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!
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!)
Pumpkin Cinnamon Rolls - Gluten Free & Vegan
Amount Per Serving
Calories 461Calories from Fat 225
% Daily Value*
Saturated Fat 16g100%
Vitamin A 5120IU102%
Vitamin C 1.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.