Who doesn’t love cinnamon rolls? I’ve shared many of my cousin Kate’s delicious baking recipes before – this is an amazing addition to the bunch. And guess what? They are made with beef tallow and all organic ingredients!


4 c Sifted Flour (King Arthur Unbleached Organic AP) 

2 tbsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Real Salt (Redmond Sea Salt) CLICK HERE for discount link (applied at checkout and code MEGMB)

1/2 c Melted Tallow (Dutch Meadow Farms) CLICK HERE for discount on first order

1 1/2 c Buttermilk 

1 c Softened Grassfed Butter  

1 c Coconut Brown Sugar 

2 tsp Cinnamon

2 tsp Pumpkin Pie Spice 

Handful of HU chocolate chips 

Organic Maple Syrup 



  1. 1. Heat oven to 400 degrees Fahrenheit. 
  2. 2. Grease a 13×9 pan with coconut oil. 
  3. 3. Sift flour then combine baking powder, baking soda, and salt in a bowl and whisk together until blended. 
  4. 4. Stir in melted tallow and add buttermilk. Stir until blended and crumbly dough begins to form. 
  5. 5. Pour dough onto lightly floured surface and knead until smooth. 
  6. 6. Roll our your dough into a long rectangle (if you can’t find a rolling pin you can improvise with a balsamic vinegar or wine bottle). 
  7. 7. Spread softened butter over dough with spatula. 
  8. 8. Sprinkle entire dough with coconut brown sugar. Then add cinnamon and pumpkin pie spice. 
  9. 9. Roll up your dough nice and tight length wise. 
  10. 10. Cut into 1-1.5in thick even slices and arrange in your baking dish. 
  11. 11. Bake for 15 min at 400F. 
  12. 12. Toss in a handful or two of chocolate chips to the top of your rolls for the last few minutes of baking. 
  13. 13. Bake for another 5 minutes or until lightly golden brown. 
  14. 14. While still warm top with maple syrup. 
  15. 15. Enjoy them right away because they are just TOO good to wait!