Tuesday, November 5, 2013

Crockpot Pumpkin Cinnamon Rolls

Optional to let them rise on your stove and then bake them...

Fall Crockpot Cinnamon Rolls
3 1/4 cup GF flour
Plus up to ½ cup tapioca starch for kneading and dusting work surface
1/3 cup sugar
½ cup coconut milk (110°)
1 cup pumpkin puree
1/3 cup coconut oil (melted and warm but NOT hot)
1 egg or egg replacer substitute
2 tsp. guar gum or Xanthum gum (omit if your GF flour blend has this)
2 ½ tsp. instant yeast (Red Star SAF) other brands will require proofing of the yeast

¼ cup Earth Balance Soy Free Butter
1/3 cup packed brown sugar
1 tsp. cinnamon
5 tsp. pumpkin pie spice

2 cup powdered sugar
1/3 cup Earth Balance Soy Free Butter
½ tsp. vanilla
¼ tsp lemon juice
(optional: 4 oz. dairy free cream cheese)
(optional: maple syrup in frosting)

Grease crock-pot with Spectrum shortening.  Turn to warm (lowest setting possible.)  Combined filling ingredients and set aside.  In a large bowl or in a mixer, combine roll ingredients, adding yeast last.  Dough will be sticky.  Dust your work surface with flour.  Using puree verses canned pumpkin will alter how much flour is needed.  Place dough on floured surface, grease hands and begin kneading until dough is not sticky but still very soft.  Add flour as needed.  Knead dough for 3-5 minutes.  Roll out dough into a rectangle and spread filling mixture over dough, leaving one long edge without filling.  Roll dough towards uncovered edge.  Cut into 8-10 pieces.  Place rolls into crock-pot.  Let sit for 30 minutes or until they double.  Turn crock-pot on high and cook for 60-90 minutes.  To check for doneness, insert tooth pick in center roll.  It should come out clean.

Mix together icing ingredients.  Pour over rolls once removed from crock-pot.  Serve and enjoy.

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