So I now have 22 cups of homemade pumpkin puree in the freezer. (Watch me make it here.) So what? It means that there are more pumpkin recipes coming your way! I can’t stop.
These paleo pumpkin cinnamon rolls are so amazing. Soft, chewy, bready, and amazing. The pumpkin and pumpkin pie spice really bring them to another level.
These amazing cinnamon rolls are easy to make and are nut-free thanks to cassava flour! You can make them coconut-free by using ghee instead of coconut oil.
I’ll definitely be making these for Christmas morning!!
Paleo Pumpkin Cinnamon Rolls
Recipe Type: Breakfast
Author:
Ingredients
- 3 [url href=”http://www.amazon.com/gp/product/B015DAD698/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B015DAD698&linkCode=as2&tag=coituppa-20&linkId=NRPMOA36BM6SPX3G” target=”_blank”]eggs[/url]
- 1/3 cup [url href=”http://www.amazon.com/gp/product/B00B3COTYM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00B3COTYM&linkCode=as2&tag=coituppa-20&linkId=DIRNC5BM2VYFSCUO” target=”_blank”]coconut oil[/url], melted
- 1/4 cup [url href=”http://www.amazon.com/gp/product/B005P0LW66/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005P0LW66&linkCode=as2&tag=coituppa-20&linkId=EGTASJTJY4AWPZNV” target=”_blank”]maple syrup[/url]
- 1 teaspoon [url href=”http://www.amazon.com/gp/product/B004T36IFK/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B004T36IFK&linkCode=as2&tag=coituppa-20&linkId=QOK3XDNNODIJVGD5″ target=”_blank”]pumpkin pie spice[/url]
- 1/2 cup [url href=”http://www.amazon.com/gp/product/B0058PP61U/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0058PP61U&linkCode=as2&tag=coituppa-20&linkId=ZSJ7MY7OPZK7P6D7″ target=”_blank”]pumpkin puree[/url]
- 1-1/2 cups [url href=”http://www.idevaffiliate.com/32360/idevaffiliate.php?id=104″ target=”_blank”]cassava flour[/url]
- 1/2 teaspoon baking soda
- [url href=”http://www.amazon.com/gp/product/B005P0LW66/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005P0LW66&linkCode=as2&tag=coituppa-20&linkId=WLXYUH5AQIB5T4XB” target=”_blank”]Maple syrup[/url]
- [url href=”http://www.amazon.com/gp/product/B000WS1KHM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000WS1KHM&linkCode=as2&tag=coituppa-20&linkId=JXWEC57T3QHGNS5O” target=”_blank”]Cinnamon[/url]
Instructions
- Preheat oven to 375 degrees F and grease an 8 inch by 8 inch glass baking dish.
- In a mixing bowl, whisk together the eggs, coconut oil, maple syrup, and pumpkin.
- Add the pie spice, cassava flour, and baking soda.
- Dust the dough with extra cassava flour and pat out to 1/2 inch thickness.
- Spread liberally with maple syrup and sprinkle liberally with cinnamon.
- Roll up and cut into 1 inch rounds. Place in prepared baking dish.
- Bake for 25-30 minutes.
Serving size: 1/9 of recipe Calories: 189 Fat: 9.9 g Saturated fat: 7.5 g Unsaturated fat: 2.4 g Trans fat: 0 g Carbohydrates: 24.1 g Sugar: 8.4 g Sodium: 163 mg Fiber: 2.8 g Protein: 2.3 g Cholesterol: 55 mg
Shared at Allergy Free Wednesday, Savoring Saturdays
Unfortunately, this is a recipe in frustration. I was excited to use cassava flour, and I followed the directions to a T—but these things just won’t stay together. And forget about rolling them! Instead of waste ingredients, I cut them into strips (which also fell apart) and baked them. They weren’t very tasty either. 🙁
Do you think I could substitute anything for the eggs to make them AIP-friendly?
I don’t think so; cassava can be hard to use without egg.
Has anyone tried making the dough the night before & refrigerating it overnight before baking it in the morning? I am tring to reduce the amount of actual prep work on Thanksgiving day!
I can’t wait until I get my cassava flour, this is the first thing I’m gonna make! They look so delish Heather.
Thanks Krystal!
These look amazing, Heather! It’s been forever since I’ve had a cinnamon roll, and I can guarantee it wasn’t so clean. Ha. These were tied for our most popular link at last weekend’s Savoring Saturdays, so we’re all featuring them at this weekend’s party! Thanks so much for sharing with us! 🙂
Hi Raia, Thanks for the feature; such an honor to have one of the most popular links!
You should totally make these; they are delish 😉
What is cassava flour. From Australia have not heard of this. And pumpkin pie spice have never seen it here. What do u use instead. Thanks
Cassava flour is made from the same thing that tapioca starch is; the cassava root. Cassava flour is different in that it is the whole cassava root minus the peel, ground up. You can learn more here: http://ottosnaturals.com
Pumpkin pie spice is just a spice mix; you can make your own: http://thepioneerwoman.com/food-and-friends/how-to-make-pumpkin-pie-spice/
These look so yummy! Pinned and sharing. We’d love for you to share your recipe over at Savoring Saturdays Linky Party {it goes live today Friday, at 7 p.m. EST @ Recipes to Nourish}. Have a wonderful weekend!
Thanks so much for linking these up and sharing your lovely recipe over at Savoring Saturdays linky party! I’ll be featuring your recipe this week when it goes live on Friday. Hope you’ll come back and share with us again. Have a wonderful rest of the week!
this is another example of why i need cassava flour!!!! these look INCREDIBLE!