Inspiration In Seasons || Cinnamon Rolls

Fall is probably my favorite season followed by winter and spring. Summer can really bum me out sometimes, but fall has always been magical. The leaves, crisp air, the flavors, and cozy cute things all make this time exceptional, especially when you

Pumpkin Spice Cinnamon Rolls get to live in a wonderful and stunning place like Portland Oregon.

So because this season is so full of inspiration I have for you Gluten Free Vegan Pumpkin Spice Cinnamon Rolls! This is the original I found but of course I tweaked some things.

Gluten Free Vegan Pumpkin Spice Cinnamon Rolls!

Pre heat oven to 425°

Filling

  • 3/4 c. brown sugar, packedIMG_2818
  • 1/4 c. granulated sugar
  • 2 1/2 tsp. pumpkin spice blend (found at most grocery stores)
  • 1/8 tsp. salt
  • 1/2 tsp. cinnamon
  • 2 Tbsp. melted butter (I used avocado oil) set aside, do not mix in
  1. Combine together in a bowl and set aside.

Dough

  • 1/2 c. gluten free flour blend (SET ASIDE DON’T MIX IN!)
  • 2 1/2 c.  gluten free flour blend of your choice
  • 2 tsp baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 1/2 tsp xanthan gum (if your flour blend already has xanthan gum skip this or only add 1/2 tsp.)
  • 1/2 tsp salt
  • 4 Tbs vegan butter ( I used avocado oil)
  • 1 1/2 c. “buttermilk” (1 Tb vinegar + 1 1/2 c. room temp non-dairy milk–I used unsweetened coconut milk). Allow to sour for 5-7 minutes.image1

Icing

  • 1 1/3 c. powdered sugar
  • 1/4 c. melted coconut oil
  • 3 Tbs hot water
  • 1/2 tsp vanilla extract
  1. Combine sugar into melted oil.
  2. Add vanilla and water until thick but thin enough to stir with ease.
  3. Add more water if too thick or more powdered sugar if too thin.

What To Do

  1. Combine the 2 1/2 c. flour, baking soda, baking powder, salt, and xanthan gum until well blended.
  2. In a smaller bowl, whisk the room temp soured non-dairy milk with 2 Tbs. melted butter. Add the liquid ingredients into the large bowl with flour mixture and stir (with a wooden spoon) until the liquid is absorbed. DO NOT WORRY. Yes, the dough is supposed to look suspect at this point.
  3. Line the counter with a piece of parchment paper or silicone baking pad and place almost all of the 1/2 c. flour you set aside onto the parchment paper.
  4. Transfer the sticky dough onto the highly floured space and begin to work the flour into the dough with your hands.  Once you have gently kneaded the flour in, sprinkle the remaining flour back on to the parchment paper. If you need to kneed in more flour, add just a little bit at a time until it doesn’t feel super wet.
  5. With your hands, shape the dough gently into a 9″x 13″ rectangle. Spread 2 Tbs melted butter onto dough and sprinkle the cinnamon-sugar filling evenly on top, leaving a 1/4″ border on all edges.
  6. Gently but quickly roll the dough. If your dough breaks apart at the seams (and it will) just use your hands and pat the dough to correct the problem. If you have a lot a excess flour on your dough you can use a basting brush to dust it off as you roll.
  7. Gently slice the roll into 8 pieces with a sharp knife.
  8. Grease a round glass pan with spray. Place 7 pieces around the perimeter of the pan and place the remaining piece in the center. With your hands, gently press down on each roll.
  9. Brush the top of the rolls with the remaining 2 Tb of melted vegan butter.
  10. Bake for 18-22minutes or until golden brown.  Allow to cool slightly (5 minutes).
  11. Coat with icing.
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