Pumpkin Cinnamon Rolls

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“This 115-calorie guilt-free indulgence packs lots of fall flavor without loads of fat and sugar. It makes a great on-the-go snack and pairs perfectly with coffee after dinner or at breakfast. Sweet! So move aside, pumpkin donuts and holiday pastries— we’re keeping it fit this fall with Pumpkin Cinnamon Rolls! from: http://www.fitnessrxwomen.com/life-health/jaime-baird/pumpkin-cinnamon-rolls/”
4 rolls/muffins

Ingredients Nutrition

  • 14 cup canned pumpkin (pure pumpkin not pie filling)
  • 1 12 scoops gaspari nutritions myofusion pro cinnamon rolls
  • 2 tablespoons coconut flour (*)
  • 13 cup egg white
  • 12 teaspoon baking powder
  • 14 cup sugar-free maple syrup (I recommend Vermont by Maple Grove)
  • 2 teaspoons smooth almond butter
  • 1 dash cinnamon


  1. Preheat oven to 375 degrees.
  2. In a bowl, mix all ingredients for the roll batter.
  3. Spoon into a cupcake pan that has been sprayed with non-sticking cooking spray. You should end up with four rolls.
  4. Place in oven and bake for about 10 minutes. Then, using a fork or knife, loosen the rolls from the pan and flip them over. Continue cooking the rolls for about 2-5 minutes. The rolls are cooked when you can insert a toothpick into the center of the rolls and it comes out clean (no batter on the toothpick). Be careful not to overcook.
  5. Remove from oven, and allow the rolls to cool slightly.
  6. Microwave the glaze ingredients for about 15-20 seconds. Remove from microwave and stir well.
  7. Dip both sides of the rolls in the glaze mixture, set on a rack or plate to cool and sprinkle with cinnamon.
  8. To maximize freshness, store leftovers in fridge.

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