Paleo Pumpkin Cinnamon Rolls {Gluten-Free, Dairy-Free}

These gooey sweet paleo pumpkin cinnamon rolls begin with an easy one-bowl dough, are filled with a maple pumpkin spice mixture and topped with a “cream cheese” icing! They’re soft and chewy on the inside with a chewy crust on the outside, making the texture just as irresistible as the flavor!  Family approved, perfect as a special breakfast treat or snack anytime!

With pumpkin season going strong, I couldn’t help but create a pumpkin version of my favorite paleo cinnamon rolls!

So here they are!  Chewy and soft on the inside just like my original version, with the added bonus of loads of pumpkin spice and a dairy-free “cream cheese” icing made with cashews.

These were tough to resist guys!  Luckily the rest of my crew thought so too, so they didn’t last long at all.

Maybe the best part is how simple these Pumpkin Cinnamon Rolls are to put together!  We have a one-bowl dough, and they’re yeast-free so no need to wait for them to rise as you do with traditional rolls.

What’s in these Paleo Pumpkin Cinnamon Rolls?

The dough uses a mixture of three grain free flours – blanched almond, coconut and tapioca.  I find I get the best texture when I use all three with this recipe.  The rest of the dry ingredients include baking soda and baking powder (see my recipe note for paleo friendly baking powder!) pumpkin pie spice, and sea salt.

You’ll also need pumpkin puree, melted ghee or coconut oil, apple cider vinegar, pure maple syrup, pure vanilla extract, and a large egg for the dough.

The filling includes more pure maple syrup, chopped dates or raisins, cinnamon, pumpkin pie spice, and chopped pecans.  You can leave out the pecans, but I love this touch for extra crunch!

Tips For Rolling out Dough:

Since the dough can feel sticky, you may need to chill it while putting together the cinnamon rolls.  For this, I recommend using either a baking sheet or cutting board that you can easily transport to the fridge or freezer to firm up the dough easily.

It also helps to sprinkle the dough and the parchment paper with tapioca flour before pressing or rolling it out.  Tapioca won’t affect the texture of the dough the way almond or coconut would, and it helps your dough from getting too sticky.

I recommend either using the heel of your hand to press the dough into a rectangle, OR covering it with a second piece of parchment paper and rolling it out that way.  In the end, however you can best get the dough into a rectangle is fine!  And if it breaks, just patch it up and keep going.

Tips for Rolling Up Cinnamon Rolls:

I use the parchment paper to help get the dough rolled up into a tight log.  Without actually rolling it up with the dough, simply use it to guide you so you don’t handle the dough too much, getting it stickier.

Once it’s in a nice tight roll, make sure you chill it before cutting it into pieces – this make for neater slices and easier baking.

What’s in the “Cream Cheese” Icing?

The “cream cheese” icing isn’t actually cream cheese at all, but it sure does taste like a delicious, rich cream cheese icing!

It’s made with:

Raw Cashews

Coconut Milk

Pure Maple Syrup

Lemon Juice

Vanilla Extract

I use a NutriBullet to whip it up until it’s nice and creamy and perfect for drizzling!  You can drizzle the icing over the warm/partially cooled cinnamon rolls.  Since they’re best served warm, you don’t have to wait for them to cool to drizzle the icing on and dig in!

Can I Make These Pumpkin Cinnamon Rolls Ahead of Time?

While I do not recommend baking these too far in advance of serving them, you can definitely refrigerate the unbaked pumpkin cinnamon rolls for 24 hours before baking them.

You can work right up to step 8 or 10 in the recipe (either chilling the log, or after cutting) and chill, covered, at that point.  No need to wait before baking them either – they can go straight from the refrigerator to the oven once you’re ready to serve them.

You can also make the icing up to two days in advance – store it in the refrigerator, and make sure to bring it back to room temperature before icing the cinnamon rolls.

I hope you’re READY for some incredibly delicious Paleo Pumpkin Cinnamon Rolls!  Grab what you need and get excited – let’s do this!

Paleo Pumpkin Cinnamon Rolls {Paleo, GF, DF}

Pumpkin Cinnamon Rolls {Paleo, GF, DF}

These gooey sweet paleo pumpkin cinnamon rolls begin with an easy one-bowl dough, are filled with a maple pumpkin spice and date mixture and topped with a “cream cheese” icing! They’re soft and chewy on the inside with a chewy crust on the outside, making the texture just as irresistible as the flavor!  Family approved, perfect as a special breakfast treat or snack anytime!

Author: Michele Rosen

Prep Time: 1 hour

Cook Time: 20 minutes

Servings: 10 cinnamon rolls

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Ingredients

For the Dough:

• 1/2 cup blanched almond flour
• 1 1/2 cups tapioca flour (plus more for rolling/pressing out the dough}
• 1/4 cup coconut flour sifted
• 1/2 tsp baking soda
• 1 tsp baking powder *see note
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1/4 cup ghee melted, or coconut oil
• 2 tsp raw apple cider vinegar
• 3 Tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1 large egg

For the Filling:

• 2 Tbsp pure maple syrup
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/3 cup Raisins or chopped dates
• 1/3 cup chopped pecans

For the Cream Cheese Icing:

• 1/2 cup cashews (soaked in warm water for an hour)
• 3 Tbsp coconut milk or pumpkin spice Nutpods
• 3 Tbsp pure maple syrup
• 2 tsp lemon juice
• 1/2 tsp pure vanilla extract

Instructions

For the Cinnamon Rolls:

1. In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt. In a measuring cup, combine the melted ghee, apple cider vinegar, maple syrup and vanilla, stir.
2. Pour the liquid mixture into the dry followed by the pumpkin puree, and stir until fully combined. Add the egg and continue to mix. The dough will be sticky.
3. Chill the dough for 15-20 minutes. At this point it should be firm enough to handle with some help from extra tapioca!
4. Sprinkle about 1 tbsp tapioca over a large piece of parchment paper, placed on either a large cutting board or baking sheet (so you can transport dough to fridge easily!), then place the dough in the center.
5. Sprinkle more tapioca on your hands and the top of the dough to help press dough into rectangle of about 12” x 6”. I find that using the heel of my hand to work the dough into this shape is most efficient. Alternatively, you can cover the dough with a second piece of parchment paper and roll it out. I used a combination of both methods to shape mine.
6. Once dough is spread, brush the maple syrup all over dough, leaving a 1/2” border around the edges. Sprinkle with the spices, then top with the raisins/dates and pecans.

7. Roll dough on the long side (so your roll is wide, about 12”.) Use the parchment paper that’s underneath to help you carefully roll dough as tightly as possible. You won't be rolling the parchment WITH the dough, but rather using it to guide the dough so you don't have to touch it.

8. Once rolled, gently seal the end and chill the roll in the freezer for 15 minutes (it will have softened a lot at this poinso you can easily cut it.
9. While the roll chills, preheat your oven to 350° F and line a large baking sheet with parchment paper.

10. After chilling, cut 1/4” off each end of the roll to even the edges and discard. Then cut into 1 or 1.5 inch sections and place each one flat side down on a parchment lined baking sheet. Press down gently on the top of each one so they are all the same height.

11. Bake in the middle rack of preheated oven for 18-20 minutes or until just done and beginning to brown on top. Make the icing while the rolls partially cool.

For the Icing:

1. In a small blender or food processor (I used a NutriBulleblend all ingredients until a smooth, drizzly texture forms. Drizzle the warm cinnamon rolls all over with the icing and serve right away. Enjoy!

Recipe Notes

*to make your own paleo friendly baking powder, simply mix 1 tsp of baking soda with 2 tsp cream of tartar.  Use just 1 tsp of the mixture for this recipe.

Nutrition

Calories: 286kcal

Carbohydrates: 38g

Protein: 4g

Fat: 15g

Saturated Fat: 5g

Cholesterol: 28mg

Sodium: 139mg

Potassium: 229mg

Fiber: 3g

Sugar: 11g

Vitamin A: 1930IU

Vitamin C: 1mg

Calcium: 68mg

Iron: 2mg

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Want More Paleo Breakfast Goodies?  Try One of These!

Classic Paleo Cinnamon Rolls

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Paleo Pumpkin Coffee Cake

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Paleo Cinnamon Rolls Pancakes 

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