Nov 16

Pumpkin Cinnamon Rolls

I think I’m having an identity crisis. For you see, this week has been very…pumpkiny.

I didn’t even think I liked pumpkin. It just tastes so, well, squashy. Which makes like total sense since it is a squash.

So you can get an understanding of the extent of the issue, I’ll give you a run down of my breakfasts from this week. Monday I had baked pumpkin oatmeal, Tuesday I had pumpkin oats, Wednesday was these pumpkin cinnamon rolls, Thursday was pumpkin oats (again), and today was pumpkin cinnamon rolls (again).

But a week full of pumpkin breakfasts is the only logical thing to do once you’ve committed to opening that can of pumpkin. Typically I open the can, use 2 tablespoons in whatever recipe I’m making and then cover the can with foil (…unless I’m really feeling motivated in which case I scoop the pumpkin puree into a Tupperware container, but for serious that happen like almost never.) and then throughout the week (who am I kidding…weeks) the foiled covered can gets pushed to the back of fridge and then the pumpkin puree is no longer edible and you’re feeling guilty as that lecture your dad gave you about the importance of not being wasteful pops into your head.

So you see, 5 days straight of pumpkin breakfasts is the only rational thing to do. That, or you can just make this pie.











Pumpkin Cinnamon Rolls

serves 1


3/4 cup oats

2 3/4 Tbsp almond milk (add 1 Tbsp at a time)

scant 1/8 tsp salt


3/4 banana

3 Tbsp pumpkin puree

1 Tbsp cinnamon

8 pecans


3 Tbsp Greek yogurt

2 Tbsp Almond milk

1/4 banana

Preheat your broiler. Slice you banana in half and then cut each half lengthwise into 4 strips. Place the banana pieces underneath the broiler until they are caramelized, brown and bubbling. Remove from oven.

Preheat oven to 350F.

In the bowl of a food processor, process your oats into a flour.  Add in salt and combine.  Then add in your milk 1 tablespoon at a time to avoid ending up with an overly sticky dough.  The dough should appear slightly crumbly and it should just be beginning to clump together however when packed it should hold its shape.

Using your hands, form the dough into a ball.  Using a rolling pin, roll the dough out into a long rectangle.

In a separate bowl, combine pumpkin puree and 3/4th of your caramelized banana.









Mix until smooth.











Spread pumpkin filling onto rolled out dough.











Sprinkle with pecans and cinnamon.  Then roll the dough up to form your cinnamon rolls.











Slice the rolled dough into two or three rolls and place into a non-stick baking dish cut side up.  (that way the tops of your cinnamon rolls will turn out pretty)

Bake for 10 minutes.


While the rolls are baking, prepare your icing by combining greek yogurt, almond milk and remaining banana pieces in a small bowl. Top your cinnamon rolls with the icing and enjoy!

5 comments on “Pumpkin Cinnamon Rolls”

  1. Pingback: This Week’s Favorites « Foodie Trapped in a Dorm

  2. I made these rolls for breakfast the other morning, and they were quite good and easy to throw together! I was impressed with the texture of the dough – it wasn’t very crumbly all and had a soft texture. The only thing I changed was using less cinnamon. A tablespoon seemed like way too much to me; I used about half that. I loved that the rolls were sweetened with bananas rather than sugar! Thanks for sharing!

    • Hey Claire! I’m glad you liked them:) And thanks for the recipe improvement, I think I overestimated how much cinnamon I used when I was writing out the recipe. I’m going to update the recipe:) Merry Christmas and Happy Holidays:)

  3. Do you recommend a sub for greek yogurt to make it dairy free? thanks

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