The dough

  • 200 grams (7 ounces) cottage cheese
  • 30 milliliters (2 tablespoons) vegetable oil
  • 1 egg
  • 2.5 milliliters (0.5 teaspoon) baking powder
  • 100 grams (3.5 ounces) rice flour
  • 100 grams (3.5 ounces) whole wheat flour

The filling

  • 250 grams (8.8 ounces) pumpkin
  • 15 milliliters (1 tablespoon) cinnamon
  • 15 grams (1 tablespoon) coconut oil (regular butter)
  • 45 milliliters (3 tablespoons) Jerusalem artichoke syrup

The glaze

  • 100 grams (3.5 ounces) pumpkin
  • 200 grams (7 ounces) sour cream
  • Jerusalem artichoke syrup to taste


  • Mixing Bowl

    A large mixing bowl is essential for combining your ingredients evenly. Pro tip: opt for stainless steel to maintain a cool dough consistency.

  • Rolling Pin

    A rolling pin helps you achieve an even dough thickness. If you don't have one, a wine bottle can be a handy alternative!

  • Parchment Paper

    Parchment paper prevents sticking without adding extra fat to your recipe, ensuring your pastry doesn't lose its intended texture.

  • Blender

    A good blender makes quick work of turning your cooked pumpkin into a smooth puree.

  • Baking Sheet

    A sturdy baking sheet ensures even baking. Line it with parchment paper for easy clean-up and zero sticking.


Step 1

In a bowl, combine cottage cheese, egg, and vegetable oil. Mix well. Ensure the mixture is smooth and free of lumps.

Step 2

Add whole wheat flour, baking powder, and rice flour to the mixture. Knead until you have a thick dough. The dough should be firm but not too dry.

Step 3

Roll out the dough on parchment paper to a thickness of about 5 mm (0.2 inches). Use a rolling pin to achieve an even thickness.

Step 4

In a saucepan, combine diced pumpkin and Jerusalem artichoke syrup. Cook until soft. Blend it to a puree and let it cool to room temperature. Ensure the puree is smooth. Then mix it with coconut oil.

Step 5

Spread the pumpkin and coconut oil mixture evenly over the rolled-out dough. Use a spatula for an even spread.

Step 6

Roll the dough into a log and cut it into "discs" about 3 cm (1.2 inches) thick. Use a sharp knife for clean cuts.

Step 7

Place the discs on a baking sheet, leaving some space between each bun. Bake in a preheated oven at 180°C (356°F) for 25-30 minutes. The buns should be golden brown.

Step 8

While the buns are baking, prepare the glaze. Mix pumpkin puree with sour cream in a saucepan and heat it gently, but do not bring it to a boil. Stir continuously to avoid lumps. Add Jerusalem artichoke syrup or honey to taste.

Step 9

Once the buns are done, drizzle them with the pumpkin glaze. Allow the buns to cool slightly before glazing.


Serving suggestions? Oh, we've got a bunch! 🥰

Morning Joy: Start your day with a warm pastry paired with your favorite coffee or herbal tea. The spices can add a zesty kick to your morning routine. ☕️

Afternoon Pick-Me-Up: These pastries make for a delightful afternoon snack. Try serving them with a light salad or a yogurt parfait for a balanced mini-meal. 🥗

Dessert Delight: Wrap up dinner by serving a warm pastry with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of maple syrup or a sprinkle of powdered sugar can make it even more indulgent. 🍨

Event Star: These pastries shine at brunches and holiday gatherings. Use a decorative platter, and watch your guests flock to these golden, fragrant delights. 🌟


Going gluten-free? No problem! 🌿 Substitute the rice flour and whole wheat flour with gluten-free all-purpose flour. The texture will stay divine, and you won't miss out on any flavors.

Vegan Version? We got you! 🌱

Dough: Substitute the cottage cheese with a plant-based yogurt and the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).

Filling and Glaze: Use coconut or almond cream in place of sour cream. You can also swap out the Jerusalem artichoke syrup with maple syrup if preferred.

Same incredible taste, just a little twist in ingredients. 🌈


  • How do I know when the dough is ready?

    The dough should be smooth and slightly sticky but not overly wet. If it sticks too much, add a bit more flour until it’s manageable.

  • How do I prevent the pastry from sticking to the rolling pin?

    Lightly flour the rolling pin and the surface of the dough. Alternatively, you can place a piece of parchment paper over the dough before rolling.

  • Can I prepare the dough in advance?

    Yes, you can prepare the dough up to a day in advance. Wrap it tightly in plastic wrap and refrigerate. Let it sit at room temperature for 10-15 minutes before rolling it out.

  • Is there a way to speed up the cooling of the pumpkin puree?

    Spread it out in a thin layer on a cool baking sheet or plate to speed up the cooling process. Pop it in the fridge if you're in a hurry.

  • How do I ensure the pastries hold their shape?

    Make sure your dough is rolled evenly and not too thin. Chilling the rolled and cut pastries in the fridge for about 10 minutes before baking can also help maintain their shape.

  • Can I store leftover pastries?

    Yes, store them in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge and reheat before serving.

Nutrition facts

Sugar-Free Pumpkin Cinnabons
Recipe Yield:12 buns
Calories:Estimated 120-150 calories per bun.
Calories (Min - Max):120 - 150
Total Fat:5g
Saturated Fat:2g
Total Carbohydrate:18g
Total Sugars:10g