I woke up last Saturday and needed something pumpkin. Even though it's still in the 80s and 90s in Colorado, I'm jonesing for everything pumpkin. I turned to Pinterest and searched for pumpkin cinnamon rolls.
I made these maple pumpkin cinnamon rolls with a few modifications.
Gluten-Free Vegan Maple Pumpkin Cinnamon Rolls
2 1/4 tsp active dry yeast
1/4 cup warm waer
3 cups gluten-free flour blend
2/3 cup pumpkin puree
1/2 cup almond milk
1/4 cup earth balance butter, melted
1/4 cup sugar
1 1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp vanilla
1/4 cup sugar
1/4 cup brown sugar
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
4 Tbsp chilled earth balance
1 1/2 cups powdered sugar
1-2 Tbsp almond milk
1 Tbsp maple syrup
1 tsp vanilla
Dissolve the yeast in warm water and let it stand for five minutes.
Add 2/3 cup of flour, pumpkin, milk, butter, sugar, salt, nutmeg, and vanilla to a bowl and mix well.
Transfer to a stand mixer and knead on low for 10 minutes.
Add flour 1 Tbsp at a time until dough forms a ball--it may still be a bit sticky.
Place in a clean bowl and cover with a towel.
Let it rise for 45 minutes, or until doubled in size.
Prepare your filling by combining the sugar, brown sugar, cinnamon, and pumpkin pie spice in a bowl. Cut in the butter.
Punch down the dough and allow it to rest for 10 minutes.
Roll the dough out so it's about 12x12.
Sprinkle the filling over the top.
Roll tightly and slice into 9 sections.
Place cinnamon rolls in a greased 8x8 pan.
Cover and allow to rise about 30 more minutes.
Preheat the oven to 375.
Bake for about 20 minutes and allow the rolls to cool slightly.
While they cool a bit, mix the powdered sugar, milk, maple syrup, and vanilla together to make the frosting.
Drizzle over the rolls and serve warm.
These weren't the perfect cinnamon roll, but for my first gluten-free, vegan attempt with this recipe, it went well. Next time, I think I'll add a bit more milk. They fell apart pretty easily, but that's my only complaint.