Protein Pumpkin Cinnamon Rolls

The dough is buttermilk based and although i ve made non buttermilk sweet rolls for the softest lightest and most tender rolls i. I love this recipe too but it makes quite a hearty amount and we just don t need all those rolls. They taste best warm with a maple yogurt sauce or pumpkin yogurt sauce on top.

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Beginning with long side of dough roll up jellyroll style.

Protein pumpkin cinnamon rolls.

These pumpkin protein cinnamon rolls are the perfect festive fall breakfast. After getting such awesome feedback on my baked protein cinnamon rolls i ve been dying to make a pumpkin version. A great morning treat. Follow the rule to stop adding flour when the dough pulls away from most of the bottom.

Bake rolls at 350 degrees about 20 minutes or until golden. I used my current favorite yeast roll recipe as the jumping off point and worked in pumpkin puree pumpkin pie spice and plenty of cinnamon and brown sugar. I loved these pumpkin cinnamon rolls but had to mark it down for the flour and bake time changes. To help keep these pumpkin cinnamon rolls soft fluffy and airy we re using bread flour which has a higher protein level to help lighten the cinnamon roll texture.

The texture is doughy with firm edges just like you d expect from a fresh baked cinnamon roll and the. 3 g protein upgrade weekend brunch with these pastries that are much better for you than the premade kind. Sprinkle with brown sugar mixture. The higher amounts of protein help to produce more gluten which gives cinnamon roll their chewy soft texture.

Protein pumpkin cinnamon rolls. In a saucepan heat and stir pumpkin milk sugar 2 tablespoons butter and salt until warm 120 130 and butter is almost melted. In a bowl combine 1 1 2 cups flour and yeast. These provide a large amount of protein as well so it would be a great quick breakfast or mid morning snack while at work.

I finally did and they turned out amazing. Place rolls cut side up in greased 9 inch square baking pan. Paleo pumpkin cinnamon rolls approx. Cover and let rise until nearly doubled 30 to 45 minutes.

Pinch seam to seal. They re gluten free dairy free and paleo so they re the perfect please all dish your friends with food intolerances will love em. I cut the flour down almost a cup and also baked it for only 15 17 minutes just until light brown. With sharp knife cut roll into 12 1 inch slices.

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