Breads & Muffins · Breakfast · Sweet Treats · Under 200 calories

Pumpkin Cinnamon Rolls with Maple-Dried Cherry Filling

It may only be hump day, but I am already revving myself up for the weekend.

My favorite part of the weekend: BRUNCH.

Our routine has become huffing it out at the gym in the morning after a cup of coffee, then coming home to make a giant spread. So lucky to have found a man who shares my love for sweating & eating.

This past weekend I saw a recipe for pumpkin cinnamon rolls in my Better Homes and Garden magazine while running and snapped immediately snapped a picture of the recipe, took it home, and got to work.

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I amped up the filling by adding dried cherries and maple syrup and modified the dough just a touch.

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We made them on Sunday, but they store well and have been eating them throughout the week. These would be perfect to have on hand for any guest that may be arriving throughout the holiday season (or any time really). Brownie points would surely be gained, after all, the key to the heart if through the stomach… unless that’s just me..

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Pumpkin Cinnamon Rolls with Maple & Dried Cherry Filling

Yield: 10 rolls

Ingredients

  • 1.5 cups flour
  • 2 tsp baking powder
  • ¼ cup sugar (1 tbsp reserved for filling)
  • 1 tsp cinnamon (1/2 tsp reserved for filling)
  • 1/8 tsp salt
  • 4 tbsp butter, softened
  • 1 cup pumpkin (2-3tbsp reserved for filling)
  • ¼ cup dried cherries
  • ¼ cup maple syrup (I used sugar free)
  • 1/3 cup powdered sugar
  • 1-2 tbsp water

Directions

  1. Preheat oven to 375 degrees, line a baking sheet with parchment paper
  2. Reserve 1 tbsp sugar and ½ tsp cinnamon in a small bowl, set aside.
  3. Combine flour, baking powder, remaining sugar & cinnamon, and salt in a large mixing bowl. Using a pastry cutter (or a fork), cut in butter until large, doughy clumps form. Add in pumpkin, reserving 2-3 tbsp for filling. Knead dough until just combined.
  4. Place dough on a floured work surface and, using a rolling pin, roll out until a ~1/2 inch thick rectangle (~8” x 12”).
  5. Spread reserved pumpkin over rectangle, followed by reserved cinnamon sugar mixture, dried cherries, and maple syrup.
  6. Working on the long side of the rectangle, begin rolling away from you, forming a log.
  7. Slice log into 10 equal slices and place them on parchment paper lined baking sheet, swirl side up.
  8. Bake for 22 minutes.
  9. Remove from oven and allow to cool.
  10. Meanwhile, prepare icing by mixing together powdered sugar and water. Start with 1 tbsp water, slowing adding more until you get a thick paste-like icing.
  11. Drizzle icing over rolls.
  12. Serve immediately, or store in an air tight container.

Nutrition Information Per Roll: 160 calories, 5.3g fat, 26.3g carbohydrate, 2.25g protein

At 160 calories these cinnamon rolls won’t break the caloric bank- leaving plenty of room for other brunch time goodie s 😉

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