Pumpkin cinnamon rolls without yeast

Yeast-Free Pumpkin Spice Cinnamon Rolls

Yeast-free, lower sugar, and whole grain rolls that would make a legit healthy breakfast!
Course Bread
Cuisine Roll
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 rolls
Calories 81kcal



  • 1 cup whole spelt flour
  • 2 tsp baking powder
  • 1/8 tsp sea salt
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 5-6 Tbsp milk of your choice
  • 1/2 tsp apple cider vinegar


  • 2 tsp soft butter or coconut oil
  • 2 Tbsp coconut sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice blend


  • 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 1/2 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.


Nutrition facts based on using six tablespoons of unsweetened almond milk. WW SmartPoints: 3


Calories: 81kcal | Carbohydrates: 15.6g | Protein: 2.2g | Fat: 1.6g | Fiber: 2.3g | Sugar: 3.4g