Whole Wheat Pumpkin Pie Cinnamon Rolls with Spiced Cream Cheese Frosting

November 28, 2013


Hello Loves! I have a newfound addiction to cinnamon rolls. And of course a long time love for pumpkin pie. 
As much as I love the cinnamon rolls that you can pop out of a can, and as much as I love a large slice of pumpkin pie,
 I decided to combine the two and make a healthier recipe that is perfect for fall.





Whole Wheat Cinnamon Roll Dough;

1/2 cup skim milk
1/2 cup water
1/3 cup butter
2 & 1/2 tsp yeast
1/2 cup sugar
2 eggs
3 cups whole wheat flour
1 & 1/2 cups whole wheat pastry flour
(if you do not have pastry flour, you can sub for 3/4 cake flour, 3/4 all purpose flour)

Heat in microwave the milk, water, & butter until the butter is melted. 
Let cool to 110°F (like warm bath water)
In stand mixer with paddle attachment, mix warm butter mixture, 
yeast,and 1 tbsp of the sugar, for a few seconds until combined. Let sit until foamy.
Mix in eggs and remaining sugar until combined.
Mix in whole wheat flour until combined.
Switch to the dough hook attachment on stand mixer.
Mix in pastry flour ( or mixture) until combined. 
It will come together in a ball, but still sticky.
Grease large bowl, place in bowl, and turn over to coat.
Let sit in warm draft free place (I used my microwave) for one and a half hours.
During this time prepare the filling. (below)
Turn dough out on floured surface and roll into a large rectangle.

Pumpkin Pie Cinnamon Roll Filling;

1/2 cup pumpkin puree (not pie filling)
from The Homesteady, you'll never buy store bought again!)
1 tbsp organic skim milk
1/4 cup brown sugar
1/4 tsp freshly ground cinnamon
1/8 tsp freshly ground nutmeg

Mix ingredients together until well combined.
Spread filling thinly over dough.
Roll the dough up into a log.
Using a sharp knife, slice the cinnamon rolls (about twelve)
Place in parchment paper lined baking tin.
Bake 20-30 minutes at 375°.

Pumpkin Spice Cream Cheese Frosting;

4 oz. cream cheese (softened)
1&1/2 cups powdered sugar
1/4 tsp pumpkin pie spice
1 tsp pure vanilla extract

Cream the cream cheese until smooth (about 1 min.)
Gradually add in the powdered sugar and continue mixing until combined.
Mix in the pumpkin pie spice and vanilla until combined.
Drizzle and spread over the rolls

(Frosting & Filling recipe adapted from Diethood, Dough recipe adapted from Chocolate & Carrots)



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xo, Stay Infinite


  1. These look amazing!!! I love cinnamon rolls, these are even more special, got to try them out!


  2. oh my god! these look amazing!



  3. YUMYUMYUMYUM I'm definitely going to have to make these, I pinning this haha seriously YUM


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