Friday, October 18, 2013

Gluten-free Pumpkin Spice Cinnamon Rolls


































Gluten-free Pumpkin Spice Cinnamon Rolls


Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

I love this time of the year, the leaves are changing, the air is getting colder and the pumpkins are plentiful. So I ask myself what shall I do with my homemade pumpkin puree, yes I got it!! Cinnamon rolls, my family absolutely loves cinnamon rolls of any kind. I developed this recipe in the non-traditional way by using a flavored coconut milk and the pumpkin puree you get all the great tastes of fall but in a healthier way. So there you have it a very delicious Gluten-free Pumpkin Spice Cinnamon Roll with a creamy spicey frosting. Yummy!!

Prep time: 20 minutes

Cook time: 22-25 minutes

Total time: 2 hours 45 minutes

Ingredients
  • 4-1/2 cups All Purpose Gluten-free Flour (Jules)
  • 1/4 + 1/4 cup Sugar
  • 1 teaspoon Sea Salt
  • 1 cup Pumpkin Spice Coconut Milk
  • 1/2 cup Pumpkin Puree (I used fresh)
  • 3 teaspoons Active Dry Yeast
  • 1/3 cup Melted Butter (I used earth balance)
  • 2 whole Eggs
  • FOR THE FILLING:
  • 1 cup Brown Sugar (packed)
  • 2 teaspoons Cinnamon
  • 1/3 cup Butter (I used earth balance)
  • FOR THE FROSTING:
  • 1/4 cup Butter (I used earth balance)
  • 1/4 cup Shortening (I used earth balance)
  • 4 cups Confectioners Sugar
  • 1/4 teaspoon Cloves
  • 1/8 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 4-5 teaspoons Pumpkin Spice Coconut Milk
Cooking Directions
  1. In a stand mixer add gf flour, 1/4 cup sugar, and sea salt, mix until combined
  2. In a 4 cup pyrex glass measuring cup add coconut milk and heat up until just warm not hot but warm
  3. In the same measuring cup add pumpkin puree 1/4 sugar and stir until combined
  4. Add yeast to measuring cup and stir until combined
  5. Let stand for 10 minutes to let yeast activate
  6. After yeast has activated add mixture to flour mixture
  7. Add melted butter (earth balance)
  8. Add eggs one at a time until combined
  9. Mix until thoroughly combined and you may add a little more flour if mixture feels to sticky, depending on the day I may add an extra 1/2 cup
  10. lay two pieces of saran wrap on the counter and spray with a non-stick spray
  11. place dough on saran wrap and roll into a 16x21 inch rectangle
  12. In a clean bowl add brown sugar and cinnamon combine
  13. Spread butter all over the 16x21 rectangle
  14. Spread brown sugar mixture over butter, spreading evenly
  15. Roll into a log and using a piece of dental floss cut 12 even circles and place into a greased 9x13 pan
  16. Place a clean towel over dough and let rise until double in size, approximately 1-1/2-2 hours
  17. Bake at 350 F for 22-25 minutes or until just golden brown
  18. In a clean stand mixer bowl add butter, shortening, confectioners sugar and mix until very small and crumbly
  19. Very slowly add cloves, nutmeg, cinnamon, and salt
  20. Add coconut milk 1 tablespoon at a time to ensure frosting not become to thin

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