Single-Serve Pumpkin Pecan Cinnamon Rolls (Grain-Free, Low Sugar)

Healthier pumpkin pecan cinnamon buns for one, coming righttt up. This recipe is perfect to make for yourself or to share for cozy Fall mornings…

Healthier Pumpkin Pecan Cinnamon Buns

I know what you’re probably thinking… how are these decadent, perfectly sweet, buttery cinnamon buns healthy too? Its not every day you can have your cake and eat it too, but today is your lucky day.

This pumpkin pecan cinnamon roll bake is made a little healthier than my grandma’s traditional cinnamon rolls, thanks to some easy ingredient swaps! These substitutes have become absolute staples to re-create my old favorite recipes since I started following the Specific Carbohydrate Diet in 2020. Since then, I’ve re-incorporated some non-SCD foods back in but I still stick to minimally-processed, unrefined options!

Although this recipe isn’t 100% SCD-friendly, it still follows my unrefined approach to eating. These healthier pumpkin pecan cinnamon rolls are made with unsweetened greek yogurt for some protein, almond flour and coconut butter for a hit of healthy fats, & pumpkin and coconut flour for fiber.

Protein, a healthy fat, and fiber is the BEST trio to include in a healthy breakfast. These healthier grain-free, low sugar pumpkin pecan cinnamon buns keep me full forever. There’s also something beautifully satisfying about a warm cinnamon bun on a chilly October morning.

For One, or Many!

This recipe might be classified as “single-serve” but it can easily be doubled, tripled, quadrupled for the amount of people you’re baking for! I LOVE recipes like this when I want to avoid storing leftovers or if I’m craving a sweet cinnamon bun on Saturday morning before reverting back to savory eggs or overnight oats before work.

The key is finding mini oven-safe ramekins to use to give these healthier pumpkin pecan cinnamon rolls a true “single-serve” vibe.

For the original version of this recipe, I used 2 taller smaller ramekins per batch. Since then, I have recently acquired the most perfect mini tart dishes that fit a single batch perfectly when split into 3 small cinnamon rolls. With that said, anything you have on hand will work here if you get creative with it!

Baking with Greek Yogurt

I’ve been loving incorporating Greek yogurt in recipes recently. Greek yogurt is the perfect high-protein healthier binder for dough when used strategically. It keeps things super moist and perfectly soft in texture. I love greek yogurt it for baked goods that can get away with being dense in texture. Pumpkin or banana loafs, muffins, and cinnamon buns are the perfect candidates in my opinion!

Greek yogurt also adds a great slightly tangy, milky hint to the the flavor profile of the recipe which I LOVE.

What You’ll Need:

• Almond flour
• Coconut flour
• Tapioca flour
• Monk fruit
• Unsweetened plain greek yogurt
• pumpkin puree
• pecans
• coconut butter
• coconut oil
• cinnamon
• baking powder

How to Make Healthier Pumpkin Pecan Cinnamon Buns

Step 1: Combine all the the ingredients for the dough into a small mixing bowl. Stir well until a thick dough forms.

Step 2: Roll the dough into a long rectangle. Evenly cover the surface with coconut oil and sprinkle with the “cinnamon sugar” mixture. Use the parchment paper to help roll the cinnamon buns. Cut into 3 evenly sized sections and place in a lightly greased tart ramekin.

Step 3: Bake at 350F for 25-28 minutes. Drizzle the cinnamon rolls with coconut butter glaze and enjoy warm with a cup of coffee.

More of My Favorite Single-Serve Recipes:

• Giant Honeybun Cookie (Paleo, Vegan)
• Lemon Microwave Muffin (Paleo, SCD)
• Air Fried Blueberry Cheddar Biscuits (Grain-free)
• Paleo Prebiotic Brownie
• Air Fried Bagel (Grain-Free)

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