Easy Sugar Free Cinnamon Roll Recipe

Hi, I’m Lina. I’m 30 years old and living here in the United States, and today I finally made the Easy Sugar-Free Pumpkin Roll Recipe I’d pinned months ago. To my surprise, it turned out beautifully — soft, creamy, and filled with all those cozy fall flavors I love. Baking this Easy Sugar-Free Pumpkin Roll Recipe felt like bringing autumn right into my kitchen. If you’ve pinned this one too, try it and tell me if it became a keeper for you.

whay love this Easy Sugar Free Cinnamon Roll Recipe

This pumpkin roll is all about balance — comforting yet wholesome, festive yet easy. It’s one of those sugar-free desserts that actually tastes like the real thing, thanks to the rich pumpkin puree and fragrant fall spices. Even better, it’s diabetic-friendly and fits into low-carb meal plans without sacrificing flavor. You’ll love how simple the steps are, and how beautifully it rolls up with that creamy, sweet filling inside. It’s a showstopper that feels homemade and heartfelt.

Ingredients Detailed

• Almond flour – adds a light, nutty texture to the cake.
• All-purpose flour – helps create a soft, tender structure.
• Granulated Splenda sweetener – keeps it perfectly sweet without sugar.
• Baking powder & baking soda – give the cake a lovely lift.
• Pumpkin pie spice & ground cinnamon – bring all those cozy fall aromas.
• Eggs – help the batter stay moist and fluffy.
• Pumpkin puree – pure, velvety pumpkin flavor at the heart of the roll.
• Fat-free cream cheese – smooth and tangy, perfect for the filling.
• Vanilla extract – rounds out the flavors beautifully.
• Liquid Stevia – a touch of sweetness for the creamy center.
• Walnut pieces (optional) – add a bit of crunch and warmth.

Directions (Step-by-Step Cooking Guide)

1. Preheat and prep: Warm your oven to 375°F (190°C). Line a jelly roll pan with parchment paper, grease it lightly, and sprinkle with a small amount of powdered sweetener.
2. Mix the dry ingredients: In one bowl, combine almond flour, all-purpose flour, baking powder, baking soda, cinnamon, and pumpkin pie spice. The scent will immediately make you think of crisp fall days.
3. Whisk the eggs: In a separate bowl, beat the eggs until frothy. Add granulated sweetener and keep mixing until the texture becomes thick and glossy.
4. Add pumpkin puree: Stir in the pumpkin puree until everything is smooth and golden-orange.
5. Combine: Gently fold the dry ingredients into the wet mixture. Don’t overmix — you just want everything to come together softly.
6. Bake: Spread the batter evenly into the prepared pan. Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean.
7. Roll it up: While it’s still warm, turn the cake out onto a clean, lint-free towel. Peel off the parchment paper, then carefully roll the cake up inside the towel. Let it cool on a wire rack.
8. Make the filling: Beat together cream cheese, vanilla, sweetener, and a pinch of pumpkin spice until silky and lump-free.
9. Fill and roll again: Unroll the cooled cake gently, spread the filling evenly across, and sprinkle walnuts if desired. Roll it back up snugly.
10. Chill and serve: Wrap the roll in plastic wrap and chill for at least an hour before slicing. For a festive touch, sprinkle a bit of powdered sweetener on top just before serving.

Cultural or Technique Note

Pumpkin rolls are a beloved part of American fall baking — a tradition that captures the cozy, homemade spirit of the season. Rolling a cake in a towel might seem old-fashioned, but it’s a time-tested method that keeps the sponge soft and prevents cracking. This sugar-free twist proves that classic comfort can still fit modern, healthy lifestyles beautifully.

Serving Suggestions

This Easy Sugar-Free Pumpkin Roll Recipe is versatile and fits into almost any fall occasion. Whether it’s part of your Thanksgiving dessert spread or an afternoon snack with friends, there are so many delicious ways to serve it:

• Serve chilled with a Sugar-Free Pumpkin Spice Latte – the spices pair perfectly, creating that warm, café-style comfort at home.
• Add a dollop of whipped cream – for extra creaminess and that classic bakery touch. Try sugar-free whipped topping if you’re keeping it light.
• Pair with fresh berries – their tartness cuts through the sweetness beautifully and adds a pop of festive color to your plate.
• Enjoy with hot tea or coffee – the gentle spice of the roll goes wonderfully with earthy black tea or a creamy latte.
• Dress it up for the holidays – drizzle a thin ribbon of sugar-free caramel sauce or dust the top with pumpkin pie spice for an elegant finish.
• Serve mini slices for gatherings – this dessert looks stunning on a platter and holds its shape beautifully when sliced thin.

No matter how you serve it, this pumpkin roll makes every moment feel a little more special — it’s cozy, balanced, and so satisfying without any sugar overload.

Pro Tips for Success

A few little details can make a big difference when it comes to getting that perfect, smooth pumpkin roll. Here’s how to make sure yours comes out bakery-worthy every time:

• Bring your cream cheese to room temperature before mixing. Cold cream cheese can leave lumps and tear the cake as you spread it.
• Roll the cake while it’s still warm. This helps the sponge stay flexible and prevents cracking when you add the filling later.
• Don’t skip the parchment paper! It’s essential for a clean release and smooth roll — wax paper won’t work here.
• Let the roll chill completely before slicing. It helps the filling firm up and gives you clean, neat spirals.
• Use fresh pumpkin puree if you can. It has a richer, earthier flavor and makes the cake more fragrant.
• Beat the filling until silky smooth. This creates that luscious texture that feels decadent but light.
• Add a light dusting of powdered sweetener right before serving for a pretty, snowy look (and a hint of sweetness).

Each of these tips keeps your roll soft, flavorful, and perfectly sliceable — just the way a fall dessert should be.

Common Mistakes to Avoid

⚠️ Using pumpkin pie filling instead of puree: Pumpkin pie filling already contains sugar and spices, which can throw off your flavor and texture. Stick with pure pumpkin puree.

⚠️ Skipping the towel roll: The towel technique might seem old-fashioned, but it’s what helps the sponge remember its shape. Skip it, and you risk cracks when you roll it later.

⚠️ Spreading cold cream cheese: Cold filling can tear your delicate cake and make the roll uneven. Always let it soften first.

⚠️ Overbaking: Pumpkin cakes bake quickly! Keep an eye on it — once it’s springy to the touch, it’s done. Overbaking makes it dry and brittle.

⚠️ Adding too much sweetener dusting: A light sprinkle looks beautiful, but too much can taste bitter. Less is definitely more here.

⚠️ Not chilling before slicing: The roll needs at least an hour to set so the layers stay neat and creamy when cut.

Avoiding these small mistakes keeps your pumpkin roll tender, moist, and as picture-perfect as the classic version — just without the sugar crash.

Storage & Reheating

• Fridge: Store airtight for 3–4 days. It actually tastes even better the next day as the spices meld and the filling firms up slightly.
• Freezer: Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: This dessert is best served chilled or at room temperature, so there’s no need to warm it up. If you do prefer it lightly warmed, let it rest on the counter for about 20 minutes — avoid microwaving to protect the creamy texture.

For holidays or gatherings, you can make the roll up to two days in advance and keep it refrigerated until ready to serve. It holds up beautifully!

Frequently Asked Questions (FAQ)

Q1: Should I use canned pumpkin or fresh puree?
A1: Both work! Just make sure it’s 100% pure pumpkin with no added sugar or spices. Fresh pumpkin puree tends to be smoother and richer in flavor, while canned is more convenient and consistent.

Q2: Can I use artificial vanilla extract?
A2: Yes, imitation vanilla is perfectly fine, especially if you’re baking on a budget. Pure vanilla gives a slightly deeper, smoother flavor, but both make a delicious roll.

Q3: Can I use wax paper instead of parchment?
A3: No — wax paper melts in the oven and will stick to the cake. Parchment paper is heat-safe and non-stick, making it the best choice for rolling cakes.

Q4: What’s the best towel for rolling the cake?
A4: Choose a lint-free linen towel or smooth cotton one. Avoid textured weaves like terry or waffle towels — they can leave marks or lint on your cake.

Q5: How do I prevent cracks when rolling?
A5: Roll the cake while it’s warm from the oven and handle it gently. Overbaking or cooling it too long before rolling can cause cracks. Don’t worry if you get a small one — the filling will hide it beautifully.

Q6: Can I make the pumpkin roll ahead of time?
A6: Absolutely! It’s one of those desserts that actually improves with time. Prepare it the day before, refrigerate overnight, and slice before serving — it will be even easier to cut and serve.

Q7: What’s the best way to decorate the top?
A7: A light dusting of powdered sweetener, a sprinkle of cinnamon, or even a few crushed walnuts on top all make it look lovely without adding sugar.

Closing Paragraph

This Easy Sugar-Free Pumpkin Roll Recipe brings all the joy of fall desserts without the guilt. It’s soft, sweet, and warmly spiced — a dessert that feels like home. Whether you’re serving it for Thanksgiving or just craving something special on a cool weekend, this recipe is sure to impress. Share it with family, or enjoy a quiet slice with coffee — either way, it’s a keeper.

Final Thoughts

There’s something magical about baking with pumpkin — the smell, the color, the way it fills your home with warmth. I love how this sugar-free version lets everyone enjoy a classic fall treat together. It’s proof that comfort food doesn’t need sugar to be delicious. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.