Friday, December 27, 2013

Pumpkin Sticky Buns {Gluten Free}

Well, this post has been in "draft" mode for the last year! I am so sorry I withheld these yummy vittles for so long!

This recipe was adapted from this one at Once a Month Mom. If you have special dietary restrictions, this is a great site for you!

Gluten Free Pumpkin Sticky Buns

1/3 c warm milk or water
1 packet yeast
3/4 c sucanat
3 T coconut, palm or olive oil
1 tsp vanilla extract
2/3 c pumpkin puree (canned or make your own: neck pumpkin or pie pumpkin)
1/4 c brown rice flour
1/2 c sorghum flour
3/4 c tapioca starch
1/2 c arrowroot powder
2 tsp baking powder
1/2 tsp baking soda
2 tsp xanthan gum
1/2 tsp salt
5 T butter (melted)
1/4 c brown sugar, coconut sugar or sucanat and 2 T cinnamon mixed together for center
    For the Icing:
    1/4 c pumpkin puree
    2 T butter (melted)
    3 1/2 c powdered sugar

    Combine warm milk/water and sucanat in large bowl. Add yeast, stir gently and let rest until foamy. Add coconut/palm/olive oil, vanilla and pumpkin.

    In another bowl mix flours, arrowroot, baking powder, baking soda, salt and xanthan gum. Gradually pour into yeast mixture until very sticky dough forms.

    Tape plastic wrap to the counter or table and spray the wrap and your hands with olive oil. Pat out the dough onto the plastic into the shape of a rectangle.

    Brush on melted butter and sprinkle the cinnamon/sugar mixture evenly over the dough. Use the plastic wrap to help you roll the dough into a log. Slice the roll (use knife or try the floss trick) and place in greased baking dish, leaving space between each roll. Cover with oiled plastic wrap and let rest in a warm place (I usually turn my oven on as low as it goes and then turn off once preheated) about 45 minutes. Mine didn't seem to rise too much this time.

    Bake rolls for 30 minutes in 350 oven. Allow to cool before frosting (simply blend together all of the icing ingredients). I had trouble waiting and put the icing on while they were still warm and it turned out fine :)

    If you want a sweeter icing, do not use the pumpkin puree in it but it was nice to have the extra boost of pumpkin flavor. These little goodies did not last long!
      Before baking
      After baking, with icing on the left, no icing on the right.

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