Paleo Pumpkin Cinnamon Rolls (Paleo, Nut-Free, low-FODMAP)

 Processed with Rookie Cam


¼ cup tablespoons warm water 

2 1/2 teaspoons dry active yeast

1 tablespoon coconut palm sugar

¾ cup warm coconut milk, canned 

1/4  cup coconut palm sugar

1 egg beaten 

7 tablespoons melted butter 

½ tablespoon vanilla 

1 teaspoon pumpkin pie spice 

¼ teaspoon salt 

½ teaspoon baking soda 

1 teaspoon baking power 

1 3/4 cups cassava flour  (I use Otto's Naturals)

½ cup coconut flour 

½ cup sweet potato starch (can substitute with tapioca)



3 tablespoons pumpkin purée 

3 tablespoons butter, softened 

¼ cup coconut palm sugar 

1 teaspoon cinnamon    

½ teaspoon pumpkin pie spice


  1. Heat 1/4 cup warm water to warm, but not hot. Mix yeast, one tablespoon coconut palm sugar and water together and set aside for the yeast to bloom.

  2. Beat eggs, softened butter, vanilla, pumpkin pie spice, baking soda, baking powder and 1/4 cup coconut palm sugar together in a mixing bowl.

  3. Sift in coconut flour, 1 cup cassava flour and sweet potato starch. Mix in stand mixer for a few minutes. Add 3/4 cup of cassava flour slowly until dough comes together.

  4. Roll dough into a rectangle about 1/4'' thick. Make sure to roll the dough out on parchment paper!

  5. Cream the filling ingredients together and thinly spread onto the dough.

  6. Take the parchment paper and slowly roll the rectangle into a pinwheel.

  7. Cut the formed log into 8 separate pieces 2-3'' long. Place cinnamon rolls into 8x8'' baking dish. Set the rolls a 1/4'' apart from each other. Placing the rolls close will result in a doughier texture.

  8. Bake cinnamon rolls at 325 degrees for 22 minutes. Let cinnamon rolls cool completely or the texture will be gummy. Once cooled frost with desired frosting and enjoy!

Dairy-Free, Non-Paleo Frosting 

2 oz. coconut milk cream cheese (recipe here)

½ cup powdered sugar 

3 tablespoons butter

Whip together with an electric mixer.

Paleo Frosting 

2 oz. coconut milk cream cheese (recipe here)

2 tablespoons maple syrup 

3 tablespoons butter

Whip together with an electric mixer.

Paleo Buttercream Frosting 

4 tablespoons butter 

2 tablespoon maple syrup 

1 teaspoon vanilla

Whip together with an electric mixer.

*Notes: Heating the rolls up for a few seconds will turn the frosting into a glaze if you prefer that type of frosting. I personally like to warm my cinnamon roll and then frost it. I would consider this a treat, not a breakfast.


Prep Time: 30 Minutes

Cook Time: 22 Minutes

Yields: 8 Rolls