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5 from 1 vote

Pumpkin Cinnamon Rolls {THM-E; Sugar Free}

Servings: 12 Rolls


For the Filling

For the Frosting


  • In a small bowl, combine warm water, yeast and honey. Stir until dissolved. Let stand for 5 minutes. In a few moments, you should begin to see bubbles form on the top of the water (this shows your yeast is working).
  • In the bowl of a stand mixer, mix flour, salt, cinnamon and xylitol.
  • Add yeast mixture to flour mixture and mix with the dough hook attachment.
  • Add pumpkin and melted butter and continue to mix until dough form a soft ball.
  • Turn dough onto a lightly floured surface and knead 10-15 times, or until smooth.
  • Let rise for 1 hour, or until doubled in size.
  • On very lightly greased parchment paper, roll dough out into a large rectangle shape.
  • Sprinkle with additional xylitol and sprinkle generously with pumpkin pie spice.
  • Roll up jelly-roll style, and slice into 12 rolls.
  • Place rolls in a 9x13 dish and allow to rise a second time, until nearly doubled in size (about 1 hour).
  • Bake in a 350 oven for 20-25 minutes, or until tops begin to turn golden brown.

For the frosting

  • In a small blender (I use my single serve Ninja), combine all frosting ingredients and drizzle over rolls.


These are best when eaten within a day or two, as they seem to dry out quickly. I would also highly recommend that you eat them warm. So good!


Serving: 1g