Gluten-Free Pumpkin Spice Cinnamon Rolls

I love mood-based cooking, which often coincides with seasonal variations on classic dishes and desserts.

As fall approaches and the days get longer and cooler in temperature, I find myself gravitating towards some of the warming fall spices that I tend to use less of during the summer.

There is something about the first cold day that makes me FEEL like baking something warm, comfortable, and (often) decadent!

Enter: Pumpkin Spice Cinnamon Rolls…

Recipe for Pumpkin Spice Cinnamon Rolls: 

Ingredients

For the dough:

• ½ cup vegan butter (120 g)

• 1¾ cups non dairy milk (450 mL)

• ½ cup sugar of choice (100 g)

• ¼ oz Gluten-free dry yeast (1 packet)

• 1.5 tsp Gluten-free baking powder

• 4½ cups Gluten-free all-purpose flour (630 g)

• ½ cup pumpkin puree (100 g)

• 2 tsp salt

For the filling:

• ¾ cup vegan butter (170 g)

• ¾ cup brown sugar (170 g)

• ¾ cup pumpkin puree (170 g)

• 2 Tbsp ground cinnamon

• 1-2 Tbsp pumpkin spice (mix of ground ginger, nutmeg, cinnamon and gloves)

For the frosting:

• ¼ cup vegan cream cheese (70 g)

• 1 tsp melted vegan butter (15 g)

• 1 tsp vanilla extract

• 1 cup powdered sugar (120 g)

• Juice of half a lemon

Instructions

1. Mix the lukewarm milk, sugar, and melted butter in a bowl. Ensure that the mixture is only lukewarm (37-43°C); if it is warmer, allow it to cool briefly.

2. Sprinkle the GF dry yeast evenly over the milk mixture, stir, and place the bowl in a warm spot for 10 minutes.

3. Add 500 g of your GF flour, stir to combine, and place the bowl covered with a tea towel in a warm place for 60 minutes or until the dough doubles in size.

4. Meanwhile, prepare the filling by mixing the brown sugar, warm butter, pumpkin puree, and spices.

5. Remove the tea towel and add the rest of the GF flour, pumpkin puree, GF baking powder, and salt to the dough. Combine thoroughly and transfer the dough onto a clean work surface.

6. Knead the dough and gradually adding a little GF flour until the dough no longer sticks (about 50-200 g, depending on how thick your pumpkin puree is).

7. Roll the dough out into a rectangle (about 1 cm thick), spread the cinnamon filling evenly over the surface, and carefully roll it up.

8. Cut the cinnamon buns into evenly sized slices (about 4-5 cm thick) using a sharp knife or dental floss. Grease two 25 cm round pans or select the size that suits you best and place the slices in them.

9. Cover the buns with a tea towel and leave them to rise for 30-40 minutes.

10. Preheat the oven to 180°C and bake the buns for 25-30 minutes until they turn golden brown.

11. While the cinnamon buns are baking, make the frosting by blending vegan cream cheese, melted butter, powdered sugar, lemon juice, and vanilla extract.

12. Drizzle the frosting over the cinnamon buns 5-10 minutes after they come out of the oven.

13. Serve warm and enjoy.

Let me know if you have a chance to try this recipe out—And I hope you enjoy it!

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