Gluten-Free Pumpkin Spice Cinnamon Rolls

For the dough:
In the bowl of a stand mixer add the flour, 1/4 cup sugar and sea salt. Mix until combined.

In a 4 cup Pyrex glass measuring cup add coconut milk and heat it in the microwave until just warm not hot but warm. Start with 30 seconds and add time if needed.

Into the measuring cup with the warm milk cup add pumpkin puree and remaining 1/4 sugar and stir until combined. Add yeast into the measuring cup and stir until combined. Let it stand for 10 minutes to let yeast activate.

After yeast has activated add mixture into the flour mixture and mix to combine. Add melted butter (Earth Balance) then add eggs one at a time, stirring in between and continuing until combined. Mix until thoroughly combined. You may add a little more flour if the mixture feels too sticky. Depending on the day I may add an extra 1/2 cup.

Lay two pieces of plastic wrap on the counter making sure to overlap them so you have enough room to roll the dough. Spray plastic with a non-stick spray. The plastic wrap is to make sure dough does not stick to your counter top. Place dough on the plastic wrap and use a rolling pin to roll dough into a 16×21-inch rectangle.

For the filling:
In a clean bowl add brown sugar and cinnamon and mix to combine.

Spread the butter all over the 16×21 rectangle. Spread brown sugar mixture over butter, spreading evenly. Starting with a long end, roll it into a log and pinch the seams together to seal.

Using a piece of dental floss cut 12 even slices and place into a greased 9×13 pan. Place a clean towel over the pan of dough and let it rise until doubled in size, approximately 1 1/2 to 2 hours. Towards the end of the rise time, preheat oven to 350 F.

When it’s done rising remove the towel and put dish into the oven. Bake at 350 F for 22-25 minutes or until just golden brown.

For the frosting:
In a clean stand mixer bowl add butter, shortening and confectioners’ sugar and mix until crumbly. Add cloves, nutmeg, cinnamon and salt and mix. Add coconut milk 1 tablespoon at a time to ensure frosting doesn’t become too thin.

Cool cinnamon rolls completely and frost with a knife or you can make your frosting thinner if you would like to drizzle on the cinnamon roll instead.