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Optional to let them rise on your stove and then bake them... |
Fall
Crockpot Cinnamon Rolls
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
Filling:
¼
cup Earth Balance Soy Free Butter
1/3
cup packed brown sugar
1
tsp. cinnamon
5
tsp. pumpkin pie spice
Icing:
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)
Directions:
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.