Sweet Pumpkin Cinnamon Rolls

Sweet Pumpkin Cinnamon Rolls

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Yields: 12 rolls

  • For the crust:
  • 2 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 2 tbsp coconut crystals
  • 1/2 tbsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1/3 cup pumpkin
  • 4 tbsp grass-fed butter, melted
  • 2 eggs
  • 2 tbsp honey
  • 1 tsp vanilla
  • Filling:
  • 1/2 cup honey
  • 2 tbsp grass-fed butter, melted
  • 1 tbsp almond butter
  • 1 tbsp cinnamon
  • For the frosting:
  • 1/2 cup honey
  • 1/2 cup coconut butter, melted

Pre-heat oven to 350.

In a medium sized bowl, combine almond flour, coconut flour, coconut crystals, cinnamon, salt, and baking soda. Set aside.

In a stand mixer (or other separate bowl), combine pumpkin, butter, eggs, honey, and vanilla until all ingredients are well incorporated.

Slowly add the dry ingredients to the wet, until a thick dough is formed.

Place dough in the refrigerator while you prepare the filling.

In a small bowl, combine all filling ingredients until everything is well incorporated.

Remove dough from refrigerator and place on a piece of parchment paper sprinkled with a little almond flour.

Sprinkle more almond flour on top, then cover with another piece of parchment paper.

Roll out dough into a rectangle shape, about 1/2 inch thick.

Spread filling all over dough using the back of a spoon.

Starting with a short end, roll dough into a log. (WARNING: This part is not super easy. I found it helpful to cut the rectangle in half longways, and roll one of the pieces at a time. I also found it helpful to use a spatula, putting it under the dough to help keep flipping it as you go. Don’t worry if the dough “breaks” or “cracks” during this step. Just form it back together with your hands as you go).

Cut logs into 2 inch pieces (I got about 12).

Place on a baking sheet lined with parchment paper.

Bake for 15-20 minutes, keeping an eye on them so they don’t burn!

While they are baking, prepare the frosting by mixing together honey and coconut butter.

Remove rolls from oven and top with frosting.

NOM.

  • Preparation time: 25 minutes
  • Cook time: 15 minutes
  • Total time: 40 minutes

Comments

  1. says

    These look ridiculously amazing. And yes, naughty too. I LOVE pumpkin! I drooled over the picture of a pumpkin latte I saw at Starbucks. Too bad for them they don’t have almond or coconut milk on hand, otherwise I would be there everyday……just like I was when I was a soy milk drinker. Looks like I’m going to have to make my own at home. They lose on this one.

  2. says

    Bring on the pumpkin! I’m a total fall lover too. These look like the perfect Sunday morning snack while I sip a pumpkin spice latte, of course. Those bike paths are sneaky… so are running trails… not that it’s ever happened to me either. ;)

  3. Hilary says

    Hi! I also live in Columbus, I noticed that you use coconut butter in a lot of your recipes, welll I can’t seem to find it anywhere! Do you order it? Make your own? Or have suggestions of places in Columbus to get it?

  4. Kerry Ann Clock says

    So I’ve told you before that I bake a lot of your stuff to share with my co-workers. I already have requests for these! Lol! And girl, I’m with you on the pumpkin…I want it all!

  5. Alanna says

    I’d like to suggest please please please for you and any reader or conscious being to PLEASE research on how coconut sugar or “crystals” is made. Coconut trees CANNOT produce both coconuts and coconut sugar at the same time. Farmers are converting their trees to produce this “in demand” sugar, which if this continues will drive our coconut, coconut water and oil and all its other wonderful goodies skyrocketing! (Obviously because there will be less trees producing these items) for some crystals which there is NO scientific evidence nor studies proving its ANY lower on the glycemic index than table sugar.

    Stick to honey, maple syrup, or try beet sugar. Please save our coconuts!

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