Pumpkin Cinnamon Rolls- gluten-free, top 9 allergen free
One food that we have fond memories of when we were little is cinnamon rolls. To be more specific, the center of the cinnamon roll that is ooey, gooey, buttery, and oh so good. Are you a lover of the outside, inside, or just the whole thing? I don’t remember ever having homemade cinnamon rolls growing up. We always bought them or got the ones in the can that pop. When we began thinking about making cinnamon rolls it felt daunting and like it must be difficult. Isn’t it interesting how we all have thoughts and ideas about how easy or difficult some foods are to make? Over here at Rustic Scoop™ we have a “can do” attitude as much as possible. Not much keeps us from at least trying new recipes and foods so it can benefit you all.
We attempted cinnamon rolls for many years. They were decent, but not perfect. We kept making tweaks here and there and eventually just lived with cinnamon rolls that were just ok. Probably a year or two later, we got the whim to try again after we got a request from one of our customers. The result was amazing! As fall was approaching this year, we figured we needed to make pumpkin cinnamon rolls. Why not make our amazing cinnamon rolls into the fall favorite flavor of pumpkin too. The result was just as amazing! We often get told by our gluten eating customers that these are far better than their gluten filled counterparts. If that isn’t the best compliment, I don’t know what is. Head on over to buy our Rustic Scoop™ Sandwich Bread Mix so you can make these soon. You’ll never go back to eating any other cinnamon rolls.
Pumpkin Cinnamon Rolls
Ingredients:
1 Tablespoon Yeast
¼ Cup Sugar of choice
½ Cup Butter melted/soft
2 Flax Eggs*, 2 whole eggs, or 6 Tablespoons Aquafaba (garbanzo bean water)
2 Teaspoons Vinegar
¾ Cup Pumpkin
1 Cup+ 6 Tablespoons Milk
2 teaspoons Pumpkin Pie Spice
1 teaspoon Cinnamon
1 teaspoon Vanilla
For the inside of the cinnamon rolls
½ Cup Vegan or regular butter, softened but not melted
½ Cup Sugar of choice (we use coconut sugar and recommend it)
1-½ Tablespoons Ground cinnamon
Maple Glaze
2 ¼ Cups Powdered sugar (we love Wholesome brand and Trader Joe’s because they don’t have corn starch)
1 Tablespoon Vanilla extract
9 Tablespoons Maple syrup
2 Tablespoons+ Milk of choice
Directions:
Preheat your oven to **350° F. Spray a 9 inch round pan with non-stick spray (avocado oil does not work) and set aside.
In a stand mixer using the paddle attachment, place the Rustic Scoop™ Sandwich Bread Mix, dry active yeast, sugar of choice, cinnamon, and pumpkin pie spice in the bowl. Briefly blend until combined. Heat up milk until it is warm to the touch but not hot (approx. 100°F), then pour it into the dry mix. Mix on medium speed until barely combined. Next add your flax egg or egg* (we have not tried a whole egg, but will likely work well), butter, pureed pumpkin, vanilla and vinegar. Blend it all together on medium speed until well combined. Be sure there aren’t any large chunks of butter.
Let the dough rest while you get out a silicone baking mat and 2 pieces of parchment paper. Spray both pieces of parchment paper with non-stick spray. Place one piece of parchment paper on top of your silicone mat, non-stick spray side up. Scrape your dough onto the first piece of parchment paper on top of the silicone mat. Now place your second piece of parchment paper that is sprayed with non-stick spray on top of the dough, spray side down. Gently roll the dough out evenly in a rectangle using a rolling pin or simply press with your hands. The dough should be about ¼ - 3/8 inches thick and measure 12x16 inches rolled out. Once your dough is rolled out evenly, spread softened butter all over the dough until the whole surface is lightly covered. Sprinkle your sugar of choice on top of the butter layer, covering the whole surface completely. Lightly sprinkle ground cinnamon over the sugar layer.
Now for the rolling. Start at one end of the dough (short side of the rectangle) and begin to roll the dough starting with one end and making half a roll then moving further to half roll the next section, continue this until the whole side is half a roll. Then gently start rolling further being sure the whole edge of the dough is getting rolled. Don’t keep rolling if the whole edge isn’t rolled the same amount. By far the easiest way to roll is to start the rolling, and make one full roll, then gently pull the bottom piece of parchment paper in the direction you are rolling. It will roll all the way for you if you pull gently and slowly. Roll the whole dough into a log. If the ends are not as thick as the middle, gently press the ends in to make them more even. Using a sharp knife. Cut each roll about 1 ½ inches thick. This recipe makes 9-10 cinnamon rolls. Pick up each roll, one at a time, placing them in your prepared round pan. They will all touch each other. Here is a video tutorial on our traditional cinnamon roll recipe page to help you roll if you are unsure how to do this. It’s easy, we promise you can do it.
For making ahead/cold rise: Place your cinnamon rolls in the round pan into your refrigerator for up to 24 hours. When you are ready to bake the cinnamon rolls, follow the directions below.
For baking right away: Place in a warm, draft free area with a warm, damp cloth to rise for 30 minutes. Once the cinnamon rolls are done rising, bake at 350°F for 22-27 minutes. The rolls will feel soft to the touch, but should not feel “raw”. They will crisp up a bit as they cool.
While the rolls are baking, make the glaze. Put 2 ¼ cups of powdered sugar in a medium sized bowl, then add the vanilla, maple syrup, and 2 Tablespoons milk of choice. Mix all of the ingredients with a spoon. If you like a thinner glaze, add 1 Tablespoon more milk at a time until you reach your desired consistency. You can drizzle the glaze in a fancy fashion once the cinnamon rolls are cooled a bit or just slather the glaze on. To each his own, but you must enjoy! ☺
*Using a flax egg or whole egg will give you a soft and gooey in the middle cinnamon roll. If you like a fluffy, light, and bready cinnamon roll, use the aquafaba
**If you live at high altitude, you will want to only bake at 365° F for 22 minutes to start. If the cinnamon rolls don’t feel quite done, bake in 2 minute increments. Don’t over bake them, because you don’t want dry cinnamon rolls!
*** If you live in a dry climate or use air conditioning you will want to add up to 2 Cups of liquid total. Add the extra milk a few tablespoons at a time. You can always add more, but you can't take any away... The consistency should be pliable, not sticky, not dry and cracks when you roll it, should roll nicely and easily.