Healthy Pumpkin Cinnamon Rolls

These healthy pumpkin cinnamon rolls are both figure-friendly and easy to make! They're fun for kids to make, and they're lower in sugar and yeast-free.

How 'bout some pumpkin spice to kick off the season?

Hubsy has officially declared these 'his favorite treat ever'! I think he may have forgotten about this mint chocolate pie, but I won't fault him.

These are pretty good, if I do say so myself, and they're a great way to break out the pumpkin, if you haven't already.

How to make pumpkin cinnamon rolls

Recipe notes

The reference point you have for cinnamon rolls might be a tad different from what I've created here.

The actual bread part of my roll is totally sugarless. The sweetness comes from the cinnamon/pumpkin spice/sugar combo that gets sprinkled on the inside, as well as the optional icing.

With desserts that are layered, like this one, I find that I only need one component to be sweetened in order to satisfy me. It's a little trick I use to keep my sweet tooth in check!

Tips and tricks

I enjoy these with a coconut butter/milk 'icing', which I make by stirring together a 1 to 2 ratio of the two ingredients. Sometimes, I'll add in a pinch of vanilla powder and/or 1/2 teaspoon of maple syrup.

I personally think my Peanut Butter Frosting would be a great complement, but I put that stuff on everything, lol.

If you're looking for a non-pumpkin roll, try these Healthy Cinnamon Rolls! They're also yeast-free.

Print Recipe

4.58 from 7 votes

Healthy Pumpkin Cinnamon Rolls

Yeast-free, lower sugar, and whole grain rolls that would make a legit healthy breakfast!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Bread, Dessert

Cuisine: American

Keyword: Egg-free, Nut-free, Whole grain

Servings: 8 rolls

Calories: 51kcal

Author: Lauren Goslin

Ingredients

FOR THE ROLL:

• 1 cup whole spelt flour
• 2 teaspoons baking powder
• ⅛ teaspoon sea salt
• ¼ cup pumpkin puree
• 1 teaspoon vanilla extract
• 5-6 Tablespoons milk of your choice
• ½ teaspoon apple cider vinegar

FOR THE FILLING:

• 4 teaspoon soft butter or coconut oil
• 2 Tablespoons coconut sugar
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice blend

Instructions

• Preheat the oven to 350 degrees.
• In a bowl, mix the flour, baking powder, and salt.
• Cut in the pumpkin so that the mixture looks 'pebbly'.
• Stir in five tablespoons of milk, vanilla, and vinegar, adding extra milk if needed. The ingredients should all be moistened, but NOT sticky. If it happens to get too sticky, just add a bit more flour.
• Knead the dough a bit until it is smooth.
• Form a ball and cover the dough with a bowl for five minutes.
• In the meantime, stir together the sugar, cinnamon, and pumpkin spice in a small bowl.
• After the dough has rested, divide it into four equal pieces.
  
• Roll out each piece into an oval shape. It should be about 1/8-1/4 inch thick.
• Spread each piece with one teaspoon of butter or coconut oil.
• Sprinkle the cinnamon sugar mixture equally onto each piece (you can save a bit for the tops).
• Carefully roll the dough, jelly roll style.
  
• Cut each roll in half.
• Place the rolls into an 8 x 8-inch oiled baking dish or pie plate (sprinkle with any remaining cinnamon sugar).
• Bake for 12-16 minutes until cooked through.
• Top as desired.
  

Notes

Nutrition facts based on using six tablespoons of unsweetened almond milk and butter in the filling.

WW Points: 2

Nutrition

Calories: 51kcal | Carbohydrates: 7.6g | Protein: 0.8g | Fat: 2.3g | Fiber: 0.7g | Sugar: 3.4g

If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!

Shared with: What's For Dinner Sunday