Clean Pumpkin Cinnamon Rolls
Yields: 12 cinnamon rolls
 
These tender cinnamon rolls are the perfect fall breakfast treat! With their warm pumpkin flavor and cozy cinnamon sugar swirls, they’re absolutely irresistible. Any leftovers will keep for at least 6 days if stored in an airtight container in the refrigerator.
  • for the dough
  • 3 tbsp (45mL) warm nonfat milk (about 100-110°F)
  • ½ tbsp (7g) unsalted butter, melted
  • 3 tbsp (36g) coconut sugar
  • ½ tsp salt
  • 2 ¼ tsp (one ¼-oz package) active dry yeast
  • ¾ cup (183g) pumpkin purée
  • 1 tbsp (8g) ground cinnamon
  • 2 – 2 ½ cups (240-300g) white whole wheat flour
  • for the filling
  • 6 tbsp (72g) coconut sugar
  • 2 tsp ground cinnamon
  • ½ tbsp (7g) unsalted butter, melted
  1. Lightly coat a 9”-round cake pan or springform pan with nonstick cooking spray. Set aside.
  2. To prepare the dough, stir together the milk, butter, sugar, and salt in a large bowl. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Stir in the pumpkin purée and cinnamon. Mix in 1 ½ cups of flour. 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.
  3. 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.
  4. To prepare the filling, stir together the coconut sugar and cinnamon in a small bowl.
  5. 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 cinnamon sugar, 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.
  6. Slice the log into 12 pieces using dental floss 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 30-45 minutes or until doubled in size.
  7. Preheat the oven to 350°F. Bake the cinnamon rolls for 18-22 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.
Notes: For a vegan version, substitute your favorite non-dairy milk and Earth Balance buttery sticks in place of the butter.

For the yeast, I used Red Star® Quick Rise Yeast. It performs the best out of any yeast I’ve used, so I highly recommend it!

Brown sugar may be substituted in place of the coconut sugar, but the rolls will no longer be clean-eating friendly.

For more tips on kneading the dough and slicing the cinnamon rolls, watch my video here located above the recipe.

{vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/10/22/clean-pumpkin-cinnamon-rolls/