Breakfast · recipes

All Natural Homemade Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

Pumpkin Cinnamon Rolls

Where has the time gone?  Truly, I wanted to get this recipe out BEFORE Thanksgiving, but that was impossible!  It has been busy busy busy, as it is for just about everyone this time of year.

I love this season.  There is so much to look forward to!  Time with family, seeing your children’s excitement, starting new traditions or continuing old ones.  For the past five years, I have been making these Pumpkin Cinnamon Rolls for Thanksgiving Breakfast.  It has become a tradition in our family, one that everyone looks forward to.

Prior to understanding and valuing real food and how it impacted my health, I would spend Thanksgiving morning Running and “burning calories,” so I could eat more later, so I wouldn’t gain weight! What a misconception!  I used to believe theory of Thermodynamics… calories in calories out, and actually was taught that while receiving my personal training certificate (11 years ago).  Our bodies respond differently to Carbohydrates, Protein, Fat, and chemical and artificial ingredients… It is NOT [entirely] about calories.  This is why I can now eat a cinnamon roll and NOT feel guilt, beat myself up, feel like I just gained 5 lbs.  It is OKAY to indulge now and again, IF it is something made with unprocessed and natural ingredients your body can recognize.  Enjoy these…

All Natural Homemade Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting (makes ten servings)

Dough Ingredients (choose organic whenever possible)

  • 3/4 cup Almond Milk (or milk of choice)
  • 2 eggs
  • 1 cup pumpkin
  • 1/3 cup Butter (melted)
  • 5 cups White Whole Wheat Flour plus more for dusting
  • 3 tsp pumpkin spice
  • 1/3 cup Sucanat
  • Packet of rapid rise yeast

Filling ingredients

  • 1/3 cup butter (melted)
  • 1/2 cup pumpkin
  • 1 Tbs Pumpkin spice
  • 2 tsp cinnamon
  • 1 cup Sucanat
  • 1/2 cup chopped pecans (optional)

Frosting ingredients

  • 8 oz cream cheese
  • 1/2 cup grade B Maple syrup
  • 1/4 cup Sucanat
  • 1/2 cup butter (softened)
  • 1 tsp pumpkin spice
Measure out 1 cup of pure pumpkin
Measure out 1 cup of pure pumpkin

 

Add remaining wet ingredients
Add remaining wet ingredients to a large bowl

 

Add the Sucanat
Add the Sucanat and mix well

 

Yeast always stresses me out.  Follow the directions to your yeast.  For this one, I used 1/4 cup of very warm water to 120 degrees with 1 tsp of raw cane sugar.  Add yeast and let is foam, about five minutes.
Yeast always stresses me out, it is so touchy and if it doesn’t grow it will ruin your rolls. Make sure to follow the directions to your yeast. For this one, I used 1/4 cup of very warm water at 120 degrees with 1 tsp of raw cane sugar. Add yeast and let is foam, about five minutes.  It should look like this when ready.

 

In a separate bowl, add 1 cup of the flour, add yeast and mix well.
In a separate bowl, add 1 cup of the flour, add yeast and mix well.

 

Add flour/yeast mixture to pumpkin mixture and mix well.  Continue adding in remaining flour.
Add flour/yeast mixture to pumpkin mixture and mix well. Continue adding in remaining flour.

 

Once you add the remaining flour, you will need to knead the dough with your hands.
Once you add the remaining flour, you will need to knead the dough with your hands.

 

Place dough in an oiled bowl (I used a little coconut oil) and let rise in the oven.  If it is really cold, I will turn the oven on to 150 for about 20 min and then shut it off.  Cover bowl with a kitchen towel and let rise for about an hour.  It should double in size.
Place dough in an oiled bowl (I used a little coconut oil) and let rise in the oven. If it is really cold, I will turn the oven on to 150 for about 20 min and then shut it off. Cover bowl with a kitchen towel and let rise for about an hour in the oven. It should double in size.

 

Once the dough has doubled, punch it down... the fun part! ;-)
Once the dough has doubled, punch it down… the fun part! 😉

 

Transfer dough to a floured surface and roll out to about a 16x21 rectangle and 1/4 inch thick.
Transfer dough to a floured surface and roll out to about a 16×21 rectangle and 1/4 inch thick.

 

Combine filling mixture in a small bowl and spread out across the dough.  Roll dough length wise.
Combine filling mixture in a small bowl and spread out across the dough. Roll dough length wise.

 

Make lines across the dough prior to cutting to measure about 2 inches each.
Make lines across the dough prior to cutting to measure about 2 inches each.

 

Place in a greased baking dish. I used coconut oil again.  Cover with a kitchen towel and place back in oven to rise.
Place in a greased baking dish. I used coconut oil again. Cover with a kitchen towel and place back in oven to rise.

 

They should be nice and filled out in about an hour.
They should be nice and filled out in about an hour.

 

Place into a preheated oven at 400 degrees and bake for 15 to 20  minutes depending on your oven.
Place into a preheated oven at 400 degrees and bake for 15 to 20 minutes depending on your oven.

 

Add frosting ingredients to bowl and mix  using a hand mixture.
Add frosting ingredients to bowl and mix using a hand mixture.

 

Top with Frosting and enjoy!
Top with Frosting and enjoy!

 

Do you have a favorite Thanksgiving or Holiday tradition?  Please share… and add this one to your list!  Happy Holidays and Merry Christmas… from my family to yours!

 

Pumpkin Cinnamon Rolls

You may also like…

Pumpkin Cinnamon Rolls with whole wheat

Pumpkin Cinnamon Roll Recipe

 

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2 thoughts on “All Natural Homemade Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

    1. Hmmmm… I’ve never done that! Anything with yeast makes me nervous. You can try that, but you still need to let them rise twice. What I usually do is bake them the day before and frost in the morning. Reheat in toaster oven.

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