Happy Day Wellnista,
I don’t know how it happens every fall, winter, spring and summer season but sometimes you just want to eat cinnamon rolls. I have a pretty great traditional cinnamon roll recipe here, but if you want something different; try out this healthy pumpkin spice cinnamon roll recipe. This recipe is great for anyone trying to quench a “pumpkin spice” craving.
The Good News
These cinnamon rolls are gluten free, dairy free, paleo friendly, fluffy, and pumpkin spice magic! My family gobbled them right up! I hope you enjoy this recipe as much as I have. I should also mention that although this recipe is healthy, you may find it difficult to stop at one.
Healthy Junk-Foodie For Life
I also want you to know there is no harm in eating foods that you crave. The one rule is to eat the healthier version. And try to just eat a single serving. There is no reason to overeat just because what you’re eating happens to be the healthiest version of delicious healthy junk food.
A good rule of thumb, if it’s fresh fruit, veggies, beans, nuts, water; you can eat or drink as much as you crave to reach satiation (feeling of satisfaction). Everything else you eat should be a single serving. Check out this article to see other healthy junk food ideas.
Pumpkin Spice Cinnamon Roll Ingredients
3 1/2 C. Gluten Free Baking Flour
2 Tsp. Baking Powder
1/4 Tsp. Sea Salt
1 Tsp. Apple Cider Vinegar
1/2 C. Pumpkin Puree
9 Tbsp. Coconut Oil
1 Tsp. Vanilla Extract
1/2 C. Coconut Sugar
4 Tbsp. Apple Sauce
2 Tbsp. Roasted Cinnamon
4-5 Tbsp. Coconut Sugar
1/4 C. Coconut Cream (cold)
4 Tbsp. Honey
4 Tbsp. Cold Coconut Oil
1/2 Tsp. Roasted Cinnamon
Preheat your oven to 325 degrees.
Next, Add oil, honey, pumpkin puree, coconut sugar, applesauce, vanilla extract, and the eggs into a mixing bowl. Blend the ingredients together until consistent. Next, add salt and baking powder, blend until mixture is even. Then, slowly add gluten free flour and blend until the texture becomes a doughy texture. Place a piece of parchment paper on the counter, sprinkle additional gluten free flour on the parchment paper surface evenly (this keeps the dough from sticking to the parchment paper).
Scoop the dough on to the parchment paper. Oil your hands with coconut oil before touching the dough. Mold the dough into a flat rectangular shape. Sprinkle cinnamon evenly on top of the dough, then drizzle coconut sugar on top of the dough evenly.
Next, use the edge of the parchment paper to lift/ fold one side of the dough, continue rolling until the dough is rolled into a cinnamon roll log.
Oil and flour a baking sheet. Next, cut the pumpkin spice cinnamon roll log into (10-14) cinnamon buns. Bake for 15-20 minutes or until golden brown. Allow cooling for 5-10 minutes before frosting with glaze.
Mix coconut cream, honey, coconut oil and cinnamon together with a whisk or blender. Refrigerate the frosting for 30 minutes -1 hour. Spoon the glaze on top of each cinnamon roll. Allow the glaze to melt slightly, then enjoy!
WATCH THE VIDEO BELOW FOR MORE DETAILS:
DID YOU LOVE IT?
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Wishing you all the best,
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