Pumpkin Cinnamon Rollsoct-2009-055
With Fall here, there is no way we couldn’t give you more than 1 pumpkin recipe….and what’s better than Cinnamon Rolls? Ummm nothing! So if you’re like everyone else at this time of year and want more pumpkin in your life these fun bunz will impress your friends and your taste buds.

Pumpkin Cinnamon Rolls
Author: 
Recipe type: Dessert/Breakfast
 
Ingredients
  • Roll Batter:
  • ¼ c. canned pumpkin (pure pumpkin – not pie filling)
  • 1 ½ scoopsPEScience Snickerdoodle protein (Vanilla works)
  • 2 tbsp unsweetened coconut flour*
  • ⅓ c. Egg Whites Intl
  • ½ tsp baking powder
  • *Other types of flour may be substituted, but I prefer coconut flour due to the high fiber content (2.5 grams/tablespoon).
  • Glaze:
  • ¾c. sugar free maple syrup (I recommend Walden Farms Pancake Syrup)
  • 2 tsp. almond butter, smooth
  • Dash of cinnamon
Instructions
  1. For 4 Rolls!
  2. Preheat oven to 375 degrees.
  3. In a bowl, mix all ingredients for the roll batter.
  4. Spoon into a cupcake pan that has been sprayed with non-sticking cooking spray. You should end up with four rolls.
  5. Place in oven and bake for about 10 minutes. Then, using a fork or knife, loosen the rolls from the pan and flip them over. Continue cooking the rolls for about 2-5 minutes. The rolls are cooked when you can insert a toothpick into the center of the rolls and it comes out clean (no batter on the toothpick). Be careful not to overcook.
  6. Remove from oven, and allow the rolls to cool slightly.
  7. Microwave the glaze ingredients for about 15-20 seconds. Remove from microwave and stir well.
  8. Dip both sides of the rolls in the glaze mixture, set on a rack or plate to cool and sprinkle with cinnamon.
  9. To maximize freshness, store leftovers in fridge.
Nutrition Information
Serving size: 1 Roll Calories: 115 Fat: 3 Carbohydrates: 9 Fiber: 5 Protein: 13