Pumpkin Cinnamon Rolls

IMG_5571

Well in the past few weeks while I have been absent from the blog, I have still been cooking up a storm, and eating like I am getting ready to hibernate for the winter. Of course I live somewhere where you can still wear bathing suits through winter, so I better cut it out.  However I have been inspired of late to bake more and after discovering I had more cans of Libby’s 100% Pumpkin in my pantry than I really knew what to do with, I decided it was time to start using them up and in more creative ways then pumpkin pie!

My friend Mel gave me a pumpkin chili recipe that sounds to die for, but I have yet to go get myself a slow cooker/crock pot so I am waiting on that one. I was looking up some ideas online and found Pumpkin Cinnamon Rolls! Ok, sounds perfect!  Now to make them Gluten Free!

Oh a baking we will go…a baking we will go….high ho my jeans are tight, a baking we will go……

I have written multiple times about using Bob’s Red Mill Gluten Free Pizza Crust Mix, and I am not sure if you have ever used it and read the package, but you can use the mix to make cinnamon rolls as well!  What?!?! Ok, I have been meaning to try it, so this particular morning of getting up earlier then I like (Toddlers have no understanding of daylight savings time change), I decided to finally try it out…AND to make them Pumpkin as well.  This was a gamble as messing with baking recipes rarely comes out well if you are not an adept baker already, but Zia’s Kitchen is all about experimentation and really I figured how could it go wrong?

I was mostly right.  It was a messy process, they did not look very pretty (at all) but in the end, well let’s just say this little piggy went for a VERY long walk later that day…(and again that evening)

GLUTEN FREE PUMPKIN CINNAMON ROLLS WITH MAPLE CREAM CHEESE FROSTING

The recipe for the cinnamon rolls is on the package of Bob’s Red Mill Gluten Free Pizza Crust Mix but here you go:

Dough

  • 1/4 cup Butter (softened)
  • 1/2 cup Sugar
  • 2 Eggs
  • 1 Yeast Packet (from package)
  • 1 cup warm Water
  • 16 oz package GF Pizza Crust Mix (3-1/4 cups)
  • as needed White Rice Flour for dusting (I used Gluten Free All Purpose Flour because that’s what I had)
  • 1 Can Libby’s 100% Pure Pumpkin (my addition)
  • 1 tbsp Pumpkin Pie Spice (my addition)

Filling

  • 1/4 cup Butter, melted
  • 1/2 cup Brown Sugar
  • 2 tsp Cinnamon
  • 2 tsp Pumpkin Pie Spice (my addition)

Frosting

  • 1/2 stick of butter
  • 1/2 package cream cheese
  • 1 cup powdered sugar

Directions

IMG_5053

Get all those ingredients out

IMG_5544

Add 1 tbsp of sugar and yeast packet to a cup of hot water and let sit for 5 minutes or more.  It will smell a bit like brewing beer – yum

IMG_5546

Cream Butter and sugar together.  Add 1 egg at a time and beat until well blended, then add to the yeast mixture. Blend well. Finally add the package of Pizza Crust Mix.

IMG_5547

They say to do this with a stand up mixer, but I don’t have one, so I used the hand mixer and it seemed to work out.  (I am curious about the difference a Kitchen Aid would make, if you do this with one let me know.)

IMG_5548

Finally add the can of Libby’s Pumpkin and the Pumpkin Pie Spice.  Mix until totally incorporated. I did it with a silicone spatula, takes a few minutes to get it well mixed.

IMG_5551

Then you have a big ball of sticky, orange dough.  At this point in bread recipes you would normally let it rise, but that’s not what the directions called for…so I pressed on.

IMG_5553

Put out a long (20 inches to 2 ft) piece of wax paper on a surface and flour it with the Gluten Free Flour. (note: I discovered that I had a problem getting the dough off the wax paper which means I did not flour it enough I guess. It is VERY sticky and wet, so probably better to add more than you think you need)

IMG_5554

Spread the dough out as evenly as possible into a really long rectangle. The best way to do this is to have a bowl of water next to you so you can keep wetting your hands. It makes the dough really wet, but it is the ONLY way to work with it.  You have to be careful and have patience, Gluten Free “Dough” is NOTHING like the springy pliable texture of bread dough.  (Obviously, as it is the gluten that gives it that texture and elasticity)

IMG_5555

Filling Time.  Melt the butter and brush it all over the top…….okay I JUST thought of this….. I wonder if you wet your hands using melted butter instead of water to spread the dough if that would work??  Maybe it would make it slightly less soggy than using water AND butter.  (Hmmmmmm – note for next time.)  Ok then mix the brown sugar, cinnamon and pumpkin pie spice up and generously cover the entire surface.

IMG_5556

Rolling.  Ugh.  I won’t lie….WORST part of the process.  You want to pick up one of the ends and using the wax paper to help you roll it up while peeling wax paper off until it is one long roll.  Now when you look at this picture it looks as though it is pretty well floured doesn’t it?  Yeah, still made a hella mess and was super difficult.  THEN when I cut the rolls I couldn’t get them neatly off the wax paper to put in the (greased) baking dish

IMG_5054

See what I mean?  Not pretty.  Oh well – this was a first go and I was more interested in the taste.  So now I turned the oven on to 375° and then I set these on the stove covered in plastic wrap to rise for 30 minutes.  After that they didn’t look like they had risen much but it was time to put these bad boys in the oven.  The recipe calls for a baking time of 20 – 25 minutes.  From my experience with this dough AND my oven which does not cook evenly, I went for 30 – 32.  That was spot on.  Meanwhile let’s make some icing.

IMG_5561

It’s easier if the butter and cream cheese have been sitting out this whole time so whipping them together is a breeze.  Then add 2 tbsp of maple syrup.  Add powdered sugar in stages, a bit at a time until it is all whipped up into a creamy frosting like so:

IMG_5563

Now it’s time for the rolls to come out to play

IMG_5055

The good news is that they puffed up and filled the dish during baking.  When you remove them the butter should be bubbling, so you will want to wait to let them cool down a bit – and trust me it is difficult to do! They smell so amazing while baking!  I didn’t love the flour on the edges and sides….have to figure out how to make that not happen next time.  Then cut one out, top with frosting and….

IMG_5576

Wow.  I haven’t had a cinnamon roll, or sticky bun for years so I can’t really compare them to a non-gluten free one, but I don’t care, they were YUM!  They were crusty on the outside – particularly the ones on the perimeter, and gooey on the inside. The frosting?  Well aside from the sugar shock the addition is what seals the deal on supreme yumminess. They are NOT low-calorie and yes they are a little “heavy” but I have never had a “light” cinnamon roll.  Have you?

This was a special Sunday brunch for the monkeys.  Don’t worry they ate 1st breakfast as a started making these, healthy fruit and yogurt. Then they actually napped – which is not normal but the whole house was up at 5am so we went with it.  When they woke up, Littledude went directly to his dining chair and climbed up.  I am guessing the smell was enough to entice him. Did they like it?

What do you think?

facebooktwittergoogle_plusredditpinteresttumblrmailby feather

Comments

  1. says

    This is a great question to ask if you are dealing with a gluten allergy or you are concerned that you may be dealing with an allergy of this type.

    ll save money by buying in bulk, and the meat will contain no antibiotics or
    hormones. For those who have cardiac and
    vascular issues, gluten in sensitive persons
    can trigger heart attacks, strokes, arteriosclerosis, atherosclerosis,
    high blood pressure, and other related issues.