Pumpkin Cinnamon Rolls — Soft, Spiced, and Perfect for Cozy Mornings
Soft, fluffy, and perfectly spiced keto pumpkin cinnamon rolls. A comforting low-carb twist on the classic fall favorite, finished with a creamy sugar-free frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American, Keto
Ingredients
2 cups almond flour
2 tbsp coconut flour
1 tbsp baking powder
1/3 cup pumpkin puree
2 large eggs
3 tbsp melted butter
1 tsp vanilla extract
2 tbsp powdered erythritol
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
1 tsp xanthan gum
For the filling:
2 tbsp pumpkin puree
2 tbsp melted butter
2 tbsp brown erythritol (or keto brown sugar)
1 tsp cinnamon
For the frosting:
3 oz cream cheese
2 tbsp butter
1/4 cup powdered erythritol
1/2 tsp vanilla extract
1 tbsp heavy cream
Instructions
1. Preheat oven to 350°F (175°C) and line a small baking dish with parchment paper.
2. Mix almond flour, coconut flour, baking powder, xanthan gum, and spices in a bowl.
3. In another bowl, whisk together pumpkin puree, eggs, melted butter, erythritol, and vanilla.
4. Combine wet and dry ingredients until a soft dough forms. Chill for 10 minutes if sticky.
5. Roll the dough between parchment sheets into a 1/4-inch rectangle.
6. Spread filling evenly over the dough, then roll tightly from the long edge.
7. Cut the roll into 8 even slices and arrange in the prepared dish.
8. Bake for 18–22 minutes, until golden and set.
9. Prepare frosting: beat cream cheese, butter, erythritol, vanilla, and cream until smooth.
10. Spread frosting over warm rolls before serving.
Notes
These pumpkin cinnamon rolls are best served warm.
To store, keep refrigerated in an airtight container up to 5 days.
Freeze individually for longer storage; reheat before serving.
For a dairy-free option, use coconut cream and vegan butter.
Find it online: https://www.ketorecipesideas.com/pumpkin-cinnamon-rolls/