Pumpkin Cinnamom Rolls with Pumpkin Spice Glaze (Healthy Version)


2 1/4 teaspoons of dry active yeast

1/4 cup warm water (not hot or boiling)

3 cups all-purpose flour, divided

1/2 cup Pumpkin Puree

1/2 cup low-fat milk

1/4 cup I can’t believe it’s not butter, melted (you can use regular butter as well)

1 T. granulated sugar

1 1/4 tsp. salt

1/4 tsp. ground nutmeg

Cooking spray

3 T. sugar

3 T. brown sugar

2 T. all-purpose flour

2 tsp. ground cinnamon

3 T. chilled I can’t believe it’s not butter or regular butter, cut into small pieces




3/4 cup sifted powdered sugar

1.5 T. hot water

1 tsp. vanilla extract

1/4 tsp. of pumpkin pie spice



1.  To prepare the buns, dissolve yeast in warm water in your Kitchenaid stand mixer or large bowl.  Let this proof for 5 minutes.  If the yeast doesn’t get foamy, throw out and start over.

2.   Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with your mixer, paddle attached at medium speed until smooth.  Then change the paddle for your dough hook and add the additional cup of flour.  Knead until smooth and elastic.  This dough will be sticky, be forewarned.  (If you don’t have a stand mixer, you can knead the dough on a flat surface adding the additional flour slowly.)

3.  Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, for 45 minutes.

4.  Combine 3 tablespoons sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or use two knives to cut it in.

5.  Punch dough down and roll it into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture to cover.

6.  Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 1-inch slices. Place slices in a baking dish that has been coated with cooking spray.  At this point you can refrigerate overnight or bake right away.

7.  Preheat oven to 375 degrees and bake for 25 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

8.  To prepare the glaze, combine the powdered sugar, 1 tablespoon water, vanilla extract and pumpkin spice mix in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.


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