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Whole Wheat Pumpkin Cinnamon Rolls

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Whole Wheat Pumpkin Cinnamon Rolls

Who doesn't love cinnamon rolls? Probably everyone does. How can you not love these yummy rolls that are made with pumpkin puree and whole wheat flour. They are packed with goodness and taste delicious. Light and fluffy in the inside, golden-brown on the outside with warm cinnamon and brown sugar.

 

Yield

12 servings

Prep

20 min

Cook

60 min

Ready

2⅓ hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
cup evaporated milk
or whole milk
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2 tablespoons butter
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½ cup pumpkin
canned, or mashed, cooked
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2 tablespoons sugar
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½ teaspoon salt
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1 large eggs
beaten
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1 Package yeast, active dry
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1 ½ cup whole-wheat flour
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½ cup bread flour
or all-purpose flour
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½ cup brown sugar
packed
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1 ½ teaspoons cinnamon
ground, or as needed
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2 tablespoons butter
melted
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Ingredients

Amount Measure Ingredient Features
79 ml evaporated milk
or whole milk
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3E+1 ml butter
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118 ml pumpkin
canned, or mashed, cooked
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3E+1 ml sugar
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2.5 ml salt
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1 large eggs
beaten
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1 Package yeast, active dry
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355 ml whole-wheat flour
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118 ml bread flour
or all-purpose flour
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118 ml brown sugar
packed
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7.5 ml cinnamon
ground, or as needed
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3E+1 ml butter
melted
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Directions

In a small saucepan, heat the milk and 2 Tbs. butter just until warm (120F to 130F) and butter is almost melted, stirring constantly.

In a large mixer bowl, combine the pumpkin, sugar and salt.

Add the milk mixture and beat with an electric mixer until well mixed.

Beat in the egg and yeast.

In a separate mixing bowl, combine both of the flours.

Add half of flour mixture to the pumpkin mixture.

Beat the mixture on low speed for 5 minutes, scraping sides of bowl frequently.

Add the remaining flour and mix thoroughly (dough will be very soft).

Turn into lightly greased bowl then grease surface of dough lightly.

Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down.

Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle.

On lightly floured surface, roll dough into 12- by 10-inch rectangle.

In small bowl, combine the brown sugar and the cinnamon.

Brush the surface of dough with the melted butter.

Sprinkle with the brown sugar mixture.

Beginning with the long side of dough, roll up jelly-roll style.

Pinch the seam to seal.

With a sharp knife, cut roll into twelve 1-inch slices.

Place the rolls, cut the side up, in a 9-inch square baking pan greased with butter.

Cover and let rise until nearly doubled, about 45 minutes, Bake rolls at 350℉ (180℃) for about 20 minutes or until golden.

Remove from then pan to waxed paper-lined wire rack.

Cool for about 10 minutes.

Serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 12735% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 136mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 10%
Sugars g
Protein 7g
Vitamin A 35% Vitamin C 1%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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