Skip to main content

See also:

Whole Wheat Pumpkin Cinnamon Rolls

Photo taken 11/27/2013 by Amanda Oaks

Holiday season means pumpkin season, which generally means pumpkin spice lattes and pumpkin pie. But what could be better than the delicious combination of a classic cinnamon roll and pumpkin flavor?

This recipe, adapted from Chocolate Covered Kaitie, makes an excellent breakfast before your Thanksgiving, Christmas, or holiday celebrations. They function well as dessert, too!

While they're still delicious and indulgent, these rolls use whole wheat flour and cut down on the sugar/sweeteners in the pumpkin-flavored filling, so you can feel a little bit better about cinnamon rolls for breakfast.



  • 1 tbsp dry active yeast
  • 1 cup milk
  • 2 tbsp sugar
  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 tbsp baking powder
  • 1/4 cup Stevia in the Raw (or sugar of choice)
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice (or make your own)
  • 4 tbsp melted coconut oil
  • 2 tsp vanilla extract


  • 5 tbsp whole wheat pastry flour
  • 3 tbsp Stevia in the Raw
  • 1 tbsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 cup pumpkin puree
  • Dash salt


  • 1 1/2 cup powdered sugar
  • 3 1/2 tbsp milk


Heat milk just until warm--not boiling. Stir in the 2 tablespoons of sugar and sprinkle yeast on top. Set aside for five minutes. If the yeast is active, it should be bubbly when you're ready to use it.

In the meantime, combine both types of flour, baking powder, Stevia, salt, cinnamon, and pumpkin pie spice. Mix well.

Combine the milk mixture with the coconut oil and vanilla, then stir into the dry ingredients until it forms dough.

Mold dough into a ball and place in a greased bowl. Cover the bowl with a towel and let sit in a warm place for about 20 minutes, until roughly doubled in size.

While the dough is rising, combine the ingredients for the filling and set aside. Spray a 9x13 inch baking pan with nonstick spray. Set aside.

Once dough has risen, punch it down. Knead the dough, using flour if necessary to prevent it from sticking to your hands. Roll out on a lightly floured surface, into a large, thin rectangle. Spread the filling evenly on top of the dough.

Carefully, roll up the dough lengthwise. Using a sharp knife, slice the roll into even rolls. Place the rolls in the prepared baking pan and cover with the towel. Let rise another 30 minutes. Preheat oven to 325 degrees.

Once rolls have risen, bake in preheated oven for about 20 minutes. Let cool slightly and drizzle the glaze over the top of the rolls. Enjoy!