Mini pumpkin cinnamon rolls with maple glaze

This is one of the most popular recipes on my blog and instagram. Have you ever wanted just a single serving cinnamon roll but didn't want to go through the trouble of making a whole batch of cinnamon rolls? Or want an after dinner treat without breaking the nutritional bank? My mini cinnamon rolls are a great, healthier alternative to traditional cinnamon rolls, take less than 10 minutes to make, and have the option to be made vegan and gluten free!




5 minute mini cinnamon rolls with maple glaze (can be made dairy free, vegan , and gluten free) Makes 5 minis Ingredients Pumpkin cinnamon rolls - ½ cup pumpkin - ¾ cup whole wheat flour* - 1 teaspoon baking powder - 1 teaspoon vanilla - 1 tablespoon olive oil - 1 teaspoon sweetener of choice - 1 teaspoon cinnamon Filling - ¼ cup date caramel (softened dates blended with water until smooth and creamy) Glaze - 1 tablespoon maple syrup - ¼ cup Greek yogurt* - Splash almond milk *can be made gluten free with a combo of ¾ cup gf oats and 1-2 tablespoon coconut flour ** in place of the greek yogurt, sub vegan/dairy free yogurt to keep the recipe vegan!

Nutritional information

No nutrition information available


Directions Prepare your date caramel by blending ½ cup softened dates (you can soften them by soaking overnight in water) with water until mixture becomes smooth and creamy. Add a little water at a time so mixture does not become too liquidy. Set date caramel aside to make cinnamon roll dough. Combine all ingredients to make the cinnamon rolls and mix well! Use your hands to fully incorporate all ingredients until a dough forms. Press into a rectangle, as large as you can get it, and spoon your date caramel on top. Carefully roll your dough up and cut off pieces. Layer onto a plate and microwave 2min. Let cool and prepare your glaze. Drizzle glaze over cinnamon rolls and enjoy.