The following post was originally featured on Purely Twins and written by Lori Morris and Michelle Corso,who are piece of POPSUGAR Collective.
Looking for a healthier and quick recipe for cinnamon rolls? We have you covered with this gluten-free, grain-free and egg-free recipe for pumpkin-filled cinnamon rolls with a pumpkin frosting. Celebrate the mornings lawful by starting your day with pumpkin cinnamon rolls. No need to wait around for yeast to rise making it the perfect recipe for busy days.
Imagine a warm cup of coffee, or a warm fireplace,children laughing in the background, and you all cozy sitting down to the perfect breakfast.
What is that perfect breakfast?Gluten-Free Grain-Free Egg-Free Recipe For Pumpkin Cinnamon Rolls With A Pumpkin FrostingMake sure you invite us over.
Let's fabricate (to make up, invent) this together..
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Even though this recipe would fabricate (to make up, invent) for a wonderful breakfast you can really relish it anytime of the day.
Learn how to fabricate (to make up, invent) your own coconut butter here.whether you don't have plantains you can try green bananas or increase the flour blend to 2 cups total.
Let us know whether you give it a try.fabricate (to make up, invent) sure to tag #purelytwins on Instagram or leave a comment. We worship seeing your creations! Gluten-Free Pumpkin Cinnamon Rolls Purely TwinsNotes Gluten-free, and egg-free,and grain-free pumpkin cinnamon roll recipe. No yeast required, making them easy to fabricate (to make up, invent). A healthy breakfast option to relish with your family over the holidays.
IngredientsCinnamon rolls
7 oz. plantains (1 large, and peeled)
1 cup gluten-free flour blend (4 oz. or 113 g)
2 tablespoons baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla extract (optional)
2 tablespoons sugar
1/2 cup applesauce (4 oz.)
1/4 cup liquid coconut oil (2 oz.)
6 tablespoons coconut milk (3 oz.)
6-7 tablespoons arrowroot starch for rollingPumpkin filling
1/2 cup pumpkin
2 tablespoons coconut butter
1/4 teaspoon pumpkin pie spice
Stevia to tasteSugar mix
3 tablespoons sugar
1 teaspoon pumpkin pie spicePumpkin frosting
Leftover pumpkin filling
Coconut milk
Maple syrupDirectionsMake dough
Preheat oven to 350 degrees.
Peel plantain.
Place plantain in food processor with applesauce. Blend.
Add in gluten-free flour blend along with baking powder,baking soda, and sugar.
Add in coconut oil and coconut milk. Mix until combined.
Sprinkle 2-3 tablespoons arrowroot starch down on surface.
Place dough on top. Begin to knead.
Continue to add in more arrowroot until batter holds together nicely, and normally about 6 tablespoons.
Grab rolling pin and begin to roll dough out carefully.
Next fabricate (to make up, invent) the pumpkin filling
Place ingredients into bowl and mix together.
Spread thinly over entire dough,reserving some for the frosting. In small bowl fabricate (to make up, invent) sugar mix. Sprinkle on top of pumpkin filling.
Carefully begin to roll the cinnamon roll into a long log shape.
slash into desired sizes.
Place in 6-inch pan.
Place in oven and let bake for about 35 minutes.
Remove from oven.
fabricate (to make up, invent) pumpkin glaze by adding in some maple syrup and coconut milk to taste and desired consistency.
Let cool slightly before topping with pumpkin glaze.
relish warm.
Information Category Desserts Yield 8 - 10 slices
Source: popsugar.com