For the crumble topping:
1/4 cup (30g) coconut sugar
1 TBSP cinnamon
1.5 TBSP melted ghee
For the rolls:
1/4 cup ( 60ml) water
¼ cup (30g) coconut flour
¼ cup (60ml) apple cider vinegar
2 TBSP olive, melted coconut, or grapeseed oil
1 Box Simple Mills Pumpkin Muffin & Bread Mix
For the glaze:
1/4 cup (60ml) full fat coconut milk
1/2 tsp. cinnamon
OR 1 tub Vanilla Frosting
Preheat oven to 350F / 180C (160C Fan).
Crumble Topping: Mix all ingredients in bowl and set aside.
Rolls: Whisk all wet ingredients in a bowl until frothy. Stir in muffin mix and coconut flour until well blended (sifting the coconut flour by hand as you pour it into the bowl to remove any lumps).
Spoon batter with an oiled ice cream scoop and drop equal amounts into a non-stick 9" round cake pan, in a circle, making sure rolls are touching each other.
Place 1 tsp. of cinnamon sugar topping mixture onto top of each roll, pressing mixture into and flattening the top of the roll with the back of a metal spoon. Using the tip of a steak knife, push a small hole info the center of each roll and then "draw" a circle around it to resemble a target, giving them the look of a quintessential cinnamon swirl roll.
Bake for 30 minutes and remove from oven.
While rolls are baking, make the glaze or whip the desired amount of Vanilla Frosting then with an icing spreader or piping bag pipe over the cooled rolls.