2-Ingredient Pumpkin Cinnamon Rolls


2-Ingredient Dough Pumpkin Cinnamon Rolls


Really hopin these pumpkin you up enough to get rollin and bakin 🎃 ❤️! 2-INGREDIENT DOUGH pumpkin cinnamon rolls [~100 cals each]

Ingredients

  • Pumpkin Puree (not pumpkin pie filling)- makes the donut batter stick together and gives it structure, also adds nutrients like vitamin A.
  • Self-rising flour- I used oat but can use cassava, GF, white, or wheat (if you don’t have self rising mix 1 cup flour with 1 1/2 tsp baking soda.
  • Powdered Sugar Replacement- I used monk fruit sweetener; can replace with regular powdered, but it will affect nutritional value unless it’s a zero calorie alternative.
  • Cashew Milk- can use any milk you want, but I like cashew!
  • Pumpkin Spice & Cinnamon- essential for flavor!

Recipe

(makes about 8)

For the roll:

  • 1 cup pumpkin purée
  • 1 1/4 cup self rising oat flour (can make oat flour by blending oats will be about 1 1/2 cups; add 1 1/2 tsp baking soda if don’t have self rising)
  • 2/3 Tbsp sweeter (optional) (I used monkfruit)

(for extra flavor add 1/4 cup sweetener and 1 tsp each cinnamon & pumpkin spice)

For the filling:

  • 1-2 tsp pumpkin spice
  • 1-2 tsp cinnamon
  • 1/4-1/3 cup sweetener (I used monkfruit)

For the glaze:

  • 1/4 cup powdered sugar (I used monkfruit powdered sugar)
  • 1 Tbsp any milk (I used cashew) (may need more depending on consistency you like)
  • pumpkin spice (optional but adds extra kick)
  • vanilla (also optional)

  1. Set oven to 350 F
  2. Mix pumpkin and oat flour (sweetener if desired)
  3. Roll dough out on surface (use extra flour or oil so it doesn’t stick dough will be very sticky)
  4. Sprinkle in filling
  5. Roll with oiled/floured hands
  6. Cut into 8 equal rolls
  7. Place in pan and bake 15-18 min or until golden brown
  8. Top with glaze, if desired.

Nutrition Info

Nutrition: Cals: 104 carbs: 19 protein 0.5 fat: 0

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