Pumpkin Cinnamon Rolls
1 package rapid rise yeast1/4 cup warm water + 1 teaspoon sugar
2 3/4 cups flour, divided
1/2 teaspoon xanthan gum
1/2 cup pumpkin puree
1/2 cup rice milk
1/4 cup Earth Balance Spread melted
1 T sugar
1 1/4 teaspoon salt
1/4 teaspoon nutmeg
Filling:
3 T sugar
3 T brown sugar
2 T flour
1 1/2 teaspoon cinnamon
2 T Earth Balance Spread
Dissolve yeast in warm water and sugar and let stand 5 minutes. Add 2 cups flour and next 7 ingredients. Beat with mixer. Knead for 10 minutes, adding more flour if necessary. Place in bowl coated with cooking spray and let rise for 1 hour. Punch dough down and let rest for 5 minutes.
Make the filling by cutting in the Earth Balance Spread to the other ingredients.
Roll out dough to a 12x10 rectangle. Sprinkle with filling and roll up starting with long edge. Pinch seams. Cut into 12 1-inch slices.
Place in a 9 inch square pan coated with cooking spray. Let rise for 30 minutes. Bake at 375 for 18 minutes. Glaze and then let cool.
Glaze:
3/4 cup powdered sugar
1 T hot water
1/4 teaspoon vanilla
2 comments:
Oh my goodness these sound yummy! Will have to see if I can get hubby to make some! (He's been a professional baker since he was 15, so I don't even bother with anything beyond box brownie mixes. LOL) I guess B is okay with cinnamon? I know that's a trigger for quite a few people. This sounds so great though! Definitely the season - thanks for sharing!
They turned out great for being allergy free :) Yes, Bee can thankfully have most spices, including cinnamon. I don't know what we would do if the spices were limited too since we have to cook everything from scratch. I'm the baker in our house and my hubby often cooks. I'd rather bake though so it works! But I do enjoy getting out of cooking on some nights!
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