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Pumpkin cinnamon rolls

Pumpkin cinnamon rolls


For the dough:

  • 250 g Bake-Free Low carb soft sport bread flour mixture + 5 g for flouring
  • 1 g coconut flower sugar
  • 7 g sweetener (1:10)
  • half a package of powdered yeast (3.5 g)
  • cinnamon, nutmeg to taste
  • 150 g roasted pumpkin
  • 240 g warm, sugar-free almond drink
  • 10 g of coconut oil
  • 1 teaspoon vanilla flavoring

For the filling:

  • 150 g of roasted pumpkin
  • 5 g sweetener (1:10)
  • 3 g golden linseed flour
  • cinnamon, nutmeg


Puree the roasted pumpkin, then stir in the almond drink, coconut oil, and vanilla flavoring. Mix the dry ingredients and mix thoroughly with the pumpkin mixture. Leave covered in a warm place for 45 minutes. Just mix the ingredients for the filling. Roll out the dough on a floured surface into a rectangle (for me it was 37x40 cm), then spread it with the filling. Roll it up from the shorter side, then cut it into 16 equal slices. Bake in a preheated 190-degree oven on a baking sheet lined with silicone baking paper for 20 minutes, bottom-up.

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