Revamped my pumpkin cinnamon rolls and they are now better than ever! So simple and still don’t require proofing or rising. I’ve found to get the best results, all purpose flour is necessary, but if you require gluten free, you could try using a gluten free 1:1 baking flour. I haven’t tried this yet, but if you do, let me know how it works!
I was always so intimidated by cinnamon rolls – I wouldn’t even dream of making them at home. All the rising, and batting down, and getting the yeast to activate – just too many steps, and too many things that were bound to go wrong! So, I was determined to figure out a way to make homemade cinnamon rolls without all those complicated steps, and without all that extra time! I had seen this two ingredient dough on Pinterest and things before, so I decided to use that as a starting point. But I also knew I had to change it up a little because I wanted the dough to be a little bit sweeter!
The base of these cinnamon rolls is only 5 ingredients, is gluten free, refined sugar free and actually filled with protein from the greek yogurt. The coconut oil and maple syrup add a nice sweetness and the cassava flour holds together really well when rolling the dough out!
The fill-in non these is easy peasy – just brush some melted butter all over the dough, then top with a heavy sprinkling of pumpkin pie spice and granulated sweetener of choice!
And here’s a tip – because another part of making cinnamon rolls that stressed me out was cutting them into rounds that looked nice and pretty – USE FLOSS! Yes, I mean dental floss! All you have to do is wrap a piece of floor around the dough, and pull through! It will be the cleanest and easiest slices you will ever make 🙂
I promise – with this recipe – you’ll never be intimidated by cinnamon rolls again!
Pumpkin Cinnamon Rolls
- 1 cup all purpose flour
- 3/4 cup greek gods pumpkin yogurt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 cup Greek Gods Pumpkin Spice yogurt
- 2 tbsp Maple Syrup
- 1 tsp pumpkin pie spice
- Preheat oven to 350 degrees.
- In a large bowl, combine pumpkin yogurt, flour and baking soda + powder.
- Once dough forms, place on a floured surface and roll out into a rectangle.
- Spread with butter and cinnamon, sugar and pumpkin pie spice. *
- Roll into a log, then slice with FLOSS to create even rolls. **
- Place rolls into a lined loaf pan or a mini skillet.
- Bake in the oven for about 20 minutes.
- Remove and drizzle with glaze.
**Using FLOSS to cut the rolls ensures clean, even cuts without squishing the dough as you go!
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