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.
Healthy Pumpkin Cinnamon Rolls
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
Shared with: What's For Dinner Sunday
nancy
Do you think this would work with a gluten free flour blend?
Lauren
Hi Nancy,
Seems like it might. I've seen other recipes swap out GF flour easily. If you try it, I'd love to know how they come out!
Urvashi
Can I use wheat flour in place of spelt flour ?
Lauren
That should work fine.
Raina
Yeeeeeee-um!
Tilly
Would this work with oatmeal flour? I am gluten free....