Everything-Friendly Cinnamon Rolls

Ok, so full disclosure, these aren't really anything like traditional Cinnamon Rolls. But they are freaking delicious, basically everything-friendly and a super tasty cinnamon-y sweet that you can enjoy. I love eating these with a nice hot cup of chai made with fresh ginger and coconut mylk.

Macros Per Serve: 
Calories: 291.4 kcal Net Carbs: 8.8 grams Protein: 8.4 grams Fat: 20.4 grams

Makes 12 servings

Prep Time: 90 minutes
Cook Time: 45 minutes
Total Time: 2 hours 25 minutes (including dough resting time)


220 g almond flour
200 g coconut flour
20 g psyllium husk powder
360 g pureed cooked pumpkin
250 ml coconut mylk
1 tsp ground cinnamon
1/4 tsp ground nutmeg
50 g natvia
2 1/2 tsp instand dry yeast
50 g coconut oil

Cinnamon Filling:
100 g coconut butter
1 tbsp ground cinnamon
1/4 ground cinnamon
25 g natvia




  1. In a large saucepan, heat coconut mylk until just steaming but not boiling. Add instant yeast and leave for 5 minutes until bubbles form.
  2. Add the pureed pumpkin and coconut oil to the mylk and whisky until well combined.
  3. In a mixing bowl, combine all of the remaining ingredients and then slowly add to the wet mixture until a dough forms. 
  4. Cover with a tea towel and leave in a warm place for 1 hour.
  5. In a separate bowl, whisk together the filling ingredients until well combined and set aside.
  6. Preheat oven to 180 degrees Celsius (356 Fahrenheit). 
  7. Roll out the rested dough onto a clean surface dusted with flour. Roll out and trim to create a 1 cm thick rectangle.
  8. Spread the filling evenly over the entire rectangle.
  9. Carefully take one end of the rectangle dough and roll until a log is formed.Use a sharp knife to cut into 3-4 cm thick rolls.
  10. Place onto a baking tray or dish lined with baking paper. Bake for 45 minutes or until golden. Enjoy with lots of joy and love.




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