Notes: 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. (Store-bought pumpkin spice will also work.)
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.
For the whole wheat flour, I highly recommend
this kind. 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!)
I’ve had great luck with
Red Star Yeast’s® Quick Rise and Active Dry Yeast products in this recipe too! (Don’t forget to get your coupon for them
here!)
Any milk may be substituted in place of the nonfat milk.
For a vegan version, substitute your favorite non-dairy milk and stick-style margarine in place of the butter. (You may substitute coconut oil, but the cinnamon rolls will taste different, and the yeast won’t turn frothy in Step 2.)
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!)
Brown sugar may be substituted in place of the coconut sugar, but the rolls will no longer be clean-eating friendly.
I haven’t had good luck substituting gluten-free flours in this recipe. The cinnamon rolls don’t rise the way they do with wheat-based flour due to the lack of gluten.
For more tips on kneading the dough and slicing the cinnamon rolls, watch my video
here located above the recipe.
{clean eating, low fat, vegan option}