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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
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