Name: Paleo Pumpkin Cinnamon Rolls (No Yeast)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1/2 cup + 2 Tbsp cassava flour (90g); 3/4 cup tapioca starch (90g); 2 Tbsp coconut sugar (20g); 1 tsp cinnamon; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup pumpkin puree (121g); 1/4 cup palm shortening, melted (48g); 1 large egg; 1 tsp vanilla extract; 1/3 cup coconut sugar (64g); 3 Tbsp tapioca starch (21g); 1/2 tsp cinnamon; 3 Tbsp palm shortening, room temp (32g); 2 Tbsp pumpkin puree (26g); 1/4 cup powdered sugar; 2 Tbsp palm shortening, melted

Description

Homemade pumpkin cinnamon rolls that are made with cassava flour and topped with a simple homemade icing. Paleo, gluten free, dairy free and yeast free!

Ingredients

Scale

Dough

1/2 cup + 2 Tbsp cassava flour (90g)
3/4 cup tapioca starch (90g)
2 Tbsp coconut sugar (20g)
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup pumpkin puree (121g)
1/4 cup palm shortening, melted (48g)
1 large egg
1 tsp vanilla extract

Filling

1/3 cup coconut sugar (64g)
3 Tbsp tapioca starch (21g)
1/2 tsp cinnamon
3 Tbsp palm shortening, room temp (32g)
2 Tbsp pumpkin puree (26g)

Icing

1/4 cup powdered sugar
2 Tbsp palm shortening, melted

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees F. Grease an 8x8 inch baking dish. (I used palm shortening, but you can use butter or coconut oil or a spray.)
In a large mixing bowl, whisk together the dry dough ingredients. This includes the cassava flour, tapioca starch, coconut sugar, cinnamon, baking powder, baking soda and salt.
In a separate bowl, whisk together the wet dough ingredients. This includes the pumpkin, shortening, egg and vanilla.
Add the wet mixture to the dry mixture and mix with a fork or spatula. Then use your hands to knead the dough.
Grab two sheets of parchment paper. Dust one sheet of parchment and your dough with tapioca starch. Place the dough on the parchment, then add the other sheet on top. Roll the dough between the two sheets of parchment paper, to about 9x13.5 inches.
Combine all ingredients for the filling. This includes the shortening, pumpkin, coconut sugar, tapioca starch and cinnamon.
Spread the filling over the rolled dough.
Cut the dough into 1.5 inch strips (I found this best to do with a sharp knife). You should have 9 strips, each about 1.5 inches wide.
Roll each strip to make your cinnamon rolls.
Place the rolls in your greased baking dish.
Bake them at 350 degrees for 25-30 minutes.
After baking, let the cinnamon rolls cool for at least 10-15 minutes.
Once cooled, whisk together the ingredients for the frosting. This includes the powdered sugar and shortening.
Spread the frosting over the tops of the cinnamon rolls.