Grain Free Pumpkin Cinnamon Rolls (Gluten/Soy/Corn Free with Directions to make Refined Sugar Free).

The other day, I saw a pumpkin cinnamon roll recipe posted on a mainstream blog. Oh how I love all things cinnamon roll- especially when you begin to introduce fall flavors.  I have yet to see a grain free version that included pumpkin on the internet. That needed to change, and fast.

Due to the fact that these delicious buns are free of yeast they are REALLY fast and easy to make. They even bake quickly in the oven. The dough is easy to work with, rolls up really nice and the end result is a soft cinnamon roll that is much higher in protein and healthier than your average starchy junk bun.  Their texture is a cross between a muffin and bread- this is a result of being yeast free.

Grain Free Pumpkin Cinnamon Rolls

 2 1/4 Cups Blanched Almond Flour
1 1/4 Cup Starch (Tapioca, Arrowroot or Potato Starch)
2 Tsp. Baking Powder
2/3 Cup Granulated Sugar (see substitution note below)

3 Large Eggs
2/3 Cup Pureed Pumpkin
2 Tbs Oil or Melted Butter
1 Tbs Cinnamon
1 1/4 Tsp powdered Ginger
1/2 Tsp Salt
2 1/2 Tbs Whole Psyllium Husk 
2 Tbs Flax Meal (I prefer golden)

Filling

1 Tbs Oil or Melted Butter
1/2 Cup Granulated Sugar
1 1/2- 2 Tbs Cinnamon
1-2 Tsp Powdered Ginger 

 

1. Preheat oven to 350 degrees. Place a piece of parchment paper on your counter top and liberally oil it. Set aside.
2.  In a large bowl mix together the dry ingredients : Almond Flour, Starch, Baking Powder and Sugar. Set aside.
3. In a separate bowl combine the eggs, pumpkin puree, Oil, Cinnamon, Ginger, Salt, Psyllium and Flax Meal. Using a mixer, beat until the mixture becomes thick. (This will take about a minute).
4. Pour the wet mixture into the dry and stir until it becomes a solid mass of dough (It will be a little bit sticky).
5. Place this glob of dough onto the oiled parchment paper. Coat your hands in additional oil to prevent sticking and press the dough into a 12 inch by 6 inch rectangle. It should be about an inch (maybe a little less) thick.
6. On top of the rectangle of dough drizzle  and sprinkle the filling ingredients evenly across the surface (Oil, Sugar, Cinnamon and Ginger).
7. Use the parchment paper as your guide and roll the dough up. Once fully rolled make sure it is seam side down. Using a piece of dental floss cut the dough into 10-  1 inch wide  rolls.
8. Select a small square baking pan or a 9 inch cake pan- drizzle about 2 tbs of oil in the bottom and sprinkle 2 tbs of sugar in. Place the cinnamon rolls into the pan side by side so that they are touching. Brush additional oil on to the tops of each roll.
9. Place in the oven and bake 26-30 minutes. (Pull out at 26 minutes if you like them a little extra moist!)  About 20 minutes into the baking time, brush another layer of oil on the tops.
10. Remove from oven and place a sheet of tinfoil on the pan- keep covered as they cool. This will keep the dough soft.

Store the rolls at room temperature in a sealed container, or else they may dry out some.

Now, about that gorgeous Pumpkin Cream Cheese Frosting. Its optional but man is it good. I opted to make it out of goat cheese as that’s a safe ingredient for me!

Pumpkin Cream Cheese Frosting

4 ounces (about 4 heaping TBS)  Fresh Soft, Mild Goat Cheese (I use classic chèvre).
1/2 Cup Pumpkin Puree
1 Tsp Vanilla Extract
1/2 Tsp. Cinnamon
1/4 Tsp Powdered Ginger
Pinch of Salt
Sugar to taste 

Pinch of Xanthan or Guar Gum (Optional)

1.  In  a bowl, using a mixer beat the ingredients until light and fluffy.
2. For the sugar you may use Honey. Maple Syrup, Stevia or Powdered Sugar. If you do not want to use white powdered sugar feel free to make your own by throwing any variety of granulated sugar into a high power blender or into a coffee grinder.
3.  If you would like your frosting a little bit thicker you have two options. 1) Add a little extra goat cheese if you enjoy the tart flavor. Or 2) Add a tiny pinch of xanthan or guar gum. Either gum works awesome at adding a little body to frosting recipes and thickening them. As long as you only use a tiny pinch, they will not affect the texture in a negative way. 

Substitution Notes:

• In the Cinnamon Roll Recipe I call for Granulated Sugar. This is vague (on purpose) Feel free to fill in the blank with your favorite unrefined granulated variety. If you opt for xylitol, be aware that it may effect the texture and make them extra chewy- I have not yet tested these buns using it.
• I really don’t recommend replacing the Almond Flour- Unless you have a high powered blender and are able to make another nut or seed flour that is FINELY GROUND. Coconut flour WILL NOT WORK. 
• If you are sensitive or allergic to flax meal- chia meal may work.
• I do not have recommendations today for replacing the Psyllium Husk or Eggs.
• Not interested in making Pumpkin Cream Cheese?  OR would you like to  send the indulgence meter sky high for these rolls? Try topping with both caramel AND pumpkin cream cheese.
  

  Homemade Caramel

  3/4 Cup Butter/ Earth Balance/  or Coconut Oil. 
  1 1/4 Cup ” Brown Sugar”  (note: this can be regular brown sugar or Sucanat or Palm Sugar)
  1/4 Cup Liquid Sugar (Agave, Coconut Nectar, Brown Rice Syrup, or Corn Syrup)
  6 oz (half a can) of heavy Coconut Milk (MimicCream or regular heavy cream also work)
  1/2 Tsp Salt.

Combine all of the Caramel ingredients in a heavy bottomed sauce pan and bring to a gentle boil. Using a candy thermometer keep track of the temperature. Remove the caramel from heat once it reaches 248 degrees. Spoon hot caramel onto cinnamon rolls.

Hope you enjoy these as much as we did!

-Brittany-