[pinit] Sometimes (okay, a lot), you guyz give me the best ideas. You know who you are, you lovely reader who suggested I post a recipe for gluten free pumpkin cinnamon … more
[pinit] Sometimes (okay, a lot), you guyz give me the best ideas. You know who you are, you lovely reader who suggested I post a recipe for gluten free pumpkin cinnamon buns. Smartypants. I went with a yeast-free recipe, since it’s about as close to instant gratification as you can get baking from scratch, and anyway let’s safe the yeasty stuff for Bakes Bread (coming! soon!).
Since it’s still all-pumpkin-all-the-time season, I feel completely comfortable … asking you to make more pumpkin butter. Or, just buy some. Trader Joe’s makes a lovely version this time of year. Either way, you’re gonna need some.
This is a recipe that I adapted from my Quickest, Yeast-Free Gluten-Free Cinnamon Bun recipe from Book 2 (Quick & Easy), but trust me when I tell you that it doesn’t work well to just swap out pumpkin butter for some of the moisture in the original recipe. I mean, they were edible, but not up to snuff. I only like to tell you about what’s up to snuff (but sometimes I think it’s nice to tell you a little bit about what ended up on the cutting room floor, a/k/a my children’s mouths). You can bake these pumpkin cinnamon buns in a muffin tin, like the original recipe, or all crowded-like in a round pan. I prefer them in a round baking pan. No real reason.
There isn’t much to it, really. The dough rolls out easily, and then all that’s left to do is to cover it in filling.
And then roll it tight. For a nice clean edge, I like to trim the rectangle, and then slice the cylinder with a metal bench scraper. But you can use a sharp knife, or even some dental floss if you’re really into oral hygiene. No shame in that.
8 tablespoons (112 g) unsalted butter, chopped
5 ounces pumpkin butter
3 fluid ounces milk (any kind)
1/2 cup (100 g) granulated sugar
3 3/4 cups (525 g) all-purpose gluten free flour, plus more for sprinkling (I used my mock Better Batter)
2 teaspoons xanthan gum (omit if your blend already contains it)
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon pumpkin pie spice*
3 eggs (180 g, out of shell) at room temperature, beaten
3/4 cup (164 g) packed light brown sugar
2 tablespoons (18 g) all-purpose gluten free flour
1 1/2 teaspoons pumpkin pie spice*
4 tablespoons (60 g) vegetable shortening (I use Spectrum brand), melted
1/8 teaspoon kosher salt
*To make your own pumpkin pie spice, combine 2 teaspoons ground cinnamon + 1 teaspoon ground ginger + 1/2 teaspoon ground allspice + 1/2 teaspoon ground cloves + 1/4 teaspoon ground nutmeg.
Preheat your oven to 325°F. Grease thoroughly a 9-inch round baking pan or each of the wells of a standard 12-cup muffin tin, and set the pan or tin aside.
In a small saucepan, place the butter, pumpkin butter and milk. Place over medium heat and bring to a gentle simmer. Cook, stirring frequently, until the butter is melted and the mixture is smooth. Remove it from the heat and add the granulated sugar to the mixture. Stir until the sugar melts, and set the pan aside to cool briefly.
In a large bowl, place the flour, xanthan gum, baking powder, salt and pumpkin pie spice, and whisk to combine well. Create a well in the center of the dry ingredients, pour in the butter and pumpkin butter mixture, and mix to combine. The dough may be crumbly. Add the beaten eggs, and mix to combine. The dough will come together.
Transfer the dough to a lightly floured surface, and pat into a thick rectangle. Sprinkle the top of the dough lightly with more flour, and roll into a rectangle about 1/2 inch thick. Fold the dough over on itself into about a 5-inch square packet. Sprinkle both sides of the dough lightly with flour, and roll out again into a rectangle that is about 10-inches x 15-inches, and about 1/4-inch thick. With a pastry wheel, pizza cutter or a sharp knife, trim each of the four edges slightly, along the perimeter of the dough, to make a clean edge.
Make the filling. In a small bowl, place the light brown sugar, flour, pumpkin pie spice and salt, and mix to combine well. Add the melted shortening, and mix to combine. The filling will be a thick paste. Spread the filling in an even layer on top of the rectangle of dough, leaving 1/4-inch clean around the perimeter. Beginning at one of the 15-inch sides of the rectangle, roll the dough away from you tightly until it forms a cylinder. Using a metal bench scraper or sharp knife, slice the cylinder into 12 cross-sections, each about 1-inch thick. Place each cross-section of spiraled dough into either the prepared 9-inch round pan or into each well of the prepared muffin tin.
Place in the center of the preheated oven and bake until the tops of the buns are lightly golden brown and the filling is bubbling (about 25 minutes). If you used a muffin tin, remove the tin from the oven and allow to cool briefly, until you can stand to touch the rolls before transferring each roll to a wire rack to cool completely. If you wait too long to remove the buns from the wells of the muffin tin, the caramelized sugar from the filling will cause the buns to stick to the bottom of each well. If you used the 9-inch baking pan, you can serve the rolls right from the pan.