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
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!
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Pumpkin Cinnamon Rolls with whole wheat
If I make the night before do I need to refrigerate the dough?
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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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