Pumpkin Cinnamon Rolls
  • 1 package fast acting dry yeast
  • 1 cup white flour
  • 1 cup wheat
  • 1¼ cup Mac-n-Mo's Morselicious Mix
  • 1 tsp salt
  • 1 tbsp non calorie sweetener
  • 2 tsp nutmeg
  • ¾ cup pumpkin butter
  • ⅔ cup almond milk
  • 1 egg
  • ½ cup low or non calorie brown sugar or alternative
  • 1 tsp cinnamon
  • ½ cup chopped almond
  • ½ cup currants
  • 4 tbsp butter
  1. Preheat your oven to 350.
  2. In one bowl combine yeast, white flour, wheat flour, Mo Mix, salt, sweetener, and nutmeg.
  3. In a separate bowl mix pumpkin butter, almond milk, and egg. Blend together. Add to dry mixed and mix together until well blended.
  4. Sprinkle your counter with some wheat flour and place dough mixture on counter. Knead the dough until you have a nice elastic dough and there is no remaining flour on your counter.
  5. Place dough back in bowl and cover it with plastic wrap.
  6. Set bowl in warm place and allow to rise for about an hour.
  7. After about an hour your dough should look doubled in size.
  8. While you are waiting for your dough to rise in another bowl combine your non/low calorie brown sugar (I used Splenda brown sugar for baking) or alternative, cinnamon, chopped almonds, and currents.
  9. Melt your 4 tbsp of butter.
  10. Once your dough has risen, sprinkle your counter with wheat flour again.
  11. Transfer your dough to your work surface and roll it out to a rectangle.
  12. Spread your melted butter on top of your dough.
  13. Sprinkle with your brown sugar alternative mixture.
  14. Roll your dough into a log the long way.
  15. Cut rolls into even slices (I got 14).
  16. Place slices on a greased baking sheet.
  17. Loosely cover with plastic wrap.
  18. Let rise for 45 minutes.
  19. Rolls should double in size again.
  20. Bake at 350 for 40 minutes.
Recipe by YUM Eating at https://yumeating.com/pumpkin-cinnamon-rolls/