Pumpkin Cinnamon Rolls with Caramel Glaze (Gluten Free)

Gluten-Free Pumpkin Cinnamon Rolls with Caramel Glaze at The Happy HousewifeBy contributing writer Tessa

My mom always made THE best cinnamon rolls growing up. They were well known around our parts. There was even a time when I peddled custom orders of the bread around our neighborhood to earn some extra money. Of course, I didn’t realize then how unfair that deal was for my mom. She did all the making, and I just took orders and delivered to lots of happy customers! Aren’t moms great?!

When we had to cut out gluten, finding a cinnamon roll like my mom’s was a mission. While these certainly are not my mom’s, these are THE best version of cinnamon rolls I have tried since going gluten free.

And trust me, I have tried plenty. Lots were quite tasty, but they were missing that texture I was looking for…a chewiness. Then I started playing with gelatin as an egg replacer, and BOOM! The chewiness I longed for like some unattainable dream was mine to mold and play with!

These cinnamon rolls have a perfect slight crunch/chewiness on the outside that melts into a soft, chewy interior—really a perfect mouth feel! Every single person who has tried these, even those with no food allergies, has loved them. They are THAT good. I hope you love them too.

Note: Gluten free yeast dough is NOT like its gluten counterparts. The dough is more of a batter and will take some technique to work with. I will teach you! It is very doable!

Gluten-Free Pumpkin Cinnamon Rolls with Caramel Glaze at The Happy Housewife

Pumpkin Cinnamon Rolls with Caramel Glaze
Serves: 12
 
Ingredients
For the Dough
  • ¾ cup any milk, hot
  • ½ cup pumpkin puree
  • ¼ cup coconut oil, palm shortening, or allowed butter
  • 1 tablespoon gelatin (or one egg)
  • 1 tablespoon yeast
  • 1 tablespoon sweetener, like honey or sugar
  • 1 cup brown rice flour
  • ½ cup rice flour (plus extra for rolling)
  • ½ cup tapioca flour
  • ½ cup sorghum or millet flour
  • 2 teaspoons guar or xanthum gum
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
For the Filling
  • ⅓ cup melted allowed butter or coconut oil
  • ¼ cup blonde cane sugar
  • 2 teaspoons ground cinnamon
For the Glaze
  • ¼ cup maple syrup
  • ¼ cup palm or brown sugar
  • 2 tablespoons ghee or allowed butter
  • ⅛ teaspoon sea salt
  • ½ teaspoon vanilla extract
Instructions
For the Dough
  1. In a liquid measuring cup, place the hot milk, pumpkin, fat, gelatin, sweetener, and yeast, whisking to blend and assure no lumps from the gelatin. The mixture should be slightly warm to proof the yeast. Set aside for about 5-10 minutes. When you see the yeast starting to bubble and foam, you are good to go.
  2. In a large mixing bowl, whisk all the dry ingredients for the dough. Mix in the wet, proofed yeast mixture when ready.
  3. Gather the dough into a ball and dust all sides liberally with flour. The dough will be wet, not like a traditional gluten yeast dough. You need the extra flour to work with this!
For Rolling
  1. Lay out two non-stick baking mats, waxed paper, or plastic wrap, or any combo of these. If using plastic wrap, tape the bottom piece down onto the counter. Flour this entire bottom piece liberally and plop your dough ball down onto the center. Make sure you either grease or heavily flour the top of the dough ball to prevent sticking as you roll.
  2. Lay the second mat or waxed paper over the top of the dough and roll out to roughly the size of a cookie sheet, trying to keep the dough an even thickness. Gently peel the top layer off.
For the Filling
  1. In a small bowl, melt the butter and then mix in the cinnamon and sugar. Spread this filling evenly over the awaiting rectangle of dough.
Rolling Up
  1. Remember, because this dough is soft, this part will take some finesse, and you will have to assist in the rolling process (hang in there!). Using the bottom mat or paper, gently lift the mat up, starting to roll the dough forward, tucking the first flap in and down, and roll the dough all the way up.
  2. Once you have a uniform roll, use dental floss or thin string for cutting. Cut the roll into roughly 1 - 1½ inch pieces by shimmying the floss under the roll and bringing the two ends together to slice, about 11-12 rolls.
  3. Place the rolls into two greased 9 inch cake pans, leaving space between the rolls to allow for rising. (Remember, because this dough is so soft, you need the sides of the pan to keep these bad boys in place. A cookie sheet will not work.)
  4. Let rolls rise in a warm place until roughly double in size. Mine took about 30 minutes with regular yeast in a warm (110 degree) oven.
  5. Bake in a 350 degree oven for about 25 minutes until turning golden and the tops feel firm to the touch.
For the Glaze
  1. In a small sauce pan over low or medium-low heat, place all your glaze ingredients except the vanilla.
  2. Bring the mixture to a gentle boil while whisking continually. Once the mixture starts bubbling, set your timer for 2 minutes. Continue stirring. Be careful to not cook too long or too hot, causing the sugar to burn.
  3. Once the mixture is a thick caramel consistency (about 2 minutes), remove from the heat and mix in the vanilla (mixture will sputter).
  4. Drizzle over the top of the rolls while still warm, before it firms up and can not be spread easily.
Notes
To make ahead, you can prepare the rolls (unbaked and without the glaze), cover tightly with plastic wrap, and refrigerate or freeze them. Either way, leave them at room temperature to rise/thaw until almost double and bake as directed.

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Christmas Traditions

Do you have Christmas traditions in your family? The other day the kids and I drove by an apartment complex I hadn’t seen in many years.

PicMonkey Collage (7)

Driving by it triggered a memory from my childhood. I’m not sure how often we did this, but my dad would bake sweet bread for families who were struggling and we would deliver it around Christmas time.

It is one of my favorite memories of Christmas and a tradition I would like to start with my own kids.

Another Christmas tradition we are passing down from generation to generation, is our Christmas clues. Every year we place a clue in our children’s stockings. Each clue leads to another and eventually a gift. This keeps the kids busy and gives parents a few extra minutes of sleep. :-)

My kids’ favorite holiday tradition is baking!

I can remember baking pies and cookies with my family as a kid and we have a few big baking days in December with our own family. We love to give gifts of homemade candy and baked goods to our neighbors and friends.

Some of our favorite gifts to include in the package are linked with recipes below.

We also host a cookie frosting party every year. This is highlight for my kids and they start planning it way before Thanksgiving.

cookie-frosting-party

Traditions have always been really important to my kids because it is something they can count on every year.

From now through Dec. 31, you can find custom “Compliments to the Cook” sharable e-cards on Teflon® brand’s Facebook page. Wouldn’t it be nice to send an e-card to the person who is hosting your Christmas dinner or perhaps your Thanksgiving host?

You can choose a theme, a loved one, and a recipe that you’d like to rave about and create a virtual card to show your appreciation.

It might be nice to send a card to someone who has kept a tradition going in your family.

I think I’m going to send this e-card to my friend Lynn who makes the absolute best homemade snickers in the world. Seriously it is amazing!

DupontComplimentsToTheCook_42651

Also, by creating an e-card, you can enter to win weekly prize packages consisting of the cookware and bakeware and/or a grand prize of a 12 pc Farberware® Dishwasher Safe Nonstick Cookware set, all coated with Teflon® nonstick coating!

 

 


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Holiday Cookies: Chiffon Chocolate Chip

Holiday Cookies: Chiffon Chocolate Chip from The Happy HousewifeThe following is a guest post from Jenn K, staff member at The Happy Housewife.

I recently shared one of my family’s annual Christmas baking recipes for Homemade Toffee Bars.  Today I am sharing a more old fashioned recipe for delicious holiday cookies.  These Chiffon Chocolate Chip Cookies are made with real butter, crunchy cereal, oats, and chocolate chips.  My children love making these because they get to dip the tops in colored sugar before baking.

The cookie dough does need to be chilled for 2 – 3 hours (or overnight) in the refrigerator, so plan accordingly. I like to make these the night before as it only takes about 15 minutes to mix the dough, and then I roll and bake them the next day.  We’ve also successfully frozen these cookies after they are baked to pull out after the holidays are over for a decorative dessert in January.  Enjoy!

Note: These cookies are very delicate, so take care when removing them from the baking sheet.

Chiffon Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: Makes 6-8 dozen cookies
 
Ingredients
  • 1 cup vegetable oil
  • 1 cup butter (or shortening)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 tablespoon cold milk
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 3½ cups flour
  • 1 cup finely crushed Wheaties or Rice Krispies
  • 1 cup quick oats
  • 1 package mini chocolate chips
  • Colored sugar sprinkles for dipping
  • ½ cup finely chopped pecans or walnuts, optional
Instructions
  1. Mix oil, butter, brown sugar, and sugar using a mixer.
  2. Add egg and vanilla. Mix thoroughly.
  3. Add milk to baking soda in a separate small bowl.
  4. Mix cream of tartar, flour and salt in another separate bowl.
  5. Add milk mixture alternating with flour mixture to mixing bowl. Mix thoroughly.
  6. Stir in remaining ingredients except colored sugar sprinkles.
  7. Place in refrigerator for 2 - 3 hours or overnight.
  8. Preheat oven to 350 degrees and pour the colored sugar into a bowl.
  9. Roll the dough firmly into walnut sized balls, dip tops into colored sugar, and place on cookie sheets. Flatten each cookie slightly.
  10. Bake at 350 degrees for 7-8 minutes until lightly browned.
  11. Cool 1 - 2 minutes on baking sheets, and then remove to cooking racks.

Holiday Cookies: Chiffon Chocolate Chip from The Happy Housewife

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Homemade Toffee Bars

Homemade Toffee Bars Recipe from The Happy HousewifeThe following is a guest post from Jenn K, staff member at The Happy Housewife.

In my family, it’s an annual tradition at Christmas time for the ladies to get together and do all the holiday baking at once and then divide the spoils among our families. It’s a fun day of laughter, chatting, and taste testing! And, it’s nice to do all the baking at one time, so there’s just one day of cleaning up the mess.

We have several family recipes that we always bake, including this one for homemade Toffee Bars. These delicious bars have a soft buttery base with a layer of chocolate-y goodness and crunchy almonds on top. It’s easy to pop a square or three in your mouth as you pass through the kitchen! Happy holiday baking!

Note: I definitely recommend using parchment paper, as it makes removing the toffee bars from the baking sheet so much easier.

Homemade Toffee Bars | The Happy Housewife

Homemade Toffee Bars
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1½ cups butter
  • 2 eggs, beaten
  • 1½ cups flour
  • 1 teaspoon vanilla
  • 8 oz Hershey Bar
  • 1 cup toasted slivered almonds, coarsely chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. Toast coarsely chopped almonds in a single layer on a baking sheet for about 5 minutes, until golden brown. Set aside.
  3. Turn oven down to 325 degrees.
  4. Cream together sugar, brown sugar, and butter.
  5. Add ¾ of the beaten eggs and mix together. Discard the remaining eggs.
  6. Add flour and vanilla and stir until thoroughly mixed.
  7. Pour batter and spread evenly onto a well greased baking sheet or use parchment paper.
  8. Bake at 325 degrees for 25 minutes or until golden brown.
  9. Melt chocolate and spread over baked bars while they are still warm.
  10. Sprinkle almonds over bars while chocolate is still warm.
  11. Cool and cut into squares.

Homemade Toffee Bars Recipe | The Happy Housewife


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