While Thanksgiving might look a little different this year, I know after the big day of cooking, worrying about serving your guests’ breakfast might be the last of your priorities. Enter my gooey pumpkin cinnamon roll recipe… make it ahead, and pop in the oven the morning of. It’s a delicious dairy, gluten and refined sugar-free recipe that perfect for a serve-yourself type of breakfast! Enjoy!
coconut milk powder
sifted through a sifter
alcohol free vanilla extract
sugar free powdered sugar
I like the brand Swerve
Preheat the oven to 375F.
In a large mixing bowl, add the dry ingredients.
In a microwave safe measuring cup, heat the almond milk, agave, dairy free butter and water until it reaches 110 degrees F. Whisk in the mixture into the dry ingredients bowl, with the pumpkin puree and the coconut cream. Stir until a dough forms. If your dough is too wet, add a little bit of additional almond flour.
On a lightly floured surface, knead the dough for about 1 minutes until it comes together. (Don’t knead for too long or it will not be as fluffy!)
Place the kneaded dough back in the original bowl to rest for 10 minutes.
Once rest, roll it out on a floured surface to a rectangle— I think mine was around 14 x 10 inches.
Using a spatula, spread the 4 tbsp of dairy free butter over it. In a small bowl, mix together the coconut sugar, pumpkin spice and cinnamon. Spread it all over the buttered dough but make sure to leave a strip without sugar at one of the edges— this will help when you go to seal it.
Tightly roll up the prepared dough and cut into rolls using a very sharp knife.
Place the rolls in a pie dish. Bake for 20 minutes or until lightly golden brown. Then cover with foil and bake for an additional 8-10 minutes— the foil will help to prevent burning.
While the rolls bake, prepare the glaze by whisking everything together until thick and creamy.
Once the rolls are finished, pour the glaze over the finished cinnamon rolls and enjoy!