Pumpkin Cinnamon Rolls

I promised myself I wasn't going to do another pumpkin recipe until summer was officially over.....but I guess since technically it's only a few weeks away....what the heck! 
Pumpkin Cinnamon Rolls make a special treat for a (pre) fall morning.  My family loves them and since I don't make them very often, they are eaten quickly.  
This is a pretty basic recipe, minus the gluten, dairy, eggs, soy etc. (ha!)  But simple enough.  It would be wonderful for the holiday season ahead.  The pumpkin ends up adding a nice moisture to this batch, which is hard to do when you aren't using eggs.  
If you have trouble with nuts, leave them out.  You could always add in raisins, apples or cranberries instead.  Whatever you desire!  
Keep in mind with most all allergy free baking, baked good tend to dry out very quickly, so if you have leftovers feel free to pop them into the microwave and warm them up for a few seconds to soften them back up.   So grab a cup of warm cider and enjoy!



gluten free/vegan



Pumpkin Cinnamon Rolls with Maple Icing:
parchment lined baking dish, 9x9

3/4 Cup  Coconut Milk (carton)
1 1/8 tsp  Rapid Rise Yeast
1/4 Cup  Organic Sugar
1/4 Cup  Organic Pumpkin Puree (canned)
1/4 Cup  Butter substitute, melted  (we use Earth Balance-soy free)

3/4 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
3/4 Cup  Potato Starch
1/2 Cup  Corn Starch
1 1/8 tsp.  Xantham Gum
1/4 tsp.  Baking Powder
1/4 tsp.  Baking Soda
1/2 tsp.  Fine Sea Salt

Filling:
1/2 Cup  Butter substitute, melted (we use Earth Balance-soy free)
1/2 Cup  Organic Brown Sugar
1 1/2 TB  Ground Cinnamon
1/2 tsp.  Ground Nutmeg
1/2 Cup  Pecans (toasted) (save 1 TB to sprinkle on top once done).........*optional

Maple Icing:
1/2 Cup  Organic Powdered Sugar
1 TB  Butter, melted (we use Earth Balance-soy free)
1 TB  Pure Maple Syrup
1 TB  Coconut Milk (carton)

Preheat oven to 200 degrees.  Turn off.  Prepare baking pan with parchment.  Set aside.
In a small bowl, heat coconut milk to 110 degrees.  Add yeast and 1/4 cup of sugar to warmed milk, whisk together.  Let sit 5-10 minutes.  In large mixing bowl with paddle attachment, add pumpkin puree and 1/4 cup melted butter.  Mix well.  Add yeast mixture and mix on low until combined.  Next, add brown rice flour, white rice flour, potato starch, corn starch, xantham gum, baking powder, baking soda and sea salt.  Mix until well combined, scraping down when needed.  Remove bowl and cover with plastic wrap.  Place into warmed oven and let rise 1 hour.  Once risen, remove from oven and roll dough out on floured (I use white rice) surface with rolling pin. Roll out into a large rectangle (as thick or thin as you like).  Preheat oven to 200 degrees for next rise.  Turn off once at 200 degrees.  Next, spread filling ingredients onto rolled out dough.  Spread on melted butter, top with brown sugar, cinnamon, nutmeg and toasted pecans.  Using a metal scraper, roll dough into tube and slice into even "rolls".  Place into prepared pan, cover with plastic wrap and let rise 30 minutes in warmed oven.  Once the 2nd rise in done, remove from oven and preheat oven to 375 degrees.   Remove plastic wrap and bake rolls for 15 - 17 minutes.  While baking, make icing.  In small bowl mix together, powdered sugar, melted butter, maple syrup and coconut milk.  Whisk until combined.  Pour over freshly baked rolls and serve immediately!  Enjoy!

Time to roll up!

Glazed and waiting......

Save image and print!

Also shared at:

Fat Tuesday ,Tasteful Tuesday Party,Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Healthy 2Day Wednesday,Gluten Free Fridays,Healing With Food Friday,Slightly Indulgent Tuesday