Pumpkin Butter Cinnamon Rolls (Grain-free + Paleo mod)

pumpkin butter cinnamon rolls


First things first- I hope all you awesome people have entered my first EVER giveaway on South Beach Primal ( GIVEAWAY HAS ENDED ), which marks the release of the new 21 Day Sugar Detox book by Diane Sanfilippo. One of you will be winning a brand-spanking-new copy of the book, which I’m sure will keep you motivated to get through these sugar-riddled Holidays coming up. I reviewed the book (with tons of sugar-free, Paleo recipes) here .

Secondly, I made a video on Instagram yesterday for my giveaway, which totally made me late for work and start my morning off with a few fistfuls of candy corns. You know, as video “props” ::wink::

I really gotta start fixing up my YouTube page more. As of right now I think the only people who ever watch my videos (specifically my Cold Shower video) are the kitchen guys from work. Thanks for blabbing, Jason. #Awkward

I’m really excited about these new Pumpkin Butter Cinnamon Rolls. I’ve had to tweak this recipe a lot until I got it right. Usually I’m impatient and can’t stand making a bad batch of anything, so if I screw it up the first two times then I give up and move on to something I can eat , damnit. But I could see how much potential this recipe had, PLUS I kinda promised you all on IG that I had finally mastered the Paleo Cinnamon Roll. Now I tolerate dairy in moderation and of course I LOVE cream cheese, so I chose to use a pumpkin cream cheese icing. However, below I left instructions on how to make this icing Paleo- so chill the hell out!

Confession, and rightly so: I’ve been stalking A Girl Worth Saving HARD on both her website and IG page. Kelly is a Paleo genius, and I love her kick ass recipes and gorgeous photos. So I gotta give credit where credit is due, and say these Pumpkin Butter Cinnamon Rolls are derived from her Paleo Cinnamon Rolls recipe . I tweaked the base of the rolls to make a texture I preferred and used her method of making them. She was ON POINT with her idea of using a whole cup of tapioca starch to mimic the springiness of bread. (Didn’t I say she was a Paleo genius?)

If you don’t know what pumpkin butter is, then you really don’t know what you’re missing. You might be able to find jars of this liquid gold in specialty shops (I got mine at my local health food store), OR you can make your own Paleo Pumpkin Butter (free of refined sugar) by following this recipe from Paleo Parents. I hope you guys like these as much as I do!




Pumpkin Butter Cinnamon Rolls (Grain-free + Paleo mod)

Pumpkin Butter Cinnamon Rolls (Grain-free + Paleo mod)


    For the Rolls:
  • ½ cup butter
  • ½ cup water
  • 2 ½ tbsp raw honey
  • ½ tsp sea salt
  • 1 cup tapioca flour
  • 3/4 cup coconut flour
  • 2 tbsp pumpkin butter
  • 1 egg
  • For the Filling:
  • ½ cup pumpkin butter
  • ½ tsp tapioca flour
  • ¼ cup crushed walnuts (leave out if nut-free)
  • ½ tsp cinnamon
  • For the Icing:
  • 4 oz organic cream cheese, room temperature
  • 2 tbsp pumpkin butter
  • 1 tbsp raw honey
  • For Paleo Alternative Icing (Optional for those that don't do dairy)
  • 1/4 cup palm shortening
  • 1 1/2 tbsp pumpkin butter
  • 1 tbsp raw honey
  • 1 tbsp almond milk
  • 1/2 tsp cinnamon


  1. In a small pot over medium heat, bring the butter, water, honey, and sea salt to a quick boil.
  2. Remove the pot from the heat and quickly mix in the tapioca flour until fully incorporated. Dump the tapioca mixture into a mixing bowl and let cool for 5 minutes.
  3. Meanwhile make the pumpkin butter filling.
  4. In a small bowl mix all of the filling ingredients together. Set aside.
  5. Turning back to the rolls, add the coconut flour, pumpkin butter, and one egg. Knead the dough with your hands until fully incorporated, for about 4 minutes. (I suggest with your hands because the coconut flour really needs to absorb the butter, or else there are dry patches of flour. The dough is very spongy and dense, so mixing electronically is impractical.)
  6. Line a flat work surface with parchment paper. Dump the ball of dough on the paper, and then layer another piece of parchment paper on top.
  7. Roll out the dough with a rolling pin in a thin rectangle. It doesn’t have to be perfect, just as long as it resembles a rectangle(7”x11”) and is ¼” thick. (The parchment paper might slip around, but the dough doesn’t stick to it making it easy to readjust.)
  8. Spread the filling mixture evenly on top of the rolled out dough. Leave about a 1 inch border free of filling.
  9. From the bottom up, roll the dough tightly into a log. Cut the ends off and then slice the cinnamon rolls to a 1” thickness.
  10. Lay the rolls on a parchment lined cookie tray and bake for 30-35 minutes at 350 degrees Fahrenheit. (The rolls will become golden brown, but still feel tender at the touch. They will harden a bit once they cool off so don’t overcook them!)
  11. Whip the Icing ingredients with a hand mixer until smooth. Drizzle on top of hot cinnamon rolls (same procedure whether you are working from the regular or paleo alternative ingredient list).
  12. These rolls are best served warm to room temperature. (Straight out of the oven they’re pretty good, but I think they need to settle a bit.)


  1. Dana says

    These are awesome!! Can’t wait to try them out – they’d be perfect for a holiday brunch. Or really any weekend, day, dinner…

  2. Nicole says

    This is the driest dough I have ever dealt with! Wondering if I should’ve cut the coconut flour in half? Or added it gradually?

    • says

      Nicole, I’ve made this recipe multiple times and each time it came out fine. Maybe it has something to do with your altitude? I live below sea level. The dough should be dry at first, but the more you knead it the coconut flour will absorb the butter. Perhaps you didn’t use the right amount of liquids or knead it enough? Hope this helps!

  3. Mo says

    I, too, was not successful w this recipe. The dough was very dry & wouldn’t stay together when I was rolling it out. I even added 1/4 cup of water & 1/3 cup of melted butter to the dough and not much changed. No worries though…I smashed it into a baking dish, spread out the filling & then put the rest of the dough on top. It’s in the oven baking right now…fingers crossed it’s a success! Ha!

    • says

      OMG that sounds like such a pain! So sorry to hear. I adjusted the recipe slightly so that it has more specific instructions. I also decreased the amount of coconut flour so that it isn’t so dry. I find that the longer you knead the dough, the less dry it becomes.

      • Mo says

        No worries, I’ll try them again!! Turning them into pumpkin bars worked perfectly!! I’m about to make the icing now! Thanks for the recipe!!

  4. Cat B. says

    Okay, I didn’t heed your advice and took a bite right out of the oven… ewwy bublegum dough. Remembered what you said put it down for about thirty minutes came back and it was delicious. Awesome recipe, now my only question is how do you recommend these be stored? Fridge, air tight container on the counter? Thanks again love these!

  5. says

    I just made this recipe and they came out okay, but didn’t rise or fatten at all. I’m going to try less coconut flour next time. I wanted to add in this comment, I think this dough would make really awesome pizza rolls (maybe use some sauce or sweet potato in the crust part and omit the sugar). I’m definitely going to try it soon! My boys will love me forever! lol

  6. Jen says

    My 10 year old daughter just searched the web and found these to be the most pleasing to make. After a million distractions during the day, we finally got to them, they are cooling and we are soon to make the Paleo version of the frosting. She did all of the measuring, only needing help from me to pour the boiling liquid into the tapioca flour. Super easy recipe – looks great so far and we CAN’T. WAIT. TO. EAT. THEM!!!!! We only had canned pumpkin, so we went a little light on that and added a bit of pumpkin pie spice to the mix to make it work. So very excited! Thanks for the summer pumpkin excitement!

  7. Tamika says

    The recipe calls for Tapioca Flour – in Canada its called Tapioca Starch. Is this what you’re referring to? I have not been able to find any kind of tapioca FLOUR in my searches.

  8. Jessica says

    I don’t have coconut or tapioca flour on hand but desperately wanna make these lol. Can I use whole wheat flour instead?

    • says

      Hey Jessica, whole wheat flour would not be a good substitute. The coconut flour requires much more liquid than wheat flour, because it’s so absorbent. And the tapioca flour is used in this recipe as a gum thickener (to mimic the springyness of wheat baked goods). Sorry! Just Google “pumpkin cinnamon rolls” and add pumpkin butter between the dough.

    • says

      Marina, it’s seems like you’re more familiar with flax seed powder as an egg substitute than me. Please let me know if you try it and it works!

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