Grain-Free Pumpkin Cinnamon Rolls

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Going grain-free has never been so delicious with these Grain-Free Pumpkin Cinnamon Rolls.

Grain-Free Pumpkin Cinnamon Rolls made with Pumpkin Muffin & Bread Mix Recipe

Ingredients:

Crumble Topping:
1/4 cup coconut sugar
1 TBSP cinnamon
1.5 TBSP melted ghee

Rolls:
3 eggs
1/4 cup water
¼ cup apple cider vinegar
2 TBSP olive, melted coconut, or grapeseed oil
1 box Simple Mills Pumpkin Muffin & Bread Mix
¼ cup coconut flour

Glaze:
1/4 cup full fat coconut milk
1/2 tsp. cinnamon
OR 1 tub Simple Mills Organic Vanilla Frosting

Instructions:

PREHEAT oven to 350ºF.

Crumble Topping:
MIX all ingredients in bowl and set aside.

Rolls:
WHISK all wet ingredients in a bowl until frothy.
STIR in muffin mix and coconut flour until well blended (sifting the coconut flour by hand as you pour it into the bowl to remove any lumps).
SPOON batter with an oiled ice cream scoop and drop equal amounts into a nonstick 9" round cake pan, in a circle, making sure rolls are touching each other.
PRESS 1 tsp of the crumble topping into each roll, using the back of a spoon. Continue using the back of the spoon to flatten the tops of the rolls, then use a sharp knife to dot a circle in the center of each roll. Trace a bigger circle around the dot so that it resembles a target.
BAKE for 30 minutes and remove from oven.

MAKE the glaze or whip the desired amount of Simple Mills Organic Vanilla Frosting with an icing spreader or piping bag.

Grain-Free Pumpkin Cinnamon Rolls

Ingredients:

Instructions:

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