Sunday, October 9, 2011

Gluten Free Pumpkin Spice Cinnamon Rolls

Gluten Free Pumpkin Spice Cinnamon Rolls

I bet you thought I was done with my pumpkin recipes. You were wrong. I have many more coming. I love cooking with pumpkin. It adds moisture and flavor and nutrition. I don't know why I feel I have to wait for Fall to make pumpkin dishes. I really should cook with it year round. I guess I always go with what is in season. I find that cooking with it really makes everything moist.

I am in love with these cinnamon rolls. I had to stop myself from eating because they were so good. There are several steps to this recipe, so I tried to take pictures at every point to help you along. The pumpkin cream cheese filling makes these melt in your mouth. Yes, I realize it is a long recipe. You won't be disappointed.

I used Maninis gluten free all purpose flour for this recipe. I highly recommend this brand. I also used flaxmilk. You can use regular milk, but I really liked the added nutrients... I gotta be good when I am being bad ;)
Dough Ingredients
1 packet active dry yeast
1 cup warm flaxmilk, (you can use regular milk, I was going for added nutrition)
1/3 cup granulated sugar
1 tablespoon cardamom
1/2 teaspoon nutmeg
1 tsp baking soda
1 teaspoon salt
2 eggs (at room temp)
4 cups gluten free all purpose flour ( I used maninis all purpose gluten free flour)
1 tsp xanthan gum (omit if your flour has it in it already)
1/4 cup unsalted butter, melted
1/2 cup ounces pumpkin puree

Filling Ingredients
8 ounces cream cheese, at room temp.
1/8 cup unsalted butter, at room temp.
2 tablespoons sugar
1 egg
1/4 teaspoon vanilla
1/4 cup pumpkin puree

Cinnamon Sugar Mix
1/2 cup granulated sugar
2 tablespoons cinnamon

Icing Ingredients
1/2 cup unsalted buter, at room temp.
4 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons hot water

Instructions
Dissolve the yeast in the warm milk (be sure it is between 110 and 115).
Sift together flour sugar, spices, baking soda, salt.

and add to milk and yeast mix. Use paddle attachment and mix until just combined. mixture will be dry.

Add the eggs and mix until just combined.

Add the melted butter and pumpkin puree and put in a kitchen aid with paddle attachment for 3 minutes. The dough should be smooth, elastic and quite sticky.

Flatten the dough by placing it on cling wrap.
Put cling wrap on top  of the dough as well and flatten with a roller. Roll out until it is 9 inches by 18 inches.

Beat the cream cheese and butter until they are smooth and mixed together. Add the remaining filling ingredients and mix until the mixture is smooth. Set aside.

For the cinnamon sugar mix, mix both together in a cup or small bowl.  Take off the top piece of cling wrap exposing the dough.
Spread the filling over the dough leaving a one inch strip bare on the bottom closest to you. Sprinkle the cinnamon sugar mix on top of the filling again leaving the one inch strip.
Pulling up on the bottom saran wrap up, roll the dough tightly together.

Using a very sharp, slender knife  cut the roll into 12 equal portions.

Line an 11×17 inch shallow baking sheet with parchment paper and lay the cut rolls in 4 rows of 3. Tuck the end piece of dough under the roll so it does not unroll as it rises and bakes.

Place the rolls, covered, in a warm place (ideally 80°F) and let rise until just under doubled in volume about 1 hour – the rolls will expand into each other and they should be touching before you bake. Preheat the oven to 410°F.

Place in a preheated oven. Bake for 20 minutes until they are golden brown.

Prepare the icing by mixing the butter, sugar and vanilla together until it comes together. Add the hot water and mix until smooth.

The consistency should not be runny but a little thinner than typical buttercream frosting. Spread the icing over the warm cinnamon rolls.
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