Ok- so my family is obsessed with Cinnamon rolls and they are completely synonymous with Christmas morning for me. My mother would make cinnamon rolls or pecan sticky buns every Christmas morning and it still tugs at all of my heart strings just to think about it.

Gluten Free vegan Pumpkin Cinnamon rollsIt has been hard the last few years taking a break from that tradition (due to all of our food allergies) but I have been working on a gluten free vegan variety (NOT easy) for a while. I will still continue the quest because I just wont rest until I get something as good as the original, but this is a very good stand in! Gluten Free vegan Pumpkin Cinnamon rolls

These are made with pumpkin and coconut oil subs in beautifully for butter in this recipe. The cinnamon sugar ribbons hold up really well and the vanilla frosting that is slathered in top is absolutely amazing.

Gluten Free vegan Pumpkin Cinnamon rollsI do have to tell you though- these are really delicious and finger licking good right out of the oven- but these are not meant to sit on the counter and have later or the next day. They will be hard and not delightful. Trust me- hot out of the oven you will be drooling when you are not busy shoving more in your mouth! Gluten Free vegan Pumpkin Cinnamon rolls

I am going to be making these this year for Christmas Breakfast (so I had to share with you!) with bacon and fruit (plus bloody marys for the grownups).

Gluten Free vegan Pumpkin Cinnamon rolls

Pumpkin Cinnamon Rolls with Vanilla Frosting
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tablespoons sugar
  • 1 ¼ cups hot coconut milk (110-115 degrees)
  • 1 yeast packet
  • 2⅔ cups Gluten Free All Purpose flour (I used King Arthurs Baking Mix for this recipe)
  • ⅓ tapioca flour
  • ½ cup potato starch
  • ½ cup sweet white sorghum
  • ½ cup sugar
  • 1 tablespoons xanthum gum
  • 2 teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • ½ cup pumpkin
  • ¼ cup coconut oil, melted
  • 2 teaspoons vanilla
  • ¼ cup coconut oil, melted
  • ⅓ cup sugar
  • 1 tablespoon cinnamon
  • Vanilla Frosting:
  • 4 tablespoons vegan butter
  • 2 cups powdered sugar
  • 2 tablespoons coconut milk
  • 2 teaspoons vanilla extract
Instructions
  1. In a small bowl combine the sugar, yeast and coconut milk that is between 110-115 degrees. Let it sit in a warm place and rise- about 10 minutes. It should be nice and puffy.
  2. In the bowl of a standing mixer fitted with a paddle attachment combine the dry ingredients.
  3. Add the pumpkin, oil, vanilla and puffy yeasty coconut milk. Mix well until you have a uniform smooth dough.
  4. Grease a bowl with coconut oil spray and then put the dough in the bowl. Grease the top of the dough and then put a sheet of plastic wrap over the top.
  5. Place the bowl somewhere warm and let the dough rise- about 1 hour.
  6. Place two sheet of wax paper overlapping to make a big rectangle and then place the dough ball on top. Add wax paper to the top too so that the dough won’t stick and gently roll the dough out into a rectangle that is about ⅛” thick. Remove the wax paper from the dough.
  7. Pour the melted coconut oil over the top of the dough and spread all the way to the edges. Mix together the cinnamon and sugar and sprinkle it over the surface of the dough.
  8. Very carefully roll the dough up into a long log. Slice the dough log into 8 even pieces and gently transfer them to a 9-inch cake pan greased with coconut oil.
  9. Put plastic wrap over the top of the cinnamon rolls and then place them somewhere warm. Let them rise again for another 30-45 minutes.
  10. Preheat the oven to 350 degrees.
  11. Place the cinnamon rolls in the oven and bake them for 20 minutes. Let the cinnamon rolls cool.
  12. While the rolls are cooling make the frosting.
  13. To Make the Vanilla Frosting:
  14. In the bowl of a standing mixer combine 4 tablespoons of vegan butter, the powdered sugar and the coconut milk and vanilla and whip until it is soft and fluffy.
  15. When the rolls are warm frost them with the vanilla frosting- serve immediately.

 

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Categorized: Baked Goods, Breakfast, Holidays, Recipe Index, Vegan
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Ok- so my family is obsessed with Cinnamon rolls and they are completely synonymous with Christmas morning for me. My mother would make cinnamon rolls or pecan sticky buns every Christmas morning and it still tugs at all of my heart strings just to think about it.

Gluten Free vegan Pumpkin Cinnamon rollsIt has been hard the last few years taking a break from that tradition (due to all of our food allergies) but I have been working on a gluten free vegan variety (NOT easy) for a while. I will still continue the quest because I just wont rest until I get something as good as the original, but this is a very good stand in! Gluten Free vegan Pumpkin Cinnamon rolls

These are made with pumpkin and coconut oil subs in beautifully for butter in this recipe. The cinnamon sugar ribbons hold up really well and the vanilla frosting that is slathered in top is absolutely amazing.

Gluten Free vegan Pumpkin Cinnamon rollsI do have to tell you though- these are really delicious and finger licking good right out of the oven- but these are not meant to sit on the counter and have later or the next day. They will be hard and not delightful. Trust me- hot out of the oven you will be drooling when you are not busy shoving more in your mouth! Gluten Free vegan Pumpkin Cinnamon rolls

I am going to be making these this year for Christmas Breakfast (so I had to share with you!) with bacon and fruit (plus bloody marys for the grownups).

Gluten Free vegan Pumpkin Cinnamon rolls

Pumpkin Cinnamon Rolls with Vanilla Frosting
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tablespoons sugar
  • 1 ¼ cups hot coconut milk (110-115 degrees)
  • 1 yeast packet
  • 2⅔ cups Gluten Free All Purpose flour (I used King Arthurs Baking Mix for this recipe)
  • ⅓ tapioca flour
  • ½ cup potato starch
  • ½ cup sweet white sorghum
  • ½ cup sugar
  • 1 tablespoons xanthum gum
  • 2 teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • ½ cup pumpkin
  • ¼ cup coconut oil, melted
  • 2 teaspoons vanilla
  • ¼ cup coconut oil, melted
  • ⅓ cup sugar
  • 1 tablespoon cinnamon
  • Vanilla Frosting:
  • 4 tablespoons vegan butter
  • 2 cups powdered sugar
  • 2 tablespoons coconut milk
  • 2 teaspoons vanilla extract
Instructions
  1. In a small bowl combine the sugar, yeast and coconut milk that is between 110-115 degrees. Let it sit in a warm place and rise- about 10 minutes. It should be nice and puffy.
  2. In the bowl of a standing mixer fitted with a paddle attachment combine the dry ingredients.
  3. Add the pumpkin, oil, vanilla and puffy yeasty coconut milk. Mix well until you have a uniform smooth dough.
  4. Grease a bowl with coconut oil spray and then put the dough in the bowl. Grease the top of the dough and then put a sheet of plastic wrap over the top.
  5. Place the bowl somewhere warm and let the dough rise- about 1 hour.
  6. Place two sheet of wax paper overlapping to make a big rectangle and then place the dough ball on top. Add wax paper to the top too so that the dough won’t stick and gently roll the dough out into a rectangle that is about ⅛” thick. Remove the wax paper from the dough.
  7. Pour the melted coconut oil over the top of the dough and spread all the way to the edges. Mix together the cinnamon and sugar and sprinkle it over the surface of the dough.
  8. Very carefully roll the dough up into a long log. Slice the dough log into 8 even pieces and gently transfer them to a 9-inch cake pan greased with coconut oil.
  9. Put plastic wrap over the top of the cinnamon rolls and then place them somewhere warm. Let them rise again for another 30-45 minutes.
  10. Preheat the oven to 350 degrees.
  11. Place the cinnamon rolls in the oven and bake them for 20 minutes. Let the cinnamon rolls cool.
  12. While the rolls are cooling make the frosting.
  13. To Make the Vanilla Frosting:
  14. In the bowl of a standing mixer combine 4 tablespoons of vegan butter, the powdered sugar and the coconut milk and vanilla and whip until it is soft and fluffy.
  15. When the rolls are warm frost them with the vanilla frosting- serve immediately.

 

Recipe by Heather Christo (http://heatherchristo.com)