Gluten-free Monday: Cinnamon Pumpkin Rolls . . . . Or make that Ginger Pumpkin Rolls

So, a few weeks ago, I found a fabulous sounding recipe for Cinnamon Pumpkin Rolls that is not only gluten-free, but grain free.  With a lot of weird ingredients, I decide to try a few substitutions for the substitutions when trying this one.  Some rather scattered planning and a few missed pieces and I wound up making some last minute switches.

Bottom line:  awesome as baked!  I’m looking forward to trying them with the Cinnamon.

The original recipe calls for a mix of Almond flour, starch, flax and psylium husk to substitute for wheat flour.  I decided to use gluten-free flour for simplicity and because I didn’t want to buy a whole passel of ingredients that I didn’t have and hadn’t used before.  Flax meal was relatively easy to find and is often used in gluten free cooking, so I thought I’d pick some up and try it.  The Golden Flax was a bit more expensive, but I decided to go for it anyway.  I skipped the psyllium husk because it only came in a huge container and I’d never heard of it before.

The part about not being able to find the Cinnamon in my sparsely appointed kitchen was just an absurd “me” move.  I knew I had Cinnamon, I even took a lot of stuff out of the cabinets trying to find it.  I found it eventually on an upper shelf behind the Cumin and the Chili powder, on time to add it to the frosting and sprinkle it on top of the completed rolls.  While Ginger Pumpkin muffins are awesome, and I can totally see trying this recipe with Nutmeg, Allspice and even the aforementioned Chili powder, I would highly recommend using Cinnamon as well.

The pumpkin frosting didn’t turn out quite right, too squishy.  Even the addition of a quarter cup of powdered sugar and overnighting in the fridge and it was still very soft, more like apple sauce than a cream cheese frosting.  Net time I will use ¼ cup pumpkin to start and see how it goes.  Having said that, the rolls are fine without the frosting.

Skipping the psyllium did not seem to have any detrimental impact on the structural integrity, either handling the dough while making, while cooking, or after.  I would say, removing the rolls after 26 minutes seemed premature at the time, but after 30 minutes slowly cooling in the pan after coming out of the oven, the rolls around the edge did seem a little bit dry, although not bad at all.  Overall, a yummy experiment that turned out well.  And just on time for a snow storm.  🙂

 

Gluten-free Pumpkin Rolls

3 ½ cups gluten-free flour (I used King Arthur)

2 Tsp. Baking Powder
2/3 Cup Granulated Sugar

3 Large Eggs
2/3 Cup Pureed Pumpkin
2 Tbs Melted Butter
[1 Tbs Cinnamon]
1 1/4 Tsp powdered Ginger
1/2 Tsp Salt
2 Tbs Flax Meal (I prefer golden)

Filling

1 Tbs Melted Butter
1/2 Cup Granulated Sugar

[1 Tbs Cinnamon]
1-2 Tsp Powdered Ginger

Additional 3-4 Tbs of Melted Butter for lining pan and topping rolls, and 1-2 Tbs of sugar

Pumpkin Cream Cheese Frosting

4 ounces (about 4 heaping Tbs)  Cream Cheese
1/2 Cup Pumpkin Puree
1 Tsp Vanilla Extract
1/2 Tsp. Cinnamon
1/4 Tsp Powdered Ginger
Pinch of Salt
Sugar to taste

Pinch of Xanthan or Guar Gum (Optional)—I did not use

Directions for Rolls

  1. Preheat oven to 350 degrees. Place a napless kitchen towel (linen, flour sack towel, tea towel) on your counter top. Set aside.
  2.  In a large bowl mix together the dry ingredients.
  3. In a separate bowl combine the eggs, pumpkin puree, Oil, Ginger, Salt, and Flax Meal. Using a mixer, beat until the mixture becomes thick. (This will take about a minute).
  4. Pour the wet mixture into the dry and stir until it becomes a solid mass of dough (It will be a little bit sticky).
  5. Place this glob of dough onto the cloth towel. Press the dough into a 12 inch by 6 inch rectangle. It should be about an inch (maybe a little less) thick.
  6. On top of the rectangle of dough drizzle and sprinkle the filling ingredients evenly across the surface.
  7. Use the towel as your guide and roll the dough up. Once fully rolled make sure it is seam side down. Using a piece of dental floss cut the dough into 10-  1 inch wide  rolls.  (I got 15-16.)
  8. Select a small square baking pan or a 9 inch cake pan- drizzle about 2 tbs of butter in the bottom and sprinkle 2 tbs of sugar in. Place the cinnamon rolls into the pan side by side so that they are touching. Brush additional butter on to the tops of each roll.
  9. Place in the oven and bake 26-30 minutes. (Pull out at 26 minutes if you like them a little extra moist!)  About 20 minutes into the baking time, brush another layer of oil on the tops.
  10. Remove from oven and place a sheet of tinfoil on the pan- keep covered as they cool. This will keep the dough soft.

Store the rolls at room temperature in a sealed container, or else they may dry out some.

Frosting Directions

  1.  In  a bowl, using a mixer beat the ingredients until light and fluffy.
  2. For the sugar you may use Honey. Maple Syrup, Stevia or Powdered Sugar. If you do not want to use white powdered sugar feel free to make your own by throwing any variety of granulated sugar into a high power blender or into a coffee grinder.
  3. { I did not do this part:  If you would like your frosting a little bit thicker you have two options. 1) Add a little extra goat cheese if you enjoy the tart flavor. Or 2) Add a tiny pinch of xanthan or guar gum. Either gum works awesome at adding a little body to frosting recipes and thickening them. As long as you only use a tiny pinch, they will not affect the texture in a negative way. }
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About missbodie

The Dragon Lady is a life long tea drinker. Her first coffee shops were Big Boy and the Oriental Diner in downtown Milwaukee. She lives in our Nation's Capital with three bicycles and an energetic tabby cat.
This entry was posted in Gluten-free, Uncategorized and tagged . Bookmark the permalink.

One Response to Gluten-free Monday: Cinnamon Pumpkin Rolls . . . . Or make that Ginger Pumpkin Rolls

  1. Pingback: Gluten-free Monday: Cinnamon Rolls II | Notes from the Flyover States

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