hey everyone and welcome back to my channel today i'm sharing with you a healthy cinnamon bun recipe
these pumpkin and cinnamon rolls are delicious perfect for fall plus they are vegan and healthy
and paleo and all of that stuff but they taste so delicious and they really give you that like warm
comforting feeling with a nice melted icing on the top they're delicious so i hope you guys enjoyed
this video and let's get into it so starting off we're going to use of course some pumpkin pumpkin
is super good for you it is rich full of beta carotene which gives it that wonderful orange
color it's really great for your gut in terms of fiber and all the minerals in the beta carotene
which are good for your eyes some coconut sugar as well as some apple cider vinegar and then i'm
adding in some coconut milk but you can also use any kind of nut or seed milk that you have
and then some coconut oil and you can either do melted or more solid like i'm doing it'll just
be a little bit easier to mix if you melt it if you want but also working with it like this
is perfectly fine so go ahead and then mix all of these wet ingredients together and this is what's
going to make the wet base of our pumpkin cinnamon rolls they're so good honestly i cannot wait for
you guys to make this recipe now the secret in this recipe is using cassava or cassava flour
and this is a great green free flour it's paleo but because the consistency is very
similar to white flour it really helps give you that like legit cinnamon bun cinnamon roll
kind of texture i'm adding in some pumpkin spice but you will also just do cinnamon if that's what
you have as well as some baking soda which is just going to help these rise and of course everything
will be listed in the description box below for you to have so you don't need to take notes or
anything while watching the video so then go ahead and mix together the dry ingredients
into the wet if you have like a kitchenaid mixer or something like that you can definitely
use that to kind of get your dough consistency i don't have one and i just use it by hand and you
will eventually get your dough once the dough is all mixed together go ahead and chill that for 20
minutes and while that's chilling we can go ahead and make our filling so i'm using coconut sugar
some coconut oil and then some pumpkin spice and i like to use either coconut sugar or a date sugar
because these are like a non-refined sugar so they're going to be a better option in baking so
add that all together and then we're just going to stir that up and this is what's going to make the
inside flavoring of our cinnamon buns or cinnamon rolls let me know down below do you call them
cinnamon run buns or cinnamon rolls i'm really curious i feel like i i switch it up once your
dough is all nice and chilled we're going to put down a sheet of parchment paper and start to roll
it out now the dough will be a little bit more crumbly than normal because we are not using any
gums in here and we're using paleo flour but it does hold together you just kind of have to roll
it out into about a half an inch thick so i'm just using my rolling pin um it doesn't get stuck or
anything you just have to really roll it together to get it to stick for the most part and then once
we slice it up it'll be good to go so don't worry if it's a little bit crumbly at the edges because
once you roll it out it will stick together so just rolling it out into a large rectangle shape
about half an inch like i said and then we're going to sprinkle on our filling mixture that is
just our coconut oil coconut sugar and pumpkin pie spice or cinnamon whichever one you prefer
you can also use a dusting of cinnamon on the inside of the dough itself if you want it extra
cinnamony but i'm just sprinkling this around and then kind of using a spatula just to gently
spread it out and you do end up rolling this out so don't worry if you don't get every single nook
and cranny because we do roll it and then kind of bake it together and the great thing about using
the parchment paper underneath is that it's going to make it a lot easier to roll so then
you can start at one end of it and gently like lift up the parchment paper to roll it together
i did speed this part up but it honestly as you can see it does roll off the parchment paper quite
easily it's not sticking and you kind of just keep going pressing it down into a roll shape
going all the way through until you get kind of one big log form then we're gonna slice it up
the edges are gonna be a little bit more messy than the inside of the roll so don't worry if
the first one you slice isn't as perfect as the inside ones the inside ones will be a
little bit more like aesthetically pleasing so just cut those up about an inch and a half
thick until you get through the whole log you can also make mini ones if you like i would say these
make like your traditional average size cinnamon buns and they're not giant but they're not mini
i'm placing this into a greased baking dish that i just rubbed a little bit of coconut oil on make
sure you do put something down because you don't want them to stick and then you can just organize
them all together and i fit most of these in there except for one so you might want to use a bigger
one if you want to bake them all at the same time or just do a couple batches so just arranging them
in a circle all the way around the outside and then put one in the middle after you've baked
them allow them to cool slightly and then for a glaze i'm just using coconut butter coconut butter
is a really great like sugar-free way to top them just make sure you do wait a little bit for them
to cool so that the glaze doesn't completely melt off everywhere so i'm just squirting out some of
this coconut butter it's so rich and decadent it tastes amazing kind of like as a really quick
icing or glaze but you can also use your favorite one here instead so i'm spreading that on the top
of these buns and while they're slightly warm but not fully hot it will allow the glaze to kind of
melt a little bit but not melt into a pool at the bottom you can store these in the freezer
or the fridge for 48 hours if you don't consume them within 48 hours i would say definitely
freeze them save them for next time but they're honestly so warm and gooey and delicious they have
the perfect texture to them because we use the cassava flour they have the pumpkin the cinnamon
the perfect little fall breakfast treat alright guys i hope you enjoyed this video if you did
give it a thumbs up and leave me any requests down below for anything you would like me to
helpify or create a healthy version of i will also leave my last healthy recipe here on the screen
so you can check it out after this video and i will see you guys in my next one bye guys