Description
Healthier soft & gooey cinnamon buns with a subtle pumpkin spice flavor and filled with crunchy pecans. Grain-free, refined-sugar-free, gluten-free, low-sugar.
Ingredients
- 3/4 cup blanched almond flour
- 1 cup tapioca flour
- 1/4 cup arrowroot starch
- 1/4 cup coconut flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1 cup plain, unsweetened Greek yogurt
- 1/2 cup pumpkin puree
- 1 tbsp. coconut oil, melted
- 2 tbsp. honey
- 1 tsp. vanilla
Filling:
- 2 tbsp. coconut oil, melted
- 2 tsp. cinnamon
- 1/4 cup chopped toasted pecans
Glaze:
- 1/4 cup coconut butter
- 1 tsp. coconut oil
- 1 tbsp. honey
Instructions
- Evenly coat a cast iron skillet with either coconut oil or avocado oil. Preheat the oven to 350F.
- In a large mixing bowl, combine the almond flour, tapioca flour, arrowroot flour, coconut flour, baking soda, baking powder, pumpkin spice, and salt. Stir well.
- Add in the Greek yogurt, pumpkin puree, melted coconut oil, honey, and vanilla. Mix well until a thick, cohesive dough forms. Cover and chill in the refrigerator for 30 minutes.
- As the dough is being chilled, line a 9×13″ baking tray with parchment paper. lightly spray the parchment paper with non-stick cooking spray.
- Once chilled, place the ball of dough in the center of the parchment paper. Roll out the dough using either a rolling pin or your hands (I used both techniques!) into a large rectangle. It should be about a half-inch thick & cover the area of most of the baking tray. Sprinkle tapioca flour over the surface of the dough or on your hands if it is still sticky.
- For the “filling”: spread the melted coconut oil evenly over the rectangle of dough, leaving about an inch uncovered on each of the sides. Sprinkle the cinnamon and chopped pecans over the area with the coconut oil.
- Starting with one of the longer sides of the rectangle of dough, use the parchment paper as a guide to begin rolling the dough into a long sphere. Chill the “log” of dough again for about 15 minutes.
- After the dough has been re-chilled, slice into 10 evenly sized sections.
- Arrange each one of the 10 buns middle-side-up on to the cast iron skillet, lightly touching adjacent buns.
- Bake for 20 minutes.
- For the glaze: Slightly warm up the coconut butter with the coconut oil in a small stovetop pan until it has a thin, runny consistency. Turn off the heat and stir in the honey while it’s still warm.
- Evenly spread the glaze over the baked cinnamon buns and enjoy warm!
Notes
Leftovers can be stored refrigerated in an air-tight container for up to 5 days. Re-heat to serve.
The pumpkin pie spice blend can be substituted for cinnamon.
- Category: breakfast
- Method: bake
Nutrition
- Serving Size: 1 cinnamon bun
- Calories: 260
- Sugar: 7
- Fat: 15
- Carbohydrates: 27
- Fiber: 2
- Protein: 4
Keywords: healthy breakfast, grain-free, gluten-free, cinnamon buns, easy cinnamon rolls, healthy cinnamon rolls, low-sugar, Greek yogurt recipe, gut-health