Another pumpkin recipe that sure will please you. It’s low carb as well, so you can freely enjoy it.
- 1 tbsp yeast
- 1 cup milk of choice
- 2 tbsp sweetener of choice (not xylitol or stevia)
- 2 1/2 cups whole-wheat pastry flour, spelt flour, or all-purpose organic flour, whey protein, or a combination,
- 2 tbsp baking powder
- 1/4 cup sugar of choice
- 1/8 tsp pure stevia extract, or 4 more tbsp granulated sugar of choice
- 3/4 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 4 tbsp melted coconut oil or full-fat (but trans-fat-free) butter-type spread
- 2 tsp pure vanilla extract
- 5 tbsp whole-wheat pastry or all-purpose organic flour
- 3 tbsp sugar of choice
- 1 tbsp cinnamon
- 1/2 tsp pumpkin pie spice
- optional, 1/2 cup raisins
- scant 1 cup pumpkin puree
- dash salt
Pumpkin Cinnamon Rolls recipe: Warm the milk in a small measuring bowl. You want it warm, but not boiling: if you have a candy thermometer, it should read 110 degrees F. Stir in the 2 tbsp sweetener, sprinkle the yeast on top, and set aside for 5 minutes. During this time, it should bubble up. (If it does not bubble up, either your yeast is no good or your milk was too hot or cold.)
In a large measuring bowl, combine the 2 1/2 cups flour, baking powder, 1/4 cup sugar of choice, stevia, salt, the 2 tsp cinnamon, and 1 tsp pumpkin pie spice. Stir very well.
Stir the melted oil and vanilla extract into the milk mixture, then pour this into the large measuring bowl of dry ingredients and stir to form a dough. Especially if using spelt flour, you may need to add a little extra flour until it’s dry enough to form a dough. Form dough into a ball, then place in a lightly-greased large bowl. Cover loosely with a towel, and set in a warm place to rise 20 minutes or until doubled in size. (If your oven has a “bread proof” setting, this is the perfect place to let your pumpkin cinnamon rolls rise.)
Meanwhile, stir together all remaining pumpkin cinnamon roll ingredients (except the 5 tbsp flour) in a medium measuring bowl. Set aside. Lightly grease a 9×13 baking pan. Set aside.
After the dough has risen, punch dough to deflate. Knead dough with your hands, adding the 5 tbsp flour as you knead so that the dough is not sticking to your hands. Knead 5 minutes. On a lightly-floured surface, roll out the dough into a very thin rectangle. Spread the contents of the medium mixing bowl evenly on top. Carefully roll up the dough, lengthwise, lifting and rolling the dough.
Using a large, sharp knife, slice dough into 13 even rolls, wiping the knife after each cut. The filling may ooze out a bit, but this is okay. Place the rolls in the prepared baking pan, and return to the warm place for 30 minutes. Preheat oven to 325 degrees F. When it reaches this temperature, place cinnamon rolls in the oven and bake 20 minutes. Glaze with the recipe below:
For the Glaze:
1 1/2 cups powdered sugar or Sugar-Free Powdered Sugar
3 1/2 to 4 tsp milk of choice (or more or less to achieve desired glaze thickness)
Whisk ingredients together to form a glaze. Using a spoon, drizzle evenly over pumpkin cinnamon rolls.
NOTES: use whatever sugars work for you. I used 1 c organic flour, 1/2 c spelt, 1/2 coconut flour, and 1/2 c whey protein. include raisins if you wish, and or chopped walnuts
SOURCE: Chocolate Covered Kate