Pumpkin Spiced Cinnamon Rolls [Keto, Paleo, Gluten-Free, Dairy-Free]

This cinnamon-pumpkin combo is one you won’t want to miss out on!

You guys have been waiting for these! I put out a few teasers on my Instagram this week & I love the excitement you guys have shown for this recipe to be released!

I hope you all LOVE them as much as I do! A few notes before we get into the recipe:

• I used golden Lakanto for the cinnamon rolls & powdered Lakanto for the glaze in this recipe. Lakanto is my favourite sweetener for low-carb/sugar-free baking! You can find it here!
• You can definitely use the glaze recipe I share below OR one of my sugar-free cream cheese icing recipes! I have a regular one & a vegan/dairy-free one. Both are so delicious! I made this recipe once with the glaze & once with the sugar-free cream cheese icing & absolutely LOVE both!
• My sugar-free cream cheese icing can be found HERE
• My sugar-free vegan “cream cheese” icing can be found HERE
• Make sure to save this recipe to Pinterest & follow me to keep up with all my new fall recipes to come!
• Please tag me on Instagram with your delicious recipe creations so I can share them to my IG stories! I recently made a highlight just for YOUR re-creations! It truly makes my day to see when you guys are making & loving my recipes!

OK… let’s get into it!

Print Recipe

Pumpkin Spiced Cinnamon Rolls [Keto, Paleo, Gluten-Free, Dairy-Free]

This cinnamon-pumpkin combo is one you won't want to miss out on! These make for a perfect fall snack or treat!

Prep Time

10 Minutes

Cook Time

25 Minutes

Servings

Rolls

Ingredients

Pumpkin Cinnamon Rolls

• 2 + 1/2 cups Almond flour I used superfine
• 1/4 cup Coconut Flour
• 1/2 cup ground flaxseed
• 1/3 cup Golden Lakanto or sweetener of choice
• 2 tsp pumpkin pie spice
• 1 tsp Cinnamon
• 1/4 tsp Pink salt
• 2 tsp Baking soda
• 1/4 cup Coconut oil
• 2 Eggs
• 1/2 cup pumpkin puree
• 2 tbsp Milk of choice I used unsweetened cashew

Filling

• 2 tbsp Coconut oil
• 2 tbsp Golden Lakanto
• 1/4 tsp Cinnamon
• 1/4 tsp pumpkin pie spice

Glaze

• 1/4 cup Milk of choice I used unsweetened cashew
• 1/8 tsp Vanilla extract
• 1/2 cup Powdered Lakanto or powdered sweetener of choice
• 1/4 tsp Cinnamon
• 1/4 tsp pumpkin pie spice

Prep Time 10 Minutes Cook Time 25 Minutes Servings Rolls Ingredients Pumpkin Cinnamon Rolls 2 + 1/2 cups Almond flour I used superfine 1/4 cup Coconut Flour 1/2 cup ground flaxseed 1/3 cup Golden Lakanto or sweetener of choice 2 tsp pumpkin pie spice 1 tsp Cinnamon 1/4 tsp Pink salt 2 tsp Baking soda 1/4 cup Coconut oil 2 Eggs 1/2 cup pumpkin puree 2 tbsp Milk of choice I used unsweetened cashew Filling 2 tbsp Coconut oil 2 tbsp Golden Lakanto 1/4 tsp Cinnamon 1/4 tsp pumpkin pie spice Glaze 1/4 cup Milk of choice I used unsweetened cashew 1/8 tsp Vanilla extract 1/2 cup Powdered Lakanto or powdered sweetener of choice 1/4 tsp Cinnamon 1/4 tsp pumpkin pie spice

Instructions

1. Pre-heat oven to 350 degrees F.
2. Mix the dry ingredients together.
3. Melt the 1/4 cup coconut oil in a separate bowl & then add to the dry ingredients.
4. Add the rest of the wet ingredients & mix together well. Set aside while you make the filling. Note: you want to let this mixture rest for up to 15 minutes so the flours absorb some of the moisture. If your dough is still too 'wet' to roll out after waiting then add 1-2 more tbsp of almond flour & let sit another 10 minutes.
5. In the bowl that you melted the coconut oil in melt the coconut oil for the filling & mix in the other ingredients required for the filling.
6. Using two sheets of parchment paper roll out the cinnamon rolls. For thicker rolls, do not roll out too thin.
7. Carefully & evenly spread the filling over the cinnamon rolls & then roll them up to form a 'log'.
8. Slice the 'log' to make your cinnamon rolls & place them in a baking dish lined with parchment paper.
9. Bake in the oven for 20-25 minutes. Baking time will vary depending on the thickness of your cinnamon rolls so watch them carefully. They will be slightly browned on the top when cooked.
10. For the glaze, simply mix all the ingredients together in a small bowl until well incorporated & there are no lumps.
11. Do not over-bake as this will lead to drier rolls. Let cool slightly, then cover in the glaze or with one of the cream cheese icing recipes (linked above). Optional: top with pecans, enjoy!