Pumpkin Cinnamon Rolls w/ Maple Icing

Here's the Dish

Pumpkin and Cinnamon…Everyone knows they just go together, as do Cinnamon Rolls and Cream Cheese Icing! Put them all together in a roll of sweetness… and you have the ultimate comfort food! These cinnamon rolls may be the easiest cinnamon rolls you’ve ever made, and you know about 5 minutes into baking them, (by the sweet smell of cinnamon that fills your house) that they will be worth every bite!

Most cinnamon rolls have anywhere from 200-500 calories each. These sweet swirls of cinnamon only have 77, (or 97 calories with the icing), and have less than one gram of sugar each! On a chilly fall morning, you can be sure that these pumpkin cinnamon rolls with maple cream cheese icing will warm you all the way to your stomach!

Method

The estimated total time to make this recipe is 15-20 Minutes.

1

Preheat oven to 375 degrees. Line baking sheet with parchment paper, or foil sprayed with non-stick cooking spray.

2

Spread the dough out on parchment paper (or foil). Gently pull on all four corners of the dough to stretch the dough out a bit.

3

In a small bowl, mix together the pumpkin, sweetener, and seasonings until well combined. Using a spatula, spread pumpkin mixture evenly over the dough. Starting at the long end of the dough, start rolling until dough is rolled into a long skinny log. Cut 10 even rolls.

4

Arrange the rolls swirl-side-up on the parchment paper (or foil) and bake for 10-12 minutes or until slightly golden brown.

5

Meanwhile, to make the frosting, place the cream cheese in a small bowl, and microwave for 15-20 seconds, or until just melted. Add the sweetener, powdered sugar, and syrup. Stir until well combined. When the cinnamon rolls come out of the oven, drizzle or brush icing evenly over each cinnamon roll while they are still warm.

6

Serve warm and enjoy!

Ingredients

Cinnamon Rolls:
1 pkgSeamless crescent roll dough (*see note below)
1/2 cup Pumpkin
1 tsp Cinnamon
1/4 cup Baking stevia OR 1/2 cup sweetener of choice that measures like sugar 1
PinchSalt
PinchPumpkin pie spice
Maple Icing:
1/4 cup(2 oz) 1/3 less fat cream cheese
2 tbsBaking stevia OR 1/4 cup sweetener of choice that measures like sugar 2
2 tsp Powdered sugar
1 tbsSugar free maple syrup (or 1 tbs regular maple syrup or 1/8 tsp maple extract)
*Note*On seamless crescent dough: Pillsbury makes this product, but if you can’t find it, you can buy reduced fat cresent rolls, and use a rolling pin to seal the ’seams’ together

1 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 6-8, or adjust according to taste.

2 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 3-4, or adjust according to taste.

Katie's Tip!

On the seamless crescent dough: Pillsbury makes this product, but if you can’t find it, you can buy reduced fat cresent rolls, and use a rolling pin to seal the ’seams’ together

Nutrition Breakdown

10 Servings (cinnamon rolls)
77 Calories Per Serving
4 g Fat
12 g Carbohydrate
1 g Fiber
3 g Sugar
2 g Protein
3 WWP+*

*Weight Watchers Points per serving

40 Comments

Ashley Marg said:

Girl.. I know we don’t know each other, but it is too funny the similarities in our baking choices! It seems every recipe you post is something I crave and love or something I’ve tried to “healthify” (many times having to do with chocolate and peanut butter)! I JUST made pumpkin cinnamon rolls w/ maple cream cheese frosting about two weeks ago! Thanks for all of the AMAZING recipes!!

October 10th, 2011 — 1:35pm  |  Reply

lisa said:

ooooh yummy!!! these look tasty. gonna make em once I buy crescent dough!!

October 10th, 2011 — 2:44pm  |  Reply

hann said:

Katie thank you so much for all you do and your blog, You really help me so much I love you girl
-H.

October 10th, 2011 — 3:08pm  |  Reply

Liz @ iheartvegetables said:

100 calorie cinnamon rolls?! That’s amazing!

October 10th, 2011 — 4:17pm  |  Reply

Justina said:

I literally ran to the store after work to get what I needed to make these! You are truly wonderful! You have such an amazing gift!

I only baked 3 for myself and my family and froze the others before baking, and they are sooo amazing! It’ll be great to pop them in the oven for a weekend breakfast! Thank you!

October 10th, 2011 — 6:02pm  |  Reply

Brandi said:

Yum! These look awesome! I have everything I need to make these right now! I love your blog you have the best recipes :)

October 10th, 2011 — 8:12pm  |  Reply

Jessica said:

Wow, Katie! These sound fabulous!

October 10th, 2011 — 9:26pm  |  Reply

foodie @ tastingspot said:

they looks sooo delicious… will try them out

October 10th, 2011 — 9:55pm  |  Reply

Shannon @ Healthiful Balance said:

Wow these look so yummy! :)

October 11th, 2011 — 1:12am  |  Reply

Maria Trader said:

So making these! Thank you!!!

October 11th, 2011 — 5:44am  |  Reply

Maggie said:

I put these in my Weight Watchers Recipe Builder & they are 3 WW Points+ for the rolls with icing (2 WW Points+ without the icing…but what is a cinnamon roll without icing?). Note: I built the recipe with the reduced fat crescent rolls instead of the seamless ones…I can never find those.

These look delicious, Katie! I can’t wait to make them!

October 11th, 2011 — 6:52am  |  Reply

Katie Farrell said:

@ Justina, you are too cute! :) I want to let you know you can just re-heat them in the microwave! :) You don’t have to re-heat via the oven! :)

@Maggie, thanks! That is exactly what Jennifer @itsuxtobefat emailed me just know points-wise! :)

October 11th, 2011 — 9:26am  |  Reply

Katrina said:

Love this! Such a yummy, wholesome, recipe.

October 11th, 2011 — 6:26pm  |  Reply

Sook @ My Fabulous Recipes said:

Just ran into your recipe at tastespotting… loving the maple cream cheese icing… definitely saving the recipe!

October 11th, 2011 — 9:44pm  |  Reply

rachelsdigestif said:

Absolutely LOVE this idea. (I also just love anything pumpkin). Thanks for the post.

October 11th, 2011 — 9:56pm  |  Reply

Anna said:

I am drooling over your cinnamon rolls, Katie! They look awesome with that syrupy-shine on top. Yum! I know I can pull off those 5 steps easily and turn the whole house into cinnamon haven with the recipe’s sweet aroma!

October 11th, 2011 — 10:10pm  |  Reply

Jen@foodfamilyfitness said:

I don’t know you do it, but I’m glad you do!!!

October 12th, 2011 — 1:20pm  |  Reply

Rach said:

Oh my goodness, this looks completely delicious!

October 12th, 2011 — 2:14pm  |  Reply

Jill said:

You have seriously changed my life. My fiance didn’t even know these were “healthy” for him!! I also made the low-carb lasagna for dinner and the italian style stuffed peppers for dinners. Thank you for your recipes!

October 13th, 2011 — 7:11pm  |  Reply

Maria said:

Hello—these look delicious! I am so excited to try them. When you say sweetener of choice what do you use? This is my first time baking with sugar substitutes. Thanks so much!

November 13th, 2011 — 5:15am  |  Reply

April said:

These were delicious! They taste just like mini pumpkin pies! I had half a can of pumpkin that I didn’t want to waste, so I made these and put the uncooked roll in the freezer. I took them out of the freezer for ~2 hours, popped in the oven, and made the icing that morning. They turned out great! Perfect for making ahead of time and then there is virtually no prep the morning of!

November 14th, 2011 — 10:59am  |  Reply

Olviya said:

Hi Katie,
I just found your site last week (through your sisters site) and fell in love. I actually googled “healthy christian blog” a few days prior and came up dry so imagine my joy when I stumbled upon your site:) I’ve already “shared” my find with a bunch of girls at my youth group!

I made these cinnamon rolls 2x in one week! Although mine taste fantastic they don’t look as beautiful as yours do.:) I couldn’t find the seamless rolls ones so I used reduced fat crescent ones and the dough isn’t very stretchable. I can only roll it so far and in result my pumkin is oozing out of the rolls. Approximately how much are we supposed to roll it out?

November 15th, 2011 — 9:00am  |  Reply

Olviya @ olivehealth.tumblr.com said:

The rolling pin did the trick! They turned out beautiful. Thanks again!!!

November 21st, 2011 — 1:32pm  |  Reply

Susan said:

I’m just wondering what the quantities would be if using Splenda instead of Stevia.

December 4th, 2011 — 6:13pm  |  Reply

GG said:

I just want you to know… The Lord is using you. Your testimony has encouraged me so much. I am at the beginning of ‘my story’, and the Lord is showing me what it is and what it feels like to truly trust Him with everything – with my weight, eating patterns, my thoughts, and everything. I am learning to love life, true LIFE (which is and always has been Him). It’s such freedom!

I can’t wait to flip out over every one of your recipes. They look so oh so good. Thanks for being faithful, and for being fun!

Blessings,
Grace

July 24th, 2012 — 12:20pm  |  Reply

Abigail said:

Hi Katie! I just LOVE your website. I was just introduced to it yesterday and have already made 4 things. :) I was wondering – do you know the carb count for the rolls? Also, the carb count for the pumpkin pie shake? Thanks so much! :)

August 7th, 2012 — 4:20pm  |  Reply

Dashing Dish said:

thank you so much! :) i will have those posted soon!

August 7th, 2012 — 7:14pm  | 

Amy Cole said:

Just made these! Omg they are AMAZING! My husband loved them. I can’t wait to make them for my entire family on Thanksgiving morning!

November 11th, 2012 — 4:54pm  |  Reply

Lacee Fowler said:

Made these tonight!! They were awesome!!!! My problem is that my mother and I cannot eat artificial sweetner. My first, yesterday, batch I made with stevia and we did not feel great after. The second batch, tonight, was with real sugar and we were fine. Also I did not use sugar free maple syrup because it has Splenda in it.

November 19th, 2012 — 7:18pm  |  Reply

Danielle R said:

What store did you find your seamless dough at?

November 4th, 2013 — 9:32pm  |  Reply

Kat said:

If taking to a brunch, should I bake the rolls and microwave the icing when I arrive? Or will it be okay to take them ready to go and just pop them in the microwave to warm up?

December 3rd, 2013 — 10:30am  |  Reply

Katie Farrell said:

thank you rach! :) your comments always bless me!

October 13th, 2011 — 7:00am  |  Reply

Katie Farrell said:

@ Jill…hahaha this comment made my WEEK! :) Thats what it’s all about girlfriend! :)

October 14th, 2011 — 3:52am  |  Reply

Katie Farrell said:

maria…splenda, honey, agave nectar, or stevia, (however if you use stevia make sure you only use teaspoon amounts, never cups…its very sweet!)

November 13th, 2011 — 11:31am  |  Reply

Katie Farrell said:

thanks so much olviya! what a blessing you are to ME! :)

well, I would suggest trying to really ‘press the seams’ together with your fingers to start, then take a rolling pin and roll it out as thin as possible, OR you could try stretching from each end with your hands.

I did make them with both types of dough, so it should work…let me know if that makes sense!? :)

GOD BLESS YOU!

November 15th, 2011 — 12:35pm  |  Reply

Katie Farrell said:

splenda is the first recommended amount! :)

December 4th, 2011 — 6:57pm  |  Reply

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