Gluten-free Yeast-free Pumpkin Cinnamon Rolls. Soft GF cinnamon Rolls made with pumpkin roll dough, filled with cinnamon and spices & glazed with Spiced pumpkin Caramel Sauce. Vegan Recipe.
These Pumpkin Cinnamon Rolls you all. They are gluten-free and gum-free and drizzled with an amazing Pumpkin Caramel! If you do not have a problem with gluten, try my regular Pumpkin Cinnamon rolls with the amazing Spiced Pumpkin Caramel. These gf rolls have No yeast, so no rising time. Ready in an hour! Oh yes, did I say make the Spiced Pumpkin Caramel to drizzle on everything 🙂 Time just keeps flying by and its so close to Thanksgiving already! Most days I end up working without a plan, so all the recipes get developed and posted close the event day. Last minute ideas :). Watch this space for some great Holiday ideas. Be sure to come be here around the 20th for a mega giveaway! Gluten free Yeast free Pumpkin Cinnamon Rolls More fall goodness from the blog Pumpkin Brownies! GF option Sweet Potato Blondies with chocolate chips. GF Sweet Potato Biscuits. Steps: Make the dough. Keep it soft and slightly sticky. Use enough flour on bot sides and roll it out lightly on parchment. Brush oil, sprinkle sugar and cinnamon or pumpkin pie spice.
Work carefully with the dough to fold it up into rolls. Slice and place close to each other in a cake pan or square pan.
Cover with another parchment and Bake for 22 minutes. Make the pumpkin caramel and drizzle a good lot on the rolls. Pumpkin Caramel is inspired by The Vegan 8’s Sweet Potato Caramel.
Gluten-free Yeast-free Pumpkin Cinnamon Rolls
- 3/4 cup (90 g) oat flour use certified gf oats
- 1/3 cup (52.67 g) brown rice flour or white rice flour
- 1/2 cup (64 g) starch like arrowroot or tapioca
- 1/4 tsp (0.25 tsp) salt
- 1.5 tsp (1.5 tsp) baking powder
- more oat flour or rice flour for rolling
- 1/2 cup (122.5 g) chilled pumpkin puree
- 1/4 cup (61 ml) cold non dairy milk
- 1 Tbsp (1 Tbsp) oil
- 3 Tbsp (3 Tbsp) sugar
- 1.5 to 2 tsp (1.5 to 2 tsp) pumpkin spice
- 2.5 tbsp (2.5 tbsp) flax seed meal or chia seed meal
- 2 tsp (2 tsp) psyllium husk or use flax seed meal
- 2 to 3 Tbsp (2 to 3 Tbsp) melted vegan butter or oil you can also just brush or spray oil to use less
- 1/3 cup (53.33 g) or more coconut sugar or brown sugar
- 1 to 2 Tbsp (1 to 2 Tbsp) cinnamon or pumpkin pie spice
- In a bowl, mix the pumpkin puree, milk, sugar, spice, flax and psyllium husk, spices. Mix well for a minute and let sit for 2 minutes.
- in another bowl mix the flours and salt. (For a sturdier dough which is easy to roll, add 1 tsp xanthan gum).
- Add flours to wet. Mix well. Knead for a minute until a soft sticky dough.
- Let the dough sit for 5 minutes.
- Using generous amounts of flour on both sides, roll out the dough into a 9 by 12 inch rectangle on parchment. Do not roll too thin. Make sure to use enough flour on the bottom as well.
- Brush with vegan butter or oil, sprinkle sugar and cinnamon all over, keep an inch from the edges without the filling. Do not overfill these rolls or add nuts or other filling as the dough is delicate.
- Roll from the long side carefully. The dough will be prone to breaking if it was not floured well or rolled too thin. Just stick it too itself as you roll.
- Seal with edges with a little water. Slice and place close in a parchment lined pan or baking sheet.
- Spray water on the rolls, then brush or spray oil. Place another parchment on top. (This is important, because gf baked goods tend to dry out a lot. You want to capture the moisture during the baking to keep them moist).
- Bake in pre-heated 375 degrees F / 190ºc for 22 to 25 mins. Remove the top parchment in the last 2 minutes.
- Let the rolls cool for a minute. Drizzle generously with Pumpkin caramel (recipe below) or Lime coconut glaze from my regular cinnamon rolls post and serve warm.
Spiced Pumpkin Caramel
- 1/2 cup (122.5 g) pumpkin puree
- 1/2 cup (80 g) coconut sugar
- 1/2 cup (122 g) non dairy milk like coconut or almond
- 1/8 to 1/4 tsp (1/8 to 1/4 tsp) fine sea salt
- 1/2 to 1 tsp (1/2 to 1 tsp) pumpkin pie spice
- 1/2 tsp (0.5 tsp) vanilla extract
- Mix pumpkin puree, sugar, milk, salt and spices and pour into a pan at medium heat. Bring to a boil and Cook for 6 to 8 minutes to thicken. Mix in the vanilla and take off heat.
- Cooking time is dependent on your stove and moisture in the pumpkin puree. Cook longer until the caramel is a thick liquid that doesn't flow off the spoon quickly.
- If the caramel is too thin. then chill for a few hours before using.