Pumpkin Cinnamon Rolls
Ingredients
Dry Ingredients
-
1
cup
coconut flour
-
1
cup
tapioca or arrowroot flour
-
2
tablespoons
psyllium husk powder
-
2
teaspoons
baking soda
Wet Ingredients
-
¾
cup
pumpkin puree
-
1
cup
water
-
2
tablespoons
apple cider vinegar
-
2
tablespoons
honey
-
½
cup
melted coconut oil
-
¼
teaspoon
vanilla liquid stevia (optional)
Filling Ingredients
-
½
cup
pumpkin puree
-
1½
teaspoons
Pumpkin Pie Spice
-
1½
teaspoons
cinnamon
-
¼ to ½
cup
coconut sugar
Macadamia Icing
-
½
cup
coconut milk
-
¼
cup
honey
-
1
cup
macadamia nuts
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F.
- Whisk together the dry ingredients in a bowl.
- In a separate bowl, combine the wet ingredients.
- Mix the dry ingredients into the wet ingredients using an electric mixer.
- Press the dough together and roll it out on parchment paper to about ¼ to ½ inch thick.
- Mix the filling ingredients and spread them over the rolled dough.
- Roll the dough tightly and slice it into 8 rolls.
- Arrange the rolls in a lightly greased baking dish.
- Bake for about 30 minutes and allow to cool to room temperature.
- Blend the icing ingredients until smooth and top the cooled rolls.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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