Pumpkin Cinnamon Rolls

I am ready to make all of your cinnamon roll dreams come true. Refined sugar-free and probably the healthiest cinnamon roll recipe available.

Such a great recipe for the holidays or a special event and I'll be coming out with different versions: apple pie, gingerbread, classic, and more!

If you give the recipe a try make sure you let me know how you like it. It has been a home run with our family.

If you are gluten-free no worries, swap the whole-wheat flour for gluten-free flour and you can enjoy the cinnamon rolls also.

Print the recipe here:

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Pumpkin Cinnamon Rolls

By: The Jaroudi Family

Makes around 8 large rolls

Ingredients:

Dough:

1 cup plant milk unsweetened and unflavored

1 & ¾ cups of pumpkin puree

3 large, pitted dates

1 package of active dry yeast

1 tsp white miso paste

2 & ¾ cup whole-wheat flour (or gluten-free flour)

Filling:

1 cup water

1 cup pitted dates

1 tbsp pumpkin pie spice (or apple pie spice)

1 & ¾ cups of pumpkin puree

Icing:

¾ cup silken tofu

½ cup raw cashews

6-8 large pitted dates

1 tsp lemon juice

½ cup water

Extra cinnamon for dusting

Directions:

In a high-speed blender mix plant milk, 1 & ¾ cups pumpkin puree, and 3 large, pitted dates. Blend until smooth. In a small saucepan heat the mixture on low-medium heat. The temperature should be 100-110 degrees (this is important not to kill the active dry yeast).

In a large bowl add in the active dry yeast and warmed plant milk mixture. Let rest for 5 minutes (you should see a bit of clumps).

Add in flour and white miso paste. Knead dough into a ball. Cover (with plastic wrap or towel) in a dark warm area for one hour. The dough should double in size.

Roll dough into a large rectangle.

In a high-speed blender add all filling ingredients and blend until smooth.

Spread filling over the dough, leaving a 1-inch board of dough. Roll the dough up and cut into 8 slices. Arrange in a parchment paper-lined baking pan (around a 2-quart casserole dish).

Preheat oven to 350 degrees. Place baking pan into the oven while the oven heats up and bake for 30-35 minutes until done.

In a high-speed blender add all icing ingredients and blend until smooth. Keep icing in the refrigerator until pumpkin cinnamon rolls are ready.

Top with icing and an extra dusting of cinnamon.

I hope you'll give this recipe a try, and let us know if you liked them!

We love seeing photographs of our recipes and just in general hearing from you guys!

Watch the recipe video here.

Wishing you all the best,

Brittany