#pumpkincinnamonrolls

These pumpkin cinnamon rolls are delicious and can be eaten on a keto diet. They are great for a cozy breakfast or snack. The cream cheese frosting on top of these rolls makes them taste great and keep them moist.

Ingredients: 1 cup almond flour. 2 tbsp coconut flour. 2 tsp baking powder. 1/2 cup pumpkin puree. 2 tbsp melted butter. 1 large egg. 1 tsp vanilla extract. 2 tsp pumpkin pie spice. 3 tbsp erythritol or preferred low-carb sweetener. For the filling: 2 tbsp melted butter, 2 tbsp erythritol, 1 tbsp cinnamon. For the cream cheese frosting: 4 oz cream cheese, softened, 2 tbsp powdered erythritol, 1/2 tsp vanilla extract.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, baking powder, pumpkin puree, melted butter, egg, vanilla extract, pumpkin pie spice, and sweetener. Mix until a dough forms. Place the dough between two sheets of parchment paper and roll it out into a rectangle. Spread the filling mixture melted butter, erythritol, and cinnamon over the dough. Roll up the dough tightly from the long side to form a log. Slice the log into 8 equal rolls and place them in a greased baking dish. Bake for 20-25 minutes, until golden brown. While the rolls are baking, prepare the cream cheese frosting by mixing together softened cream cheese, powdered erythritol, and vanilla extract until smooth. Once the rolls are done, let them cool slightly before spreading the cream cheese frosting over the top. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

🍁✨ Cozylings, hello October, let’s get cozy! ✨🍁 Hey loves! 💕 Kat here, and can we just bask in the autumn glow for a long, slow minute? Cinnamon, pumpkin spice, warm maple glaze… these rolls are basically a warm hug you can eat. 🥮✨ My Pumpkin Spice Cinnamon Rolls with Maple Glaze are soft, fluffy, and overflowing with autumn joy perfect for lazy weekend mornings, brunch with friends, or a special treat while journaling under your fairy lights with a hot mug of Pumpkin Cream Cold Brew or cider. Every swirl holds spiced pumpkin flavor, sweet cinnamon love, and a little slice of nostalgia. Drizzle generously with maple glaze, inhale deeply, and watch your kitchen transform into a little fall wonderland. And yes, vegan and dairy-free options are included, because no Cozyling should miss out on these pumpkiny hugs. 🍂🫶 October is a season of warmth, comfort, and intentional slowing down. Every bite of these cinnamon rolls is a little celebration: of pumpkin patches, soft sweaters, steaming mugs, golden leaves underfoot, cozy playlists, and the joy of shared or solo autumn moments. Imagine the smell of the glaze mingling with cinnamon-scented air, fairy lights twinkling, blankets stacked on the couch, and the soft crunch of leaves outside… it’s everything cozy, everything fall, everything Kat-coded. So preheat, roll, bake, and drizzle and let your home smell like autumn itself. This is what fall magic tastes like: soft, sweet, and wrapped in a hug of pumpkin spice goodness. 🎃💖 With maple-drizzled, pumpkin-spiced, golden-leaf-dusted love, Kat 💕✨

Delicious vegan pumpkin cinnamon rolls perfect for a cozy breakfast or dessert. These fluffy rolls are filled with pumpkin spice goodness and topped with a creamy pumpkin spice glaze.

Ingredients: For the dough:. 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 3/4 cup canned pumpkin puree. 1/4 cup unsweetened almond milk. 2 tablespoons coconut oil, melted. For the filling:. 1/4 cup brown sugar. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 2 tablespoons vegan butter, melted. For the glaze:. 1 cup powdered sugar. 2 tablespoons canned pumpkin puree. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1-2 tablespoons unsweetened almond milk.

Instructions: Preheat the oven to 375F 190C and grease a baking dish. In a large bowl, mix together flour, sugar, baking powder, and salt. In another bowl, combine pumpkin puree, almond milk, and melted coconut oil. Add wet ingredients to the dry ingredients and mix until a dough forms. On a floured surface, roll out the dough into a rectangle. Brush the dough with melted vegan butter. Mix brown sugar, cinnamon, nutmeg, and cloves, then sprinkle over the dough. Starting from one end, roll the dough into a log. Slice the log into 8-10 pieces and place them in the prepared baking dish. Bake for 20-25 minutes or until golden brown. While the rolls are baking, prepare the glaze by whisking together powdered sugar, pumpkin puree, spices, and almond milk until smooth. Once the rolls are done, let them cool slightly before drizzling with the glaze. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Delicious vegan pumpkin cinnamon rolls perfect for a cozy breakfast or dessert. These fluffy rolls are filled with pumpkin spice goodness and topped with a creamy pumpkin spice glaze.

Ingredients: For the dough:. 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 3/4 cup canned pumpkin puree. 1/4 cup unsweetened almond milk. 2 tablespoons coconut oil, melted. For the filling:. 1/4 cup brown sugar. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 2 tablespoons vegan butter, melted. For the glaze:. 1 cup powdered sugar. 2 tablespoons canned pumpkin puree. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1-2 tablespoons unsweetened almond milk.

Instructions: Preheat the oven to 375F 190C and grease a baking dish. In a large bowl, mix together flour, sugar, baking powder, and salt. In another bowl, combine pumpkin puree, almond milk, and melted coconut oil. Add wet ingredients to the dry ingredients and mix until a dough forms. On a floured surface, roll out the dough into a rectangle. Brush the dough with melted vegan butter. Mix brown sugar, cinnamon, nutmeg, and cloves, then sprinkle over the dough. Starting from one end, roll the dough into a log. Slice the log into 8-10 pieces and place them in the prepared baking dish. Bake for 20-25 minutes or until golden brown. While the rolls are baking, prepare the glaze by whisking together powdered sugar, pumpkin puree, spices, and almond milk until smooth. Once the rolls are done, let them cool slightly before drizzling with the glaze. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Delicious vegan pumpkin cinnamon rolls perfect for a cozy breakfast or dessert. These fluffy rolls are filled with pumpkin spice goodness and topped with a creamy pumpkin spice glaze.

Ingredients: For the dough:. 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 3/4 cup canned pumpkin puree. 1/4 cup unsweetened almond milk. 2 tablespoons coconut oil, melted. For the filling:. 1/4 cup brown sugar. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 2 tablespoons vegan butter, melted. For the glaze:. 1 cup powdered sugar. 2 tablespoons canned pumpkin puree. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1-2 tablespoons unsweetened almond milk.

Instructions: Preheat the oven to 375F 190C and grease a baking dish. In a large bowl, mix together flour, sugar, baking powder, and salt. In another bowl, combine pumpkin puree, almond milk, and melted coconut oil. Add wet ingredients to the dry ingredients and mix until a dough forms. On a floured surface, roll out the dough into a rectangle. Brush the dough with melted vegan butter. Mix brown sugar, cinnamon, nutmeg, and cloves, then sprinkle over the dough. Starting from one end, roll the dough into a log. Slice the log into 8-10 pieces and place them in the prepared baking dish. Bake for 20-25 minutes or until golden brown. While the rolls are baking, prepare the glaze by whisking together powdered sugar, pumpkin puree, spices, and almond milk until smooth. Once the rolls are done, let them cool slightly before drizzling with the glaze. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes