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Grain-Free Pumpkin Sticky Buns


For the dough:

  • 2 1/2 cups almond flour
  • 1 cup arrowroot starch
  • 1/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 cup non-hydrogenated shortening such as Spectrum
  • 1/2 cup LIBBY'S canned pumpkin
  • 1/4 cup water

For the filling:

  • 2/3 cup brown sugar
  • 1/4 cup sprouted or unsprouted shelled pumpkin seeds
  • 2 tablespoons melted butter
  • 1 teaspoon pumpkin pie spice

For the topping:

  • 1/2 cup brown sugar
  • 1/2 cup sprouted or unsprouted shelled pumpkin seeds
  • 1/4 cup melted butter
  • 1/2 teaspoon pumpkin pie spice


To make dough:

  • Combine almond flour, arrowroot starch, sugar, pumpkin pie spice, salt, xanthan gum, and baking powder. Add shortening and cut in until evenly dispersed. Add pumpkin and stir to combine. Add water and combine to form a dough.
  • Transfer to a surface lightly coated with arrowroot starch. Roll into a rectangle about 1/4-inch thick.

To make filling:

  • Combine all filling ingredients.
  • Sprinkle filling ingredients evenly over rolled dough and spread to cover, leaving about 1/2-inch border on all side.
  • Carefully roll short side of dough to form a long rolled roll. Chill for 30 minutes.
  • Preheat oven to 375°.

For dish:

  • Combine topping ingredients and place in an 7- x 11-inch baking dish.
  • Cut roll into 12 even slices. Place on top of topping ingredients.
  • Bake at 375° for 35-40 minutes or until rolls are done and golden and topping is bubbly.
  • Careful turn roll out onto a serving dish. (Topping will be very hot.)


Cook's tip: Store any extra LIBBY'S pumpkin in ice cube trays in the freezer or in a glass jar in your fridge.