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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:

Pumpkin Cinnamon Rolls_2021
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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!



Wishing you all the best,


Brittany


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6 Comments


minibytes
Oct 22, 2021

I would like to try this but I CAN NOT stand dates. Is there a substitute for the dates?

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Terri A
Terri A
Oct 03, 2021

I can't wait to try this recipe! Just an extra tip in case someone doesn't have a cooking thermometer - the liquid is too hot if you cannot keep your finger in it. [or drizzle a few drops on the inside of your wrist for the temp. test] Let it cool some and try again. If it is warm but not too hot to hold your finger in it, then it is most likely the right temperature.

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stampingwithga
Sep 22, 2021

Love you and your recipes and videos! This looks wonderful but yeast always scares me. I’m always afraid the water or plant based milk is going to be the wrong temp. Any tips?

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Brittany Jaroudi
Brittany Jaroudi
Sep 24, 2021
Replying to

Just be sure not to have the milk to hot. I recommend using a cooking thermometer.

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Kat G
Kat G
Sep 22, 2021

How would you recommend adjusting the recipe if you wanted to do plain cinnamon rolls?

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Lulu Herold
Lulu Herold
Sep 20, 2021

thanks for the recipe. i really enjoyed eating it during the picnic. amazing,

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