Gluten free Yeast free Pumpkin Cinnamon Rolls

In a bowl, mix the pumpkin puree, milk, sugar, spice, flax and psyllium husk, spices. Mix well for a minute and let sit for 2 minutes.

in another bowl mix the flours and salt. (For a sturdier dough which is easy to roll, add 1 tsp xanthan gum).

Add flours to wet. Mix well. Knead for a minute until a soft sticky dough.

Let the dough sit for 5 minutes.

Using generous amounts of flour on both sides, roll out the dough into a 9 by 12 inch rectangle on parchment. Do not roll too thin. Make sure to use enough flour on the bottom as well.

Brush with vegan butter or oil, sprinkle sugar and cinnamon all over, keep an inch from the edges without the filling. Do not overfill these rolls or add nuts or other filling as the dough is delicate.

Roll from the long side carefully. The dough will be prone to breaking if it was not floured well or rolled too thin. Just stick it too itself as you roll.

Seal with edges with a little water. Slice and place close in a parchment lined pan or baking sheet.

Spray water on the rolls, then brush or spray oil. Place another parchment on top. (This is important, because gf baked goods tend to dry out a lot. You want to capture the moisture during the baking to keep them moist).

Bake in pre-heated 375 degrees F / 190ºc for 22 to 25 mins. Remove the top parchment in the last 2 minutes.

Let the rolls cool for a minute. Drizzle generously with Pumpkin caramel (recipe below) or Lime coconut glaze from my regular cinnamon rolls post and serve warm.

Mix pumpkin puree, sugar, milk, salt and spices and pour into a pan at medium heat. Bring to a boil and Cook for 6 to 8 minutes to thicken. Mix in the vanilla and take off heat.

Cooking time is dependent on your stove and moisture in the pumpkin puree. Cook longer until the caramel is a thick liquid that doesn't flow off the spoon quickly.

If the caramel is too thin. then chill for a few hours before using.