Thursday, December 13, 2012

Pumpkin Nut Cinnamon Rolls

1 1/4 cup all purpose flour (can be substituted with gluten-free flour)
1 cup oat flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

1/4 cup pumpking puree
1/2 cup soy milk (or your choice of non-dairy milk)
1 teaspoon vanilla extract

1/4 cup pumpkin pureer
1/3 cup brown sugar
1/8 cup oat flour
1 1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1/8 cup chopped walnuts (optional)


 Pre-Heat oven @ 450 F

In a bowl mix in the all purpose & oat flour along with the sugar, cinnamon, baking powder, baking soda and salt. Now with a spatula stir in the soy milk, pumpkin puree and vanilla extract. Fold everything together until the the dough becomes a smooth ball. The dough should be a little moist but not sticky. If it does seem too sticky add a bit of all purpose flour to absorb the excess moisture.

Roll the dough out between 2 pieces of parchment paper (less messy). Roll it out evenly until it reaches about 1/4 inch.

Now time to make the filling. In a small bowl mix together the pumpkin puree, brown sugar, oat flour cinnamon, nutmeg, vanilla extract and walnuts. Then spread the filling thinly and evenly onto the sheet of dough and roll it up . Divide the roll into 8 pieces, put them on a sheet pan, and bake them for about 30-35 minutes until the middle is tender and done.

Allow the pumpkin nut cinnamon rolls to cool for 10 minutes and serve as is or with your favorite icing.

1 comment:

  1. These look great. Will definitely try these GF.


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