How could you possibly improve on cinnamon rolls? With the addition of pumpkin, of course! This seasonal combination takes this treat to divine heights!
Coral Barajas is an award winning author, creator of @glutenfreewithcoral, and host of the No. 1 gluten-free podcast, Gluten Free You and Me. She provides hope, inspiration and resources, and through her advocacy, she has created a safe and uplifting community for all gluten-free warriors.
- Pumpkin Rolls:
- 1/2 cup warm water
- 2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
- 2 tablespoons sugar
- 1 small 3.4-ounce box vanilla instant pudding mix (make with Silk Vanilla unsweetened soymilk for a dairy-free version)
- 1/2 cup butter, melted (use Miyoko's Creamery dairy-free butter for a dairy-free version)
- 1 large egg
- 1/2 cup pumpkin puree (add more if you want a stronger pumpkin taste)
- 1 teaspoon salt
- 6-7 cups gluten-free flour blend (Namaste Foods is one great option)
- 1 cup butter, room temperature (or Miyoko's Creamery dairy-free butter)
- 2 cups brown sugar
- 3 teaspoons pumpkin pie spice
- 1/2 cup butter (room temperature)
- 1 tablespoon pure maple syrup
- 3 cups confectioners sugar
- 2-3 tablespoons milk
1. In a small bowl combine water, yeast, and sugar. Stir until dissolved. Set aside.
2. In large bowl, take pudding mix and prepare according to directions (use room temperature milk to help it rise faster). Add butter, eggs, and salt. Mix well. Then add yeast mixture. Blend.
3. Gradually add flour, knead until smooth. Do not over-flour the dough. It should be soft but not sticky. Place in a greased bowl. Cover and let rise until doubled, about 1 hour.
4. Roll out dough on a lightly greased or floured surface to about 34 x 21 inches in size. Take 1 cup soft butter and spread over rolled dough.
5. In bowl, mix brown sugar and cinnamon. Sprinkle over the top. Roll up very tightly. With a knife, put notches every 1/2 inches. Cut with thread or serrated knife. Tip: Dip knife in hot water for easy slicing!
6. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until the dough has doubled again.
7. Bake at 350 degrees for 20-25 minutes. Remove when they start to turn golden.
8. Combine softened butter with sugar and maple syrup. Add milk for desired consistency. Frost over warm cinnamon rolls.
Copyright Coral Ward.