Pumpkin Pie Cinnamon Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 packet active yeast2 tsp Granulated Sugar1.5 cups canned pumpkin (15 ounce can)3 cup whole wheat flourpinch of salt1 tbsp vegetable oil1/2 stick butter (I use margarine)3/4 cup brown sugar1.5 tsp pumpkin pie spice
Preheat oven to 375 degrees F. Lightly flour a baking sheet and set aside.
Combine yeast, 1/2 cup warm water and sugar together in a mixing bowl. Stir gently and let sit to activate for 5 minutes.
Stir in canned pumpkin, flour and salt until a sticky dough forms.
Knead dough on a floured surface for 4-5 minutes or until very elastic (this can also be done in a food processor or stand-up mixer).
Pour the vegetable oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it thoroughly.
Cover bowl with a clean dish towel and place in a warm spot for 30 minutes.
While dough rises, combine the butter, brown sugar and pumpkin pie spice. Mix well until a creamy paste forms.
Once dough has risen, punch dough down and transfer to a lightly floured surface. and roll out into a large rectangle (about 12“x16”).
Use a rubber spatula or butter knife to spread the butter-sugar mixture all over the expanse of the dough. Roll up tightly, pinching to seal, so you have a 10” long cylinder.
Use a sharp knife to carefully cut the cylinder into 8-10 disks. Arrange disks on the floured baking sheet.
Bake for 13-16 minutes, or until edges have turned golden-brown. Let cool slightly and serve warm.
Makes 8-10 cinnamon rolls.
Number of Servings: 10
Recipe submitted by SparkPeople user TNDAWICKI.
Combine yeast, 1/2 cup warm water and sugar together in a mixing bowl. Stir gently and let sit to activate for 5 minutes.
Stir in canned pumpkin, flour and salt until a sticky dough forms.
Knead dough on a floured surface for 4-5 minutes or until very elastic (this can also be done in a food processor or stand-up mixer).
Pour the vegetable oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it thoroughly.
Cover bowl with a clean dish towel and place in a warm spot for 30 minutes.
While dough rises, combine the butter, brown sugar and pumpkin pie spice. Mix well until a creamy paste forms.
Once dough has risen, punch dough down and transfer to a lightly floured surface. and roll out into a large rectangle (about 12“x16”).
Use a rubber spatula or butter knife to spread the butter-sugar mixture all over the expanse of the dough. Roll up tightly, pinching to seal, so you have a 10” long cylinder.
Use a sharp knife to carefully cut the cylinder into 8-10 disks. Arrange disks on the floured baking sheet.
Bake for 13-16 minutes, or until edges have turned golden-brown. Let cool slightly and serve warm.
Makes 8-10 cinnamon rolls.
Number of Servings: 10
Recipe submitted by SparkPeople user TNDAWICKI.
Nutritional Info Amount Per Serving
- Calories: 249.4
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 110.8 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 5.6 g
- Protein: 5.3 g
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