Wednesday, October 20, 2010

Pumpkin Cinnamon Rolls

In Michigan, we are all about fall. The leaves are BEAUTIFUL, the pumpkin patches are overflowing and the abundance of apple orchards provide endless entertainment for families. My husband and I enjoy a fall weekend with many of our friends every year at one of our friend's family farm. We drive across the state for a weekend full of outlet malls for the girls, poker for the guys, hayrides, apple orchard and tons of food.

I wanted to make sure I brought along a treat for the occasion that represented fall and it's many tastes. So of course I had to find something pumpkin! (I already have made a fall apple treat here). I came across this recipe for Pumpkin Cinnamon Rolls at Sweet Treats and More. As made in the recipe, these cinnamon rolls provide:
252 calories
6.5 g fat
49.1 g carbohydrate
1.1 g fiber
4.4 g protein

When baking yeast breads I am often hesitant to make too many changes as baking really is a chemical equation - which has the potential to fail miserably! The only change I made to the ingredients was to use half wheat flour and half AP flour for a little extra fiber.

When a recipe doesn't allow for huge adjustments, the next thing to evaluate is your serving size. The recipe states that it makes 12 cinnamon rolls, but I rolled mine out so it made 14 cinnamon rolls, thus making each a little less in calories, fat, carbs, etc. You could even make this into 16 or 20 cinnamon rolls, just roll out the rectangle to be a little more oblong and you'll have more room to slice more rolls.

Pumpkin Cinnamon Rolls
1-1/2 cup all purpose flour, divided
1-1/2 cup whole wheat flour
1/2 cup solid-pack pumpkin (not pumpkin pie filling)
2/3 cup skim milk
2 Tbsp sugar
4 Tbsp butter, divided
1/2 tsp salt
1 egg, beaten
1/2 cup packed brown sugar
1 tsp ground cinnamon

Caramel Frosting
2 Tbsp butter
1/4 cup packed brown sugar
1 Tbsp skim milk
1/4 tsp vanilla extract
dash salt
1/3 cup confectioners' sugar

In a bowl, combine 1-1/2 cup all purpose flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 Tablespoons butter and salt until warm (120-130 degrees) and butter is almost melted.

Add to flour / yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in whole wheat flour, 1/2 cup at a time, to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.

Roll into a 14x9 inch rectangle (or longer /narrower if you are increasing the number of servings). Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 14 slices, 1 inch each. Place rolls, cut side down in a greased 9x13 inch baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20-25 minutes or until golden brown. Cool on a wire rack.

For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 c. confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yields: 14 rolls.
210.9 calories
5.7 g fat
41.3 g carbohydrate
2.2 g fiber
4.1 g protein

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