Healthy Pumpkin Cinnamon Rolls
These healthy Pumpkin Cinnamon Rolls are gluten-free & dairy-free and can be made completely vegan too! We're amping up the viral 2-ingredient dough for these easy, no-yeast cinnamon rolls.
Servings 10 rolls
Ingredients
Dough
- ½ cup Greek yogurt or vegan yogurt
- 1 egg *use another ¼ cup of vegan yogurt for vegan version
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoon coconut sugar
- 2 cups self-rising 1:1 gluten free flour *see note for homemade version
Filling
- ¾ cup pumpkin puree
- 2 tablespoon coconut sugar
- 1 tablespoon cinnamon
Icing
- ¼ cup powdered sugar
- 1 tablespoon yogurt of choice
- ½ teaspoon vanilla extract
- 1 teaspoon melted coconut oil or butter
Instructions
- Preheat the oven to 350F.
- Combine yogurt, egg (or more yogurt), pumpkin, vanilla, and sugar together in a large bowl. If using Greek yogurt, add 1 cup of the flour to start. If using vegan yogurt, add 1 ¼ cup of flour.
- Mix gently with a rubber spatula to combine. We want to create a dough that holds together and isn’t very sticky to the touch. If the dough is really wet and sticky still, add another ¼ cup of flour then add flour 1 Tbs. at a time after that as necessary until you reach the right consistency.
- Once the dough begins to come together, use your hands to gently need the flour into the dough and create a dough ball that isn’t too wet and can be held without it completely sticking to your hands.
- Lay out a large piece of parchment paper (at least 15-20 inches long so you have enough space to work on) and flour your work surface.
- Place the dough on the floured surface and lightly flour the top of the dough, as well. Use a rolling pin to roll the dough into about a 10″x12-15″ rectangle that is about ¼inch thick.
- Combine all your filling ingredients in a bowl and mix will.
- Spread the filling in a thin layer over the dough.
- Starting at one end, use the parchment paper to help you roll the dough medium-tight.
- I find using a knife run under cold water works best for cutting the rolls. You want to cut the dough in 1 inch increments. Place the rolls ½inch apart in a baking dish.
- Bake for 30-35 minutes until golden and firm to the touch.
- Let cinnamon rolls cool slightly before making the icing.
- To make the icing, combine the sugar, yogurt, and vanilla. Mix well. Add in the melted oil or butter and stir quickly. Drizzle the icing over the rolls.
- Store in the fridge for up to 5 days and warm up slightly in the oven or microwave before eating.
Notes
Self-rising flour contains baking powder. If you don’t have gluten-free self rising flour at home, it’s easy to make! All you have to do is combine 2 cups of 1:1 gluten-free flour (it must have a binder like xanthum gum in it!) with 3 teaspoons of baking powder and ½ teaspoon of salt. Mix everything well and you are ready to go!