Light Cinnamon Rolls
These cinnamon rolls are simple and cozy. I've used plant-based ingredients, lighter swaps, and balanced sweetness or seasoning so they feel satisfying but not overwhelming.
The filling is rich with cocoa and cinnamon, balanced by pumpkin and a little sweetness. They are especially lovely while still slightly warm, when the center is soft and fragrant.
Cinnamon Rolls
⏱️ Time & Prep
Prep time: 15 minutes
Bake time: 25–40 minutes
Cooling time: 10 minutes
Total time: 50–65 minutes
Yield: 8 servings
Ingredients
Dough
- 1½ cups pumpkin purée
- 1½ cups rolled oats or gluten-free flour blend
- ½ cup erythritol
- 1 tbsp ground flaxseed + 3 tbsp water
- ½ cup unsweetened plant-based milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Chocolate Cinnamon Filling
- ½ cup pumpkin purée
- ¼ cup erythritol
- 2 tbsp unsweetened cocoa powder
- 1½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1–2 tbsp rolled oats or gluten-free flour, if needed for a thicker consistency
Instructions
- Preheat the oven to 180°C (350°F) and line a baking dish or tray with parchment paper.
- Mix the flaxseed and water in a small bowl. Let it sit for 5 minutes until it thickens.
- Combine the oats or flour, erythritol, baking powder, and salt in a large bowl.
- Add the pumpkin purée, plant-based milk, vanilla, and thickened flax mixture. Stir until a soft, workable dough forms.
- Prepare the filling by mixing the pumpkin purée, erythritol, cocoa powder, cinnamon, and vanilla in a separate bowl. If the mixture feels too loose to spread, add 1–2 tbsp of oats or gluten-free flour.
- Place the dough between two sheets of parchment paper and gently roll it into a rectangle about ½ cm thick.
- Carefully spread the chocolate pumpkin filling evenly over the dough, leaving a small border around the edges.
- Starting from one of the longer sides, gently roll the dough into a log. If the dough is sticky, use the parchment paper to help lift and roll it.
- Cut the log into 8 equal pieces and arrange the rolls in a lined baking dish, leaving a little space between them.
- Bake for 25–30 minutes, until the rolls are set and lightly golden around the edges.
- Let them cool for 10 minutes before serving. They will become easier to handle as they cool while staying soft in the center.
Notes & Variations
- Use erythritol instead of sugar to keep the recipe lighter.
- Add another tablespoon of cocoa powder to the filling for a deeper chocolate flavor.
- Add cinnamon, vanilla, lemon zest, or cocoa depending on the flavor.
- For a softer texture, add 2 tbsp unsweetened applesauce.
- For a crispier top, bake a few minutes longer.
- Store leftovers in the fridge for up to 3 days.
- Serving: They are lovely, slightly warm, with a little extra cinnamon or a simple cocoa drizzle on top.
Nutrition (per serving)
| Nutrient | Per Serving |
|---|---|
| Calories | 125 kcal |
| Protein | 4 g |
| Carbs | 22 g |
| Fiber | 4 g |
| Fat | 3 g |
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