This looks really good, and perfect for the Fall.
Pumpkin Cinnamon Rolls ~ Vegan & Gluten Free | Manifest Vegan
Has step by step instructions on the site. Pics look good!
Pumpkin Cinnamon Rolls ~ Vegan/Gluten Free/Soy Free
- 1/3 cup warmed almond milk
- 2 (1/4 oz each) packets dry active yeast
- 3/4 cup granulated sugar
- 3 tbsp olive oil
- 1 tsp vanilla extract
- 2/3 cup pumpkin puree
- 1/4 cup brown rice flour
- 1/2 cup sorghum flour
- 3/4 cup tapioca flour
- 1/2 corn starch
- 2 tsp baking powder
- 1/2 baking soda
- 2 tsp xanthan gum
- 1/2 sea salt
icing- I made this pumpkiny one- but any nice glaze would work well here too
- 5 tbsp softened Earth Balance margarine (soy free)
- 1/4 cup packed brown sugar
- 4 tsp cinnamon
- 1/4 cup pumpkin puree
- 2 tbsp Earth Balance, soy free
- 3-4 cups? confectioners sugar
Proof yeast in warm milk until foamy.
In large mixing bowl combine proofed yeast and almond milk with granulated sugar, olive oil, vanilla extract and pumpkin puree.
In separate bowl combine ingredients for flour mix. Gradually combine flour mix into wet ingredients until a very sticky elasticky dough is formed, scraping down sides as necessary. This works great with an electric mixer.
Turn dough ball out onto a piece of saran wrap that has been taped to your countertop. Yep, it’s weird, but this method works like magic. I picked up the technique from an old gluten free baking cookbook that my husband purchased for me to prevent my having a nervous breakdown when I first went gluten free. Stubborn as I am, I have yet to use any recipes in there, but this technique really caught my fancy. Most gluten free doughs that have enough fluffiness to get a good rise are way too sticky to try and turn out like glutenous dough…
Okay, so tape down a 20″ strip of Saran Wrap and turn dough ball out onto it.
Cover with another piece of Saran Wrap and roll dough out until you have achieved about a 12 x 16″ rectangle of dough. The thinner the better, but don’t go too thin.
Gently spread 5 tbsp softened margarine in an even layer on top of dough, and then sprinkle with cinnamon/sugar filling mix.
Starting with the shortest side, roll the dough up using the Saran Wrap like a magical guide. Try your best to keep the dough taught and the Saran Wrap from getting embedded in the dough. Gravity is a nice touch with this method too… it kinda rolls itself up
Using a sharp, thick, clean knife, slice the rolls one by one and carefully place them into an 8″ greased cake pan, leaving about an inch between each roll.
Cover loosely with cloth and let rise in warm area for 50 minutes.
I like to preheat my oven and let them set on top of it and rise while the oven warms up. Use your best judgement here…
Once the rolls have risen completely. Bake in preheated oven at 350 °F for 30 minutes
Remove from oven and slather or drizzle on icing.
To make icing, cream together pumpkin puree and Earth Balance. Slowly incorporate confectioners sugar on high speed of electric mixer until icing becomes stiff. I’m sorry I don’t have an exact measurement here- kids, and dogs, and cats, and other things were slightly distracting, so I lost track of how many cups of sugar I put in. :\