Published: · Modified: by Jenna · This post may contain affiliate links · 4 Comments
Jump to Recipe·Print Recipe
You are going to want to eat these healthy low calorie cinnamon rolls all season long and they are filled with pumpkin pie filling and topped with cream cheese frosting. No yeast is needed to make these cinnamon rolls either.
Cinnamon Roll Dough No Yeast
To make cinnamon rolls with no yeast, I used the famous 2 ingredient dough recipe which is equal parts greek yogurt and self-rising flour. Some people still don't even know that recipe exists yet and they ask me about it on Instagram. Crazy huh? Please jump on the 2 ingredient dough bandwagon if you haven't!
Use some dental floss to evenly cut the cinnamon rolls into even shapes. If you care about presentation or don't, you do not need to do that.
It really helps to have a lightly floured surface before trying to shape or roll the dough out.
Recipe Ingredients
- 1 cup of NF greek yogurt
- 1 cup of self rising flour
- ½ cup pumpkin puree(not pie filling)
- 1 tablespoon 1% milk
- 2 tablespoons of packed light brown sugar or dark brown sugar
- 1 teaspoon of pumpkin pie spice
- 1 egg
- Nonstick cooking spray
- For the Frosting
- 4- oz cream cheese , softened
- ½ cups powdered sugar
- 2 tablespoons of milk
- ¼ teaspoon cinnamon
How to Make Cinnamon Rolls
Preheat oven to 375.
Lightly grease 1 8 in cake pan with non-stick spray; set aside. Mix the flour and greek yogurt together in a bowl until well combined.
Pour the dough onto a floured work surface.
In a bowl combine the pumpkin puree, milk, brown sugar, and pumpkin pie spice.
Roll the dough out into a rectangle.
Spread the pumpkin pie mix evenly, all over the dough.
Roll the sides up with your fingers and cut the dough into 6 equal pieces.
Beat an egg in a small bowl and brush that over the top of the cinnamon rolls.
Bake for 16 to 18 minutes, or until tops are golden brown.
Serving Size: 1 cinnamon roll.
In the meantime prepare the frosting.
Place cream cheese in your mixer's bowl and cream for 1 minute.
Gradually add in powdered sugar and the one at a time, and continue to beat until well combined
Add in cinnamon.
Remove pans from oven and immediately brush each roll with frosting.
Frequently Asked Questions and Tips
Can I use a stand mixer to make the dough? Since this dough is made with only 2 ingredients it's easier to make it in a large mixing bowl.
What can I serve these cinnamon rolls with?
Make some freshly brewed coffee and serve with some scrambled eggs or fresh fruit on the side.
How to store leftovers:Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container before putting it in the freezer or fridge.
This can be prepped the day ahead.
Contact Info
Be sure to leave a review of this recipe and give it a star rating. It lets us know how we are doing and lets others know they should try it!
I would love to see your creations on Pinterest. Upload them and leave a comment on my Pinterest page! All my follow buttons are at the top of the page.
Are you onInstagram? Follow along and TAG US@recipediariesww
Pumpkin Pie Cinnamon Rolls
- Author: Jenna
- Prep Time: 10min
- Cook Time: 18min
- Total Time: 28min
- Yield: 6 1x
Description
You are going to want to eat these healthy low calorie cinnamon rolls all season long and they are filled with pumpkin pie filling and topped with cream cheese frosting. No yeast is needed to make these cinnamon rolls either.
Scale
Ingredients
- 1 cup of NF greek yogurt
- 1 cup of self rising flour
- ½cuppumpkin puree(not pie filling)
- 1 tablespoon 1% milk
- 2 tablespoons ofpacked light brown sugar
- 1 teaspoon of pumpkin pie spice
- 1 egg
- Nonstick cooking spray
- For the Frosting
- 4-ozcream cheese, softened
- ½cupspowdered sugar
- 2 tablespoons of milk
- ¼teaspoon cinnamon
Instructions
- Preheat oven to 375.
- Lightly grease 1 8 incake pan with non-stick spray; set aside. Mix the flour and greek yogurt together in a bowl until well combined.
- Pour the dough onto a floured work surface.
- In a bowl combine the pumpkin puree, milk, brown sugar, and pumpkin pie spice.
- Roll the dough out into a rectangle.
- Spread the pumpkin pie mix evenly, all over the dough.
- Roll the sides up with your fingers and cut the dough into 6 equal pieces.
- Beat an egg in a small bowl and brush that over the top of the cinnamon rolls.
- Bake for 16 to 18 minutes, or until tops are golden brown.
- Serving Size: 1 cinnamon roll.
In the meantime prepare the frosting.
- Place cream cheese in your mixer's bowl and cream for 1 minute.
- Gradually add in powdered sugar and the one at a time, and continue to beat until well combined
- Add in cinnamon.
- Remove pans from oven and immediately brush each roll with frosting.
- Serve.
Notes
myWW points: Blue 7; Green 8; Purple 7
- Category: easy
- Method: oven
- Cuisine: American
Keywords: pumpkin pie cinnamon rolls
