Prep time: 30 min. Cook time: 30min. Servings: 10 rolls

Ingredients

Pumpkin cinnamon rolls

1/2 cup milk of choice milk, warmed (I use unsweetened almond milk) + 1/2 tsp apple cider vinegar (this makes a dairy-free buttermilk)

1/2 package of quick rise yeast (1 + 1/8 tsp)

2 tbsp coconut sugar

1 egg

1/4 cup pumpkin purée

1/2 tsp baking soda

2 tbsp avocado oil

2 tbsp coconut oil, melted

1/4 tsp salt

1 tsp vanilla extract

2 cups almond flour

3/4 cup tapioca flour

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

Pumpkin spice filling

1/4 cup coconut sugar

2 tbsp coconut oil, melted

1 tsp cinnamon

1 tsp pumpkin pie spice

Maple glaze , optional

2 tsp milk of choice (I used unsweetened almond milk)

1 tbsp maple syrup

1/2 cup powdered sugar

Instructions

Pumpkin cinnamon rolls

• In a large mixing bowl (I use the one for my stand mixer) add the warmed milk with the apple cider vinegar to the yeast. Mix well & let sit for 5 minutes. Add the sugar & let sit for another 2-3 minutes.
• Add the egg, baking soda, oils, pumpkin puree, pink salt, vanilla extract, & spices to the mixing bowl with the yeast.
• I like to attach the dough handle to my stand mixer & slowly begin to add 1/2 cup flour at a time to the wet ingredients until a dough forms (this took me 2 cups flour plus 3/4 cup tapioca flour). *
• Once a thick, not too wet dough forms, place on a floured, piece of parchment paper, flatten your dough out into a rectangle that is about 2 cm thick. Note: I like to flour my hands with tapioca flour & sprinkle a little over the top of the dough while flattening it out if it is too sticky.
• Mix the ingredients for the filling together & evenly spread over the dough, making sure to cover all areas.
• Carefully roll the dough into a ‘log’ shape. I like to use the parchment paper to help me do this by lifting up one end & pulling the parchment paper while I roll the dough.
• To cut the ‘log’ into individual cinnamon rolls I take an unflavoured piece of floss & use it to cut the dough like I would a knife. This prevents the dough from collapsing & gives an even cut all the way through.
• Pre-heat the oven to 350 degrees F.
• In a parchment paper lined baking dish (I used a large one to fit all my cinnamon rolls) carefully lift each cinnamon roll into the baking dish. Set the prepared rolls in a warm area covered for about 30-45 minutes to rise.
• Bake the cinnamon rolls for 15-25 minutes, until the tops are slightly golden. Mine were perfect around 18-21 minutes. Watch them carefully & try not to over-bake them as this can make them dry.**
• Remove & let cool while you make the glaze.

Maple glaze

• Add all the ingredients together in medium sized bowl.
• Using a hand mixer beat until all the ingredients are well combined & the glaze is smooth & creamy.
• Cover the warm cinnamon rolls in the glaze, top with an extra sprinkle of pumpkin spice & enjoy!