Gluten Free Dairy Free Pumpkin Cinnamon Rolls

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Heat milk substitute for a few seconds in microwave until warm.
2. Put yeast in warm milk substitute and sugar. Set aside until foamy.
3. Stir in olive oil, vanilla extract and pumpkin puree #1.
4. In bowl of your mixer, mix together gluten free flour, baking powder, xanthan gum, baking soda, and salt.
5. Gradually combine yeast mixture into dry ingredients until a very sticky elastic dough is formed, scraping down sides as necessary.
6. Turn dough ball out onto a piece of lightly oiled plastic wrap that has been taped to your countertop. With well oiled hands pat dough out into a rectangle.
7. Mix together the brown sugar and cinnamon in a small bowl.
8. Gently spread dairy free butter #1 in an even layer on top of dough, and then sprinkle with cinnamon and brown sugar mixture.
9. Using the plastic wrap to help, carefully roll the dough.
10. Slice the rolls and carefully place them into the greased round pan(s) indicated, leaving about an inch between each roll.
11. Cover loosely with lightly oiled plastic wrap and let rest in a warm place for about 45 min.
12. To make pumpkin icing, cream together the pumpkin puree #2 and dairy free butter #2.
13. Slowly incorporate powdered sugar until icing becomes stiff and spreadable, using more or less depending on your preference.
14. When rolls have risen, bake at 350 for 30 minutes.
15. Allow to cool.
16. Frost with icing.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Heat milk substitute for a few seconds in microwave until warm.
2. Put yeast in warm milk substitute and sugar. Set aside until foamy.
3. Stir in olive oil, vanilla extract and pumpkin puree #1.
4. In bowl of your mixer, mix together gluten free flour, baking powder, xanthan gum, baking soda, and salt.
5. Gradually combine yeast mixture into dry ingredients until a very sticky elastic dough is formed, scraping down sides as necessary.
6. Turn dough ball out onto a piece of lightly oiled plastic wrap that has been taped to your countertop. With well oiled hands pat dough out into a rectangle.
7. Mix together the brown sugar and cinnamon in a small bowl.
8. Gently spread dairy free butter #1 in an even layer on top of dough, and then sprinkle with cinnamon and brown sugar mixture.
9. Using the plastic wrap to help, carefully roll the dough.
10. Slice the rolls and carefully place them into the greased round pan(s) indicated, leaving about an inch between each roll.
11. Cover loosely with lightly oiled plastic wrap and let rest in a warm place for about 45 min.
12. To make pumpkin icing, cream together the pumpkin puree #2 and dairy free butter #2.
13. Slowly incorporate powdered sugar until icing becomes stiff and spreadable, using more or less depending on your preference.
14. When rolls have risen, bake at 350 for 30 minutes.
15. Allow to cool.
16. Frost with icing.
17. Place cooled rolls into gallon sized freezer bag(s). Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat in microwave for 1-2 minutes, or until heated through.