Paleo Pumpkin Cinnamon Rolls

Yeah, I am one of those crazy people who can't get enough of pumpkin this time of year.  I love a good cinnamon roll and when I saw this recipe with added pumpkin I figured it was definitely worth a try or two.  They are loaded with healthy ingredients and are much easier to make than a traditional cinnamon roll.  If you are looking for a tasty fall treat, then I would definitely give this one a try!



Dry Ingredients:
1 cup coconut flour
1 cup tapioca or arrowroot flour
2 tablespoons psyllium husk POWDER (I substituted flax seed meal here)
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.

I use this glaze here for my cinnamon rolls.



thespunkycoconut.com/2014/11/pumpkin-cinnamon-rolls