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+ servings

Servings: 8 rolls


Cinnamon Rolls




  • Preheat the oven to 350° and grease a pie plate or 8x11 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 10x14 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. 


*Butter flavored coconut oil can be used for strict dairy free