These cinnamon rolls are not super sweet on their own, but you can add +10 sweetness by glazing them, putting icing on them, or eating them alongside some vanilla ice cream. I don't have a big sweet tooth so I don't bother to glaze mine, and I am also lazy, but there's a fantastic glaze recipes here on Chocolate Covered Katie, or if you know of any other recipe, use that.
Pumpkin Cinnamon Rolls (Sugar Free Option)adapted from here Makes 8 Cinnamon rolls For the rolls:
- 1 packet dry yeast
- 3 TBSP Sugar, NuNaturals Stevia Baking Blend, or other dry sweetener
- 3/4 cup lukewarm water
- 1/4 cup (61g) pumpkin puree
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3 cups flour
- 1/2 cup (122g) pumpkin puree
- 1 cup granulated Stevia
- 1 TBSP Pumpkin pie spice
- 1 banana, mashed (about 1/2 cup)
Method: Proof the yeast by mixing it with the water and the stevia in a small bowl. It should bubble and look foamy.
Once done, add the yeast mixture to the nutmeg and salt in a large bowl and whisk in the pumpkin until it is mostly dissolved in the water. Add 2 cups of flour to the water mixture one cup at a time and start kneading the dough.
As you knead the dough, add the remaining cup of flour little by little. I usually knead the dough for about 15 minutes. Roll the dough into a ball and put it in a bowl with a towel over it to prevent it from drying out. Set aside the dough to rest for an hour.
Meanwhile, prepare the filling by mixing all the ingredients - either in a food processor or by hand. Preheat the oven to 175 c / 350 f. Once the dough has risen, divide it in half.
Placing the roll fold side down, cut the roll into 4 equal pieces and place on a cookie sheet or other oven-safe dish. Repeat the process with the other half of the dough and filling.
Bake in the oven for about 20 minutes, or until golden brown. Remove from oven and set aside to cool. Once cool, add icing. Eat.