About a week or so ago, one of my most favorite-ist readers left me a comment.. or a dare… or a desperate request for some gluten free-egg free-casein free-soy free pumpkin cinnamon rolls.
So, I caved. And actually, these were kind of a snap… because I went ahead and modified a version of some “sticky rolls” that are going to be included in my cookbook that I’ve been working on kinda behind the scenes. I planned on having a completely different book last year around this time, before the whole celiac thing got in the way. So, I had to completely re-do everything. But, I am much happier with how this book is going to turn out now that it is sans gluten- and super happy that more people will be able to enjoy my recipes. :)
Anyways, these rolls were easy enough to conjure up seeing as I had already established a good baseline with my other recipe. And, I must add that they are pretty darn tootin’ close to a regular gluten filled cinnamon roll, except that they are orange… and slightly pumpkiny.
Oh, and seeing as tomorrow is Thanksgiving here in the states, I probably won’t be posting tomorrow… or maybe I will? We shall see how things turn out. If I don’t catch you in the blogosphere tomorrow- I hope you all have a terrific Thursday…
Happy Thanksgiving. ♥
Pumpkin Cinnamon Rolls ~ Vegan/Gluten Free/Soy Free
icing- I made this pumpkiny one- but any nice glaze would work well here too
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. :\
Pass out from eating up all the awesome.
Thank you Laurel. ♥