This dough is very easy to work with and is perfect for the cooks that have been apprehensive to make cinnamon rolls.
By Robin Runner
Healthier Pumpkin Cinnamon Rolls with a Pumpkin Spice Glaze.
Fall is here and the weather has turned crisp, sunny and beautiful. It is my absolute favorite. I couldn’t think of a better way to wake up my family to get ready for church than with this aroma filling the house. The dough is very easy to work with and is perfect for the cooks that have been apprehensive to make cinnamon rolls. Lower in fat so it doesn’t impact all of your gym/fitness efforts. Packed with flavor… you won’t miss the fat.
Author: Robin Runner
Recipe Type: breakfast
- 2¼ teaspoons of dry active yeast
- ¼ cup warm water (not hot or boiling)
- 3 cups all-purpose flour, divided
- ½ cup Pumpkin Puree
- ½ cup low-fat milk (1% or 2%)
- ¼ c I can’t believe it’s not butter, melted (you can use regular butter as well)
- 1 tablespoon granulated sugar
- 1¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- Cooking spray
- 3 tablespoon of granulated sugar
- 3 tablespoon of brown sugar
- 2 tablespoon of all-purpose flour
- 2 teaspoon ground cinnamon
- 3 tablespoon chilled I can’t believe it’s not butter or regular butter, cut into small pieces
- ¾ cup sifted powdered sugar
- 1.5 tablespoon hot water
- 1 tsp vanilla extract
- ¼ teaspoon of pumpkin pie spice
- To prepare the buns, dissolve yeast in warm water in your Kitchenaid stand mixer or large bowl. Let this proof for 5 minutes. If the yeast doesn’t get foamy, throw out and start over. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with your mixer, paddle attached at medium speed until smooth. Then change the paddle for your dough hook and add the additional cup of flour. Knead until smooth and elastic. This dough will be sticky, be forewarned. (If you don’t have a stand mixer, you can knead the dough on a flat surface adding the additional flour slowly.)
- Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, for 45 minutes. I always place my dough to rise in my microwave. After the 45 minutes has passed, press a finger into the dough, if it bounces back, it’s ready.
- Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or use two knives to cut it in.
- Punch dough down and roll it into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture to cover. Make sure you reach each end, not leaving any surface without the mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 1-inch slices. Place slices in a baking dish that has been coated with cooking spray. At this point you can refrigerate overnight or bake right away.
- Preheat oven to 375°. Bake the rolls at 375° for 25 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
- To prepare the glaze, combine the powdered sugar, 1 tablespoon water, vanilla extract and pumpkin spice mix in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.