• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lila Ruth Grain Free

Keto • SCD • Paleo • Vegan • Recipes
  • Home
  • Recipes
    • All Recipes
    • Low-Carb
    • Specific Carbohydrate Diet (SCD)
    • Holiday Baking
    • Paleo
    • Vegan
    • Keto
    • Ted’s Takeover
    • Sweet
    • Savory
    • Cocktails + Smoothies
  • Cookbook
  • About
  • Contact
  • Nav Social Menu

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

SCD Pumpkin Pinwheels

Jump to Recipe·Print Recipe

Paleo Pinwheels Main 3

Paleo + SCD Friendly

Good Morning, Friends!
As we are now fully engaged in this Fall season, I thought it appropriate to bring on the pumpkin sweets!🎃 And nothing is sweeter than a sweet roll, of course!— Well, a pinwheel, to be exact.

Cinnamon pinwheels were my first real introduction into baking, thanks to my wonderful and very patient mother. And this is my paleo pumpkin infused take on those very confections—they’re like little spiralized pumpkin pies, but a bit gooier and topped with a thick vanilla glaze.

Paleo Pinwheel Overhead

Paleo Pinwheels Main 3

And I’m so excited to mention that we designed this recipe to be Specific Carbohydrate Diet friendly. No starch and naturally sweetened, with only monosaccharide carbs.

Paleo Pinwheels Main

We are actually in the process of creating a Cookbook (Ebook) containing 30 sweet and savory SCD recipes, hoping to release it at the end of this year!

Paleo Pinwheels wk

Tips For Today:
-Read through the instructions before you begin, it will take the stress out of the process.:-)
-You can also use our SCD Farmer’s Cheese Frosting, you can find it here in our SCD Pumpkin Bread post. This alternative is for SCD, not the Paleo version).
-After creating your dough, make sure to let your dough rest for 5 minutes.
-Roll your dough in between two pieces of parchment paper so it will not stick to the rolling pin, it will be a touch sticky.
-Use your parchment paper to push the dough forward to roll into a wheel. After the first rotation, cup the log a bit to secure the shape—then the next rotations should move smoothly. Don’t worry if you end up with a crack along the way, you can mend it with a bit of water using your fingertips.
-For a more traditional frosting, you can use 1/2 cup SCD “cream cheese” with 2 tbsp honey, 1 tbsp butter + 1/2 tsp vanilla + 1/8th tsp salt.
-You can find more information on the SCD Diet here

Happy Pinwheel Making, enjoy the recipe!😊

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

SCD Pumpkin Pinwheels


★★★

3 from 1 reviews

  • Author: Lila Ruth
  • Prep Time: 25 min
  • Cook Time: 30 min
  • Total Time: about an hour
  • Yield: 8 pinwheels 1x
Print Recipe
Pin Recipe
Scale

Ingredients

  • 3 1/4 cups almond flour (Bob’s Red Mill)
  • 1/4 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/3 cup canned pumpkin puree (no additives-Whole Foods has a great one) 
  • 3 tablespoons butter, softened
  • 1 egg (Large is fine, but not jumbo sized)
  • 1 tablespoon honey
  • 1/2 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • For The FILLING:
  • 6 tablespoons honey
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground ginger
  • 1/3 cup chopped pecans or walnuts
  • 1 tablespoon butter (softened to spread on dough)
  • ICING GLAZE:
  • 1/4 cup butter or Spectrum vegetable shortening
  • 2 1/2 tablespoons egg white powder (or egg white protein powder)
  • 3 tablespoons honey
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • ***Alternative SCD Option: you can use our Farmer Cheese Frosting from our SCD Pumpkin Bread Recipe, link in post above in Tips section.

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, coconut flour + baking soda.
  3. Add in pumpkin puree, the 3 tbsp softened butter, egg, 1 tbsp honey, 1/2 tbsp vanilla and apple cider vinegar. Combine together with large fork and then work through by hand to form dough–will be a just a bit sticky. Form into a disc and let dough sit for 5 minutes, it will thicken a bit and end up feeling like playdoh. (While your dough rests, mix together the filling).
  4. Roll out dough into a large square in between two pieces of parchment paper.
  5. Spread butter overtop, then add honey spice mixture and spread over the entire surface and sprinkle pecans.
  6. Grabbing onto the parchment paper, roll your dough forward one rotation and lightly squeeze together to firm up and secure the shape, then continue to roll forward until you reach the end of the dough. Don’t worry if you end up with a crack or two, it can be mended easily with a bit of water, using your fingertips.
  7. Cut the log into 8 pieces and place rolls into a parchment paper lined disposable pie pan. Bake at 350 degrees uncovered for 30 minutes until the outer edges start to brown a touch.
  8. Let them cool a FULL 15 minutes. While you’re letting them cool, go ahead and mix together your icing glaze with a hand mixer. Pinwheels will still be a bit warm at this point and the icing will loosen a bit with the heat and drizzle down the sides. If you prefer the frosting to stay thick, allow the pinwheels to cool an additional 10-15 minutes. They are delicious either way.
  9. Drizzle any leftover honey cinnamon mixture and enjoy! Use a spatula to serve pinwheels. Cover any leftovers with saran wrap.

Keywords: grainfree, glutenfree, scd, specificcarbohydratediet, pinwheels, pumpkin, sweetrolls, cinnamonrolls, breakfast

Did you make this recipe?

Tag @lilaruthgrainfree on Instagram and hashtag it #lilaruthgrainfree

This post may contain affiliate links, that means that I may receive a small commission if you make a purchase using these links. Income allows us to purchase products to test the recipes you see here! Thank you for your support.

Filed Under: All Recipes, Dairy-Free, Gluten-Free, Grain-Free, Naturally Sweetened, Paleo, Specific Carbohydrate Diet (SCD), Sweet

Reader Interactions

Comments

  1. Noelle/Too Precious For Processed says

    October 16, 2017 at 11:55 am

    These pumpkin pinwheels sound like the perfect treat for fall! I can’t wait to try this recipe as I am a huge pumpkin lover. How exciting about your Ebook as well- I will be anxiously waiting for it Catherine 🙂

    Reply
    • Lila Ruth says

      October 16, 2017 at 5:55 pm

      Thank you so very much, Noelle! These smell so wonderful in the oven, I hope you’ll love them! And you’re so kind to mention the ebook, I’m really hoping to get it out in December, but I love to get ahead of myself, haha 😀

      Reply
  2. Kim | The Baking ChocolaTess says

    October 17, 2017 at 4:15 pm

    OMGosh Catherine! These look to die for! I bet they just melt in your mouth!! Looking forward to your ebook as well!! How exciting, I’ve been working on one, but keep getting detained. LOL!!

    Reply
    • Lila Ruth says

      October 17, 2017 at 7:30 pm

      Oh thank you so much, Kim! I look so forward to your ebook too!! And I know what you mean! I keep getting detained as well, I keep wondering if this is really going to happen, haha. Life just loves to keep us on our toes!

      Reply
  3. Natalie says

    October 18, 2017 at 4:52 am

    Look at these delicious creamy soft and Chewy things! Can’t wait to make the recipe! I just love all your recipes! Oh my gosh I will definitely have to get a copy of thatvebook too! You are the best baker!!

    Reply
    • Lila Ruth says

      October 18, 2017 at 3:20 pm

      You are the sweetest Natalie, thank you so much!! I hope you will enjoy the pinwheels, they’re such a fun treat to make with the family. 😀

      Reply
  4. Chloe says

    December 4, 2019 at 8:14 pm

    My dough was too soft to roll 🙁 is there anything I can do better?

    ★★★

    Reply
    • Lila Ruth says

      December 4, 2019 at 9:12 pm

      Hi Chloe, thanks for your comment. We just put the dough together in the kitchen to make sure there were no glitches in the recipe and it’s coming out just fine for us. I’m really so sorry that it came out too soft for you, I know how you feel, I hate when I follow a recipe and don’t get the same result! I’ve gone in and changed the butter to be softened and not melted just in case, and also added not to use a jumbo sized egg in case that could be an issue. I’m sure you did this correctly, just make sure not to add any of the filling ingredients into the dough itself. After the dough comes together, let it sit and it will thicken a bit. The dough should feel like soft but sticky play-doh, it has to be rolled out in between two pieces of parchment paper. I really hope this helps, thank you for sharing your experience.

      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Grandma Lila Ruth

Welcome! I’m Catherine, a grain-free recipe developer. Here you’ll find delicious recipes free from both grains and gluten. Select recipes are also SCD friendly, Keto, Dairy-Free, Paleo and or Vegan. And it is with honor that I mention that this blog was inspired by my dear grandmother, Lila Ruth. It is dedicated to her memory. Learn more →

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
low-carb recipes



Palatable Puzzle

FOLLOW US ON INSTAGRAM!

INSTAGRAM
  • Affiliate Policy
  • Copyright
  • Terms of Use
  • Privacy Policy

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services
  • Media Kit
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

© 2021 LILA RUTH GRAIN-FREE