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Pumpkin Cinnamon Rolls
Soft and fluffy yeast-free pumpkin cinnamon rolls, cinnamon sugar filling and a maple, cinnamon frosting - these swirls are the perfect Autumnal treat! They’re lighter in calories, higher in protein and so quick and easy to make.
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Cook: 20 MINS
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Preheat oven to 180°C / 350°F.
Add flour and pumpkin puree to a mixing bowl then fold with a spatula. Start squeezing the mixture together and kneading it into a ball of dough. The dough should be soft, but not too sticky.
Dust a flat surface with some flour, then tip the dough onto it. Lightly sprinkle some flour over the top and use a rolling pin to roll the dough out into a large rectangle.
Combine the sugar and cinnamon in a small bowl then sprinkle this over the dough. Lightly press it into the dough with your hands.
Roll the dough into a long cylinder then slice into 8 rolls.
Place the rolls into a greased baking tin and bake for 15 minutes.
Add all the frosting ingredients to a bowl and use an electric whisk to whisk until smooth. Spread the frosting onto the warm cinnamon rolls.
Nutritional Info
Per cinnamon roll:
Cals – 175
Carbs – 32.5g
Fats – 1.5g
Protein – 7.5g
Ingredients
Serves 8
For the dough:
- 300g self-raising white flour.
- 300g of tinned pumpkin puree.
- 20g of sugar.
- ½ tbsp ground cinnamon.
For the frosting:
- 50g of light cream cheese.
- 20g of vanilla whey protein.
- 1 tbsp maple syrup.
- 60ml of milk.
- ½ tsp ground cinnamon.
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