Soft and chewy paleo pumpkin cinnamon rolls with a maple cinnamon filling and creamy cashew “cream cheese” icing. They’re gluten free, grain free, and yeast free, with a dairy free option and so delicious!
*Originally published in 2019. This post has been updated with new photo edits and clearer instructions; the ingredient amounts remain the same.
These paleo pumpkin cinnamon rolls have a tender, chewy pumpkin spice dough, a maple cinnamon filling, and a creamy dairy free “cream cheese” icing.
They bake individually on a sheet pan, so each roll has a lightly golden edge and plenty of room for icing!
There’s also no yeast or rise time in this recipe.
The dough does need two short chills to make shaping and slicing easier, but you can also prepare the unbaked rolls ahead and bake them when you’re ready to serve.
What to expect from these Pumpkin Cinnamon Rolls
These are soft and chewy inside, with a slightly firmer outside.
Because the dough is grain free and yeast free, the rolls won’t puff up like traditional yeast cinnamon rolls. The pumpkin, warm spices, maple filling, and tangy cashew icing make them a special fall breakfast or brunch treat.
Ingredients you’ll need
The dough uses blanched almond flour, tapioca flour, and a small amount of coconut flour.
The combination gives it enough structure to roll while keeping the center tender. You’ll also need plain pumpkin purée, pumpkin pie spice, maple syrup, an egg, apple cider vinegar, and melted ghee or coconut oil.
For the filling, maple syrup helps hold the cinnamon and pumpkin pie spice against the dough.
Raisins or finely chopped dates add sweetness, while pecans add a little crunch. You can leave out the pecans if you prefer.
The icing is blended from soaked cashews, coconut milk, maple syrup, lemon juice, and vanilla.
It’s creamy and slightly tangy without containing cream cheese. To make the entire recipe dairy free, choose coconut oil for the dough.
How to make pumpkin cinnamon rolls
Make and chill the dough. Stir the dry ingredients together, including the pumpkin pie spice. Combine the melted ghee or coconut oil with the vinegar, maple syrup, and vanilla, then stir it into the dry ingredients with the pumpkin purée. Mix in the egg. The dough will be sticky; refrigerate it for 15–20 minutes before shaping.
Shape and fill. Place the dough on parchment dusted with extra tapioca flour. Press or gently roll it into a rectangle about 12 by 6 inches. Brush on the maple syrup, leaving a small border, then add the spices, raisins or dates, and pecans.
Roll, chill, and slice. Starting at a long edge, use the parchment to help roll the dough into a log. Chill the log in the freezer for about 15 minutes so it firms up enough to cut. Slice the rolls, place them cut side down on a parchment-lined baking sheet, and gently even out their height.
Bake and ice. Bake at 350°F for 18–20 minutes, until the rolls are set and just beginning to brown. Blend the icing until smooth, then drizzle it over the warm, slightly cooled rolls.
My best tips for shaping the dough
- Use parchment as your guide. Lift the paper to help roll the dough, but keep the paper outside the log.
- Dust lightly with tapioca flour. Put a little on the parchment, your hands, and the top of the dough as needed. The extra tapioca is separate from the 1½ cups in the dough.
- Chill whenever it gets too soft. A few more minutes in the refrigerator can make a sticky section easier to handle.
- Patch any cracks. Press the dough back together as you shape it; the rectangle does not need perfect edges.
- Chill before slicing. The brief freezer chill makes a noticeable difference in how neatly the rolls cut.
Can I make them ahead?
Yes. You can prepare the unbaked dough through the rolled-log stage or slice the rolls and arrange them on the baking sheet. Cover and refrigerate for up to 24 hours, then bake directly from the refrigerator. The original recipe also allows the icing to be made up to two days ahead; refrigerate it and let it come toward room temperature so it can be drizzled.
The rolls are best served warm soon after baking. Warm any leftovers gently before serving, ideally adding reserved icing afterward.
Frequently asked questions
Are these pumpkin cinnamon rolls dairy free?
They are dairy free when made with coconut oil instead of ghee. The cashew icing contains no dairy.
Do I need to let the dough rise?
No. The rolls are yeast free, so there’s no rising step. The chilling steps firm the dough for shaping and slicing.
Can I use pumpkin pie filling?
Use plain pumpkin purée. Pumpkin pie filling contains added sweeteners and spices and isn’t the ingredient used in this recipe.
Why is my dough sticky?
The dough is meant to be sticky when first mixed. Chill it for 15–20 minutes and use a light dusting of tapioca flour to shape it. If it softens as you work, chill it again.
Can I omit the raisins or dates?
You can omit the pecans without affecting the dough. I haven’t tested the rolls without the dried fruit, so I would present that as a personal preference rather than promise the filling will taste the same.
More paleo fall baking recipes
If you love these, try my:
pumpkin bars with “cream cheese” frosting
pumpkin donuts with maple icing
I hope you enjoy these pumpkin cinnamon rolls as much as we do! If you make them, leave a rating and comment to let me know how they turned out!
Paleo Pumpkin Cinnamon Rolls
Ingredients
Dough:
- ½ cup blanched almond flour
- 1½ cups tapioca flour plus more for shaping
- ¼ cup coconut flour sifted
- ½ teaspoon baking soda
- 1 teaspoon baking powder see note
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon fine sea salt
- ½ cup pumpkin purée
- ¼ cup melted ghee or refined coconut oil, for dairy free rolls
- 2 teaspoons apple cider vinegar
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 large egg
Filling:
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ⅓ cup raisins or finely chopped dates
- ⅓ cup chopped pecans
Cashew “Cream Cheese” Icing
- ½ cup cashews soaked in warm water for 1 hour and drained
- 3 tablespoons coconut milk or pumpkin spice Nutpods, plus a little more if needed to blend
- 3 tablespoons pure maple syrup
- 2 teaspoons lemon juice
- ½ teaspoon pure vanilla extract
Instructions
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Mix the dry ingredients: In a large bowl, stir together the almond flour, 1½ cups tapioca flour, coconut flour, baking soda, baking powder, pumpkin pie spice, and salt.
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Add the wet ingredients: In a measuring cup or small bowl, stir together the melted ghee or coconut oil, apple cider vinegar, maple syrup, and vanilla. Pour into the dry ingredients, add the pumpkin purée, and stir until combined. Mix in the egg until fully incorporated. The dough will be sticky.
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Chill: Refrigerate the dough for 15–20 minutes, until firmer and easier to handle.
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Shape the dough: Place a large piece of parchment paper on a cutting board or baking sheet. Sprinkle it with about 1 tablespoon of additional tapioca flour and place the dough in the center. Dust your hands and the top of the dough lightly with more tapioca. Press it into a rectangle about 12 by 6 inches. Alternatively, cover it with another sheet of parchment and gently roll it out. If it becomes too sticky, chill it again briefly.
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Add the filling: Brush the 2 tablespoons maple syrup over the dough, leaving about a ½-inch border. Sprinkle evenly with the cinnamon and pumpkin pie spice, followed by the raisins or dates and pecans.
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Roll: Starting at one of the long, 12-inch edges, roll the dough into a log. Lift the parchment to guide the dough forward without rolling the paper into the log. Roll as snugly as you can and gently press the seam closed.
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Firm up the log: Transfer the log to the freezer for about 15 minutes, until firm enough to slice. Meanwhile, preheat the oven to 350°F and line a large baking sheet with parchment paper.
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Slice: Trim about ¼ inch from each end to even the log. Cut it into 10 approximately equal rolls and place them cut side down on the prepared baking sheet, leaving space between them. Gently press the tops so the rolls are an even height. If you slice them thinner or thicker, the yield may vary.
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Bake: Bake on the middle oven rack for 18–20 minutes, until the rolls are set and just beginning to brown on top. Let them cool slightly while you prepare the icing.
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To make the icing, blend the drained cashews, coconut milk, maple syrup, lemon juice, and vanilla in a small, powerful blender until completely smooth. Add a little more coconut milk only if needed to make it drizzly. Spoon over the warm rolls and serve. Enjoy!
Recipe Notes
- Dairy free: Use coconut oil instead of ghee. Check the label if using a flavored milk alternative in the icing.
- Paleo baking powder option: Mix 1 teaspoon baking soda with 2 teaspoons cream of tartar, then measure 1 teaspoon of that mixture for this recipe. This replaces only the baking powder; keep the separate ½ teaspoon baking soda in the dough.
- Make ahead: Cover the shaped log or sliced unbaked rolls and refrigerate for up to 24 hours. Bake the chilled rolls as directed. Make the icing up to two days ahead and refrigerate separately.
These were great! Big hit with the whole family, perfect for a fall Saturday morning 🙂
These are amazing! I have made them as the recipe is written and with traditional butter, cinnamon and sugar in the middle. The dough also works very well as a savory dinner roll with pesto rolled into the center. I just leave out the spices, vanilla and syrup.
Love this recipe. Made it multiple times. However the last couple of times dough has come out dry. Oddly, when i mix the ghee, apple cider vinegar, syrup and vanilla it becomes thick and gelatinous. Any tips?
I wonder if it’s a different brand of ghee perhaps? I can’t think of anything else.
Too much sugar
Too much sugar even though you use maple sugar!
Question – can you prep the night before, stop at step 8, and store in the fridge?
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This looks delish and I am just wondering if I could pre-make the dough and freeze it ahead of time to have on hand? I would still have to do steps 6-10- but it would help. Thanks- l love all of your dessert and dinner recipes! I am in a family of gf, and df eaters.
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