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Pumpkin Spiced Ginger Cinnamon Rolls

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raw vegan gluten free Pumpkin Spiced Ginger Cinnamon Rolls

~ raw, vegan, gluten-free ~

This recipe’s mouth-watering experience starts with the pleasant smell of the cinnamon roll dough emanating from the dehydrator. I tell you, the aroma is enough to make your cheeks squirt… and no, your mouth isn’t watering… it is crying tears of joy!

Fragrances have the ability to spark a memory or evoke an emotion. They can be a powerful tool in the hands of a skilled “baker” to welcome warmth and pleasure into the house.

I used a combination of ripe bananas and really ripe plantains. Let’s briefly talk about that unusual fruit because they are vital to our success in creating this cheek squirting dessert. I wish I could say that this is a modified version of the recipe my great-grandmother used to make… but to be honest, I don’t think she would know what a plantain was if it was sitting right in front of her.

Know the Ingredients

First off, green bananas and green plantains are high in starch and low in sugar which can create a dough that has more of a mouth-drying astringency to it.

Polka-a-dotted, yellow-jacketed bananas have a mix of sugar and starch that produce a natural sweetness in the dough. Don’t use bananas that have an inner slimy flesh; they will create a watery batter.

At first glance, plantains might look like a banana on steroids. But when you pick it up, you realize it’s not only bigger but also firmer and has a thick skin. It doesn’t peel like a banana, taste (much) like a banana, and it isn’t eaten like a banana. Ripe plantains are sweet like a banana, without the banana flavor. They are its starchy cousin, and due to the added starch, they need to be cooked or ripened really well to be edible.

Use extremely ripe plantains.  A ripe plantain is at its best when it’s mostly black with a little yellow, and slightly firm to the touch. The skins on mine were totally black and looked to be something right out of a horror movie.  In most cases, you will have to ripen the plantain at home. And depending on the time of year and temperature, they can take anywhere from a few days to a week to ripen.

 Cinnamon rolls with a lofty texture

Most of us have experienced creating wraps with a banana puree only.  They are wonderful!  Much like fruit leather.  But for the cinnamon roll dough, I was looking for more of a bread-like texture.  With the use of chia seeds and psyllium, I was able to do just that. Both chia and psyllium have binding properties, but I really didn’t need that in this recipe due to the bananas and plantains… but I leaned on them for the “fluffy” texture that was achieved in this recipe.

When I say, fluffy, I am not referring to yeast-forming air pockets as you see in baked bread, it is more like a sponginess… I know that doesn’t sound as appealing, but that’s the best description that I can give.


The frosting is the next crucial part of these wonderful cinnamon rolls.  Just like in the children’s storybook of Goldilocks and the Three Bears… it can be too hard or too soft… it has to be just right.  I created a special frosting for this recipe because I wanted all the amazing flavors to pair well together.

The recipe for the Pumpkin Ginger Frosting makes a large amount so if you don’t have other treats to use the frosting on, cut the recipe in half.  But I will let you in on a little secret, the frosting also makes for a great ice cream batter so what could be more heavenly than these cinnamon rolls with a dollop of Pumpkin Ginger Frosting Ice Cream?  I will share more below in the preparation section on what to look for when it comes to the texture of the frosting.    I believe that I shared what I needed to so you too can create this mouth-watering dessert. I would love to hear about your experiences.  Many blessings, amie sue

a baking pan full of raw vegan gluten free Pumpkin Spiced Ginger Cinnamon RollsIngredients:




  1. In the blender, combine the plantains, banana, chia seeds, psyllium,  and salt. Blend until creamy smooth.
    • This creates 3 3/4 cups of puree.
    • Let the mixture sit for 15 minutes to thicken.
  2. Spread the batter on a non-stick sheet that fits your dehydrator (not the mesh sheets).
    • I have an Excalibur, so my trays are square, which is ideal for this recipe.
    • If you don’t have non-stick sheets, use parchment paper, but not wax.
    • Spread 1/4 – 1/2″ thick, square up the edges. Mine measured 10.5 x 11.”
  3. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 6-8 hours.
    • Part way through the dry time, flip the “bread” over onto a mesh sheet and peel off the non-stick sheet. If any batter is sticking to the non-stick sheet… it isn’t ready.
    • Dry only to the point to where the batter is still wet or sticky to the touch.
  4. Make the frosting the same time you start the “bread”, so the frosting has time to firm up for spreading.


  1. Have the “bread” and frosting ready to go.
  2. Place plastic wrap on the counter.
  3. Position the “bread” on the plastic wrap so that you have a few extra inches of plastic hanging from each end.
  4. Spread the thick frosting evenly on top of the “bread.”  Roughly 1/4″ high.  Don’t take the frosting all the way up to the edge, that way it won’t spill out during the rolling process.
    • Don’t use the frosting if it is runny.  Allow it to chill longer until it is very thick.
  5. Sprinkle raisins and crystallized ginger over the top of the frosting.  Use my measurements as a guideline.  Add as much or little as you like.  You can also sprinkle cinnamon over this… I meant to but forgot.

Rolling Process:

  1. I found that if I rolled the cinnamon rolls towards me, instead of way, it was much easier. See what feels right for you.
  2. Grab the tail end of the plastic wrap and use it to lift and guide the cinnamon roll into an even roll by tucking the dough under.
    • Don’t roll it too loose or you will have large air pockets and don’t roll it too tight to where the frosting oozes out.  Roll it just right. (like the bears)
  3. Keep the roll wrapped in plastic and transfer it to a tray and chill the roll in the refrigerator for a few hours. This will just help the frosting firm back up if it got warm during the rolling process and  will make it easier to slice.
  4. Once chilled, remove the plastic and slice into 1″ slices.
    • Because it is rich in flavor, I wouldn’t  go much thicker.  This ensures no waste or over-filled tummies.
  5. Place each slice flat in a pan, snugging them up against one another.
  6. Take some frosting and add a little almond milk or water to it, so it can be thinned out to an icing texture.  Ladle the icing on top of each slice… then enjoy!
  7. Store left-overs in the fridge for 1 day.  The longer they sit, the more the “bread” texture changes.  They taste amazing right out of the fridge, but even better once they reach room temp. The flavors are more pronounced.

24 thoughts on “Pumpkin Spiced Ginger Cinnamon Rolls

  1. elli says:

    This recipe looks so wonderful! I can already feel how amazing it smells and tastes! But now I feel myself stupid, I didn’t find the recipe for the frosting… Could you please help? Thanks!

    • amie-sue says:

      Oh I am sorry Elli, I never want you to feel stupid. I attached the link in the ingredient list. I forgot to add the link when I posted it. I hope you give the recipe a try and keep me posted if you do! Blessings, amie sue

  2. Jokuhgoesraw says:

    Oh my! I cannot find the translation of plantain in Dutch! It gives a name but I cannot imagine it is the plantain you mean. Do you have a picture of it so I can recognise it in the shops? That would be so helpfull…..

  3. Jokuhgoesraw says:

    Sorry, Amy Sue! I was too hasty. I found out that it is like a hard banana (green, yellow with black or black) pffffffff! I am glad to know it cause I am planning to make these delicious looking rolls!

  4. This looks terrific! But I can’t find the link to its frosting recipe…? Thank you!

  5. kj6oc says:

    I don’t see the recipe for the frosting.

  6. Hi Amie Sue, have I gone daffy? I don’t see the recipe for the icing to use on the cinnamon rolls? I’ve looked all through the recipe and I see you mentioned that the icing recipe makes lots but….I don’t see the actual recipe anywhere????😌

    • amie-sue says:

      lol Penny, I don’t think that you have gone daffy. :) I attached the link in the ingredient list. I was the one who went daffy. hehe Sorry about that. Enjoy and have a blessed day, amie sue

      • Well Amie Sue, I made your marvellous Cinnamon Bun, it was delicious and both my husband Bob and I thought it tasted just like a Cinnabun 😍 The dough was all ready but my icing wasn’t hard enough – can you make the dough and cover it with plastic wrap until the NEXT day if you have to wait for the filling to set up, would you refrigerate the flat dough if necessary (covered with plastic)? Next time I will BE SURE to make the filling in plenty of time but as a learning tool I just wanted to know more about the dough.

        • amie-sue says:

          Hello Penny,

          It’s it just yummy?! We agree, it does taste like a Cinnabun… boy its been over a decade since I have had one of those, but there are some tastes that you just never forget. hehe

          You can make the dough, dry it as indicated and lightly cover it, letting it sit on the counter for an extra day if need be. I have done that myself. So happy that you enjoyed it. Thanks for sharing your experience. Blessings, amie sue

  7. Afsaneh says:

    Hi Amie Sue, it Looks great and sounds delicious. Tomorrow i am going to the market and am going to buy a few plantains. I know it is a typical dish from Tropics, kind of side dish or dessert so called bananas to bake or roast … We can easily find them here in all Suriname or Chinese toko. i can see it in front of me next to our cup of coffee… how blessed we are with your ideas of beautiful nourishing foods. Many blessings, XX

    • amie-sue says:

      That is wonderful Afsaneh,

      I have a bag full ripening for our Halloween party. I hope they speed up. hehe I can’t wait to hear what you think. I always love hearing from you my friend. Have a wonderful and blessed day. amie sue

  8. Amie-Sue,
    You are so creative and the frosting recipe looks amazing, BUT, I don’t use coconut or coconut oil (or oils of any kind). Could I substitute cashews perhaps?
    Thank you so much!

    • amie-sue says:

      Hello Deborah,

      As far as the frosting goes, the coconut oil really adds structure to the frosting. You can use young Thai coconut meat instead of the oil. If you try more cashews, you might need to add a splash of water, but don’t add until you start blending it. The less liquid, the better. It will be a bit different in how it sets up but for cinnamon rolls, that’s ok. Please let me know what you try and how it goes. Blessings, amie sue

  9. jdjacobson says:

    Hey Amie-Sue,

    I had a terrible experience dehydrating this bread on the non-stick sheets that come with the dehydrator. The batter dried to the sheets and I couldn’t take it off. Now I’m with a mess and have to scrap the dried batter off the sheet. Was I suppose to oil the sheet or use a silicone non-stick mat?

    • amie-sue says:

      Good morning,

      Hmm, I am sorry to hear that. I just used the non-stick sheets that came with the Excalibur dehydrator. I never oil my sheets or use any other silicone sheeting. What type of machine do you have? amie sue

      • jdjacobson says:

        I have the Excalibur dehydrator. It seems that the batter got stuck through the holes of the sheet and I couldn’t peel the dried bread off. Oh well… I’ll have to try again sometime.

        • amie-sue says:

          Ah there’s the problem… you shouldn’t have used the mesh sheet.

          #2 reads “Spread the batter on a non-stick sheet that comes with the dehydrator.”

          You don’t ever want to use the mesh sheets unless indicated. They are not intended for any type of liquid batter. Those are better used for non-runny batters like cookies, bars, breads, etc. Or for the finish dry times.

          I encourage you to give it another try with the correct non-stick sheet. You should have great success then. blessings, amie sue

          • jdjacobson says:

            Ok, I’ll give it another try. I guess I was confused when you said the sheets that come with the dehydrator, as those mesh sheets were the only sheets that came with the dehydrator. I did, however, obtain other sheets that would probably work better for this recipe.

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