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If there’s any way to make pie crust better, it’s to make deliciously flakey gluten free cinnamon rolls out of it, just like Grandma used to do! These gluten free pie crust cinnamon rolls are so good, you’ll be making pie crust dough just to make the rolls, so I suggest doubling the recipe so you have enough dough to make a pie AND these yummy cinnamon rolls.
The recipe I’m sharing is based on a recipe my own grandmother used to make with leftover pie crust dough; here, I use the entire recipe of pie crust dough to make the rolls instead of just using the scraps. But anytime you bake a pie, I recommend using leftover pie dough scraps to bake off a couple of these little treasures. You get to enjoy the yummy crust before the pie is even done baking — bonus goes to the baker!
I’ve given you a fun pumpkin pie-like filling for the rolls, but to make ’em like Grandma, just spread butter on the rolled dough, then sprinkled (generously) with brown sugar and cinnamon — even easier!
When they’re this good, they deserve to be the main event!
Gluten Free Pie Crust Cinnamon Rolls
*Note: if using coconut oil instead of shortening, the dough will be more fragile
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 pumpkin purée, brown sugar and spices.
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.
Using a butter knife or pastry wheel, cut long strips of dough, approximately 1 – 1 ½ inches wide. Butter each strip as you would butter toast, using less or more than 4 tablespoons, as needed. Spread pumpkin pie mixture across the full length of each strip, evenly covering all the strips of dough.
Using a bench scraper or spatula, 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 16 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.