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!
- 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!