Quick Pumpkin Whole Wheat Cinnamon Rolls

My second attempt at quick pumpkin cinnamon rolls. Mmm…so good! I have made a few times a recipe for quick cinnamon rolls here. I found it okay but it wasn’t something I would make for a friend. I altered that same recipe yesterday at my first attempt. This morning I did a little more research a came up with this recipe based on the recipe I found here. In essence it is a biscuit recipe made into cinnamon rolls. If you have a favorite biscuit recipe you could just use that and give it a shot. I realized I forgot to add sugar to the dough but we felt it was great without it. It was the closest I have gotten to the texture of a yeast dough cinnamon roll. My idea for the filling came from here.

Quick Whole Wheat Pumpkin Cinnamon Rolls

DOUGH:

2 cup flour (I used white whole wheat)**
1-2 Tbsp flax meal (optional)
4 tsp baking powder
½ tsp salt
1 tsp pumpkin pie spice*

1 Tbsp butter, melted

3 Tbsp pumpkin puree
¾ cup buttermilk

 

FILLING:

1 Tbsp butter, melted
3 Tbsp pumpkin puree
1 ½ tsp Pumpkin Pie Spice*
1 tsp molasses
¼-1/3 cup brown sugar

 1/4 cup chopped pecans (optional)

 

Preheat oven to 375 F.
Mix butter, pumpkin, spice and molasses. Put aside.

Mix flour, flax, baking powder, salt and spices with a whisk in a large bowl. I then added my pumpkin and butter and whisked until it was a little crumbled together. I then stirred in the milk until the dough came together. Mine was still a little sticky. I know whole wheat flour tends to make a sticky dough. I am not sure what it would be with a different flour.

Take your dough from your bowl and place it on an oiled/floured surface. I try not to add more flour into my dough so I instead spray my mat/counter and rolling pin  with non-stick cook spray to stop the dough from sticking. You could probably try something like butter. If you aren’t a fan of the spray. Roll out dough into a 12 x 10 rectangle. Spread filling mixture over rolled out dough. Sprinkle brown sugar and pecans over top. Roll dough lengthwise. Cut into 8 even rolls and place in baking buttered baking dish.
Bake at 375 for 25 minutes.

GLAZE:

Honestly, for the glaze I just added cream cheese powdered sugar, and maple syrup. The exact amounts I’m not sure. I wanted the maple flavor but don’t have any extract. There was actually some maple flavor to it. I used the recipe here (used full fat cream cheese and dairy milk). I think you could follow that recipe but instead of almond/vanilla extract just use maple. Orrin and I decided we weren’t the biggest fan of the cream cheese. My now food critique husband says he thought the flavors were competing with one another. (This is also the same person who asked of my attempt yesterday, if they were “malleable?” I think he was trying to ask if they were moist or not.) I don’t usually add the icing to cinnamon rolls since it is breakfast but I think I’ll look for a different glaze for next time.

*I made my own pumpkin pie spice on the spot since I hade none premade. I probably did about ½ tsp cinnamon, ¼ t ginger, a little less then ¼ t nutmeg and a dash of clove. (At some point I'll probably 10x a recipe like this and just have my own mix on hand).

**Since no gluten needs to be made my guess is that you could easily use gluten free flours to make this recipe. I like to use other grains where possible so next time I will have to give it a try and let you know how it goes.