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Pumpkin Cinnamon Rolls

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pumpkin cinnamon rolls

I released this recipe last month in my Spunky Newsletter, but so many people emailed me, asking if I would post it online (so they can bookmark it, Pin it, etc.) So here it is! These Pumpkin Cinnamon Rolls are so yummy! Just like the original gluten-free cinnamon rolls recipe they’re based on, these have the chewiest dough I’ve ever achieved with grain-free baking 🙂 AND like the originals, they too are free of nuts, eggs, and dairy!!!

Pumpkin Cinnamon Rolls

Dry Ingredients:
1 cup coconut flour
1 cup tapioca or arrowroot flour
2 tablespoons psyllium husk POWDER
2 teaspoons baking soda

Wet Ingredients:
3/4 cup pumpkin puree
1 cup water
2 tablespoons apple cider vinegar
2 tablespoons honey
1/2 cup melted coconut oil
optional: 1/4 teaspoon vanilla liquid stevia

Filling Ingredients:
1/2 cup pumpkin puree
1.5 teaspoon Pumpkin Pie Spice
1.5 teaspoon cinnamon
1/4 to 1/2 cup coconut sugar, as desired

  1. Set the oven to 350 F.
  2. Combine the dry ingredients with a whisk. (Don’t skip this step! The psyllium powder will clump together if not properly combined with the flours before adding the wet ingredients.)
  3. In a separate bowl combine the wet ingredients.
  4. Add the dry ingredients to the wet and mix with an electric mixer.
  5. Press the dough together, then lay it on parchment paper. Flour the top lightly, then roll the dough into a rectangle about 1/4 to 1/2 inch thick.
  6. Mix together the filling ingredients, then spread the filling onto the dough.
  7. Roll the dough fairly tightly, then slice into 8 rolls. Arrange the rolls in a lightly greased dish.
  8. Bake for about 30 minutes, then allow to cool to room temperature.
  9. Top with glaze.

Macadamia Icing

1/2 cup coconut milk
1/4 cup honey
1 cup macadamia nuts (use less for thinner icing)
1 teaspoon vanilla etract

1. Blend glaze ingredients in the blender until completely smooth.

 

♥, Kelly

 

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  3. Hi Kelly:
    Can you freeze these? Or are they meant to be eaten immediately. How long do they keep?

  4. Holy cow! I’m on the paleo autoimmune protocol (AIP) and I think I can actually eat these! Wow! Thanks Kelly, you are my shining star

  6. Is there any substitution for the psyllium husk powder? I was thinking of trying chia seed meal, do you think that would work?

      • I just made these using xantham gum in place of psyllium (because that’s all I had on hand)- they are good/ needed to be cooked considerably longer (maybe 45-50mins?) and are still gummy in the center… But, all in all still a tasty treat!! 🙂

  7. Hi kelly, thanks you for awesome recipes!
    i,m from Chile and dont have acces to psylumm husk, what is that for? can I replace witha another ingredient?
    Thanks you very much!!

  9. Just made these…we got about a foot of snow yesterday (I live in Quebec, Canada), so it’s cold today. I ran out of bread so thought I would make something for my breakfast tomorrow. Tasted these, and since I haven’t made the glaze yet, I just ate as it. Yummy! Will definitely make again. Had a hard time with the dough breaking however, but they turned out ok. You just have to have a delicate hand and not rush.

  10. I would ove to make this tonight but i dont havepsyllium husk powder can that be sub out. For arrow root or mor tapioca? Thanks.

  11. I just put these in the oven. I used chia powder in place of psyllium powder, maple syrup in place of honey, I didn’t have enough tapioca flour so had to top my measuring cup off with potato flour (I’ve used these interchangeably in several recipes with no issues thus far), and added in some homemade vanilla where it said stevia optional just because I like to use vanilla in my baking.

    The dough mixed up really well. But there was much more of it than I expected, so I split it into two. I rolled each dough ball between two sheets of parchment. I had no issues rolling it into a log using the bottom parchment to keep it tight. I ended up with 16 rolls.

    I can’t wait for these to come out of the oven. I may choose to glaze them with some white chocolate frosting. Thank you for another wonderful recipe.

    • ***Update***
      I had to bake these for approximately 75 minutes. Still a little wet in the middle, but since it is egg free no worries. I topped with the frosting made from macadamia nuts, honey, vanilla, local cows milk, white chocolate, and powdered sugar to thicken it. Wasn’t able to get my nuts 100% smooth, so it’s slightly chunky, but it tastes fine.

      I think next time I might add a pinch of salt to the dough, and use the cinnamon applesauce filling instead of the cinnamon pumpkin, but overall, I am quite happy with the way these turned out.

  12. We just made these for Christmas morning and they were absolutely divine! These will definitely be a new tradition for our future Christmas mornings. Thank you for the recipe!

  13. I was really excited to try these. I am soon switching to AIP and wanted to get my ducks in a row for meal planning. After making them and being quite certain that the adjustments I made would work on AIP I was quite upset to learn that psyllium is actually the outer hull of a GRAIN!!!! And is in no way shape or form Paleo or Primal, although you have the powder which is a prebiotic form of the grain it is still a grain. You have a responsibility to research your ingredients and I think you should either remove grain free & Paleo from your blog or every single mention of this ingredient.

    • Hi Jen, Psyllium powder hull from a grain (“seeds” and “grains” are two different things). The husk is the leafy covering around the plant’s seed. On Mark Sisson’s blog he considers psyllium powder “cautiously primal,” and in any case I only use a small amount to give some stretchyness to the dough.

  15. I made these for my husband and I today and they turned out AMAZING! I may or may not have jumped in circles around our kitchen at the outcome. 🙂
    Husband has celiac and I have a full-fledged dairy allergy, but these as all recipes I’ve tried of yours fit the bill. Thank you for doing what you do!

  16. These turned out SO yummy! I’m wondering what sized baking dish you used? Also, a helpful tip would be to use the parchment paper to roll them up – I started off trying it with my hands and quickly learned from my mistake. 🙂 GREAT recipe!