Pumpkin Cinnamon Rolls

Filed Under (Breakfast, Rolls) by Lisa on 19-02-2011

Hello blog, we meet again. It’s been ages since I’ve done a post. No I haven’t forgotten or completely abandoned my blog. Somehow January went by and I just didn’t have the desire to post.  Well thankfully that is going to change soon. I have a special and probably long post planned for sometime in the next month or so,  that will explain my blogging absence at least partly.

Anyways I’m back. This morning I made one of my favorite breakfast treats: pumpkin cinnamon rolls.  These cinnamon rolls are perfect for breakfast or snacking. They are vary low in sugar (compared to most), and the ground almonds give them a bit more protein and substance to keep you going through out the morning. The whole wheat flour (though a small amount) also adds a little bit of wholesomeness to them. The pumpkin flavor is quite subtle. It combines well with the cinnamon, and adds, a few more vitamins to these rolls.

The recipe I used is my own. I made these rolls many times tweaking the recipe a little each time to make it perfect.

Pumpkin Cinnamon Rolls
(makes 12 medium sized rolls)

2 cups all purpose flour
½ cup whole wheat flour
4 tsp baking powder
2 tbsp white sugar
½ tsp salt
2 tbsp ground almonds
1/3 cup salted butter (melted)
1- 1 ½ cups pumpkin cubes (I used frozen, canned should be okay)
½ cup skim milk
½ cup brown sugar (not packed)
3 tsp cinnamon
½ cup golden raisins

Preheat oven to 350 degrees F. Grease muffin tins. In a large bowl add the: flours, baking powder, salt, white sugar, and 1 tbsp of ground almonds (save the other tbsp for later). Mix well. In a blender add the pumpkin chunks,  melted butter, and milk. Blend to form a thick pureed mixture. Pour the pumpkin mixture into the flour mixture and mix and knead the dough into a ball (it will be a little bit sticky). Roll the dough out on parchment paper into a rectangle. Sprinkle on the cinnamon, raisons, brown sugar and 1 tbsp of ground almonds. Roll up the rectangle into a log. Cut into 12 equal sized pieces. Place in muffin tin. Bake for about 20 minutes or until a tooth pick inserted comes out clean.
Serve warm.

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