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Friday, September 9, 2011

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.

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