I got some inspiration from this blog to create my own version of healthy pumpkin cinnamon rolls. I simply combined her ideas with a simple bread dough, took out all fat and viola! Delicious, hot out of the oven, knock your socks off...oh you'll just have to try them for yourself pumpkin cinnamon rolls.
Ok enough of that already...here's the recipe: (Makes about 12-14 rolls)
For the dough:
- 2 1/2 c flour (white, wheat, gluten free, rye, etc.)
- 1 t salt (optional)
- 1 c warm water (baby bottle temp)
- 1 t sugar
- 1 packet dry yeast
- or you can swap the water and yeast for a sourdough starter if you have one!!
- If you are using yeast, dissolve the sugar and yeast in the warm water and let rest for 5-10 minutes or until foamy.
- Place the flour and salt (if using) in a large mixing bowl...or if you are not messy like me, you can skip the bowl and do this right on the counter top! Add the yeasty water and stir until well combined.
- Depending on the temperature and humidity in your home, feel free to add either more water if too dry or more flour if too sticky until a nice soft dough is formed.
- Turn out onto your counter and knead for 5 minutes until the dough feels smooth and elastic.
- Let this bundle of joy rest, covered with a tea towel, over night or for at least an hour until it has doubled in size.
- 1 can organic pumpkin (or about 12 oz fresh pumpkin puree)
- 1/4 c brown sugar
- 1/4 c granulated sugar (or any sugar choice combination you like)
- 2 T ground cinnamon
- Now that you are salivating at the thought of these for breakfast, there are still a few more steps. I promise, it will be wirth it!
- Mix the filling ingredients together, then preheat the oven to 350 degrees F.
- When the dough is ready, roll out to 1/4" thickness, or as thin/thick as you'd like really.
- Layer generously with the filling, feel free to add any additional items like chopped pecans, dried fruit, or other spices at this time!
- Now, here's the tough part. Gently roll the dough lengthwise until all the dough is rolled and no filling is seeping out.
- Take some string or mint-free, unused dental floss and make 2" pieces by sliding the string under the dough, then crossing the two ends opposite each other and pulling gently...(here is the time to definitely watch the video, I apologize if this completely confused you!)
- Place each roll on a baking sheet lined with parchment paper.
- Slide into the oven and wait 20 more minutes until those golden gooey goddess of goodness are finished and ready for you to devour!
- When they are done, carefully take them out of the oven, letting them rest 5 minutes after all that hard work. Douse with some vegan frosting if you'd rather this not be fat free and enjoy with loved ones!!
Although this is not the prettiest picture, the taste is out of this world! The reason for the sloppiness is that I was too impatient (no...not me!!) and I rolled out the dough without making sure to flip it and keep it floured as not to stick. Well, needless to say, it was a sticky mess when I tried rolling it, so it did not roll well.
I will definitely be making these again (I've already made them twice since I got the inspiration for this recipe from this website!! Obviously, I changed a few things to make this a pumpkin cinnamon roll, but it was the easiest bread recipe I have ever found and used!
Let me know if you try it/ would like to try it and leave a comment on your thoughts!