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Pumpkin Cinnamon Rolls

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Want a pumpkin cinnamon roll?

Recipe from @choccoveredkt... they make your entire house smell like Cinnabon and pumpkin pie!!!


Or maybe an entire pan of pumpkin cinnamon rolls?

Normally cinnamon rolls are so good on their own that there’s not really much you can do to make them even better… But stuffing the pastries with pumpkin pie somehow manages to do just that! Add a sticky, sugary glaze and you’re taking the cinnamon rolls to unchartered territory in deliciousness.

chocolate Covered Katie

I made this particular batch of pumpkin cinnamon rolls on Saturday when my friend Sara came to visit from Minnesota. (You’ll hear much more about Sara in the near future.) Have you ever met someone for the first time and felt like you’ve known that person your entire life?

This is exactly how I felt when I met Sara two weeks ago… we bonded over a shared love of photography, music, Saved by the Bell, and Freddie Prinze Jr. (Did you know he’s almost 40?!), talking non-stop the entire day about everything from awkward middle school dating experiences to our goals and dreams for the future. We also spent quite a bit of time with the pumpkin cinnamon rolls.

Recipe from @choccoveredkt... they make your entire house smell like Cinnabon and pumpkin pie!!!

Pumpkin Cinnamon Rolls

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  • 1 tbsp yeast
  • 1 cup milk of choice
  • 2 tbsp sweetener of choice (not xylitol or stevia)
  • 2 1/2 cups whole-wheat pastry flour, spelt flour, or all-purpose flour, or a combination
  • 2 tbsp baking powder
  • 1/4 cup sugar of choice
  • 1/8 tsp pure stevia extract, or 4 more tbsp granulated sugar of choice
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 4 tbsp melted coconut oil or full-fat (but trans-fat-free) butter-type spread
  • 2 tsp pure vanilla extract
  • 5 tbsp whole-wheat pastry or all-purpose flour
  • 3 tbsp sugar of choice (I like Sucanat here)
  • 1 tbsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • optional, 1/2 cup raisins
  • scant 1 cup pumpkin puree
  • dash salt
Yield: Makes 13


Pumpkin Cinnamon Rolls recipe: Warm the milk in a small measuring bowl. You want it warm, but not boiling: if you have a candy thermometer, it should read 110 degrees F. Stir in the 2 tbsp sweetener, sprinkle the yeast on top, and set aside for 5 minutes. During this time, it should bubble up. (If it does not bubble up, either your yeast is no good or your milk was too hot or cold.)

In a large measuring bowl, combine the 2 1/2 cups flour, baking powder, 1/4 cup sugar of choice, stevia, salt, the 2 tsp cinnamon, and 1 tsp pumpkin pie spice. Stir very well.

Stir the melted oil and vanilla extract into the milk mixture, then pour this into the large measuring bowl of dry ingredients and stir to form a dough. Especially if using spelt flour, you may need to add a little extra flour until it’s dry enough to form a dough. Form dough into a ball, then place in a lightly-greased large bowl. Cover loosely with a towel, and set in a warm place to rise 20 minutes or until doubled in size. (If your oven has a “bread proof” setting, this is the perfect place to let your pumpkin cinnamon rolls rise.)

Meanwhile, stir together all remaining pumpkin cinnamon roll ingredients (except the 5 tbsp flour) in a medium measuring bowl. Set aside. Lightly grease a 9×13 baking pan. Set aside.

After the dough has risen, punch dough to deflate. Knead dough with your hands, adding the 5 tbsp flour as you knead so that the dough is not sticking to your hands. Knead 5 minutes. On a lightly-floured surface, roll out the dough into a very thin rectangle. Spread the contents of the medium mixing bowl evenly on top. Carefully roll up the dough, lengthwise, lifting and rolling the dough.

Using a large, sharp knife, slice dough into 13 even rolls, wiping the knife after each cut. The filling may ooze out a bit, but this is okay. Place the rolls in the prepared baking pan, and return to the warm place for 30 minutes. Preheat oven to 325 degrees F. When it reaches this temperature, place cinnamon rolls in the oven and bake 20 minutes. Glaze with the recipe below:

For the Glaze:

1 1/2 cups powdered sugar or Sugar-Free Powdered Sugar
3 1/2 to 4 tsp milk of choice (or more or less to achieve desired glaze thickness)
Whisk ingredients together to form a glaze. Using a spoon, drizzle evenly over pumpkin cinnamon rolls.

*View Pumpkin Cinnamon Rolls Nutrition Facts*

Pumpkin Stuffed Cinnamon Rolls

pumpkin cinnamon rolls

Link Of The Day:
healthy halloween candy
40 Healthy Halloween Candy Recipes

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Wow Katie you have outdone yourself AGAIN! These look amazing and in perfect time for the fall!!

  2. I’ve never made cinnamon rolls before (that didn’t pop out of a cylinder at least!) Will have to try these out closer to the holidays!

  3. they look good, and so do you! 😀

  4. Wow!!! Those cinnamon rolls look and sound delicious. Fellow blogger friends always seem to be those people that you feel like you’ve known forever. I attended HLS this year and I felt like I had known many of the other girls for ages…. there was none of that awkward silence or trying to think of what to say next. Love it, when you just totally get another person like that!

  5. Sarah S. says:

    Gee, thanks a LOT, Katie. You gonna buy me a new keyboard? Mine’s covered in drool 😛

  6. Every time I’ve gone into the gas station lately they’ve been running promotions on these jumbo cinnamon rolls. They always “look” good except I never really like the store bought ones. The frosting on the top is way too sweet and often the roll itself is too dry. These look wonderful and I’ll bet the entire kitchen smelled absolutely marvelous while they were baking! These look like a winner for Thanksgiving day breakfast!

  7. Stephanie says:

    How do you stay so skinny and pretty after testing all your homemade treats day after day?

    1. Oh I’ve gained probably around 10 pounds these past few months, maybe partially due to all the taste testing :).

      1. Danielle says:

        Well, those 10lbs look FANTASTIC on you :) Can’t wait to try these…thanks!!!

      2. Thanks!! I’m actually pretty excited about it.

      3. shadymama says:

        just wanted to chime in that you look *Positively Glowing* in that first picture. (also – fyi: i have not tried a recipe of yers that was not an utterly smashing success. brava, lady.)

  8. “Have you ever met someone for the first time and felt like you’ve known that person your entire life?”
    That’s the best. It’s kinda rare, so when it does happen, it’s a marvelous thing.

    & I agree, it’s hard to improve on the cinnamon roll, but the addition of pumpkin is a great way to attempt it. Looks delish!

    (& your hair is long & pretty!)

  9. Lauren says:

    Wah cinnamon rolls are my favorite food(that I don’t eat anymore)!! They look too good it’s torture :)
    Have you or anyone ever tried Chloe Coscarelli’s pumpkin cinnamon rolls? Jus wondrin

    1. I’ve not seen them… I’m sure they are delicious!

  10. Marie says:

    Can these be made ahead of time and then refrigerated (or frozen?) and then baked for the 20 minutes when you are ready to serve them? Since there is a little prep work with these, I think it would be easier to do everything up to baking the night before.

    BTW – I ABSOLUTELY love your blog and try to make just about every single recipe!

    1. tiffany says:

      cinnamon rolls can easily be frozen after youve rolled them up and cut them. freeze them before the step where youd put them in the pan to rise a bit more. ive done it with other recipes simular to this one and it worked really well, you just take it out of the freezer and pop them into the oven…since youd be cooking from frozen i think it takes a bit longer though, just keep an eye on them after the proper cooking time has passed

    2. Miranda says:

      Tiffany is right, instead of that last 30 min in a warm place, pop them directly into the fridge or freezer. In the fridge, they generally can rise overnight, I put them in the oven when it’s preheating (or on top of the oven vent burner) to warm up and finish rising the last little bit. I’ve not done frozen myself, but I’d suggest making sure you get a complete thaw, and maybe a start on the final rise before baking. If there are any frozen bits left in the middle of baking anything you often end up with a mess.<-sad experience speaking here

  11. There’s a restaurant where I live that sells pumpkin cinnamon rolls…. I might love them more than regular cinnamon rolls! These look awesome and sooo big and gourmet looking. I will have to try these out!!

  12. Rosene says:

    Thanks! I was looking for a healthy rolls recipe. this is perfect!

  13. Ah the scent of a fresh from the oven (pumpkin) cinnamon roll is one of the best things I can imagine on a crisp autumn morning. What a perfect way to start off the holiday season, too! Thanks for a lovely recipe, Katie!

  14. WOW!!! I’d give anything for a pan of these to appear in front of me right now LOL

  15. Carolin says:

    I just started screaming out of happiness! 😀 Oh my god. These look so GOOD. I’ve been searching for the perfect healthy recipe for so long. I’m going to surprise my sister with em!:) Thank you so much katie.

  16. Boo says:

    Katie!! Wow! But….the big question….think we could make these gluten free??

    1. Unfortunately I’m not seasoned enough in gf baking to know if it would work… I worry the lack of gluten wouldn’t feed the yeast and therefore the rolls wouldn’t rise or stay together. Perhaps there is something that could be substituted for the gluten? If you experiment, definitely be sure to report back!

  17. Brittany says:

    What can I do if my dough doesn’t rise properly? Is there another way to use my ‘broken’ dough with the same filling?

    Or–Do you think it would be fine if I just try baking the rolls as-is? (and have maybe denser, less-risen rolls?)

    1. You should be able to tell right away, when the yeast is still with the milk, if the yeast is no good. If it’s no good, don’t proceed with adding the milk to the dry ingredients until you buy some new yeast (or try a second time with new yeast and milk if the problem was an incorrect temperature).

      1. Brittany says:

        So I ended up making a yeast paste & folding that into the dough (I didn’t want to have to waste the dough I’d already prepared)

        …and now it is rising! (slowly but surely)

        Thank you for your recipe & your quick reply! I can’t wait to taste these babies ; )

      2. Rosario says:

        Hi. How did these turn out? Did the pumpkin add to or take away from the cinnamon roll taste experience? I see so many postings but not from anyone who actually made them. Thanks!

      3. Brittany says:

        These tasted great! I did have a problem with sticky dough, but the pumpkin flavor was amazing : )

  18. Mrs. D. says:

    There you go again! I was lusting after some pumpkin cinnamon rolls just last night–a recipe that was NOT conducive to weight loss or healthfulness. I was feeling kind of down about some things, and I was SO tempted to make them, but I thought I would just wait it out. And here is my answer TODAY. Thank you so much. I cannot wait to give these a try!

  19. Like Boo, I, too, am interested in your thoughts on making these gluten free! They look BEYOND incredible, Katie!


  20. Cookies n' Creme says:

    WOW! these look so awesome! I love your photography….Just wondering, do you always have your hair down when you’re cooking?
    Despite my efforts to tie my hair back, there is always stray hairs floating around…Except for the last couple months, I’ve been eating a lot of chocolate….Maybe the iron is keeping my hair in? :)

    1. Usually it’s down… I don’t know that I’ve ever noticed a problem. Could definitely be the chocolate. Chocolate is responsible for many good things in this world.

      1. anon says:

        Constructive criticism: Hair in the food is gross. That photo ruins it. Your hair in the dish?

      2. Lauren says:

        Constructive criticism to you, anon: your comment is completely unnecessary.

  21. Melissa says:

    Yum! These combine all my favorite flavors!

  22. Yum! I will definitely be making these for my family as soon as I get some yeast. :) Thanks for another fabulous recipe!

  23. Andela says:

    Hi! I love your blog so much! I love your recipes and how all of them are healthy!

  24. omg, i can already tell that these are so.much.better. than cinnabon! thx for sharing Katie :)

  25. Wow I have to try these out! They look delicious! I just have to put it out there that you have the best blog ever! I have tried sooooo many of your recipes and they turn out delicious every time! I recently started my own food blog, and was wondering if you had any tips! Thanks so much!

    1. Thanks! Here are all my posts tagged with blogging tips… hopefully something here can be helpful:

  26. janice says:

    oh my goodness gracious..I know what I’m making Sunday morning

  27. Lacey says:

    I was JUST looking for a pumpkin c-roll recipe a few days ago. Praise be for posting one!! 😉 (and a healthy one at that)

  28. Tianna says:

    these look amazing!

  29. AJ says:

    Correct me if I’m wrong, but the pumpkin is in the filling? These look so good (and reasonably healthy!)

  30. Sarah Lolya says:

    I AM SO HAPPY!!!! I love cinnamon rolls SO much but could never find a good vegan recipe. Seeing this almost caused tears, Thank you SOOO much!

  31. Sherlock says:

    Sounds delish! You should get on INSTAGRAM! :)

  32. Ellen says:

    I’ll take pumpkin in any form you want to serve it up in. I’m of te firm belief one can never have too many pumpkin recipes!

  33. Meesh says:

    Do you have the gram measurements you used? I only ask because it makes such a big difference sometimes. Thanks :-)

  34. I love the idea of using the pumpkin as the filling! Most pumpkin cinnamon rolls I’ve seen use the pumpkin in the dough (which is also delicious). I just made a batch of regular cinnamon rolls this weekend, but I can’t wait to try these.

  35. Jenni says:

    Those look really yummy and this might be kinda awkward to point out but your hair is touching in the cinnamon rolls :/

    1. anon says:

      totally ruins it!

    2. kat says:

      that was my comment exactly, icky! :)

  36. Crystal says:

    Do you think oat flour would work?

  37. These look amazing! My mouth is literally drooling right now! I’m definitely pinning this to make one of these upcoming weekends!

  38. Catherine says:

    Do you think I can make this dough in my bread machine and proceed from there?

  39. Trish says:

    These look soooo yummy. It probably doesn’t help that I just woke up and I’m starving :)

  40. mochi says:

    It is good to learn how to make the sugar-free powdered sugar, but if I can’t find xylitol or Sucanat, can I use Pure Stevia powder, but how much is the quantity of pure stevia?
    Thanks for your help! :)

  41. Robin says:

    Ah, so that´s what “Kanel bullar” (Swedish) are called In English, “cinnamon roll”. I haven´t heard those words that often I have to say. And nope, I haven’t tried pumpkin cinnamon rolls before =)

  42. Gina says:

    The rolls look good, but you are stealing the show in that pictures. You look amazingly gorgeous!

  43. Whoa… whoa! I need to make these ASAP!

  44. Makayla says:

    It’s funny you should ask that question because after following your blog for just a few short months, I feel like I know YOU! You’re a sweet, kind, and generous human being and I would feel lucky to have you as a friend! :)

    (By the way, you look GREAT with those extra 10 pounds!)

  45. I love the healthy spin you put on these rolls, I wouldn’t feel bad about eating a couple of these in one sitting :)

  46. Rosie says:

    What does scant can of pumpkin mean? Thanks.

    1. Lily says:

      It means a little less than.

  47. Catherine says:

    Aw! Love making new friends, the cinnamon rolls look great!

  48. Gabriella says:

    I just made these, and they were delicious! Everyone loved them. Thanks for another great recipe, Katie! :)

  49. Steve Boling says:

    Look incredible. Great item for a good cold morning breakfast. Looking forward to trying them myself.

  50. Katherine says:

    Cannot wait to try out this recipe! It looks fabulous! I was wondering though how you get nutrition labels for your recipes?

  51. Anna says:

    Hi Katie
    Just a little question; when you use apple sauce in your recipes, will it suffice to grate an apple? Or do I need to make apple sauce? I’m writing from overseas, and apple sauce isn’t as common to get canned here.
    Btw. thank you for an inspiring blog (even though you don’t use the metric system, which would make it a lot easier for me 😉 )
    – Anna

    1. Unofficial CCK Helper says:

      No, not grated apple. Just google “homemade apple sauce” though and you can make your own.

  52. Annmarie says:

    Attempting a gluten free version of these right now! Fingers cross that it works! I’ve got the dough rising at the moment. Hoping it turns out well!

    1. Amanda says:

      Hi Annmarie – I’d be curious to know which type of flour you used (all-purpose gluten free or a mix of your own blends?). Let us know how it turns out! Thanks!

      1. Annmarie says:

        Just cooled them down and put the icing on them! snuck a small one and they came out great! A little cakier than the pastry try that I remember, but I expected that. Still very yummy.
        I used bob’s red mill all purpose flour mix. I just subbed the wheat flour out for that and that’s all! I also used unsweetened original almond milk.
        They did take about twice as long to rise though and the dough was a lot stickier than I think it should have been (even after adding in a bunch of flour while kneading and then while rolling as well). So they were a little mushy and difficult to cut, and not nearly as pretty as those pictured. But the taste I think was spot on!

  53. Nina says:

    I don’t know why I haven’t run into your website before Katie..But I just ran into it yesterday while looking up healthy sugar cookies, and I’ve been checking out all your recipes since yesterday and I have to say I’m blown away by how fantastically healthy and easy and totally delicious your recipes look!! Fantastic photography and I gotta say “my new go to site!” Your site is more about the food and the recipes which is refreshing. You’re doing a great job! Keep up the good work!!

  54. Pumpkin cinnamon rolls are one of my favorite fall breakfasts!

  55. Jessica says:

    I love your site! I just wanted to know if you think this recipe would work with apple sauce instead of coconut oil in a pinch

  56. Nina Gibson says:

    Hello Katie,
    Just tried making these rolls and had a couple of problems …. I had to add loads more flour to the dough to make it dry enough to work with, like two cups more, it felt like, and then it barely rose, either in the bowl or rolled up on the tray. The yeast was fine – bubbled up a lot as it should, and I did everything else as per your instructions, so I’m a bit perplexed as to what went wrong. I’m in the UK and we don’t use cups as a measurement, but I do have a couple of sets as I use a lot of American recipes .. I’m just wondering if they’re the same as your cups! In one set a cup = 250ml and in the other a cup = 237ml. I cooked the rolls anyway and they came out ok …. a lot smaller, and they didn’t have a nice chewy bread texture, more like a dense cake or scone – but still tasty.

    1. Allison says:

      If you had to add 2 cups of extra flour you definitely did something wrong. I made these yesterday and followed the recipe exactly and only ended up needing 4 tablespoons more and they came out perfect. Not sure what you could have done but adding 2 cups of extra flour would not be ok for the amount of liquid in the recipe.

      1. Nina Gibson says:

        Ok, so are the cup measurements I’m using right? I used half wholegrain spelt flour, some wholemeal brown and some plain white. I wonder if the flour was the problem as I definitely put in the amounts stated.

  57. Katie Swan says:

    I made these last night. I did everything except the baking part and simply covered them and put them in the refrigerator over night. In the morning I placed them in a cold oven w/ a baking pan filled w/ boiling water on the rack below for 30 minutes. They rose beautifully! I took them out, pre-heated the oven to 325F and put them in for 20 minutes. My husband and I LOVED them! They made the whole house smell like fall! Just a suggestion if you want warm pumpkin cinnamon rolls in the morning!

  58. Laura says:

    I made these tonight :-) I have most of them in the fridge to bake in the morning. I baked the “ugly” ends tonight so I could try them. They are really yummy! I had a problem getting them to rise as well. I used regular yeast. Should I have used rapid rise? The yeast/milk mixture did bubble up. Either way, they taste great and my kids are going to be thrilled in the morning.

    1. They should definitely rise with regular yeast. What flour did you use? And what warm place did you set them to rise?

      1. Laura says:

        I used whole wheat pastry flour and put it in the oven that I just turned on long enough for it to be a little warm for it to rise.

  59. Allison says:

    These were AWESOME!
    Even my health food hating husband liked them :).

  60. Parvaneh says:

    First thanks for sharing this. I keep trying your recipes but hardly post any comments. This time was different though! Because I really enjoyed making these rolls and I’d like to share my experience with others. First I think the dough needs a bit more sugar same as the filling. Also the amount of salt needs to be adjusted. The result was salty! My dough turned out perfect; fluffy and soft but salty! However after I frosted them they were not salty any more. Another thing is about filling. I’ll make more filing next time and won’t mix the raisin. instead I’ll spread the filling and sprinkle the raisin on top. It s a lot easier!
    Thanks so much again for sharing this awesome recipe

    1. Samantha says:

      Thanks for the comments by the way. I omitted the salt entirely and I didn’t mix in the walnuts, but sprinkled them over the dough covered in the filling mix before rolling. That worked well. :) Thanks again, Sam

  61. Grossed Out says:

    No I wouldn’t want any of these. Especially after seeing your hair dragging all over them in the picture! Yuck!

  62. Makayla says:

    I am seriously thinking of ways to try and steal that cinnamon roll through my computer!! 😉 These look absolutely delicious!

  63. Rose says:

    Made these this weekend and they are Amazing! So scrummy and my unhealthy boyfriend even ate seconds… only thing to note is that using almond milk the yeast/milk step at the beginning didn’t appear to work as there weren’t that many bubbles so the dough was slightly denser but still absolutely delicious. Will be making again for the Christmas period :-).

  64. Sara says:

    I’m still kind of bummed that we spent so much time talking that we forgot to actually EAT the cinnamon rolls! What kind of girls are we?!?! <3 you!

  65. Christina says:

    Yum!!! Thanks for a healthy treat recipe!!! I made these tonight but made a few changes… I made the dough in my breadmaker, I put everything in in the order listed and just let it run through on the dough cycle. I also used 1/4 cup or so of date paste (date soaked in water then blended) as my sweetener in the filling. They turned out great!! I will certainly make again.

  66. Sam says:

    For the 2 tbsp. sweetener, do you recommend a liquid sweetener (ie. agave, maple syrup) or a sugar sweetener, such as sucant or coconut palm sugar?

    Same for the 1/4 c. sugar of choice. Is there one in particular you recommend/don’t recommend?

    Can’t wait to make ’em :)

    1. Unofficial CCK Helper says:

      For the 2 tbsp you can use either liquid or granulated. For the other, use granulated but not xylitol.

  67. Megan says:

    I made these last night while carving pumpkins. They turned our perfect! Thanks for this recipe!

  68. Lydia says:

    These were great! I think I did something wrong though because they were much smaller than the ones in your pictures. Like I said though, they were delicious. I was so anxious for them to be ready, I even ate one raw! Thank you :)

  69. Lena says:

    No Thanksgiving where I live so pumpkin isn’t really a “thing” around here (not to mention that unfortunately I, nor anyone else I know, likes it very much) but I absolutely love cinnamon rolls. Any plans on posting a non-pumpkin cinnamon roll recipe sometime? Or can the pumpkin puree be substituted here for something else? :-)

    1. There is one going in the cookbook :)

    2. DavetteB says:

      You could try cooked and mashed sweet potatoes or a winter squash (butternut or acorn), or experiment with any pureed fruit you like (apple would be good, just cook it some to reduce the liquid). This seems like a versatile recipe :-)

  70. Jodie says:

    Made these for a friend’s birthday. They were delicious, my only regret is that I didn’t double the batch! I eased up on the sugar to avoid the dreaded over-sweet that cinnamon rolls can become, and they were perfect!

  71. Alexis says:

    I made these and they came out delicious! I used whole wheat pastry flour. The pumpkin flavor was subtle.

  72. Kim says:

    Just made these–they are SO GOOD. Every bit as amazing as a bakery cinnamon roll, but so so much healthier. I subbed the whole half cup of sugar in the first flour mix with stevia in the raw and added some chopped pecans to the filling. I frosted them with cream cheese and pumpkin butter frosting. So much fun to make and really fantastic, totally the highlight of the brunch I hosted this morning!

  73. Jackie says:

    What a fabulous recipe! This is my first time ever replying to anything on line. I just had to!
    I’m from the Caribbean, so I thought of adjusting this to use up the guava and mango I had. I left the spices out, added extra vanilla and used almond milk, to make 2 separate batches: Guava Coconut and Banana Mango. They were gone by the afternoon! 3 teens…all approved! Thank you!
    Your apple pie pancakes are also on the menu, at least one a week!

  74. Anna S. says:

    I made these with sugar and white wheat flour. My husband and I liked them a lot! Next time I will consider doubling the recipe and freezing half the way other comments have mentioned. Thanks for the recipe.

  75. The Omnivore says:

    What incredible rolls! They’re beautiful and positively pop out of the screen. If only I weren’t avoiding sugar and gluten …

  76. Ashley says:

    These look amazing. Is there a big difference in whole wheat pastry flour and regular whole wheat flour? I don’t have WW pastry and was wondering if plain whole wheat would suffice.

    1. Haley says:

      I used all-purpose flour for my rolls and it worked, I reckon all-purpose whole wheat flour would work!

  77. Tasmanian says:

    Why not Xylitol or Stevia this time?

    1. Anna says:

      I believe it’s because the yeast needs to feed on real sugar

  78. nikki says:

    Hi, do you think I could use pumpkin butter for the filling instead of pumpkin and spices and leave out the flour since it’s not as watery? Thanks!

  79. Haley says:

    Just made these exactly to a “T” and they are PERFECT. The dough is tender, the filling is gooey, and the overall roll is sweet and delicious. I made my glaze with real powdered sugar, and so the nutrition came out to 277 calories per roll (but I only made 11 rolls) and 4.3 grams of fat! I am in looooove.

  80. Marissa says:

    is 2 tablespoons of baking powder right, or is it a type-o?

  81. Karen says:

    Does the dough have pumpkin puree in it, the picture looks like it does. thanks

  82. CrisM says:

    I get a text from my nutritional scientist gym rat friend first thing this morning. He is CRAVING Cinnabon but will absolutely not go near the stuff. I immediately turned to you for inspiration and you did not let me down! I ended up using Earth Balance light butter instead of coconut oil, whole wheat flour instead of ww pastry flour and only 1/4 cup organic light agave for the whole recipe. Plenty sweet (since we don’t normally consume sugar unless it is from fruit in the morning). Even my friends who love full fat full sugar treats were blown away! Thank you for being awesome!!!

  83. Marah says:

    I use dental floss (un-waxed) to cut my cinnamon rolls. It doesn’t smash the dough, and it’s just as easy.

  84. Melisa says:

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    Using one of these ideas will make you stand out in her eyes.
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  85. Elaine says:

    I love your recipes and tell people about your site all the time. Is there anyway to save my favorite recipes on your website so I don’t have to hunt for them every time I make them?Or maybe I should just pin them for easy access…

    1. Unofficial CCK Helper says:

      Yes, pinning works well! Or copying just the recipe portion of each recipe and pasting into a Word document :-)

  86. mrs T says:


    In Australia pumpkin pie is hard to find. What exactly is in pumpkin pie spice?
    Thanks for all your fantastic ideas.

  87. Alanna says:

    Hi Katie!
    Im a huge fan of your recipes and i was wondering what the estimated nutrition is per cinnamon bun WITHOUT glaze?

  88. Adrienne says:

    Love your recipes Katie! Just made these pumpkin cinnamon rolls and they are really delicious. My husband ate 3. It would be helpful to have measurements of how big to roll out the rectangle. Also, maybe an icing version using some cream cheese. Thanks!

  89. Alicia says:

    Just a tip for cutting the cinnamon rolls, use waxed unflavored dental floss, that way it doesn’t squash the roll and you don’t loose any filling. Just slide the floss underneath the roll, bring it up and cross the ends over as if you were almost starting to tie shoelaces :)

  90. Marcie H says:

    I am really happy I found your site while looking for some different recipes. I am an older lady and tired of eating my own cooking. I have a sweet tooth. lol. These Cinnamon Rolls look so good .Now I can make recipes without sugar and really enjoy the food. You have so many really good recipes to choose from so i pinned quite a few for later,which i hope is okay. I have been getting your news letter and I do enjoy getting it. You are a very talented young lady. Thank you for sharing .M.H.

  91. I think these would be the perfect labor day weekend breakfasts…and snacks and desserts:) YUMMM.

  92. laityn says:

    Can you use maple syrup in place of the sugar?

  93. A :) says:

    I just wanted to thank you for your blog. You always have such great recipes!
    I tried this one out when my sister brought her brand new boyfriend over to visit. He is allergic to milk/dairy, and also eggs. As a result, these were the first cinnamon rolls he had ever eaten… I wish you could have seen the look on his face as he ate them.

    Thank your for your delicious, health-conscious recipes. In this day of processed, over-sugared foods, they are so very valuable. Not to mention, your recipes have some creating ingredients, providing a solution for otherwise-frustrating food allergies. :)

  94. Rebecca says:

    These look FABULOUS! Is it possible to sub the sugar for agave or would the consistency not work?

    1. Unofficial CCK Helper says:

      You can always experiment as long as you’re okay with the fact that they might not turn out. Be sure to report back!

  95. michelle says:

    These look amazing I am loving everything pumpkin these days

  96. Melanie Hancock says:

    Katie I need a gluten free version!! My husband had celiac so we don’t carry regular flour at home! Please! I totally was gonna make these tonight.

  97. Gosia says:

    Katie, is it possible to make them without yeast? thx

    1. Unofficial CCK Helper says:

      The yeast is essential to make them rise and be fluffy.

  98. kat says:

    Not to be negative, but the first pic where your hair is hanging in the cinnamon roll pan… a little icky…

  99. Louise says:

    Does you put the 5 tbps flour in the “remaining ingredients” since you need it later? “Meanwhile, stir together all remaining pumpkin cinnamon roll ingredients in a medium measuring bowl”

    1. Yes, you are correct! I am changing the post now. Sorry for my poor word choice.

  100. Louisa says:

    I made these today with my sister– so delicious! Half the batch was gone before 8 pm! They were wonderfully moist, fluffy, a balanced combo of spice, sweetness, and pumpkin, and very easy. Despite concerns about too much flour added to the sticky dough before the initial rise, the rolls turned out great! I got 9 good-sized rolls. Thank you for another great recipe! :)

  101. Kim says:

    Is there a reason the recipe isn’t showing up? I tried chrome and safari, thinking maybe it was the browser, but nothing!

  102. Katy says:

    I’ve made these twice now with excellent results each time! I like to make them ahead of time when I know I’m having company, and since there was an earlier question about freezing I’ll say what’s worked for me:
    I up the yeast to a heaping Tbsp and stick the pan in the freezer (tightly covered with plastic wrap) after shaping and cutting. I pull them out the night before and allow them to thaw in the fridge overnight. The next morning I loosen the plastic wrap and let them rise on the counter ~1hr until they have risen, and then I bake as directed! Works like a charm every time.

    Thank you Katie for this amazing recipe!!

  103. Elizabeth says:

    I’m wondering if the 2 *tablespoons* of baking powder is accurate? When using a full 1 tablespoon of yeast, I’m wondering if the baking powder is even necessary (I can’t see a good reason to include it when your leaven is the yeast). Can someone comment if that is accurate or not?

  104. Nicole says:

    Wow just made these and they are awesome! My first time using yeast too. Recipe quite forgiving too as my 3 year old was “helping” me and added another half cup of sugar to the yeast and milk and they still turned out! No way are they healthy though they taste too good!

  105. Cindy says:

    What is ” Scant”?

  106. Maria says:

    Hi Katie,

    Your recipes are always AWESOME! Thanks for all your testing! In addition, your photography is always great. On suggestion, though, please get your hair off the pumpkin rolls!


  107. Laura says:

    These are fantastic!!! The filling is so good that I may even double it next time!! You should put warnings on things like this ;-).

  108. Christine says:

    So happy to find a healthier cinnamon bun recipe for my family, these are superb! (I’ve never been disappointed with any of your recipes!) :)



  109. Nicky says:

    I’m so excited that fall is coming and I can make these. I love them.



  110. Sarah says:

    Hi Katie! I’m so excited to make these – I think I’ll make them for my church’s cake walk on Halloween. I do have one question – could I use canola oil instead of coconut oil or anything like it? If so, would this be 4 Tbsp as the recipe calls for? Thanks!!!

    1. Canola oil works here! It’s an even sub.

  111. Amy says:

    Made these last weekend and they were amazing :) first time baking with yeast (I was always so nervous…have no idea why!) it was so easy!! Gobbled up the last one yesterday night before bed 😉 hehe …making your pumpkin muffins this time around!!! (to anyone who has tried the recipe did anyone use chickpeas instead of white beans? I know white beans turn out creamier when blended but right now I only have chick peas and black beans at home. I might give it a whirl regardless and see what happens. Since it’s vegan I can taste test the dough and add in more spices if necessary) Pumped!!! I also made your pumpkin spiced latte this morning :) I just LOVE Fall!