananas as an egg replacer. However, during the fall, I like to use pumpkin puree instead. These rolls don't really have a pumpkin flavor to them, but the flavor they do have is perfect combined with my Maple Icing.

If you've ever made cinnamon rolls, you know they take some time. Now, when I make them, I use two smaller pans and freeze one for later. I love having perfectly risen cinnamon rolls that can be thawed overnight and baked in the morning. Having a pan ready on demand is amazing!

Pumpkin Cinnamon Rolls {Gluten Free & Vegan}

Makes 18 rolls                                                          

1 1/2 cup lukewarm dairy-free milk (I like to use a blend of almond and coconut milk)
2 packets active dry yeast
1 Tbsp sugar
4 cups gluten free all purpose flour (I like Namaste Perfect Flour Blend)           
1 Tbsp baking powder
2 tsp xanthan gum
1 tsp baking soda
1 tsp salt
1/2 cup pumpkin purée
1 1/4 cup granulated sugar
1/3 cup melted dairy-free butter substitute (I use Earth Balance Soy-free)
2 tsp vanilla extract

1/3 cup softened milk-free butter substitute (I use Earth Balance Soy-free)
1/4 cup packed brown sugar
1-2 Tbsp cinnamon

Maple Icing
1 cup powdered sugar
2-3 Tbsp dairy-free milk
1 tsp maple flavoring
pinch salt

In a measuring cup, measure out the dairy-free milk. Microwave in 30 second intervals until it is lukewarm. Add the contents of the yeast packets and 1 Tbsp sugar and set aside. 

In a medium mixing bowl, whisk together the flour, baking powder, xanthan gum, baking soda, and salt; set aside.

In the bowl of a stand mixer, mix together the pumpkin, sugar, melted butter, and vanilla. Mix well. 

Pour the milk/yeast mixture into the wet ingredients, the gradually add the dry ingredients while mixing on low speed until just combined. Once combined, turn mixer speed up to medium-high and  allow the mixture to beat for about 2-3 minutes. (I do this in place of kneading the dough.)

Lightly spray a 9x13" glass baking dish with non-stick spray, or coat with coconut oil; set aside.

Turn your dough out onto a lightly floured surface.
(Tip: Lay a long piece of freezer paper out waxy side up, then tape the corners down to your counter top. The waxy surface helps to keep the dough from sticking and you can use less flour!)
Starting at one end, begin rolling up the dough. You will want to try to keep the roll as tight as possible. Once it is rolled, using a sharp knife, cut into 1-inch thick sections. Place the rolls into the pan, leaving a little bit of space between them to allow for rising. 

Cover the pan with a light towel and set aside to rise for about one hour.
(Tip: For quicker rising, preheat oven to 350 degrees and place an oven-safe dish filled with water inside. Once the oven reaches 350, turn the heat OFF. Place pan with rolls into the oven for 20-30 minutes. The heat and moisture will help the rolls to rise faster. When risen to desired size, remove pan from oven and proceed with next steps.)

After rising, the rolls can be frozen for later use. Just lay a piece of plastic wrap on top, touching the rolls. Cover with a piece of foil then freeze. All you will need to do is let them thaw before baking.

When ready to bake, preheat oven to 350 degrees and bake for 15-17 minutes.

While the rolls are baking, in a small bowl, mix together the powdered sugar, dairy-free milk, maple flavoring, and salt for the icing. Once the rolls are baked, drizzle the icing over the top so that it soaks into the crevices of each roll before serving.

#glutenfree #vegan #cinnamonrolls

#glutenfree #vegan #pumpkin #cinnamon_rolls

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