Pumpkin Cinnamon Rolls

Soft and fluffy yeast-free pumpkin cinnamon rolls, cinnamon sugar filling and a maple, cinnamon frosting - these swirls are the perfect Autumnal treat! They’re lighter in calories, higher in protein and so quick and easy to make.

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Cook: 20 MINS


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Preheat oven to 180°C / 350°F.
Add flour and pumpkin puree to a mixing bowl then fold with a spatula. Start squeezing the mixture together and kneading it into a ball of dough. The dough should be soft, but not too sticky.
Dust a flat surface with some flour, then tip the dough onto it. Lightly sprinkle some flour over the top and use a rolling pin to roll the dough out into a large rectangle.
Combine the sugar and cinnamon in a small bowl then sprinkle this over the dough. Lightly press it into the dough with your hands.
Roll the dough into a long cylinder then slice into 8 rolls.
Place the rolls into a greased baking tin and bake for 15 minutes.
Add all the frosting ingredients to a bowl and use an electric whisk to whisk until smooth. Spread the frosting onto the warm cinnamon rolls.

Nutritional Info

Per cinnamon roll:

Cals – 175

Carbs – 32.5g

Fats – 1.5g

Protein – 7.5g


Serves 8

For the dough:

  • 300g self-raising white flour.
  • 300g of tinned pumpkin puree.
  • 20g of sugar.
  • ½ tbsp ground cinnamon.

For the frosting:

  • 50g of light cream cheese.
  • 20g of vanilla whey protein.
  • 1 tbsp maple syrup.
  • 60ml of milk.
  • ½ tsp ground cinnamon.

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