Skip to main content

Pumpkin Sticky Rolls

These are to die for and so much healthier than Cinnabon!

If you don`t mind making dough from scratch, be my guest. Lots of good whole grain recipes abound. Frankly it is so easy to use Bob`s Red Mill mix and throw it into my breadmaker, I can`t be bothered.

Rolls

1 bag Bob`s Red Mill 10-grain bread mix
3 tbls canola oil
1.25 cups warm water
.25 cup sugar or Splenda
2 tsp ground cinnamon
Yeast package

2 cups canned pumpkin
.5 cup brown sugar or Splenda
2 tsp pumpkin pie spice
2 tbls ground cinnamon

.25 cup molasses
2 tsp ground cinnamon

Add water to breadmaker first, then add sweetener and cinnamon, followed by bread mix. Pour oil over flour mix and add yeast last. Set breadmaker to dough setting. Once dough is ready, turn out onto floured surface and roll out into a large rectangle until dough is about a mm thick. Combine ingredients for filling, except for cinnamon, and spread on rolled out dough. Sprinkle with cinnamon, adding more if needed, to cover whole surface liberally. Starting from one end, roll up dough jelly-roll style. Slice into 8 even portions with a sharp, serrated knife.

Spray 1 9x12 or 2 8x8 baking pans with non-stick spray. Pour in molasses and make sure bottom of pan(s) are evenly coated. Sprinkle in cinnamon. Place rolls in pan(2), flat side up, so that they are evenly spaced. Bake at 375F for about 45 minutes, or until baked through. Loosely cover with foil after about 15 minutes of baking so they don`t develop a crust. Let cool and then frost, if desired.

Spiced Cream Cheese Frosting

4 tbls light or regular cream cheese
2 cups icing sugar
.5 tsp cinnamon
.25 tsp pumpkin pie spice

Throw ingredients into blender or food processor and process until smooth. This will create a thick icing you can spread over rolls. If you prefer more of a thin glaze, add a bit of milk or water and drizzle over rolls.

Comments

Popular posts from this blog

Blackfly Coolers: Product Review

Summer is over! Well, at least if you're a student. Officially it doesn't end for a few weeks, and it certainly still feels like summer. Yeah, I hate it. This f*cking hot, humid weather needs to end NOW! We made the most of our last weekend of the summer with our annual trip to the CNE on Friday, with a crowd of friends. It wasn't unbearably lot, thank goodness, and the girls and their friends had a blast on the rides.  Saturday I had to work, and Sunday was errand day. Monday we took the girls berry/apple/pear picking but didn't last long due to the heat. I organized the house to prepare for the construction workers starting back up yesterday, while Adam took the girls for a swim in our neighbourhood pool.

Yesterday was the first day of school. Grade 2 and Grade 5. Yep, the girls are growing up.  We are fortunate that the girls don't have much anxiety about school, they are so much more confident than I ever was as a kid! But now, in the midst of our reno chaos, …

Live Clean

I have been committed to living a healthy life through nutrition and fitness for over 20 years now.

It took me a lot longer to pay attention to what I was cleaning the house with and what I was putting ON my body as opposed to IN it.

When I got pregnant with Big A I started reading about the toxins in a lot of commercial cleaning products and switched to the all-natural, eco-friendly stuff. When I became pregnant with Little A, I switched to all-natural, eco-friendly personal care products.

I am all for being environmentally friendly for the good of the planet, but to be honest, what really motivates me to make these types of changes is concern for my family's health.

You may remember I mentioned giving up my favorite perfume a while back because it apparently is full of nasty chemicals. I switched to the "Red Tea" scent made my Roots, which is supposed to be somewhat "natural". This was only after a number of trial and errors. I first found a woman in …

Panang Curry

When we go out for Thai food, one of my favorite things to order is the panang curry. But there is no doubt when this dish is made in a restaurant, it packs a hefty wallop of fat, sodium and calories.

My version is lightened up, but still rich and flavourful and it is super simple to make.

Traditionally, panang curry is made with either beef or chicken, but I made it vegetarian, using dried seiten (wheat gluten) I got at T&T a few weeks ago. If you are not sensitive to gluten, this is a great source of vegetarian protein. If you cannot find it dried, you can get it prepared at most health food stores. Alternatively, you can use tofu, or the more traditional chicken or beef options.

This dish also doesn't usually have much vegetable matter in it, but I love how yummy veggies taste when simmered in this sauce, and it makes this a healthy one-pot meal. Use whatever veggies you prefer or have on hand.

Protein of choice (2 cups seiten or 1 lb organic tofu, boneless skinless ch…