Pumpkin Cinnamon Rolls
- 2 cups 2 cups 2 cups Tapioca Starch, plus extra for dusting
- 1 cup 1 cup 1 cup Almond Meal/Flour
- 1.5 tsp 1.5 tsp 1.5 tsp Baking Powder
- 0.5 tsp 0.5 tsp 0.5 tsp Salt
- 3 whole 3 whole 3 whole Eggs
- 0.333 cup 0.333 cup 0.333 cup Pumpkin Puree
- 0.25 cup 0.25 cup 0.25 cup Coconut Palm Sugar
- 1 tsp 1 tsp 1 tsp Primal Palate Pumpkin Pie Spice
- 2 tsp 2 tsp 2 tsp ground Cinnamon
- 3 - 4 Tbsp 3 - 4 Tbsp 3 - 4 Tbsp Maple Butter
- Preheat oven to 350F.
- 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.
- 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 unusually large. 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.