Thanksgiving is almost here which means my obsession with pumpkin is sadly going to have to come to an end for the year. Earlier this week on Facebook & Instagram, I posted a photo of this delicious food and had several ask for the recipe. Instead of emailing it out to a ton of people – I decided to share the yumminess!!
This recipe can be a guilt free pumpkin cinnamon roll or you can make it full fat. I’ve only made it the low fat, healthier way and can fully vouch that it is DELICIOUS!! I found the recipe originally online and tweaked it & changed several things. On to the yummy post (and I will post the recipe at the bottom that can easily be copied to print)!
To begin, dissolve one small packet of yeast in warm water in a large mixing bowl. Let this sit for 5 minutes. It should get foamy (see first photo). If it doesn’t, start over! While that sits, get the rest of your ingredients out. Add 1 cup of whole wheat flour, 1 cup of all purpose flour, 1/2 t ground nutmeg, 1 t salt, 1 T sugar, 3/4 cup pumpkin puree, 1/2 cup fat free milk and 1/4 cup melted light butter. Use a paddle mixer attachment and beat at medium speed until smooth.
After that is smooth, switch your paddle attachment for a dough hook. If you don’t have this, you can do this on a flat surface. Add 1/2 cup of whole wheat flour, 1/2 cup of all purpose flour and knead until smooth. It will be very sticky at this point! Coat a medium-large sized bowl with cooking spray. Dump the dough into the bowl and turn the dough to fully coat it in the spray. Cover with a towel and place somewhere warm (I use the microwave or cold oven) to rise for 45 minutes. It should rise in that time. In (yet another) small bowl, combine 2 T of all purpose flour, 3 t ground cinnamon, 3 T of splenda brown sugar and 2 T of sugar. Cut 3 T of light butter into small pieces. Add those to the bowl and use a pastry blender or two knives to add it in.
Preheat oven to 375. Sprinkle a flat surface with flour. Roll the dough out into a rectangle. Mine is usually around 12-14 inches long and 10-12 inches wide (if I had to guess). Sprinkle the butter/sugar mixture over all of the dough. Be sure to get it all the way to the edges too! Start at one end and roll it up tightly.
Once it is rolled, make one inch slices. I use a serrated knife since the dough can be a little sticky at the bottom. Spray a 9×13 baking dish with cooking spray and place the rolls in. You can either bake them immediately or put them in the fridge overnight.
Bake the rolls for 25 minutes at 375. Once they are golden brown, take them out and cool in the pan on a wire rack for 20 minutes. While they are cooling, prepare the pumpkin glaze. Take 1/2 t pumpkin pie spice, 1 t vanilla extract, 3/4 cup sifted powdered sugar and 1 1/2 T of hot water. Whisk it together. I typically mix mine in a large measuring cup so it is easier to drizzle using a spout. Drizzle it all over the cinnamon rolls.
The finished product!! SO yummy!
Pumpkin Cinnamon Rolls
1 small packet of yeast (approximately 1 1/2 t)
1 1/2 cups whole wheat flour
1 1/2 cups + 2 T all purpose flour
1/2 t ground nutmeg
1 t salt
1 T sugar
3/4 cup pumpkin puree
1/2 cup fat free milk
1/4 cup melted butter
3 t ground cinnamon
3 T splenda brown sugar
2 T sugar
3 T chilled light butter
cooking spray
1/2 t pumpkin pie spice
1 t vanilla extract
3/4 cup sifted powdered sugar
1 1/2 T hot water
To begin, dissolve one small packet of yeast in warm water in a large mixing bowl. Let this sit for 5 minutes. It should get foamy (see first photo). If it doesn’t, start over! While that sits, get the rest of your ingredients out. Add 1 cup of whole wheat flour, 1 cup of all purpose flour, 1/2 t ground nutmeg, 1 t salt, 1 T sugar, 3/4 cup pumpkin puree, 1/2 cup fat free milk and 1/4 cup melted light butter. Use a paddle mixer attachment and beat at medium speed until smooth.
After that is smooth, switch your paddle attachment for a dough hook. If you don’t have this, you can do this on a flat surface. Add 1/2 cup of whole wheat flour, 1/2 cup of all purpose flour and knead until smooth. It will be very sticky at this point! Coat a medium-large sized bowl with cooking spray. Dump the dough into the bowl and turn the dough to fully coat it in the spray. Cover with a towel and place somewhere warm (I use the microwave or cold oven) to rise for 45 minutes. It should rise in that time. In (yet another) small bowl, combine 2 T of all purpose flour, 3 t ground cinnamon, 3 T of splenda brown sugar and 2 T of sugar. Cut 3 T of light butter into small pieces. Add those to the bowl and use a pastry blender or two knives to add it in.
Preheat oven to 375. Sprinkle a flat surface with flour. Roll the dough out into a rectangle. Mine is usually around 12-14 inches long and 10-12 inches wide (if I had to guess). Sprinkle the butter/sugar mixture over all of the dough. Be sure to get it all the way to the edges too! Start at one end and roll it up tightly.
Once it is rolled, make one inch slices. I use a serrated knife since the dough can be a little sticky at the bottom. Spray a 9×13 baking dish with cooking spray and place the rolls in. You can either bake them immediately or put them in the fridge overnight.
Bake the rolls for 25 minutes at 375. Once they are golden brown, take them out and cool in the pan on a wire rack for 20 minutes. While they are cooling, prepare the pumpkin glaze. Take 1/2 t pumpkin pie spice, 1 t vanilla extract, 3/4 cup sifted powdered sugar and 1 1/2 T of hot water. Whisk it together. I typically mix mine in a large measuring cup so it is easier to drizzle using a spout. Drizzle it all over the cinnamon rolls.
