(adapted from cinnamon rolls in The Gluten Free Kitchen by Roben Ryberg found here)
Ingredients
Rolls
2 Tbs Butter
1/4 Cup Sugar
2/3 Cup Milk, warmed (~105*)
1 Tbs Yeast
1 Egg
1/4 C Pumpkin Puree
1/2 C Potato Starch
1 C Corn Starch
1/4 Tsp Baking Soda
2 1/2 Tsps Xantham Gum
2 Tsps Baking Powder
1/2 Tsp Salt
1 Tsp Vanilla Flavoring
Filling
1/2 C sugar
1/3 C brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice or cloves
1/4 tsp ground nutmeg
4 Tbs chilled butter, cut into small pieces
Mix dry, cut in butter to form crumbs and spread over rolled out dough
Glaze
½ C powdered sugar
1 Tbs Pumpkin puree
Directions
Add yeast to milk. Whisk well to fully dissolve. Cream butter and sugar. Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft
Roll dough out between plastic wrap. Cover with filling, leaving a filling-free edge for sugar to spill over onto. Roll into a log and trim ends. Slice (with thread) into 8 or 9 pieces (roughly 1½ inches). Place in greased pie pan.
You can bake them now, or cover with plastic wrap and store in the fridge overnight.
Remove rolls from fridge and bring to room temperature. Preheat oven to 375°. Remove plastic wrap and cover with aluminum foil. Bake for 20 minutes. Uncover and bake an additional 10 minutes and make glaze. Remove from oven. top with glaze and enjoy!
I took them out of the fridge while the oven preheated this morning. I think they should be room temp before putting in the oven. I didn't get enough glaze, so I added another 1/4 C powdered sugar, the rest of my pumpkin puree (maybe 2 tsp), and a splash (maybe a T) of almond milk. Paul thinks we need to adjust even more to increase the pumpkin (hard) and spice (easy) flavours. We all LOVED these! They are all gone.
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