Whole Wheat Pumpkin Cinnamon Rolls with Coconut Sugar

The Story & Intro

Hi, I’m Marilyn, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.

There’s something magical about the smell of whole wheat pumpkin cinnamon rolls baking in the oven. The sweet aroma of pumpkin, cinnamon, and freshly baked dough fills the air and instantly makes you feel cozy. Growing up in Crete, we didn’t make cinnamon rolls the traditional American way, but I loved experimenting in my kitchen. The first time I added pumpkin purée to my dough, my grandmother peeked in and said, “That’s not Greek, but it smells heavenly!” She was right.

What I love most about these whole wheat pumpkin cinnamon rolls is how they balance comfort and health. The whole wheat flour gives them a hearty texture, while the pumpkin adds moisture and natural sweetness. Instead of refined sugar, I use coconut sugar for a subtle caramel flavor that pairs perfectly with cinnamon. These are the rolls I bake when friends come over for coffee, or when I need something sweet yet wholesome to enjoy on a cool morning.

They’re soft, flavorful, and just the right amount of sweet. And if you’re new to baking with yeast or pumpkin, don’t worry—I’ll walk you through each step. Let’s get cozy and make a batch together.

Ingredients You’ll Need

Here’s what you’ll need to make these irresistible whole wheat pumpkin cinnamon rolls:

For the Dough:

2 ¼ teaspoons (1 packet) active dry yeast
¾ cup warm milk (about 110°F)
⅓ cup pumpkin purée
3 tablespoons melted butter (or coconut oil)
¼ cup coconut sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups whole wheat flour
1 cup all-purpose flour (plus more for dusting)

For the Filling:

⅓ cup softened butter (or coconut oil)
½ cup coconut sugar
1 ½ tablespoons ground cinnamon
¼ teaspoon nutmeg (optional)

For the Glaze:

½ cup powdered sugar (use coconut sugar blended into powder for a natural version)
2–3 tablespoons milk or cream
½ teaspoon vanilla extract

Step-by-Step Instructions

1. Activate the Yeast
In a small bowl, mix the warm milk with the yeast and a pinch of coconut sugar. Let it sit for about 5–10 minutes until it becomes foamy. This means the yeast is alive and ready to make your rolls rise.

2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin purée, melted butter, remaining coconut sugar, salt, and cinnamon. Once combined, pour in the activated yeast mixture.

3. Add the Flour
Gradually add the whole wheat flour and all-purpose flour to the wet mixture, stirring until a sticky dough forms. You can use a wooden spoon or a stand mixer with a dough hook attachment.

4. Knead the Dough
Transfer the dough to a floured surface and knead for about 7–8 minutes, adding small amounts of flour if needed. The dough should be soft and slightly tacky but not sticky.

5. First Rise
Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise for about 1 hour in a warm spot. It should double in size.

6. Prepare the Filling
While the dough rises, mix the softened butter, coconut sugar, and cinnamon in a small bowl to create your sweet filling.

7. Roll Out the Dough
Once the dough has risen, punch it down gently to release the air. Roll it out into a rectangle (about 12×16 inches). Spread the cinnamon-sugar mixture evenly over the dough, leaving a small border around the edges.

8. Roll and Slice
Starting from the long side, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut 12 even rolls.

9. Second Rise
Place the rolls into a greased 9×13-inch baking dish, leaving a little space between them. Cover again and let rise for 30 minutes until puffy.

10. Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown and fragrant.

11. Glaze and Serve
Let the rolls cool slightly before drizzling the glaze over the top. Enjoy warm and soft—perfect with coffee, tea, or a cozy fall morning.

Tips for Perfect Pumpkin Cinnamon Rolls

Don’t rush the yeast—it’s the key to soft, fluffy rolls.
Use 100% pure pumpkin purée, not pumpkin pie filling.
For a dairy-free version, use almond milk and coconut oil.
Add chopped nuts or raisins for extra texture.
Store leftovers in an airtight container for up to 3 days, or freeze for later.

Serving Ideas

Serve your whole wheat pumpkin cinnamon rolls warm with a drizzle of glaze and a sprinkle of cinnamon. They’re perfect for breakfast, brunch, or dessert. Pair them with a cup of Greek coffee or a spiced chai latte.

If you want to make them extra special, add a dollop of whipped cream cheese frosting or a light maple glaze. These rolls are a hit at family gatherings and make your kitchen smell like autumn.

Recipe Card 🍁

⏱️ Time:
Prep: 20 mins
Rise: 1½ hours
Bake: 25 mins
Total: ~2¼ hours

🧂 Ingredients:
See ingredient list above

👩‍🍳 Instructions:

Activate yeast in warm milk.
Mix with pumpkin, butter, and sugar.
Add flours, knead, and let rise.
Fill with cinnamon mixture, roll, and cut.
Let rise again and bake until golden.
Glaze and serve warm.

📝 Notes:
For best results, use fresh yeast and warm milk (not hot). Rolls can be made ahead—store unbaked rolls in the fridge overnight, then bake fresh in the morning.

🧡 Enjoy these cozy, whole wheat pumpkin cinnamon rolls—sweetened naturally and full of autumn warmth!

Conclusion

Baking these whole wheat pumpkin cinnamon rolls reminds me why I love cooking it’s not just about food, but about sharing love, laughter, and sweet moments. The blend of pumpkin, cinnamon, and coconut sugar creates a comforting taste that feels like home. Whether you make them for a lazy Sunday brunch or a family breakfast, these rolls bring warmth to your table and smiles to everyone who takes a bite.

From my Cretan kitchen to yours enjoy every swirl, every bite, and every memory you make while baking them. ❤️