Gluten free pumpkin cinnamon rolls. Oh yes…it happened!
A gluten free, egg free, and dairy 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!
MAKE AHEAD?? 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, slightly crunchy on the exterior and bursting with cinnamon flavor.
You have many options to make these your own: adding raisins or chopped nuts to the the filling is always an option, and here are an assortment of frostings you could choose to top them with:
- Maple Frosting – from yours truly
- Paleo Frosting @ Guilty Kitchen
- Sweet Potato Frosting @ The Whole Life Nutrition
- Salted Caramel Frosting @ Deliciously Organic (sub any allowed butter and full fat coconut milk for the cream)
Pumpkin Cinnamon Rolls - Gluten Free & Vegan
- Yeast proofing:
- 3/4 cup any milk warmed
- 1 teaspoon honey
- 1 package or 2 1/2 teaspoons yeast
- 1 cup teff flour could sub brown rice or gluten free oat flour
- 1 cup tapioca flour
- 1 cup gluten free oat flour or millet, or sorghum,
- 6 tablespoons palm sugar
- 2 tablespoons chia meal
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 3 teaspoons psyllium husk powder xanthum gum might work too
- 1 cup pumpkin puree
- 6 tablespoons melted coconut oil or other
- 1 tablespoon vanilla extract
- 1/4 teaspoonliquid stevia optional, I make the rolls slightly sweeter and use less frosting
- 1/2 cup preferred softened fat: coconut oil, allowed butter or ghee
- 1/2 cup palm sugar
- 2 T ground cinnamon
Proof the yeast: Pour yeast into warm milk and honey (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 in the remaining liquid ingredients:
Combine the wet and dry mixtures and mix to incorporate. Let the dough rest for about 5 minutes, this allows time for the psyllium to do it's 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 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.
Sprinkle with the palm sugar, and then the cinnamon.
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.
Place the rolls into a greased, round cake 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!
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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