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Categories:
flour sugar salt Pumpkin Spice Coconut Milk pumpkin puree active dry yeast butter eggs filling brown sugar cinnamon butter Frosting confectioners ground nutmeg ground cinnamon Pumpkin Spice Coconut Milk
Viewed: 50 - Published at: a year agoIngredients
- FOR THE DOUGH:
- 4-1/2 cups All Purpose Gluten Free Flour (I Like Jules Brand)
- 1/2 cups Sugar, Divided
- 1 teaspoon Sea Salt
- 1 cup Pumpkin Spice Coconut Milk
- 1/2 cups Pumpkin Puree (I Used Fresh)
- 3 teaspoons Active Dry Yeast
- 1/3 cups Melted Butter ( I Used Earth Balance)
- 2 whole Eggs
- FOR THE FILLING:
- 1 cup Brown Sugar
- 2 teaspoons Cinnamon
- 1/3 cups Butter Softened (I Used Earth Balance)
- FOR THE FROSTING:
- 1/4 cups Butter Softened (I Used Earth Balance)
- 1/4 cups Shortening Softened (I Used Earth Balance)
- 4 cups Confectioners (Powdered) Sugar
- 1/4 teaspoons Ground Cloves
- 1/8 teaspoons Ground Nutmeg
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoons Sea Salt
- 4 Tablespoons Pumpkin Spice Coconut Milk (Or Milk Of Choice)
Method
- For the dough:
- In the bowl of a stand mixer add the flour, 1/4 cup sugar and sea salt. Mix until combined.
- In a 4 cup Pyrex glass measuring cup add coconut milk and heat it in the microwave until just warm not hot but warm. Start with 30 seconds and add time if needed.
- Into the measuring cup with the warm milk cup add pumpkin puree and remaining 1/4 sugar and stir until combined. Add yeast into the measuring cup and stir until combined. Let it stand for 10 minutes to let yeast activate.
- After yeast has activated add mixture into the flour mixture and mix to combine. Add melted butter (Earth Balance) then add eggs one at a time, stirring in between and continuing until combined. Mix until thoroughly combined. You may add a little more flour if the mixture feels too sticky. Depending on the day I may add an extra 1/2 cup.
- Lay two pieces of plastic wrap on the counter making sure to overlap them so you have enough room to roll the dough. Spray plastic with a non-stick spray. The plastic wrap is to make sure dough does not stick to your counter top. Place dough on the plastic wrap and use a rolling pin to roll dough into a 16x21-inch rectangle.
- For the filling:
- In a clean bowl add brown sugar and cinnamon and mix to combine.
- Spread the butter all over the 16x21 rectangle. Spread brown sugar mixture over butter, spreading evenly. Starting with a long end, roll it into a log and pinch the seams together to seal.
- Using a piece of dental floss cut 12 even slices and place into a greased 9x13 pan. Place a clean towel over the pan of dough and let it rise until doubled in size, approximately 1 1/2 to 2 hours. Towards the end of the rise time, preheat oven to 350 F.
- When it's done rising remove the towel and put dish into the oven. Bake at 350 F for 22-25 minutes or until just golden brown.
- For the frosting:
- In a clean stand mixer bowl add butter, shortening and confectioners' sugar and mix until crumbly. Add cloves, nutmeg, cinnamon and salt and mix. Add coconut milk 1 tablespoon at a time to ensure frosting doesn't become too thin.
- Cool cinnamon rolls completely and frost with a knife or you can make your frosting thinner if you would like to drizzle on the cinnamon roll instead.
