Get two new free healthy recipes each week. Sign Up

Pumpkin Cinnamon Rolls

Gooey, sticky, sweet, delicious frosted pumpkin cinnamon rolls – They are perfect for Fall!

Pumpkin Cinnamon Rolls - Ingredients: 1 cup pumpkin, 2 tsp vanilla extract, 2 tbsp baking powder, 1/4 cup... Full recipe: @choccoveredkt


Want one??? Or maybe an entire pan???!

Normally, homemade 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 and even more cinnamon somehow manages to do just that! Imagine a cinnamon roll filled with pumpkin pie.

Add a sticky, sugary glaze and you’re taking the cinnamon rolls to uncharted territory in deliciousness.

chocolate Covered Katie

I made this particular batch of vegan pumpkin cinnamon rolls on Saturday when my friend Sara came to visit from Minnesota. (You’ll be hearing 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…

Vegan Pumpkin Cinnamon Rolls - Ingredients: 1 cup pumpkin, 2 tsp vanilla extract, 2 tbsp baking powder, 1/4 cup... Full recipe: @choccoveredkt

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.

Can you blame us?

Pumpkin Cinnamon Rolls - Ingredients: 1 cup pumpkin, 2 tsp vanilla extract, 2 tbsp baking powder, 1/4 cup... Full recipe: @choccoveredkt


Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Yield: Makes 13
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 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


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 Nutrition Facts


Link Of The Day:

Chocolate Fudge Zucchini Brownies

Chocolate Zucchini Brownies


sign up

Published on October 22, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. Kim @ Hungry Healthy Girl says

    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!

  2. Ali @ Peaches and Football says

    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!

  3. janae @ bring joy says

    “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!)

  4. 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

  5. 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!

    • 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

    • 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

  6. 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.

    • Chocolate Covered Katie says

      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!

  7. 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?)

    • Chocolate Covered Katie says

      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).

      • 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 ; )

        • 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!

  8. 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!

  9. 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? 🙂

  10. We Enjoy Food says

    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!

  11. Shirley @ gfe & All Gluten-Free Desserts says

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


  12. 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)

  13. 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!

  14. Lauren @ Bite into Happiness says

    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.

  15. Jenni says

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

  16. 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! 🙂

  17. 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 =)

  18. 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!)

  19. 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

  20. 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!

    • 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!

      • 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!

  21. Katherine says

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

  22. 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!!

  23. 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

  24. 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.

    • 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.

      • 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.

  25. 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!

  26. 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.

  27. 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

    • 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

  28. Makayla says

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

  29. 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 :-).

  30. 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!

  31. 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.

  32. 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 🙂

    • Unofficial CCK Helper says

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

  33. 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 🙂

  34. 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? 🙂

  35. 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!

  36. 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!

  37. 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!

  38. 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.

  39. 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.

  40. 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!

  41. 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.

  42. 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!!!

  43. 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.

  44. Melisa says

    Kids are the easiest to buy gifts for at the dollar store.
    Using one of these ideas will make you stand out in her eyes.
    Anybody who has undergone surgery knows how a person usually feels during the
    first few days after returning from the hospital.

  45. 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…

    • Unofficial CCK Helper says

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

  46. mrs T says


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

  47. 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?

  48. 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!

  49. 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 🙂

  50. 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.

  51. 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. 🙂

    • 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!

  52. 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.

  53. 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”

  54. 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! 🙂

  55. 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!!

  56. 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?

  57. 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!

  58. 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!


  59. 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 ;-).

  60. 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!) 🙂

  61. 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!!!

  62. 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!

  63. Rachel says

    Wow! These are soooo good!! They reminded me of Christmas and Easter at the same time! The dough is good enough to make a sweet bread out of and in future I’d add more filling it was that good!! Thanks Katie

  64. Verna says

    Just love your recipes Katie,pumpkin rolls,I will make these and chocolate pumpkin fudge! I can’t go wrong. Your quite the cute little baker1 Thanks.

  65. Nicole says

    Ummmmm… so these were AMAZING! Even used squash instead of pumpkin. My non-vegan friends inhaled them! Great recipe! A keeper for sure!

  66. Alyssa says

    Is there supposed to be some pumpkin in the dough or just the filling? The rolls look orange in your photo so I thought that there was pumpkin in the dough, but didn’t see it mentioned in the recipe. Confused!

  67. Erica Baruth says

    Katie, I have your cookbook and I read all of your recipes. For my family, it is about counting the CARBS–not necessarily about removing gluten, fat, etc. etc. I appreciate you listing the nutrition facts, and although I calculate carbs on EVERYTHING myself, it’s nice to follow a recipe exactly and trust that it has been done for you. In regards to our situation, my kids are Type 1 diabetic, which means they count carbs and dose with insulin everytime they eat. For us, substituting with beans, whole wheat flours, etc., for some of the refined ingredients helps us keep a better blood glucose profile. The agave and the maple syrup not so much, but it is still better than refined white sugar! THANK YOU!!

  68. Maria says

    Haha!!! I love meeting friends like that!! So glad you found such a great friend!! I think good friendships with women are harder to come by than people realize!! And these cinnamon rolls…. OH MY!

  69. Kapoche says

    Is it possible for you to make a single serving version of this recipe in the following future? Cuz it’s almost impossible to stop at just one cinnamon roll (we all know)

    • Julie Dove says

      Unfortunately because of the yeast I don’t think they would rise. But you might try it anyway and just maybe it wouldn’t rise but would still taste good? Be sure to report back if you try!

  70. Dave says

    Hi Katie,
    I am going to try making these. I have made several of your recipes and they are always good. I eat an oil free plant based diet so appreciate when you can substitute other things for the oil.
    Here is a neat way to cut the cinnamon rolls up: Take a piece of dental floss and wrap it around the roll of dough where you want to cut off a piece. Draw the ends away from each other essentially causing the floss to cut neatly through the roll of dough. Works great.

  71. Cora says

    First, I really LOVE your recipes and this blog! Thank you!!!
    Second, have you ever done these as overnight cinnamon rolls? I’d love to try it, and would gladly take any tips you have.

  72. Elizabeth says

    Hi Katie,
    Is there a reason why you specify the sweetener at the beginning should not be stevia or Xylitol? Can I use my Truvia for this part?
    Love all your recipes btw.

  73. Becky says

    Am I reading this correctly that I don’t mix the pumpkin puree in with the dough that rises? It is spread on later?

    I’m making these for Christmas morning!

  74. Allison says

    Everytime I make cinnamon rolls, I’m too impatient and I can’t cut them up correctly… But your recipe is so tasty that it doesn’t even matter that I have a cake pan full off Frankenstein bread!

  75. Min says

    This was my first time ever making cinnamon rolls – and it went beautifully (if not a bit messy when I was rolling and cutting the dough). The dough is so soft and and pumpkin flavor isn’t overwhelming at all, but gives you the perfect hint of fall and spices when eating. I ended up using more than 5 tablespoons of flour when kneading the dough since it was sticky, but it didn’t mess with the flavor or anything at all. No butter? No eggs? Nobody will even notice if you serve them these. My next goal is to execute these with the perfect size pan (I used one that was too large) and to make the swirls more beautiful so I can take pictures and flaunt them to my friends haha~ All in all, another amazing recipe from Katie and I’m so glad I tried them! Pumpkin is the best!

  76. Petra says

    Hi Katie 🙂
    I know a few years have passed since you posted this recipe, but I was wandering n your site and I have to tell these look amazing, I have to try them as soon as I can.
    I was wondering, have you ever made/ eaten cocoa rolls? They are similar to the cinnamon ones, but they have cocoa-sugary filling.

  77. Green Trees says

    5 stars! Thanks Katie you rock! I don’t know how I could eat desserts and still lose weight like I need to, without your recipes =)
    I made these as written except I accidentally put the spices in the dough, not the filling, and I chose to add only 2 T of sugar as the sub for stevia because I didn’t want them very sweet. After cutting the rolls and putting them in the pan, I put it in the fridge with wax paper on top overnight. In the morning I set them on the stove while it pre-heated, then baked at 325. It took 35 minutes to bake to 181 degrees inside, which was perfect (I like them soft). I skipped the glaze and made tofu cream cheese to put on them to get some more protein — I used this tofu cream cheese recipe:
    So delicious I’d like to eat the whole pan hahaha.

    • Green Trees says

      Oops I see the spices were supposed to be in the dough, what I accidentally did is omit the spices from the filling. I’m sure it’s even more delicious with the spices in both =)

  78. Nova says

    Can I use bread flour instead of all purpose? Also, can I make these using a bead machine? I really want to make these, but can’t knead dough like I use to.

    • Jason Sanford says

      Hmm, unfortunately it’s impossible to know because we haven’t tried. Be sure to report back if you do experiment! (Or for a quick pumpkin fix, I personally like the Trader Joes pumpkin cinnamon rolls. Not as good as homemade, but they’ll work in a pinch!)

  79. Elvira says

    I made this recipe last night and they turned out very tasty but I had trouble with the baking temperature as specified. I think the baking temperature needs to be changed to 375 not 325. After 20 min mine were still raw so I looked at other recipes for cinnamon rolls and they are all at a higher temperature for the same timeframe. So after 20 min I upped the temperature to 375 and cooked for another 15 minutes.

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes