Healthy Pumpkin Cinnamon Rolls
User Reviews
5
Healthy Pumpkin Cinnamon Rolls
Description
The recipe starts by warming milk and butter to 110-115°F to activate yeast properly before adding pumpkin, egg, sweeteners, and pumpkin pie spice. The dough is mixed with flour and kneaded until elastic, then rested briefly to relax gluten for easier shaping. A cinnamon-sugar-pumpkin spice swirl is spread over the rolled dough before cutting into rolls.
Baked rolls are finished with frosting made from cream cheese, powdered sweetener, maple syrup, and vanilla for a rich, tangy topping that complements the spiced dough. The instructions emphasize the importance of ingredient temperature to maintain dough rising effectiveness and ensure a tender crumb.
Ideal for fall baking, these rolls bring seasonal pumpkin and warming spices into a yeasted bread with a sweet, creamy finish. They make a flavorful breakfast or dessert option with moderate sweetness and moist texture.
Additional tips include precise temperature control of liquids and room temperature ingredients, proper kneading time, and allowing the dough to rest before shaping, all contributing to better texture and rise.
Ingredients
Pumpkin Dough:
- 1/3 cup almond milk or any milk, 80g
- 1/4 cup butter or regular butter, light, 56g
- 3/4 cup pumpkin 180g), room temperature, puree
- 1 fast rising yeast packet, 7g
- 1 egg room temperature, large
- 1/4 cup Monk Fruit Sweetener 48g) or sugar
- 1 Tbsp pumpkin pie spice
- 3.5 cups all-purpose flour + extra for rolling, or cake flour, 420g
For the Cinnamon Swirl:
- 1/4 cup butter or regular butter, light, 56g
- 1/2 cup golden monk fruit sweetener 92g) or brown sugar
- 1 Tbsp cinnamon
- 1 Tbsp pumpkin pie spice
For the Frosting:
- 4 oz. cream cheese softened, reduced fat
- 1/2 cup powdered monk fruit sweetener 72g) or regular powdered sugar
- 2 Tbsp maple syrup pure, 30g
- 1 tsp vanilla extract
Instructions
For the Pumpkin Dough:
- In a large bowl, microwave the milk and butter for 45 seconds to 1 minute, or until temperature has reached 110 degrees F (use a thermometer for this). It should feel like bath water. Temperature is important here. If the milk is too cool or too hot, the yeast won’t rise.
- Whisk in the pumpkin, egg, sweetener and pumpkin pie spice until combined. Double check that the temperature is still 110-115F then whisk in the yeast.
- Transfer the liquid mixture to the bowl of your stand mixer and attach your dough hook. Gradually add in the flour a little at a top and continue mixing for 1-2 minutes until flour is well incorporated. Alternatively, you can just keep the liquid in the same bowl then add the flour a little at a time, folding with a spatula or wooden spoon.
- Keep kneading in your stand mixer for another 3 minutes (or transfer to a floured surface and knead for 3 minutes). Then let the dough rest for 10 minutes while you gather your Cinnamon Swirl ingredients.
Cinnamon Swirl + Assembly:
- Mix together the brown sugar, cinnamon and pumpkin pie spice in a small bowl. After the dough rests 10 minutes, briefly knead the dough again then roll out into a 14x8 inch large rectangle using a rolling pin.
- Spread the butter on top all across the pumpkin dough. Then sprinkle the cinnamon sugar mixture on top. I know it seems like a lot, but a lot is absorbed in the dough when baked.
- Roll the dough up hot-dog style and gently press the end of the dough into the log to seal. Use a sharp serrated knife or piece of floss to carefully cut into 12 even rolls. Spray a 9x13-inch dish with cooking spray and place the rolls in the dish with room to expand. Cover the rolls tightly with plastic wrap and allow to rise for 60-90 minutes in a warm place. I just went ahead and cut my oven on (350F) and let the rolls sit on top of the warm oven.
- After the rolls have doubled in size, bake for 20-25 minutes (I took mine out right at 20 min) or until golden brown. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
For the Frosting:
- Beat the frosting ingredients together until smooth. Spread on the warm pumpkin rolls.
Notes
- Store leftover rolls covered tightly at room temperature up to two days or in the refrigerator up to five days.
- Use dental floss to evenly slice rolled dough into uniform cinnamon rolls by sliding it under the log and pulling taut.
- Ensure liquids are between 110-115°F when activating yeast to prevent killing or under-activating the yeast for proper rise.
- Use room temperature pumpkin and egg to maintain correct dough temperature for yeast activity.
- Knead dough at least three minutes before shaping for an elastic structure.
- Allow dough to rest for 10 minutes before rolling to relax gluten, making shaping easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1roll (99g) | |
| Calories | 205kcal | 10% |
| Carbohydrates | 30.5g | 10% |
| Protein | 7.5g | 15% |
| Fat | 5.9g | 9% |
| Saturated Fat | 1.3g | 7% |
| Fiber | 1.7g | 7% |
| Sugar | 0.9g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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