These Paleo Pumpkin Cinnamon Rolls are soft, doughy, with a delicious pumpkin spice swirl. Easy to make and also egg free, dairy free, and naturally sweetened.
I’ve had these on my mind for a while to make and finally did. They are based off my plain Paleo Cinnamon Roll recipe with just a few ingredient swaps. They came out amazing and I know you will love them! The perfect fall breakfast or brunch!
Egg Free and Dairy Free
These are egg free since pumpkin is used in place of the eggs. They are not vegan since grass-fed gelatin is used to help hold the dough together. Flax meal may be subbed, but I haven’t tried it. Something is needed though since grain free flours don’t have gluten and will crack when rolled.
Are these the prettiest cinnamon rolls in the world? No. But what they lack in appearance, they make up for in taste. These are actually much easier than traditional cinnamon rolls. There is no waiting for them to rise and the mixture mixes together quickly. They bake for 20 minutes are are ready to be frosted. So simple!
The frosting is the same that I used for my Paleo Apple Pie Crumb Bread. It’s a combination of coconut butter, maple syrup, vanilla and water. It’s incredible delicious and is the best topping for the rolls. Coconut butter is usually hard at room temperature so just microwave it for 30 seconds and give it a good stir first. There will definitely be extra frosting or just frost them generously. You could probably cut the recipe in half if you only want them lightly glazed.
I know you will love these paleo pumpkin cinnamon rolls because they are easy to make, perfectly spiced and so tasty. Here are some more pumpkin treats to try:
- Paleo Pumpkin Cinnamon Roll Bread
- Vegan Paleo Pumpkin Cheesecake
- Paleo Pumpkin Coffee Cake
- Soft Paleo Pumpkin Cookies
- Preheat the oven to 350° and grease a pie plate or 8×11 pan with ghee or coconut oil. Set aside.
- In a large bowl combine almond flour, coconut flour, gelatin, coconut sugar, cinnamon, pumpkin spice, salt, and baking soda. Stir until well mixed. Add in the pumpkin and melted ghee and stir until combined. The dough should be firm and easy to work with.
- Lay a piece or parchment or wax paper out on a clean counter and place the dough on it. Roll out to a 10×14 inch rectangle, making it as even thickness as possible
- Make the filling. In a small bowl, combine the ghee, coconut sugar, cinnamon, pumpkin spice and vanilla. Mix until smooth and gently spread it on the rolled out dough leaving 1/2 inch from each side plain.
- Carefully roll the dough the long way (so the roll is 14 inches long) and use the parchment paper to help pull it up and roll it tight. Once rolled, but 1/2 off each end and discard. Cut the roll into 8ths. I do this by cutting it in half, and then cutting each half in fourths.
- Place them in the prepared pan and gently press down so they aren't so tall. Bake for 20 minutes. They should be golden brown.
- While they bake, make the frosting. If the coconut butter is hard, place in the microwave for 30 seconds and mix well. In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Mix until smooth and spoon on warm cinnamon rolls.
- Store leftovers covered in the fridge.