Description

These Healthy Pumpkin Cinnamon Rolls offer a delicious fall-inspired twist on the classic cinnamon roll. Lightened up and packed with pumpkin puree and warm spices, these rolls are soft, fluffy, and macro-friendly, making them a perfect treat for those wanting indulgence without the guilt. Topped with a creamy reduced-fat cream cheese frosting sweetened naturally with maple syrup and powdered monk fruit sweetener, these vegetarian rolls are sure to become a seasonal favorite.

Ingredients

Pumpkin Dough:

1/3 cup almond milk (80g) or any milk
1/4 cup light butter (56g) or regular butter
3/4 cup pumpkin puree (180g), room temperature
1 packet fast rising yeast (7g)
1 large egg, room temperature
1/4 cup monk fruit sweetener (48g) or sugar
1 Tbsp pumpkin pie spice
3.5 cups all purpose or cake flour (420g) + extra for rolling

Cinnamon Swirl:

1/4 cup light butter (56g) or regular butter
1/2 cup golden monk fruit sweetener (92g) or brown sugar
1 Tbsp cinnamon
1 Tbsp pumpkin pie spice

Frosting:

4 oz reduced fat cream cheese, softened
1/2 cup powdered monk fruit sweetener (72g) or regular powdered sugar
2 Tbsp pure maple syrup (30g)
1 tsp vanilla extract

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Instructions

Prepare the Pumpkin Dough: In a large bowl, microwave the milk and butter for 45 seconds to 1 minute until warmed to 110°F, which feels like warm bath water. This temperature is crucial for yeast activation. Whisk in the pumpkin puree, egg, monk fruit sweetener, and pumpkin pie spice until well combined. Verify that the temperature is still between 110-115°F, then whisk in the fast rising yeast.
Knead the Dough: Transfer the liquid mixture to the bowl of a stand mixer fitted with a dough hook. Gradually add the flour a little at a time while mixing. Continue mixing for 1-2 minutes until the flour is incorporated, then knead for an additional 3 minutes. Alternatively, knead by hand on a floured surface for 3 minutes. Let the dough rest covered for 10 minutes.
Prepare the Cinnamon Swirl: While the dough rests, mix together the golden monk fruit sweetener, cinnamon, and pumpkin pie spice in a small bowl.
Roll and Assemble the Dough: Briefly knead the rested dough again, then roll it out into a large 14×8 inch rectangle. Spread softened butter evenly over the dough, followed by an even layer of the cinnamon sugar mixture. Starting from one long edge, roll the dough tightly into a log shape, pressing the seam gently to seal.
Cut and Proof the Rolls: Using a sharp serrated knife or dental floss, cut the log into 12 even rolls. Place the rolls spaced apart in a 9×13-inch baking dish sprayed with cooking spray. Cover tightly with plastic wrap and let rise in a warm spot for 60-90 minutes until doubled in size; placing the dish on top of a warm oven (turned on to 350°F) works well.
Bake the Rolls: Bake the risen rolls in the preheated oven at 350°F for 20-25 minutes until golden brown. If tops brown too quickly, loosely cover with aluminum foil to prevent burning.
Prepare the Frosting: Beat together the softened reduced-fat cream cheese, powdered monk fruit sweetener, maple syrup, and vanilla extract until smooth and creamy.
Frost and Serve: Spread the frosting over the warm pumpkin cinnamon rolls. Serve immediately and enjoy the best seasonal treat.

Notes

Temperature control of the milk and butter mixture is critical for activating the yeast properly.
Use room temperature ingredients for best dough rising and texture.
If you don’t have monk fruit sweetener, regular sugar or brown sugar can be used, but nutritional values will differ.
Rolling the dough tightly ensures nice spiral cinnamon rolls that hold shape during baking.
Rising time can vary depending on ambient temperature; ensure rolls have doubled before baking.
For dairy-free options, substitute butter and cream cheese with plant-based alternatives.