Gluten Free Dairy Free Pumpkin Cinnamon Rolls
In the autumn and winter I like to keep cinnamon rolls on hand in the freezer. It is a nice treat to serve on a frosty morning after leaves have been raked or snow shoveled with a mug of tea or hot chocolate. These Gluten Free Dairy Free Pumpkin Cinnamon Rolls are a twist on that tradition. I found that the pumpkin in the dough really helps keep the rolls moist and fresh, which can sometimes be a problem with gluten free baking.
Don’t have pumpkin puree on hand? Try this same recipe using sweet potato puree. Sweet potato also made a wonderful cinnamon roll. I am excited to have Gluten Free Dairy Free Pumpkin Cinnamon Rolls in my freezer this year to surprise my family on chilly mornings. What a treat!
Gluten Free Dairy Free Pumpkin Cinnamon Rolls
Author/Source:
Adapted by Angela @ Onceamonthmom.com from Allyson @ Manifestvegan.com
Ingredients:
- 1/3 cup warmed unsweetened gluten and dairy free milk substitute
- 4 1/2 teaspoons dry active yeast
- 3/4 cup sugar
- 3 tablespoons olive oil
- 1 teaspoon gluten free vanilla extract
- 2/3 cup pumpkin puree
- 1/4 cup brown rice flour, finely ground
- 1/2 cup sorghum flour
- 3/4 cup tapioca starch
- 1/2 cup corn starch
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 5 tablespoons gluten and dairy free margarine
- 1/4 cup packed brown sugar
- 4 teaspoons ground cinnamon
Icing:
- 1/4 cup pumpkin puree
- 2 tablespoons gluten and dairy free margarine
- 3 1/2 gluten free powdered sugar
Directions:
Used well oiled hands to gently pat out the dough.
Used well oiled hands to gently pat out the dough.
Put yeast in warm milk substitute and sugar. Set aside until foamy. Stir in olive oil, vanilla extract and first amount of pumpkin puree.
In bowl of your mixer, mix together brown rice flour, sorghum flour, tapioca flour, corn starch, baking powder, xanthan gum, baking soda, and salt. Gradually combine yeast mixture into dry ingredients until a very sticky elastic dough is formed, scraping down sides as necessary.
Turn dough ball out onto a piece of lightly oiled plastic wrap that has been taped to your countertop. With well oiled hands pat dough out into a rectangle.
Use the oiled plastic wrap to help roll the dough.
Mix together the brown sugar and cinnamon in a small bowl. Gently spread the first amount of softened margarine in an even layer on top of dough, and then sprinkle with cinnamon and brown sugar mixture.
Using the plastic wrap to help, carefully roll the dough. Slice the rolls and carefully place them into the 8″” greased round pan(s) indicated, leaving about an inch between each roll. Cover loosely with lightly oiled plastic wrap and let rest in a warm place for about 45 min.
I use clean thread or dental floss to cut cinnamon rolls. Slide the floss under rolled dough, cross the floss over the dough and pull, making the cut.
To make pumpkin icing, cream together the pumpkin puree and second measurement of margarine. Slowly incorporate powdered sugar until icing becomes stiff and spreadable, using more or less depending on your preference.
When rolls have risen, bake for 30 minutes in a preheated 350 F degree oven. Cool. Frost with icing.
Freezing Directions:
Place cooled rolls into gallon sized freezer bag(s). Remove as much air as possible. Label and freeze.
To serve: Thaw. Heat through slightly, as desired.
Servings: 16
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
- Delectable Tuesday at Home Sweet Farm
- Dr. Laura’s Tasty Tuesday at Dr. Laura’s Adventures
[...] week I share Pumpkin Cinnamon Rolls from the upcoming November Menu at Once a Month Mom. Stop by and say [...]
Wow, these look good! I hope to make some of these up this week and use up a bit of our pumpkin harvest – my family says thank you! :)
You are most welcome! My kids have a 5 day weekend starting tomorrow and guess what they want me to make again? Good thing I have plenty of pumpkin to roast! LOL!
I made these tonight. I had to substitute some flours, since I didn’t have any sorghum. I pulled them out of the oven a minute early, and wished I had two or three minutes early. That being said, this is the first homemade gluten-free cinnamon rolls I’ve attempted since going gluten-free a year ago. They were a hit! I will definitely be making these again. Thank you so much!
I am so glad these worked for you, even with a different flour combo. They are one of our favorites, too. I can’t wait to make another batch! :)
If I were to make these non GFDF would I simply substitute 2 cups of AP flour in place of all the flours listed and keep the same amounts of soda and powder? Any other necessary replacements to make it come out correctly? Any advice would be appreciated! I would love to make these with what I have on hand!
The thing about gluten free baking is that it is very dependent on the chemistry between the different starches and gf flours (and xanthan) and proteins and liquids in order to work as a successful baked good. That being said, I do not think cup for cup of AP flour will work. Gluten free doughs are much wetter in order to work well, so I think you would need to add more, so it is hard to say how that would be with flavor balance and texture, etc. If you would like to make a pumpkin cinnamon roll, but don’t need gluten free, you best bet is to use a regular recipe and add pumpkin to the dough, replacing part of the liquid needed. Regular recipes are much more forgiving than gluten free and you can increase the flour up or down easily to get the right texture. Good luck!
These look yummy! If i need GF but not dairy free, would it be okay to substitute milk and butter for their Dairy free counter parts?
Yes, you can use dairy for the dairy free replacements, no problem. :) Enjoy!
I’m on vacation with my kids next week and I’m planning to make a ton of these for the freezer. I have a hard time with flour blends that have a lot of corn starch though. Do you think I could sub an equal amount of potato starch? This will be my first attempt at GF yeast dough so I’m not sure about the ratios.
I use potato starch or arrowroot starch as a corn replacement in the same amounts as the recipe calls for. Sometimes the moistness is a little different when using a different blend than a recipe calls for, so just add a bit more (1 tablespoon at a time) if the dough is too moist or a bit more liquid (1 teaspoon at a time) if it is too dry. Hope you enjoy making these with your family!
These look yummy! Could I substitute regular milk and butter for the dairy free? And, could I use AP GF flour in place of the other flours? Just use 1 1/2 cups of AP GF flour and the cornstarch?
Thanks for the help!
Carmen
You can replace the dairy free substitutes with their dairy counter-parts, however, the gluten flours cannot be replaced in the same ratio as wheat based flour. I would love it if it were that easy! Your best bet is to look for a regular flour based pumpkin yeast bread dough and use that for your rolls. That way, you can use the same filling and topping with the regular dough to make traditional pumpkin cinnamon rolls.
Made these today and they were delicious!
I am so glad you liked them!
When you pat the dough down onto the oiled plastic wrap, how thick do you pat the dough down? In other words, approximately how large is the rectangle?
Hi Jen! I would say pat down to about 1/2 inch thickness.