Gluten Free Pie Crust Cinnamon Rolls

Instructions

Preheat oven to 375º F.

Lightly oil the bottom and sides of one pie plate or cake pan.

In a large bowl, whisk together the dry ingredients for the crust. Cut in the shortening and butter using a pastry cutter (or the flat paddle attachment on a stand mixer or a food processor).

Add the vodka/water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly. Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make your filling. If it is particularly warm in your kitchen, refrigerate the wrapped dough for a few minutes instead.

In another bowl, whisk together either pumpkin filling OR cinnamon filling ingredients (do not whisk together melted butter).

After allowing the dough to rest, roll the pastry out onto a surface dusted well with gfJules All Purpose Gluten-Free Flour. Pat the dough out into a flatter disc and lightly dust with more flour. Begin rolling in one direction gently, then in another, until the pastry is uniform and approximately 1/8 inch thick. Brush with melted butter.

Spread filling of choice across the buttered dough. At this point, decide how large you want your cinnamon rolls to be (i.e. how many swirls of filling and pastry you want inside). Then, either roll the dough from one side to the other, as pictured above, and then slice into rolls, or, using a butter knife or pastry wheel, cut long strips of dough, approximately 1 – 1 ½ inches wide and then roll each up into a cinnamon roll individually -- a bench scraper or spatula helps -- then gently begin rolling the dough strips up from one end all the way to the other, forming a spiral. It is ok if the dough cracks at any point, just keep rolling and pinch the dough together in any broken spots.

Lift each roll with a spatula and lay into the prepared pan, spiral-side down. The rolls should be touching one another, but not packed in tightly.

Bake for 8-10 minutes, or until the rolls are lightly browning, but are not crispy. Remove to cool slightly.

To prepare the icing, whip together the cream cheese, butter and vanilla in a small bowl. Add confectioner’s sugar, one-half cup at a time, whisking to incorporate and adding pumpkin pie spice with the last addition of sugar. The icing should be thick, but if it is too thick to drizzle on top of the rolls, add your preferred milk, one tablespoon at a time, until drizzling consistency is reached.

Once the rolls have slightly cooled, serve and top with a drizzle of icing.

Makes approximately 16 rolls.