G-F Pumpkin Cinnamon Rolls

Prize-winning pumpkin cinnamon rolls made g-f?  Possible?  YES!

I used my standard bread recipe, lowered the water by 1/2 cup and added 1/2 cup pumpkin puree and proceeded to blend as usual.  And yes, that is my son's vanilla bean glaze.   He is a great glazier!

3 cups healthy grain flour mix  (I really think any reliable g-f flour substitute would work--assuming it is not just white rice and starches.) 

GF REALITY:  Those replacement flours that are only made up of starches and white rice are like handsome men; they look pretty, and are tasty short-term, but aren't good for you and just can't last.  Two hours later they are stale and distasteful.

1 1/2 teaspoon unflavored gelatin
1 Tablespoon xanthan gum or other thickener
3 Tablespoons sugar (more 'cause it's a sweet dough)
2 1/2 teaspoon yeast
1 teaspoon salt
1 Tablespoon dough enhancer (optionally 1 tsp. vinegar)
1/3 cup dry milk powder

3 eggs
1/4 cup oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla

1/2 cup pumpkin puree
1/2 cup warmest water (approximately--maybe a touch more.)

Add wet to dry ingredients, beating on medium high.  Add just enough liquid to create a dough that resembles a stiff quick bread.

The rolling technique isn't that difficult.  I've used it before for cinnamon rolls and it's a little more challenging than a typical roll, but for we g-f'rs, the effort is well worth it.

Here are the photos of the process.



Beat the mixture until light and fluffy--the same texture and consistency as my usual bread loaf.


  

Pat to flatten between two pieces of "greased" (I spray) plastic wrap. 

Sprinkle dough with cinnamon sugar with a little pumpkin pie spice added. 

 

Use the plastic wrap under the dough to roll the dough by pulling the edge and gently folding it in upon itself.

Voila! 

Slice dough with a "sprayed" butter knife.  

As each is sliced, drop it onto a "sprayed" baking pan leaving plenty of space between for rising.

Raised about 20-30 minutes depending on the warmth of the house.  A view of raised dough ready to bake.

Second pan also ready to bake.  I baked these about 22 minutes per pan at a typical oven temperature, 350 degrees.  

The safe way is to use a thermometer to hit 190 degrees right in the center.   

 Tipped them out to cool and then glazed with powdered sugar, vanilla and a little water.  The teen son says he didn't measure anything.    The texture was good, lightness good, and not the least bit dry.   They were more delectable warm so I expect that I will be microwaving for a few moments before eating.

Reality Bite:  You may wonder what prize these delectable beauties won?  It was my heart.  I know corny, but it keeps me baking.  What?