Maple Pumpkin Cinnamon Rolls

So today my husband and are I getting “more married”. Long story short of it – 5 years ago we had a civil ceremony (no dress, no flowers, no people, etc). On Valentine’s Day this year, he really proposed to me. He had the kids wear shirts that said “Will you”, “Marry” and his said “Me?”. I was of course confused until he got down on his knee and said “Will you marry me in the church?” I was completely surprised and it was perfect. Our faith has been tested but has grown in the last couple years. It’s only right for us to celebrate our love and faith in the most important place. We may not have done things right the first time, but better late than never I guess! Anyway – I couldn’t sleep. It’s a small ceremony but I just haven’t felt great so I’m nervous about it. I know everything will be perfect but I still couldn’t sleep. So I got up at 4:30 am and made these cinnamon rolls. Our awesome friends are coming over early to help with the kids (and my husband ha!) so it was only right to make them a tasty breakfast! These are also perfect for fall with the touch of pumpkin added. I hope you enjoy!

1 cup brown rice flour

½ cup white sorghum flour
¼ coconut flour
½ tapioca starch
¼ cup potato starch
¼ cup stevia or sugar
1 Tbsp xanthan gum
1 pkt of active dry yeast
1 tsp baking powder
½ tsp sea salt
2 Tbsp coconut oil
¼ cup applesauce
½ cup water
¾ cup almond milk, warm
1 egg
1 tsp vanilla
Filling
1 Tbsp coconut oil
¼ cup pumpkin puree
¼ cup brown coconut sugar
1 Tbsp cinnamon
2 Tbsp pecans, chopped (optional)
Icing
1 cup powdered sugar
3 tsp almond milk
½ tsp maple extract

• In a large mixing bowl, combine dry ingredients.
• In a small bowl, combine yeast, milk and water and let set for about 5 minutes.
• Add egg, applesauce, oil and vanilla to dry mix.
• Mixing on medium speed, slowly add in your milk mixture.
• Mix for about 2 minutes over medium speed. In a damp counter or table top, spread out a layer of plastic wrap about 2 feet long.
• Spoon dough onto plastic wrap and then layer another piece of wrap over the top of dough. Roll dough out until it is about ¼” thick and remove top layer of wrap.
• Spread coconut oil over dough. Next spread pumpkin over dough. Sprinkle with coconut sugar and cinnamon.
• Using the plastic wrap, roll up the dough into a long roll. Cut roll into 1” thick slices. Place rolls cut side up into a greased 9x13 baking pan. Let rise for about 30 minutes.
• Bake at 350°F for about 20-25 minutes or until rolls are cooked through.
• While rolls are baking, mix together icing ingredients. Let rolls cool for a few minutes and then drizzle icing over the tops.

Gluten Free Cinnamon Rolls

EXTRA POST!       

I couldn’t wait to post these. These are by far my greatest gluten free creation so far! Cinnamon rolls are one of those painful but delicious things to make. We love them but they are typically so much work! I will admit, I am a terrible cinnamon roll maker. I get impatient because typically we eat as soon as we get up. Who has time in the mornings for the dough to rise, then bake – not to mention rolling them out? However – these are worth it. I’ve become more patient as I’ve had to transition into this cleaner, gluten free way of eating. These are pretty simple and taste great. I’ll be experimenting with different flavors now that I’ve found a good base dough. These would be great on Christmas morning! Enjoy!

 

Dough

1 cup brown rice flour
½ cup tapioca starch
½ cup white sorghum flour
¼ cup coconut flour
1 Tbsp xanthan gum
1 Tbsp active yeast (1 packet)
½ tsp sea salt
1 tsp baking powder
¼ cup stevia
2 Tbsp coconut oil
1 egg
¼ cup applesauce
¾ cup almond milk
½ cup water
1 tsp vanilla
Filling
¼ cup coconut oil
½ cup coconut sugar (or brown sugar)
2 tsp cinnamon
Icing (if desired)
1-2 cups powdered sugar
2 Tbsp butter (I used dairy free, but regular is fine)
2 Tbsp almond milk

• Mix together dry ingredients in a large bowl.
• In a small bowl, mix together water, almond milk and yeast for dough and let set for a few minutes.
• Add in applesauce, coconut oil, egg and vanilla to dry mix and blend well.
• Pour in milk mixture and blend on medium speed for 2 minutes.
• This part is key. Put a large rectangle piece of plastic wrap onto your counter or tabletop to roll the dough on. Pour dough onto plastic wrap and spread into a rectangle. Place another sheet of plastic wrap onto dough. Roll out into a thin rectangle.
• Spread the coconut oil for filling over the dough. Sprinkle on coconut sugar and cinnamon. Take the long side of the dough and roll over the rest.
• A trick here is to roll the dough using the edges of the plastic wrap. The dough is sticky and hard to roll if you use your hands.
• Cut dough log into 1” pieces. In a greased 9x13 pan, place rolls cut side down. Cover and let rise for about 20 minutes.
• Bake at 350°F for 25-30 minutes or until browned on top.
• For icing – melt butter and mix with milk. Gradually add in powdered sugar and stir with whisk until well blended. Add in extra sugar to get desired consistency. Pour icing over warm rolls and serve.