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    Home » Recipes » Breads

    Healthy Pumpkin Cinnamon Rolls

    Published: Sep 9, 2019 · Modified: Sep 4, 2022 by Lauren · This post may contain affiliate links · 6 Comments

    Jump to Recipe  ↓

    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.

    Healthy pumpkin cinnamon rolls

    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.

    Yeast-free pumpkin spice cinnamon rolls

    How to make pumpkin cinnamon rolls

    This image has an empty alt attribute; its file name is 2017_09_23.jpg
    This image has an empty alt attribute; its file name is 2017_09_231-1.jpg
    Pumpkin cinnamon rolls without yeast

    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!

    Low sugar pumpkin cinnamon rolls

    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.

    Pumpkin cinnamon rolls without yeast
    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 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Bread, Dessert
    Cuisine: American
    Keyword: Egg-free, Nut-free, Whole grain
    Servings: 8 rolls
    Calories: 51kcal

    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

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

    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

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    Filed Under: Breads, Favorites, Low Sugar Desserts

    Reader Interactions

    Comments

    1. Tilly

      October 31, 2017 at 11:05 am

      Would this work with oatmeal flour? I am gluten free....

      Reply
    2. Raina

      October 04, 2017 at 3:46 pm

      Yeeeeeee-um!

      Reply
    3. nancy

      October 02, 2017 at 11:40 am

      Do you think this would work with a gluten free flour blend?

      Reply
      • Lauren

        October 02, 2017 at 12:48 pm

        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!

        Reply
      • Urvashi

        May 26, 2021 at 9:13 pm

        Can I use wheat flour in place of spelt flour ?

        Reply
        • Lauren

          May 27, 2021 at 4:28 pm

          That should work fine.

          Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

    More about me →

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