Gluten free pumpkin cinnamon rolls. Oh yes…they happened! Full with nutrient dense ingredients, and a lovely chewy texture, these cinnamon roll are a breakfast treat! Even better, they have no eggs, so even MORE people can enjoy them!
A gluten free, egg free cinnamon roll the whole family can enjoy, and mom can feel good about serving!!
Free of the top 8 allergens, one would wonder how anything so delicious and wholesome could exist: but they do and it IS possible!
A beautiful thing about gluten free cinnamon rolls is that there is no double rising or kneading as in gluten-filled yeasted breads…so having these for breakfast in a timely manner without making them ahead of time is actually possible! But if making a muffin is more your jam, you could try my gluten free cinnamon bun muffins: all the same flavors in a convenient muffin form!
Can I make these gluten free pumpkin cinnamon rolls ahead of time?
You could also make the rolls (without letting them rise) the night before, cover them and store them in the fridge for morning rising and baking.
These rolls are sure to please a crowd…soft and tender with a hint of chewiness from the binding psyllium husk!
How to top your gluten free cinnamon rolls:
Gluten Free Pumpkin Cinnamon Rolls Recipe:
If you try these festive pumpkin rolls, be sure to come back leave a comment below!
Pumpkin Cinnamon Rolls - Gluten Free & Vegan
- 3/4 cup non-dairy milk warmed (any milk will do)
- 1 teaspoon sugar
- 1 tablespoon yeast
- 1/2 cup butter softened, vegan butter if needed
- 1/2 cup brown sugar
- 1.5 tablespoons ground cinnamon
Proof the yeast:
Pour yeast into warm milk and sugar (not too hot or you will kill it! You should be able to comfortably leave your finger in the liquid, or 110 degrees). Set aside 10 minutes to get foamy.
Meanwhile, whisk together all the dry ingredients in large bowl:
When the yeast is proofed, stir into the dry mix along with the remaining wet ingredients.
Let the dough rest for about 5 minutes, this allows time for the psyllium to do its magic. If the dough seems overly soft and sticky, add some more flour (the water content of pumpkin purees varies widely).
Gather the dough into a ball, and dust all sides with tapioca flour.
Prepare your rolling station: lay out two non-stick baking mats, or waxed paper, or plastic wrap, or any combo of these. If using plastic wrap, tape the bottom piece down onto the counter.
Flour this bottom piece well, and plop you dough ball down into the center. Lat the second mat or waxed paper over the top of the dough and roll out to roughly the size of a cookie sheet, trying to keep the dough an even thickness
Gently peel the top layer off.
Spread your chosen fat over the entire surface.
Spread the filling mixture evenly with a rubber spatula.
Using the bottom mat or paper as an assist, gently lift the mat up, starting to roll the dough. Because the dough is soft, you will have to assist in the rolling process: lift, tuck with fingers and roll.
Cut the roll into roughly 1-1 1/4" pieces, about 11-12 rolls. Either use a piece of floss to cut, or a serrated knife with no downward pressure.
Place the rolls into a greased, baking pan. You will need to use two pans, and one may not be full. Allow room for rising, meaning do not have the rolls touching each other, just barely apart. When they rise, they will fill in and touch each other plenty!
Rising & Baking:
Let rolls rise in a warm place until roughly double in size. Mine took about 30 minutes with regular yeast in a warm (110 degree) oven.
Bake in a 350 degree oven for about 30 minutes until turning golden and no doughiness is felt.
Top with your preferred frosting (see above for links!)
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