Gluten Free + Vegan Giant Pumpkin Cinnamon Roll Nutella Cake!

I am SO proud of this recipe & I really cant wait to see what you guys think when you try it :). This delicious show stopper cinnamon roll cake really is the essence of what ultimate fall baking should be!! This is one of those recipes that will get you a lot of ooh's and ahh's.. especially after everyone has their first bite. I understand that this recipe may seem intimidating but I promise that if you have successfully made regular cinnamon rolls - you'll have no problems here.

I’m calling it a cake since it is the size of a cake. But in truth it is really just a MASSIVE pumpkin cinnamon roll! I have a killer (extremely loved) cinnamon roll recipe here in the club.. and used that as my starting point. That recipe (and this one) is SOFT, tender, fluffy, gooey..the perfect texture in every way! I made a few modifications to the dough to make it easier to work with & roll into one giant roll. But truly you can expect the same amazing texture.

To take things an extra step I made a birthday cake version too. I filmed a class for that recipe as well..but unfortunately my phone bit the dust and that footage didn’t make it into an iCloud update on time. So- when I filmed this class I talked about both variations. They are made exactly the same way.. Only two differences. The birthday cake recipe uses applesauce in the dough whereas this one uses pumpkin puree. Then you’ll also notice that the fillings are different. This one uses Nutella, Organic Cane Sugar and Pumpkin Pie Spice . The other uses Butter, Brown Sugar & Cinnamon! BUT FUN FACT .. the fillings can be swapped and used in the opposite recipe if you wish. Pumpkin Cinnamon roll dough with classic cinnamon roll filling and then a classic cinnamon roll dough filled with Nutella! The recipes make the same exact quantity of dough..so the filling ingredient amounts will be exactly perfect if you swap them.

Just like my original recipe - this one is also gluten free & vegan! (as is the birthday cake version).

Lets talk about Nutella & making this recipe NUT FREE*

Is it Dairy Free/Vegan??

No. BUT I have found 3 fantastic dairy free alternatives for you that are dairy free + vegan.

• Justins Chocolates Hazelnut and Almond Butter is an excellent sub for nutella

• The brand SunButter makes a Chocolate Sunflower butter. It does not contain hazelnuts -so this is a great option for anyone looking to avoid nuts!

• The brand Soom makes a Chocolate Tahini Butter. Again- this one is nut free!

There are a couple other brands that you may find on amazon & in health food stores!

Of course you can always make a homemade version too. Its not at all challenging- just a little bit of a messy process.

I also wanted to mention that any brand of generic Nutella will work perfectly well too!

Tips & Tricks (PLEASE READ)

• PLEASE watch the class! It’ll save you from making all kinds of possible mistakes.

• DO NOT make this recipe without using a baking scale. JUST DON’T DO IT. The details are important here. Your flour and liquid amounts need to be exactly the same as mine.

• This dough is stickier, softer and thinner than traditional cinnamon roll dough. DO NOT assume that it cant be right because its different than dough you have worked with before and start adding flour. Trust the process. As long as you have used my gram measurements and the correct ingredients you are golden.

• You may use ANY kind of dairy free milk in this recipe. I used full fat oat milk. Heck you can even use regular milk if thats what you keep in the house.

• You can use classic canned pumpkin puree or any kind of applesauce as long as it’s smooth. Sweetened, unsweetened even cinnamon applesauce is fine.

• DON’T try to make this recipe sugar free.

• I recommend investing in a little $10 oven thermometer that hangs on the rack so that you can make sure your temperature is what it is supposed to be. Oven temp can make or break how bread recipes turn out.

• If you have worked with your yeast within the past few months and feel confident that it will work- feel free to skip the portion of the directions in which you mix it with the milk & some sugar! Everything can be dumped right into the mixing bowl.

INGREDIENTS

Most of the ingredients you will be familiar with. I wanted to link to some of the ones that might be harder to find. It’s important that NO substitutions are to be made.

King Arthur Measure for Measure Flour https://amzn.to/3hJQpMl

Potato starch https://amzn.to/2Z8JZ37 (most grocery stores carry this and for a better price)

Judee’s Expandex (This i have only seen on amazon) https://amzn.to/3hLIs9I . This flour is VERY important to this recipe. Its a non gmo modified form of tapioca starch- however it works nothing like tapioca starch.

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Double acting baking powder https://amzn.to/3CfkOtY (Bob’s red mill double acting baking powder is also a good choice.

Yeast: https://amzn.to/39dvFIt (This is available in most grocery stores from various brands).

Xanthan Gum: I usually just stick with bobs red mill. Guar gum works in the same amount as well.

Mild flavored oil: I would use Avocado, Vegetable or Canola. Technically melted butter, ghee or coconut oil would work too- but they cant be hot or they could kill the yeast. I prefer an oil that doesn’t require any melting for maximum rise and fluffiness.

Gluten Free + Vegan Giant Pumpkin Cinnamon Roll Nutella Cake

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Yield: 8

Author: Brittany Angell

Prep time: 35 MinCook time: 24 MinInactive time: 40 MinTotal time: 1 H & 39 M

This delicious show stopper cinnamon roll cake really is the essence of what ultimate fall baking should be!! This is one of those recipes that will get you a lot of ooh's and ahh's.. especially after everyone has their first bite. I understand that this recipe may seem intimidating but I promise that if you have successfully made regular cinnamon rolls - you'll have no problems here. Make sure to watch the class so that you know exactly what you're doing.

Ingredients

Pumpkin Cinnamon Roll Dough

• 2 1/2 Cups + 1 tbsp ( 400 grams) King Arthur Gluten Free Measure for Measure Flour.
• 1 Cup (163 g) Potato Starch
• 1/2 Cup (77g) Expandex
• 3/4 Cup (165) Organic Cane Sugar
• 1/2 Cup Mild Flavored Oil (114 g)
• 1 1/2 Tsp Double Acting Baking Powder
• 1 Tbsp + 1/2 Tsp Xanthan or Guar Gum
• 1 Tsp salt
• 1.5 Tsp Pumpkin Spice
• 6 ounces Pumpkin Puree Or Applesauce (if you don't want pumpkin flavor)
• Optional: A little orange food coloring or gel to make the color bolder if you wish.

Milk & Yeast Mixture

• 230 grams of Milk (regular or dairy free)
• 1 Tbsp Yeast
• 1 Tbsp White Sugar

Nutella Filling

• 13 oz Jar Of Nutella (See notes below for dairy free/ nut free suggestions)
• 2-3 Tbsp Organic Cane Sugar
• 2 Tsp Pumpkin Pie Spice

Optional Glaze

• 1 1/2 Cups of Powdered Sugar
• 3 Tbsp milk (dairy or nondairy ) or water
• Splash of Vanilla Extract

Instructions

1. Turn on your oven to 200 degrees. (The warm oven will be used to proof the cinnamon roll cake).
2. Place a microwave safe bowl over your scale and pour in the milk. Warm your milk up in the microwave for 30-40 seconds. Give it a stir and test to see if its luke warm. If its hot it needs to be set aside to cool down. If it is luke warm stir in your yeast and 1 tbsp of sugar. Set aside. (on top of the preheating oven is the best spot).
3. Place the bowl of your stand mixer over the scale and measure + add the King Arthur Flour, Potato Starch, Expandex, Cane Sugar, Oil, baking powder, Xanthan gum, Salt, Pumpkin Spice & Pumpkin Puree.
4. Check your yeast + milk mixture if it has started to bubble and froth you know its alive and well- and you can add it to the bowl of the stand mixer as well.
5. Using the paddle attachment (not the dough hook) Turn the mixer on low gradually working your way up to high. Keep mixing on high for 1-2 minutes. Turn off and prepare your surface for rolling the dough out.
6. Place a long sheet of parchment paper on your counter measuring 42 inches long. Spray it liberally with oil. Using an oiled cookie scoop or oiled hands- evenly place the dough in globs to create a long line. (see class for an example)
7. Using an oiled rolling pin, your oiled hands, an oiled pizza cutter and or the edge of the parchment to work the dough into an even sized (long) rectangle that measures 40 inches long & 3 1/2 - 4 inches tall. The dough should be about 1/4-1/2 inch thick.
8. Spread the Nutella across the surface using a spatula. Leave about 1/2 inch around the edges without butter. Evenly poor on the organic cane sugar and pumpkin spice.
9. Using the parchment as your guide carefully roll the dough relatively tight from one end to another (Creating one giant cinnamon roll)- making sure to end with the seam down. To make things easier I recommend cutting the parchment as you go so that you have less to deal with.
10. Very carefully use the parchment to lift the giant cinnamon roll from being on its side to standing upright. Gently press down the top/sides as needed to help it stand on its on without ruining the layers.
11. Cut around the cinnamon roll leaving 2-3 inches of parchment on all sides. carefully lift the circle of cut parchment holding the cinnamon roll and place it onto the base of a 9 inch springform pan. Make sure it is centered then clamp the ring portion of the pan on. Again- gently press the dough down a little to make sure its even and upright. You don't want the roll taller than the pan.
12. Liberally brush the whole cinnamon roll with milk, cream or water. On the top & sides. This will give it some extra hydration for a bigger rise.
13. Cover with parchment & then a towel. Turn the oven off and place the pan in the warm oven. Leaving the door open a crack for the for 10 minutes. Then close it and give it another 25 minutes inside to continue proofing.
14. After the full 35 minutes- remove them from the oven and brush it again with water, milk or cream! Place it on a warm spot on your stove with the towel covering the pan & turn the oven on to 375 degrees to preheat. Let the cinnamon roll cake sit on the oven for 10-15 minutes to proof further.
15. Remove the towel and place the pan in on the middle rack. Bake for 22-24 until golden brown & somewhat firm to touch.
16. Drizzle on a glaze if you wish. Allow the cake to cool a little bit before serving. *Tip- to remove from the pan I recommend gently cutting around the edge of the dough of the pan first before popping it open.
17. Store at room temperature well covered or freeze for another day. It tastes great a room temperature or slightly warmed.

Notes

Notes

This dough can be made 24 hours in advance or the same day. You could also roll up the dough a day in advance. The best way to store it - is to wrap it tightly with ceran wrap and store it in the fridge. The dough might need a few minutes longer to proof due to starting out cold.

If you have worked with your yeast within the past few months and feel confident that it will work- feel free to skip the portion of the directions in which you mix it with the milk & some sugar! Everything can be dumped right into the mixing bowl.

Nutella

Nutella is not dairy free or vegan. I have found 3 fantastic dairy free alternatives for you that are dairy free + vegan.

• Justins Chocolates Hazelnut and Almond Butter is an excellent sub for nutella
• The brand SunButter makes a Chocolate Sunflower butter. It does not contain hazelnuts -so this is a great option for anyone looking to avoid nuts!
• The brand Soom makes a Chocolate Tahini Butter. Again- this one is nut free!

Did you make this recipe?

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