Pumpkin Cinnamon Rolls (THM-E; Sugar Free

• Produce

  • 1/2 cup Pumpkin, canned

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 tbsp Active dry yeast
  • 1 tsp Cinnamon
  • 1 Pumpkin pie spice
  • 1 tsp Salt
  • 3 cups Sprouted whole wheat flour
  • 1/2 tbsp Vanilla
  • 7/16 cup Xylitol

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Cottage cheese, low fat

• Liquids

  • 1 1/2 cups Water

• Other

  • 1/2 Tablespoon Gentle Sweet

Found on mymontanakitchen.com

Ingredients

• 1 1/2 Cups Warm Water (just warmer than room temperature)
• 1 Tablespoon Active Dry Yeast
• 1 Tablespoon Honey (needed to activate the yeast)
• 3 Cups Sprouted Whole Wheat Flour
• 1 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 1/4 Cup Xylitol
• 1/2 Cup Canned Pumpkin
• 1 Tablespoon Melted Butter
• 3 Tablespoons Xylitol
• Pumpkin Pie Spice
• 1/4 Cup Low-Fat Cottage Cheese
• 1/2 Tablespoon Vanilla
• 1/2 Tablespoon Gentle Sweet

Directions

• In a small bowl, combine warm water, yeast and honey. Stir until dissolved. Let stand for 5 minutes. In a few moments, you should begin to see bubbles form on the top of the water (this shows your yeast is working).
• In the bowl of a stand mixer, mix flour, salt, cinnamon and xylitol.
• Add yeast mixture to flour mixture and mix with the dough hook attachment.
• Add pumpkin and melted butter and continue to mix until dough form a soft ball.
• Turn dough onto a lightly floured surface and knead 10-15 times, or until smooth.
• Let rise for 1 hour, or until doubled in size.
• On very lightly greased parchment paper, roll dough out into a large rectangle shape.
• Sprinkle with additional xylitol and sprinkle generously with pumpkin pie spice.
• Roll up jelly-roll style, and slice into 12 rolls.
• Place rolls in a 9x13 dish and allow to rise a second time, until nearly doubled in size (about 1 hour).
• Bake in a 350 oven for 20-25 minutes, or until tops begin to turn golden brown.
• In a small blender (I use my single serve Ninja), combine all frosting ingredients and drizzle over rolls.

Nutrition