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:

Quickview
335k Calories
5g Protein
13g Total Fat
49g Carbs
7% Health Score
Limit These
Calories
335k
17%

Fat
13g
21%

  Saturated Fat
9g
62%

Carbohydrates
49g
16%

  Sugar
8g
10%

Cholesterol
2mg
1%

Sodium
463mg
20%

Alcohol
0.56g
3%

Get Enough Of These
Protein
5g
11%

Vitamin A
4808IU
96%

Manganese
0.71mg
35%

Fiber
5g
23%

Phosphorus
188mg
19%

Iron
2mg
16%

Calcium
140mg
14%

Selenium
8µg
12%

Magnesium
42mg
11%

Vitamin B1
0.12mg
8%

Potassium
263mg
8%

Copper
0.15mg
8%

Vitamin K
5µg
5%

Vitamin B3
1mg
5%

Zinc
0.77mg
5%

Vitamin B2
0.08mg
5%

Vitamin B6
0.06mg
3%

Vitamin B5
0.32mg
3%

Folate
12µg
3%

Vitamin E
0.45mg
3%

Vitamin D
0.3µg
2%

Vitamin B12
0.1µg
2%

Vitamin C
1mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Overnight Oatmeal
Beef Tenderloin Sliders
Easy Blender Chocolate Mousse (and Wolf Gourmet High Performance Blender Giveaway)
Hurricane Rum Balls
Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese
Dinner Tonight: Spaghetti all'Amatriciana
Roast Pork and Peameal Bacon Sandwich
Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu
Seared Tuna on Baked Flour Tortilla Chips
Apple Ham Salad
Food Trivia

Saddam Hussein liked Bounty Bars!

Food Joke

Concerned husband goes to see the family doctor and says, "I think my wife is deaf because she never hears me the first time I say something, in fact, I often have to repeat things over and over again." "Well," the doctor replies, "go home and tonight and stand about 15 feet from her and say something. If she doesn't reply, move about five feet closer and say it again. Keep doing this so we can get an idea about the severity of her deafness." Sure enough, the husband goes home and does exactly as instructed. He starts off about 15 feet from his wife in the kitchen and as she is chopping some vegetables, he says, "Honey, what's for dinner?" He gets no response. He moves about five feet closer and asks again. No reply. He moves five feet closer. Still no reply. He gets fed up and moves right behind her, about an inch away, and asks again, "Honey, what's for dinner?" She replies, "For the fourth time, vegetable stew!"

Popular Recipes
Funfetti Cupcakes for Two

Completely Delicious

Shrimp Fried Rice

Simply Recipes

Sweet Lemon and Mint Moscow Mule

One-Pot BBQ Chicken and Bacon Pasta

The Recipe Rebel

Cajun Shrimp Macaroni and Cheese

Brown Eyed Baker