Healthy Pumpkin Cinnamon Roll Recipe

More Peas, Thank You: 85+ Vegetarian Recipes for Delicious and Healthy MealsEven cinnamon rolls can be made healthier by using organic ingredients and whole wheat flour. Pumpkin has been added to up the nutritional quotient as well in this recipe which has just been published in a new book, More Peas, Thank You: 85+ Vegetarian Recipes for Delicious and Healthy Meals (Harlequin Nonfiction · April 2012 · $21.95 U.S./$24.95 CAN.)

Written by New York Times bestselling author, Sarah Matheny, this brand new cookbook is perfect for the family who wants to add more meat-free options in their meals or the full-time vegetarian looking for some variety. Matheny’s recipes are formulated to encourage the addition of vegetables to the family’s diet and she’s come up with great combinations that even kids will like.

She’s offered us this Pumpkin Cinnamon Roll recipe for you and it’s a sampling of what’s available. It’s one of many recipes included Sunrise Smoothies, Thin Mint Cookies like the Girl Scouts sell only they’re made with fresh and natural ingredients. Plus there are  Mexican Millet Burgers, Chocolate Cherry Cashew Bars, and more.

Healthier Pumpkin Cinnamon Rolls Recipe
It takes a few hours to make homemade pumpkin cinnamon rolls, but the effort is worth it!
Yield: 6
Prep Time: 
Cooking Time: 
Total Time: 
  • Rolls
  • 1 packet active dry yeast
  • 1⁄4 cup sugar
  • 1 cup nondairy milk or organic milk, warmed to between 105 and 115 degrees F
  • 2 cups whole wheat pastry flour
  • 1⁄2 cup organic unbleached all-purpose flour
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon nutmeg
  • 1⁄4 teaspoon salt
  • 1 tablespoon baking powder
  • 1⁄4 cup canned pumpkin
  • Filling
  • 1⁄2 cup organic light brown sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons vegan margarine (i.e., Earth Balance) or organic butter, softened
  • 2 tablespoons raisins (optional)
  • cooking spray, to grease baking pan
  • Icing
  • 1 cup powdered sugar
  • 1⁄2 teaspoon vanilla extract
  • pinch of salt
  • 1 to 2 tablespoons nondairy milk or organic milk
  1. In a medium bowl, dissolve yeast and sugar in warm milk. Set aside and allow yeast to activate for 5 to 8 minutes, or until foamy.
  2. Combine flours, cinnamon, nutmeg, salt and baking powder in a large bowl. In a small bowl, prepare the filling by combining brown sugar, cinnamon and margarine or butter.
  3. Once yeast mixture is foamy, stir in pumpkin. Add pumpkin mixture to flour mixture and stir gently until a dough forms.
  4. Turn dough out onto floured work surface and knead for a minute or so (about 20 times). Knead in as much extra flour (up to 1⁄4 cup) as necessary so that dough is no longer sticky.
  5. Roll dough into a large rectangle. Sprinkle filling over dough. Top with raisins, if using. Roll dough up firmly to make a log.
  6. Cut the log into six equal pieces and place in a loaf pan or 8 x 8-inch baking pan that has been greased with cooking spray.
  7. Cover rolls loosely with a tea towel and let them rise in a warm place for at least 40 minutes. Or the rolls can be covered and refrigerated overnight.
  8. Preheat oven to 350 degrees F. Bake rolls for 23 to 25 minutes, or until golden brown.
  9. Prepare the icing by stirring together powdered sugar, vanilla and salt. Add as much milk as necessary to reach a smooth, drizzling consistency.
  10. Drizzle cooled rolls with icing.
Nutrition information per serving: 440 calories, 4.5 g total fat, 1.5 g saturated fat, 0 g trans fat,