I feel as if I am breaking some Halloween code over here since it’s not the end of October yet I am straying away from my Halloween theme. But the reality is that I just didn’t want to wait any longer on the pumpkin explosion that has been building up for the past couple of weeks. For those of you that know, I am currently on the anti-candida diet. It’s Day 9 now and I am crossing my fingers that I am out of the worst part of the detox. Days 4-7 were BAD. I’m getting progressively better–even as I write this I feel those little boogers leaving my system. So knowing that I was undergoing an intense 2 month long diet, I took one week prior to bake everything you will see in the month of November. That’s right. Read that again. I baked an entire month’s worth of work in one week (maybe that explains the pure exhaustion I have been feeling towards the end of last week? Ha, imagine that!) I just had to give you a sneak-peek because pumpkin stuff still fits so nicely with the Halloween stuff right? So without further ado, I commence the festivities with these Pumpkin Cinnamon Roll Biscuits (I just said that in my best British voice from “Princess Bride” when they announce “Prin-cess Butt-er-cup.”) I need help.
If perfection came in the form of a gluten-free, yeast-FREE, vegan cinnamon roll made from biscuit dough, then this, partner, has perfect written all over it. Oh man, you just roll those babies into a cast iron skillet and let the oven do all the work. In no time does your home start to smell of fall deliciousness and soon your mouth will be tasting the most perfect little bite ever.
You’d think that this would be torture for my little anti-candida heart but honestly it’s not, I promise you. I cross my little Halloween-obsessed heart. I just want you to enjoy!
Pumpkin Cinnamon Rolls Biscuits
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 8 biscuits 1x
- 2 c. Cara’s All-Purpose Flour Blend
- 2 tsp. xanthan gum
- 2 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 3 Tbsp. non-hydrogenated shortening, chilled and cubed
- 2 Tbsp. vegan butter, chilled and cubed
- 1 c. nondairy milk
- 1 Tbsp. apple cider vinegar (or lemon juice)
For the Pumpkin Filling:
- 4 Tbsp. vegan butter, melted
- 1/2 c. brown sugar
- 1/4 c. granulated sugar
- 1/3 c. pumpkin puree (not pumpkin pie mix)
- 1 tsp. pumpkin pie spice
For the Icing:
- 1 c. powdered sugar
- 2–3 tsp. nondairy milk
- 1/2 tsp. vanilla
- 1/2 tsp. pumpkin pie spice
- Preheat your oven 375 degrees. Grease an 8″ cast iron pan. If you don’t have a cast iron pan, use a glass or tin pan but make sure it’s 8″ round.
- Whisk together the dry ingredients in a medium bowl.
- Place the shortening and vegan butter into the flour mix and using the back of a fork, cut into the flour until clumpy and uniformly combined.
- Pour the remainder of the wet ingredients into the bowl and mix with a wooden spoon. Mix until combined. You might have to use your hands at this point (make sure they are clean!) The dough shouldn’t be too sticky where it sticks on your fingers. If so, add a tablespoon of gf flour at a time until it is easy to work with.
- In a small bowl, combine the pumpkin filling until well-combined.
- Line the counter with a piece of wax paper. Generously add gluten-free flour just so it does not stick. Place the dough on the paper.
- With a floured rolling pin (or use another piece of wax paper), roll out the dough to create a 9×12″ rectangle. You don’t want the dough to be super thin.
- Coat with the pumpkin filling, making sure to leave at least 1″ around the edges of the rectangle.
- Starting with the longest side, gently roll the dough. Use the wax paper to guide you as you roll and to ensure it does not stick. If the pumpkin filling begins to spill out, just wipe it off with a paper towel.
- Trim the edges so they are not rough looking and then cut the dough in half. Take one of those halves and cut in half again and again until you have four pieces. Repeat with the other dough half.
- Place each piece into the cast iron skillet, cut side down, until nicely snug.
- Bake for 30 minutes.
- Whisk together the icing and pour onto the biscuits immediately out of the oven.
Best when served warmed. Store in an air-tight container in the refrigerator for 2-3 days and warm when ready to eat.
- Serving Size: 1 biscuit
- Calories: 382 calories
- Fat: 20 g
Enjoy my little Halloween/Fall-loving peoples!
Oh yummers!!! I just made these. I had a little extra pumpkin to use up and so I tweaked your recipe a little but hey don’t we all do that!! Came out delicious. No frosting cutting back on sugar substituted coconut sugar and maple syrup in the filling and no vegan butter but I had butter. I loved the taste and texture! Susan. PS I just found your blog.
Welcome Susan! So happy to hear that you not only found a good tweak but that they were a successful recipe. Mmmmm, cinnamon rolls sound so good, ha! Much love, xo
These are fantastic! Thank you for the recipe. I am making them again for my daughter’s slumber party birthday breakfast this weekend. She’s (soon to be) 8 and allergic to eggs, dairy, wheat, nuts and cranberries (the odd one there). We are always looking for yummy recipes she can enjoy. This one is a winner! Thank you again.
Get out, I love this. Thank you so much for the feedback Rachael. Hope your daughter had a great birthday, xo
Just made these. OMG!! Seriously!! Oh My Goodness! So perfect for this cool late afternoon. Thanks for all the wonderful beyond deliciously scrumptious I shouldn’t be eating these but I can goodies!
Wishing you the best, Cara! I was on the ACD for 4 months… Truly, what a difference it makes! I began my diet around Thanksgiving about three years ago, so I had to get through Thanksgiving and Christmas, making things other people could eat that I couldn’t eat. Eventually, I got to the point that it didn’t even bother me! I can’t believe you had to make so many things for your posts for a whole month! Take care of your adrenals! So glad to hear you are feeling well! If you get some time, check this out (if you don’t know about it already): There is an awesome group of candida diet Facebook buddies through Sandra Boehner’s website, Candida Diet Plan (www.candidadietplan.com), and a whole lot of helpful info and recipes. Really helped me tremendously when I needed so much support! Now? I peruse recipes from everywhere to see what I can adapt for what I can eat, which is very similar to your recipes – excluding Halloween candy, of course. 🙂 I have your cookbook, and use it quite often!
I think you meant to say “dry ingredients” for your first category there;)
Ha! Yes I did, thank you for the good eye Laura 🙂
Omg. I have been waiting for a GF vegan YEAST FREE cinnamon roll recipe. Thank you! Can’t wait to try. I am sooo allergic to yeast.
Hooray! Happy to help, Ashley. You will LOVE these.
Love the look and sound of these, but just can’t handle that much sugar without major stomach problems.
I think that most people probably have the same issue, they just don’t realize that it’s sugar doing the harm. Now that I have been off of refined sugar for 10 days, I am realizing that it was affecting me more than I knew. These biscuits were my farewell 🙂
Wow! You baked an entire month’s worth of posts?! That is dedication!! My lazy ass would have been, like, “Hey y’all, this will be an anti-candida blog for the next two months. Sorry!” Haha. As a reader, I super appreciate the time, energy, and effort you put into delivering us mouth-watering (and often adorable) recipes! Thank you! And good luck with the rest of your detox.
Oh man, it was a whirlwind but if I was going to go off of sugar then I had to do it with a big bang 🙂 I also plan my recipe schedule 3 months in advance and I was just so excited for the things that I had planned for November. I HAD to do! Thank you so much for the love Bianca! I always love reading comments from you. I appreciate it more than you know…xo
what? 3 months in advance! bows down.
I’m a bit of an organizational freak 😉
Alison @ Food by Mars
I need this in my life. You’re amazing!
Well, someone needs to make a trek out to LA so she can get homemade pumpkin cinnamon roll biscuits! xoxoxoxoxo
Lord love a duck. Today I’m baking some cashew cream cheese with pumpkin puree and spices and I don’t know what. I can pretend I’m eating these, my favorite pumpkin treat.
My newest book shall be called Funny Quotes That I Have Learned From Laurel. Lord love a duck. Hilarious! These would pair well with your vegan gummy bears and skeleton oven mitt 🙂
So that means I can have these for New Year’s Day with Gummy Bears standing guard on the icing. Perfect. 😉
These look and sound perfect! Good work on the Candida diet! I haven’t done it but as a holistic nutritionist I know it is amazing and works wonders! Stick to it, if you do then hopefully you wont have to do it again!
You know Amanda, I think the worst part is already over with and I can say that I am really enjoying how I am feeling already. Thank you so much for the encouragement, I appreciate it! xo
Abby @ The Frosted Vegan
Cinnamon rolls and biscuits?! I’m so in!
Come over, Abby! 🙂