I don’t know what the deal is but I’ve been completely obsessed with cinnamon rolls lately. It started over a month ago, I wanted them so badly that I bought a box of gluten free ones from the store. They were so good but the dairy ingredients got to me, dang it. So I made some of my own after that. At this point, I had consumed a total of 10 cinnamon rolls (4 huge store bought and 6 homemade) but somehow I still wanted more. Naturally, with fall here, I had to make a pumpkin variety.
This dough is really simple to make and I’ve been using it in a lot of recipes lately. The cinnamon rolls turned out soft but not so delicate that they were crumbly. My best friend actually gave me the idea for the icing. It’s just maple butter and I’ve used it before as a glaze on my maple glazed donuts. Maple butter is basically maple syrup but with less water. You can find maple butter on Amazon but Whole Foods sells it for much less if you can find it there. It’s completely optional, of course. These are great without maple butter and I see a lot of people using coconut butter on top of their cinnamon rolls which would probably be good too.
I had another recipe I wanted to make this weekend and I’m sad I didn’t get to make it. I’m waiting for my vanilla protein powder to be shipped to me, then I can make it. So next weekend, I guess. It’s another fall recipe and I can’t wait to share it with you. But for now, have a pumpkin cinnamon roll to hold you over!
- 2 C tapioca starch, plus extra for dusting
- 1 C almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 1/3 C pumpkin puree
- 1/4 C coconut sugar
- 1 tsp pumpkin pie spice
- 2 tsp cinnamon
- 3–4 Tbsp maple butter
- Preheat oven to 350ºF.
- In a mixing bowl, combine almond flour, tapioca starch, baking powder, and salt. Make a dent in the middle of the mixture and add the 3 eggs here. Use a fork or biscuit cutter to combine until you get lots of small pieces, then knead those pieces into a ball of dough using your hands. You can add a very tiny amount of water (1 tsp at a time) but only if the dough won’t form a ball. Adding too much liquid makes the dough sticky and it could melt.
- Dust a clean work surface and rolling pin with extra starch. Roll out the dough into a square about 1/4 inch thick.
- In a small bowl, stir together the pumpkin, coconut sugar, pumpkin pie spice, and cinnamon. Spread this mixture evenly over the dough, avoiding a half inch on the side of the dough farthest from you.
- Gently lift the side of the dough closest to you and roll into a log. Cut dough in half then cut each of those halves into thirds so you have 6 evenly sized cinnamon rolls.
- Line a small metal baking dish with parchment paper. Place cinnamon rolls in the dish cut-side down and bake for 15 minutes.
- Once cinnamon rolls are slightly cooled, melt the maple butter for a few seconds in the microwave and drizzle on top of the cinnamon rolls then serve.
The second time I made this recipe, my eggs were much larger than usual. I had to add extra tapioca starch to make the dough dry enough. If your dough seems sticky, be sure to add extra starch. Sticky dough will be too soft to hold it’s shape and will stick to your work surface.