Healthy Pumpkin Spice Latte Cinnamon Rolls

 
I’m so excited to team up with Red Star Yeast^® to bring you today’s recipe! I’m a big fan of their yeast products. I use them all the time in my baking!  

Shortly after I started food blogging full time, I came across Sally’s blog the same week she posted a recipe for fluffy breakfast sweet rolls. Like any overly excited fan, I tweeted about how much I wanted to devour her gorgeous treats made with Red Star Yeast.
 

 
The next day, I received a tweet in response… Not from Sally, but from Red Star Yeast! They kindly offered to send me product samples, and I nearly fell out of my office chair in sheer shock. I felt like a mini celebrity!

With shaking fingers, I tweeted back my address, and the following week, the mailman delivered a special package with a variety of yeast packets tucked inside. I immediately cancelled all of my plans for the day and dashed into the kitchen instead to bake a batch of my favorite cinnamon rolls.
 

 
A couple hours later, I gasped as I peeked underneath the towel after letting the rolls rise in the pan. They were nearly double their usual size—and all I had changed was the yeast I used! Once they finished baking and cooled for a few minutes, just long enough that I wouldn’t burn my tongue on their ooey gooey cinnamon spirals, I tried my first bite.

Tall, fluffy, tender cinnamon roll perfection.

Since then, I’ve kept a constant stash of Red Star Yeast products in my kitchen. The individual packets, glass jars… You name it. I’m obsessed and rarely bake with anything else!
 

 
With chilly fall weather just around the corner, I decided to whip up a batch of these Healthy Pumpkin Spice Latte Cinnamon Rolls to celebrate. (Pumpkin season is my favorite time of the “food” year!) They taste just like the iconic autumn drink, a warm hug full of festive pumpkin and earthy coffee and cozy spices… The perfect way to start your day!
 

HOW TO MAKE PUMPKIN SPICE LATTE CINNAMON ROLLS

So let’s talk about how to make these healthy pumpkin spice latte cinnamon rolls!

You’ll start by mixing together warm milk, coconut sugar, salt, a tiny bit of melted butter, and Platinum^® Red Star Yeast. It’s a special yeast with dough enhancers. I feel like a baking rock star every time I work with RSY’s Platinum yeast because (a) it’s so easy to use and (b) it makes my cinnamon rolls rise as high and look as professional as any bakery’s! Totally awesome feeling.

Next comes instant coffee (like this!) and pumpkin purée (not pumpkin pie mix!) for that iconic pumpkin spice latte flavor. Don’t use regular coffee grounds or brewed coffee! The former will make your dough taste gritty, while the latter will add too much liquid… Which means you’ll need a lot more flour, and you won’t taste the pumpkin. Boo!
 

 
And of course, we can’t forget the pumpkin spice! I made my own from cinnamon, ginger, nutmeg, and cloves. My spice cabinet is already bursting at the seams and can’t hold another bottle, so I skipped the store-bought blends!

To keep these cinnamon rolls on the healthy side, you’ll use whole wheat flour. Not all brands work equally well. Some rise higher than others, and from my personal experience, this is the one I’ve found works the best with Red Star Yeast in my recipes.
 

 
Now it’s time to knead the dough! I always do this by hand. Kneading dough is my most favorite part of baking… It’s so soothing and therapeutic, especially when it results in supremely tender cinnamon rolls at the end!

Just gently press your well-floured palm into the dough, fold in half, and continue to repeat those motions. Add more flour as needed—you don’t want it sticking to your hands! Once the dough bounces back when you lightly press your finger into it, you’re ready to prepare the filling. (Watch my video here for a visual!)
 

 
This is where the magic of gooey cinnamon filling spirals begins… You’ll combine coconut sugar (like this) and pumpkin spice (again, I used homemade!). Super simple! Then roll out the dough into a large rectangle, brush with an itty bitty amount of melted butter, and sprinkle that filling evenly over the top.

Once you’ve rolled up the dough, it’s time for my secret trick to cutting perfect cinnamon rolls! Ready?? You use… Dental floss! Crazy, isn’t it? Watch my video here on how to do it!
 

 
How amazing do those cinnamon rolls look after rising?? They’re so tall and puffy, thanks to Red Star’s yeast! ♡ Now all that’s left is to preheat the oven, pop your pan inside, and…
 

 
Devour these blissfully cozy and oh-so-irresistible treats! 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking and @redstaryeast IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy pumpkin spice latte cinnamon rolls!

Healthy Pumpkin Spice Latte Cinnamon Rolls

© Amy's Healthy Baking

Yields: 12 cinnamon rolls

These cinnamon rolls taste like the iconic autumn drink! Tender pumpkin dough flavored with coffee and filled with gooey cinnamon spirals—what’s not to love?? They basically taste like a big cozy bear hug for breakfast! Leftovers will keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator.

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Ingredients 

FOR THE DOUGH

• ¼ cup (60mL) warm nonfat milk (about 100-110°F)
• 2 tbsp (24g) coconut sugar
• ½ tbsp (7g) unsalted butter, melted
• ½ tsp salt
• 2 ¼ tsp (one ¼-oz package) Platinum® Red Star Yeast®
• 2 tsp instant coffee granules
• ½ cup (122g) pumpkin purée, room temperature (not pumpkin pie mix!)
• 1 tbsp (6g) homemade pumpkin spice (see Notes!)
• 2 – 2 ½ cups (240-300g) whole wheat flour (see Notes!)

FOR THE FILLING

• 5 tbsp (60g) coconut sugar
• 2 tsp homemade pumpkin spice (see Notes!)
• ½ tbsp (7g) unsalted butter, melted

Instructions

• Lightly coat a 9”-round pan with nonstick cooking spray. Set aside. (See Notes!)
• In a large bowl, stir together the milk, coconut sugar, butter, and salt. Sprinkle the Platinum Red Star Yeast on top, and wait 10-15 minutes or until the mixture smells fragrant. (It’s okay if it doesn’t turn bubbly or frothy!) Stir in the instant coffee and pumpkin purée until the coffee has completely dissolved. Sprinkle the pumpkin spice and 1 ½ cups of flour on top, and stir until completely incorporated. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.
• Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest while preparing the filling.
• To prepare the filling, stir together the coconut sugar and pumpkin spice in a small bowl.
• On a clean, well-floured surface, roll the dough out into a 16x10” rectangle. Brush with the melted butter, leaving a 1” border on the two longer sides. Sprinkle with the filling sugar mixture, leaving a 1” border on the two longer sides again. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the ends to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.
• Slice the log into 12 pieces using dental floss (recommended; see Notes!) or a sharp serrated knife. Place the rolls into the prepared pan, and cover the pan with a clean towel. Set the pan in a warm, draft-free spot, and let the rolls rise for 45-60 minutes or until doubled in size.
• Preheat the oven to 350°F. Bake the cinnamon rolls for 17-20 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.

Notes

PREPARATION TIPS – READ BEFORE BEGINNING: For more tips on kneading the dough and slicing the cinnamon rolls, watch my video here located above the recipe.

 

BAKING PAN NOTE – READ BEFORE BEGINNING: I highly recommend using a 9”-round springform pan, like this! Springform pans have taller sides than most traditional cake pans, so this allows your cinnamon rolls to rise properly without touching the top of the towel in Step 6.

 

HOMEMADE PUMPKIN SPICE: To make the homemade pumpkin spice, use as follows: 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, and ½ teaspoon ground cloves. (If you prefer, store-bought pumpkin spice will also work.)

 

IMPORTANT WHOLE WHEAT FLOUR NOTE + ALTERNATIVES: For the whole wheat flour, I highly recommend this brand. In my kitchen, is has performed the best out of any brand I’ve tried, and it ensures your cinnamon rolls fully double in size while rising in Step 6. (Other brands of whole wheat flour haven’t risen nearly as high for me!)

 

All-purpose flour is the best substitute for the whole wheat flour. White whole wheat flour and whole wheat pastry flour may also be substituted, but the cinnamon rolls don't always rise as high.

 

YEAST ALTERNATIVES: I’ve had great luck with Red Star Yeast’s® Quick Rise and Active Dry Yeast products in this recipe too!

 

MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.

 

COCONUT SUGAR ALTERNATIVE: Light brown sugar may be substituted in place of the coconut sugar, but the rolls will no longer be clean-eating friendly.

 

INSTANT COFFEE NOTE: Do not substitute regular coffee grounds or brewed coffee! The former will make your cinnamon rolls gritty, while the latter will add too much liquid. (This means you’ll need a lot more flour, and you won’t taste the pumpkin!)

 

DAIRY FREE + VEGAN OPTION: For a dairy free and vegan version, substitute your favorite non-dairy milk for the nonfat milk and stick-style vegan butter (such as this or this) in place of the unsalted butter. You may substitute coconut oil, but the cinnamon rolls will taste different, and the yeast won’t turn frothy in Step 2.

 

GLUTEN FREE NOTE: I haven’t had good luck substituting gluten free flours in this recipe. The cinnamon rolls don’t rise properly, like with wheat-based flour, due to the lack of gluten.

 

{clean eating, egg free, low fat, vegan option, dairy free option}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points

*This recipe is sponsored by Red Star Yeast. As always, all opinions, text, photos, and recipe are my own.
 
 
You may also like Amy’s other recipes…
♡   Healthy Pumpkin Cinnamon Rolls
♡   Healthy Chocolate Pumpkin Cinnamon Rolls
♡   Healthy Pumpkin Spice Latte Oatmeal Cookies
♡   Healthy Pumpkin Spice Latte Scones
♡   Pumpkin Spice Latte Energy Bites
♡   Pumpkin Spice Latte Protein Overnight Oats
♡   …and the rest of Amy’s healthy pumpkin recipes!