Image default
Breakfast Food Recipes

Grain-Free Pumpkin Cinnamon Rolls

Originally posted November 20, 2017  I  Jenni Eicher

Grain-Free Pumpkin Cinnamon Rolls

Grain-Free Pumpkin Cinnamon Rolls Grain-Free Pumpkin Cinnamon Rolls Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • DOUGH
  • 4 c. Almond Flour
  • ¾ c. Arrowroot Flour
  • ½ c. Coconut Flour + 1T
  • 1 tsp. Pumpkin Pie Spice
  • ½ tsp. Cinnamon
  • 1 T. Baking Powder
  • 1 tsp. Salt
  • 3 eggs
  • ⅔ c. Organic Canned Pumpkin
  • ¼ c. Palm shortening
  • 3 T full fat coconut milk
  • ½ tsp apple Cider vinegar
  • 1.5 tsp Coconut flour for dusting on the parchment paper for rolling out.
  • FILLING
  • 2 T. + 1T Palm shortening
  • ¼ c. Coconut sugar
  • ⅓ c. Honey
  • 1 T cinnamon
  • 8 dates, pitted and chopped
  • MAPLE GLAZE
  • 1 cup organic powdered sugar
  • 1 T full fat coconut milk
  • 1 T pure maple syrup

Instructions

Using a food processor, mix the dry ingredients. Keep in mind that coconut flour is very finicky and being off by 1 T can completely ruin your recipe. So, never scoop the flour. Gently spoon it in and scrape off the excess on top. In other words, don’t pack it in or sift it.

Then slowly add the wet ingredients in the order listed, mixing as you go.

3 eggs
⅔ c. Organic Canned Pumpkin
¼ c. Palm shortening
3 T full fat coconut milk
½ tsp apple Cider vinegar

1.5 tsp Coconut flour for dusting on the parchment paper for rolling out.

Chill the dough for 30 minutes. While chilling, make the filling. Melt the palm shortening and stir in the ingredients in order.

Sprinkle 1 tsp of coconut flour on a sheet of parchment paper. Place the dough on that sheet and sprinkle another ½ tsp of coconut flour on top. Then place the 2nd sheet of parchment paper on top. Using a rolling pin, roll it out to about ¼ inch thick. I used the parchment paper to help me roll it. This dough is sticky and you don’t want to touch it too much. This will decrease the amount you have to touch it. Using a pastry brush, spread the filling evenly on the dough.

Gently use the parchment paper to start rolling the dough into a log. You can use your hands to gently roll, but again, avoid touching the dough more than you have to. Melt the last tablespoon of palm shortening and brush it on the outside of the dough.

Cut the roll into 1 ½ inch pieces (I didn’t measure, but about 9-10 rolls.) Place in a baking dish and bake at 350 degrees for 35 minutes.

Place the organic powdered sugar in a bowl and add the wet ingredients. Using a fork, mix together. It will come together to a thick glaze. Frost after the cinnamon rolls have been cooled for 15 minutes.

Related posts

Smoky Fish Tacos with Mango Slaw

Jenni Eicher

Dark Chocolate Berry Bark

Festivo

Crustless Quiche Recipe Test Group

Jenni Eicher
>