The end of October rolled around and I realized that my 2015 Fall Bucket List was looking pretty sad. As in, I haven’t accomplished much of it. So I decided to check another thing off this weekend and bake some Paleo Pumpkin Butter Cinnamon Rolls. I used this recipe from South Beach Primal, and I was a little nervous because not only was it my first time baking a cinnamon roll of any type, but it was my first time baking with flours that are not made of wheat.
- ½ cup butter
- ½ cup water
- 2 ½ tbsp raw honey
- ½ tsp sea salt
- 1 cup tapioca flour
- 3/4 cup coconut flour
- 2 tbsp pumpkin butter
- 1 egg
- ½ cup pumpkin butter
- ½ tsp tapioca flour
- ¼ cup crushed walnuts (leave out if nut-free)
- ½ tsp cinnamon
- 1/4 cup palm shortening
- 1 1/2 tbsp pumpkin butter
- 1 tbsp raw honey
- 1 tbsp almond milk
- 1/2 tsp cinnamon
- In a small pot over medium heat, bring the butter, water, honey, and sea salt to a quick boil.
- Remove the pot from the heat and quickly mix in the tapioca flour until fully incorporated. Dump the tapioca mixture into a mixing bowl and let cool for 5 minutes.
- Meanwhile make the pumpkin butter filling.
- In a small bowl mix all of the filling ingredients together. Set aside.
- Turning back to the rolls, add the coconut flour, pumpkin butter, and one egg. Knead the dough with your hands until fully incorporated, for about 4 minutes. (I suggest with your hands because the coconut flour really needs to absorb the butter, or else there are dry patches of flour. The dough is very spongy and dense, so mixing electronically is impractical.)
- Line a flat work surface with parchment paper. Dump the ball of dough on the paper, and then layer another piece of parchment paper on top.
Not gonna lie, I couldn’t find my rolling pin, so I rolled the dough out using a tall boy of Bud Light Lime. Keeping it classy.
- Roll out the dough with a rolling pin in a thin rectangle. It doesn’t have to be perfect, just as long as it resembles a rectangle(7”x11”) and is ¼” thick. (The parchment paper might slip around, but the dough doesn’t stick to it making it easy to readjust.)
- Spread the filling mixture evenly on top of the rolled out dough. Leave about a 1 inch border free of filling.
- From the bottom up, roll the dough tightly into a log. Cut the ends off and then slice the cinnamon rolls to a 1” thickness.
- Lay the rolls on a parchment lined cookie tray and bake for 30-35 minutes at 350 degrees Fahrenheit. (The rolls will become golden brown, but still feel tender at the touch. They will harden a bit once they cool off so don’t overcook them!)
- Whip the Icing ingredients with a hand mixer until smooth. Drizzle on top of hot cinnamon rolls.
- These rolls are best served warm to room temperature. I enjoyed them straight out of the oven as well.
One thing I’d change when making these again would be to just use coconut oil for the icing rather than the palm shortening. I also modified this recipe by adding about 1/4 cup of coconut sugar to the icing recipe.
I baked these on Halloween morning, which was also our 4th wedding anniversary. The traditional gift for the 4th anniversary is fruit or flowers. Pumpkin Cinnamon Rolls aren’t exactly “fruit”….but close enough, right?