Pumpkin Cinnamon Rolls - Gluten Free & Vegan
If you want to add more lacto ovo vegetarian recipes to your recipe box, Pumpkin Cinnamon Rolls - Gluten Free & Vegan might be a recipe you should try. This recipe serves 8 and costs $1.09 per serving. One portion of this dish contains around 5g of protein, 13g of fat, and a total of 330 calories. This recipe from Tessa the Domestic Diva has 129 fans. It works best as a morn meal, and is done in around 1 hour. Head to the store and pick up millet flour, palm sugar, teff flour, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. If you like this recipe, take a look at these similar recipes: Gluten-Free Cinnamon Rolls (Vegan & Nut-Free), Pumpkin Cinnamon Rolls with Caramel Glaze (Gluten Free), and Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar).
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons melted coconut oil (or other)
1 tablespoon ground cinnamon
1 teaspoon guar gum
¼ teaspoon liquid stevia (optional, I make the rolls slightly sweeter and use less frosting)
¾ cup any milk, warmed
½ cup millet flour
½ cup oat flour
6 tablespoons palm sugar
1 cup pumpkin puree
2 tablespoons chia meal
1 teaspoon sea salt
1 cup tapioca flour
1 cup teff flour
1 tablespoon vanilla extract
Equipment:
whisk
bowl
baking sheet
plastic wrap
cake form
oven
Cooking instruction summary:
Proof the yeast. Pour yeast into warm milk (not too hot or you will kill it! You should be able to comfortably leave your finger in the liquid, or 110 degrees). Set aside 10 minutes to get foamy.Meanwhile, whisk together all the dry ingredients in large bowl: the teff flour through the guar gum.When the yeast is proofed, mix in the remaining ingredients: the pumpkin through the stevia.Combine the wet and dry mixtures and mix to incorporate. If the dough seems overly soft and sticky, add some more flour (the water content of pumpkin purees varies widely).Gather the dough into a ball, and dust all sides with flour.Prepare your rolling station: lay out two non-stick baking mats, or waxed paper, or plastic wrap, or any combo of these. If using plastic wrap, tape the bottom piece down onto the counter.Flour this bottom piece well, and plop you dough ball down into the center. Lat the second mat or waxed paper over the top of the dough and roll out to roughly the size of a cookie sheet, trying to keep the dough an even thicknessGently peel the top layer off.Spread your chosen fat over the entire surface.Sprinkle with the palm sugar, and then the cinnamon.Using the bottom mat or paper as an assist, gently lift the mat up, starting to roll the dough. Because the dough is soft, you will have to assist in the rolling process: lift, tuck with fingers and roll.Cut the roll into roughly 1-1¼" pieces, about 11-12 rolls.Place the rolls into a greased, round cake pan. You will need to use two pans, and one may not be full. Allow room for rising, meaning do not have the rolls touching each other, just barely apart. When they rise, they will fill in and touch each other plenty!Let rolls rise in a warm place until roughly double in size. Mine took about 30 minutes with regular yeast in a warm (110 degree) oven.Bake in a 350 degree oven for about 30 minutes until turning golden and no doughiness is felt.Top with your preferred frosting (see above for links!)
Step by step:
1. Proof the yeast.
2. Pour yeast into warm milk (not too hot or you will kill it! You should be able to comfortably leave your finger in the liquid, or 110 degrees). Set aside 10 minutes to get foamy.Meanwhile, whisk together all the dry ingredients in large bowl: the teff flour through the guar gum.When the yeast is proofed, mix in the remaining ingredients: the pumpkin through the stevia.
3. Combine the wet and dry mixtures and mix to incorporate. If the dough seems overly soft and sticky, add some more flour (the water content of pumpkin purees varies widely).Gather the dough into a ball, and dust all sides with flour.Prepare your rolling station: lay out two non-stick baking mats, or waxed paper, or plastic wrap, or any combo of these. If using plastic wrap, tape the bottom piece down onto the counter.Flour this bottom piece well, and plop you dough ball down into the center. Lat the second mat or waxed paper over the top of the dough and roll out to roughly the size of a cookie sheet, trying to keep the dough an even thickness
4. Gently peel the top layer off.
5. Spread your chosen fat over the entire surface.Sprinkle with the palm sugar, and then the cinnamon.Using the bottom mat or paper as an assist, gently lift the mat up, starting to roll the dough. Because the dough is soft, you will have to assist in the rolling process: lift, tuck with fingers and roll.
6. Cut the roll into roughly 1-1¼" pieces, about 11-12 rolls.
7. Place the rolls into a greased, round cake pan. You will need to use two pans, and one may not be full. Allow room for rising, meaning do not have the rolls touching each other, just barely apart. When they rise, they will fill in and touch each other plenty!
8. Let rolls rise in a warm place until roughly double in size. Mine took about 30 minutes with regular yeast in a warm (110 degree) oven.
9. Bake in a 350 degree oven for about 30 minutes until turning golden and no doughiness is felt.Top with your preferred frosting (see above for links!)
Nutrition Information:
covered percent of daily need
