Pumpkin Cinnamon Rolls

Close up image of Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

A fall inspired pumpkin cinnamon roll. These are sweet, breadlike, and satisfying while using a combination of rice flour, cornstarch, and vanilla casein protein.
PREP TIME
20 Minutes
COOK TIME
12 Minutes

Per Serving – Makes 8 Mini Cinnamon Rolls

77 Calories

13.3g C | 2.8g P | 1.5g F

How to Make Pumpkin Cinnamon Rolls

A link to register for the MPM Club, a subscription service for a library of meal prep recipes

A link to register for the MPM Club, a subscription service for a library of meal prep recipes

Close up image of Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

4.67 from 3 votes
Course: Breakfast, Dessert
Cuisine: American
Keyword: free, gluten free, under 10 ingredients, under 500 calories
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 8 small rolls
Calories: 77kcal
A fall inspired pumpkin cinnamon roll. These are sweet, breadlike, and satisfying while using a combination of rice flour, cornstarch, and vanilla casein protein.
Print Recipe Pin Recipe

Ingredients

For the Dough

  • cup (50 g) rice flour
  • 3 tbsp (25 g) tapioca flour
  • scoop (20 g) vanilla casein protein
  • ½ tsp (2 g) baking powder
  • cup (80 g) canned pumpkin
  • 2 tbsp (30 g) liquid egg whites

For the Filling

  • tsp (7 g) butter melted
  • 1⅔ tbsp (20 g) sugar
  • 1 tsp (2 g) cinnamon

For the Frosting

  • 2 tbsp (24 g) whipped cream cheese frosting buy premade, its easier and better

Instructions

For the Cinnamon Rolls

  • Preheat your oven to 400°F.
  • Mix the flours, baking powder, and protein powder together until incorporated. Add in the pumpkin and egg whites. Stir until a dough forms.
  • Spread out two large pieces of wax paper. Spray each side with oil.
  • Place the dough on the wax paper and cover with the other wax paper. Roll the dough out until it is between ⅛" and ¼" thick and in a rectangle. You don't want it so thin that it tears and so thick that it can't roll.
  • Mix the sugar and cinnamon together and melt the butter.
  • Spread the butter out over the dough and sprinkle in the cinnamon sugar.
  • Lift up the bottom layer of wax paper to help roll the dough. The tighter you can get the roll the better.
  • Once you have rolled the dough, cut it into 8 pieces.
  • Spray a sheet pan, baking dish, or cast iron skillet with oil. Add the rolls to the pan. In the picture, I used a small cast iron skillet and placed them all together so they were touching. This is a fine way to do it but you will have to cook it longer and I think it prevents the rolls from being as soft as they could be. If you were to place them separately on the sheet pan, it will cook a bit more evenly but if you aren't able to achieve a tight roll, they will tip over. Not a huge issue but something to consider.
  • Bake for 10-12 minutes if you put them on the pan apart from eachother. Bake for 17-18 minutes if you place them next to eachother.
  • Spread the frosting over the top of the rolls. Makes 8 small cinnamon rolls.

Nutrition

Calories: 77kcal | Carbohydrates: 13.3g | Protein: 2.8g | Fat: 1.5g

NUTRITIONAL INFO FOR THE Pumpkin Cinnamon Rolls

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
106g
Protein
22g
Fat
12g
Calories
620 cals

Other recipes you might like

This Post Has 3 Comments

  1. Katherine Thomas

    is this 77 calories per roll?

  2. Mike Walker

    Can you swap rice flower for oat flower?

Leave a Reply

Recipe Rating