Gluten-Free Pumpkin cinnamon rolls (Vegan)

Gluten-Free Pumpkin cinnamon rolls (Vegan) Ingredients Dough 3 cups gluten free all purpose flour 1/2 cup potato starch 2 tsp baking powder 2 tbsp instant yeast 2 tbsp sugar of choice 1 tsp salt 1 cup warm milk of choice 1/4 cup coconut oil 1/2 cup pumpkin purée . Filling 2-3 tbsp non dairy butter spread 1/2 cup coconut or brown sugar 1-2 tbsp cinnamon powder . . Sprinkle yeast into the warm milk then stir gently, add in coconut oil and let sit until foamy. Meanwhile, in a another bowl add gluten-free flour, potato starch, baking powder, sugar and salt then whisk to combine. Add in yeast mixture, pumpkin purée, stirring until just incorporated. Dough should be very soft but not sticky (add a little more flour if needed). Turn the dough onto a large sheet of parchment paper. Press it gently and roll it into a rectangle. Using an spatula or spoon, spread the butter all around the rectangle. Combine sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar mixture evenly on top the butter spread. Using the parchment paper, gently roll the dough into a log. Use a piece of thread or dental floss to cut each cinnamon roll. Slide the thread under the cinnamon roll log, cross the ends of the thread and pull the ends tightly in opposite directions to smoothly cut through the roll. Place the rolls in the prepared baking pan. Cover the pan with plastic wrap and set in a warm place to rise until puffy. About 1 hour. Bake rolls in a preheated oven at 180c for 20-25 minutes. These Gluten-free cinnamon rolls are best eaten warm right out from the oven. Enjoy! . #vegan #cake #pumpkinrolls

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