https://www.copymethat.com/r/5gypPyDyM/gluten-free-pumpkin-cinnamon-rolls/
126189848
xlnTf1Q
5gypPyDyM
2024-10-13 14:57:51
Gluten Free Pumpkin Cinnamon Rolls
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Ingredients
- subheading: For gluten free pumpkin brioche dough:
- 7 g (2 ¼ tsp) active dried yeast
- 50 g (¼ cup) light brown soft sugar, divided
- 90 g (⅓ cup ½ tbsp) whole milk, warm
- 12 g (2 tbsp 1 tsp) psyllium husk (I use the rough husk form, if you use psyllium husk powder, use 10g instead.)
- 140 g (½ cup 1 tbsp) water, warm (Note 1)
- 170 g (1 ½ cups) tapioca starch (see Notes for possible substitutions)
- 120 g (¾ cup 2 tbsp) millet flour (see Notes for possible substitutions)
- 50 g (⅓ cup 1 tbsp) sorghum flour (see Notes for possible substitutions)
- 7 g (2 ½ tsp) xanthan gum
- 5 g (1 tsp) salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground allspice
- 1 UK medium/US large egg, room temperature
- 110 g (½ cup) pumpkin puree
- 30 g (¼ stick) unsalted butter, softened
- subheading: For cinnamon-sugar filling:
- 75 g (3/8 cup) light brown soft sugar
- 1 tbsp ground cinnamon
- 55 g (½ stick) unsalted butter, melted and cooled, plus extra for greasing the baking tin
- subheading: You will also need:
- 1 to 2 tbsp melted unsalted butter for glazing the rolls immediately out of the oven
- subheading: For maple cream cheese icing:
- 55 g (¼ cup) cream cheese, room temperature
- 30 g (¼ stick) unsalted butter, melted and cooled
- 150 g (1 ¼ cups) powdered/icing sugar, sifted
- 4 tsp maple syrup
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 1 to 2 tbsp whole milk (optional, to adjust the consistency of the icing if needed)
Note: Ingredients may have been altered from the original.
Steps
Directions at theloopywhisk.com
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