Hey fam. It’s been an insane fall (in the best way) and my life has been going in a thousand (great) directions (more on that in a later blog post)… but one that left me with a little less time to recipe test.

To be very honest, I did some sporadic meal prepping but have found myself eating a bar for at least one meal a day to stay full on-the-go.

BUT. Thanksgiving is here (wowowow) and while I don’t have the day off off like most people do (that e-commerce marketing life), it seems like some other obligations have finally slowed down.

It’s rainy and cold af (for SoCal, anyway), so I spent part of the morning baking while playing Christmas music (never too early; some would disagree).

I created a variation of Paleo cinnamon rolls that are a little denser than your typical rolls (just the way I like them), but are wonderfully golden on the outside, rich on the inside, and not too sweet — so you can 10/10 eat them for breakfast.

Enjoy!

Vanilla Chai Pumpkin Cinnamon Rolls

serves: 8 | Paleo, grain-free, gluten free, dairy free | prep time: 20 minutes | cook time: 20 minutes

Ingredients:

Dough:

3 tbsp coconut oil, melted
1 organic, free-range egg (I used Pete & Gerry’s)
2 tbsp golden flaxseed meal
1 tbsp agave syrup or raw honey
1 tsp pure vanilla extract
½ cup almond flour
1½ cup cassava flour
1 tsp baking soda
1 tsp organic cinnamon
2 scoops vanilla chai CBD + collagen mix (alternatively, can use 2 scoops collagen + 2 tbsp chai concentrate)
Pinch of organic sea salt

Filling:

1 tbsp organic cinnamon
4 pitted Medjool dates, soaked and finely chopped
3 tbsp organic pumpkin puree
¼ cup organic walnuts or pecans, finely chopped
1 tbsp raw honey

Optional:

Raw almond butter or honey to drizzle on top before serving

Directions:

Mix the wet ingredients (egg, vanilla, coconut oil, agave/honey) and whisk lightly until combined.
Combine the dry ingredients (flours, collagen, baking soda, cinnamon, flaxseed meal, salt) in a separate bowl.
Slowly fold the dry ingredients into the wet.
Use your hands to combine. If not sticking together properly, add more melted coconut oil and a bit of warm water.
Place dough on a piece of wax paper. Place another piece of wax paper on top and roll it out into a thin, flat sheet.
Remove the top piece of wax paper.
Spread the dough with organic pumpkin puree first, then cinnamon, walnuts/pecans, dates, and top with a generous drizzle of honey.
Roll the dough into a log and place in the freezer for 15 minutes to harden.
Preheat the oven to 355F.
Take the dough out of the freezer, cut into rounds, and place on a greased baking pan.
Bake at 355F for about 15 minutes, or until golden.
Top with a drizzle of nut butter or honey, or create your own paleo-friendly cinnamon roll glaze with coconut cream and honey!

Recipe adapted from Paleo Grubs.

Disclaimer: This post is sponsored by Pete & Gerry’s Organic Eggs.

I’m honored to work with brands I know and trust, and thank YOU for supporting this blog!

You can find Pete & Gerry’s on Instagram here.

vanilla chai pumpkin cinnamon rolls