Gluten Free Pumpkin Cinnamon Rolls

By seo53

Ingredients

• 2 1/2 cup gluten free flour white blend
• 2 1/2 tsp or one yeast packet
• 1/2 cup pumpkin puree
• 1 cup + 1 T milk of choice
• 2 T maple syrup
• 2 T palm shortening
• 3 tsp guar gum
• 3 tsp powdered pectin
• Filling
• 3 T palm shortening or coconut oil
• 1/2 tsp pumpkin spice
• 1 tsp cinnamon
• 1/2 cup sugar
• Glaze
• 1 1/2 cup powdered sugar
• 1 T milk of choice

Details

Servings 1
Adapted from petiteallergytreats.blogspot.com

Preparation

Step 1

Dough
Heat milk to 110 degree F, add yeast and maple syrup. Set aside for 5 minutes.

Add all dry ingredients in a bowel and mix well.

Melt shortening.

Add milk, shortening and pumpkin purée. Mixed with a spoon by hand for 5 minutes. (Or use a stand mixer, not a hand mixer or risk burning your motor out.)

After 5 minutes, lightly oil hands and knead inside the bowl. The longer you mix, the less the dough will stick to your hands. If the dough is extremely dry, add 1 tsp water at a time until dough is pliable enough to knead without cracking/crumbling.

Use a rolling pin to spread evenly into a rectangle that's about 1/4-1/8 inch thick.

Filling
Spread shortening evenly through the entire surface leaving about 3/4 inch border

Evenly sprinkle with pumpkin spice, cinnamon and sugar

Gently begin rolling the dough away from the starting at the bottom, use the parchment paper to help begin rolling. (Rectangle should be longest right to left and shortest top to bottom)

Evenly cut into about 16 slices

Bake for 15-18 minutes. Rolls will be golden brown. Allow to cool at least 5 minutes before icing.

Glaze

Mix powered sugar and milk. Drizzle over warm buns. Best enjoy immediately.