Skinny Pumpkin Cinnamon Rolls. Hart of Dixie. Windows open. Coffee in my belly. The weather in Dallas is so crisp, you could slice it in half with a cake cutter. Days like these always make you appreciate. Today is my husband’s and my 6-month anniversary. Yes, we’ve officially been married for half a year. Now I officially know that contrary to popular belief, the way to a man’s heart is not through his stomach. Men like to eat, and if you’re an excellent cook, he’ll probably be happy, but if marriage has taught me anything it’s that love is not tangible. Love isn’t bought or baked in an oven. There isn’t a piece of advice you can give someone on how to be loved or how to love. I believe that we learn love from God. In everything that we delight in, it was provided for us with love. In everything that brings harm our way, it is lacking in love. Take fall, for instance. The leaves, the slouch beanies, the leggings, the food, the Harry Potter marathons, you name it. Autumn is the season of love. Recently, I’m loving two things: pumpkin and cinnamon rolls. As if anything’s changed. Alas, the two have gotten together in love and in marriage, and have made cute little babes. Skinny Pumpkin Cinnamon Rolls. I swoon. I poke and prod. Gooey and warm. Just like I like ’em. And how beautiful is pumpkin and copper:
Williams-Sonoma Goldtouch® Nonstick Mini Muffin Pan I Copper Salt & Pepper Shakers I Copper Canister I Copper Measuring Cups, Set of 4 I Slate 12″x5.5″ Cheese Board I Mauviel Copper Beating Bowl with Loop Handle
Favorites? I am a big sucker for giant muffin tins, which is why I adore this Williams-Sonoma Goldtouch® Nonstick Mini Muffin Pan. Also, those Slate Cheese Boards are a must-have. And finally, the cutest Copper Salt & Pepper Shakers I’ve ever seen.
- Dough Ingredients:
- 1 3/4 cups all-purpose flour, or as needed (700 calories)
- 1 tablespoon Truvia Baking blend (25 calories)
- 1 tablespoon pumpkin pie spice (18 calories)
- ½ packed active dry yeast (one 1/4-ounce packet, 11 calories)
- Pinch of salt
- 1/4 cup I Can’t Believe It’s Not Butter (160 calories)
- 1/4 cup unsweetened coconut milk (11.25 calories)
- 1/4 cup pumpkin puree (25 calories)
- 1 ½ tablespoons liquid egg-whites (12.5 calories)
- Filling Ingredients:
- 3 tablespoons I Can’t Believe It’s Not Butter, “Lite,” softened (120 calories)
- ½ cup Truvia Baking Blend, “Brown Sugar” (210 calories)
- 3/4 tablespoon cinnamon (14 calories)
- Vanilla Glaze:
- 1/2 cups powdered “Swerve” (26 calories, may replace with Organic Powdered Sugar for about 200 calories)
- Pinch of salt
- ¼ teaspoon pure vanilla extract (3 calories)
- About 2 tablespoons fat-free unsweetened half & half (20 calories, or more to thin)
- Combine flour, Truvia BB, pumpkin spice, ½ packet yeast and salt in a large bowl using a stand mixer.
- Heat coconut milk for about 20 seconds in the microwave. Remove and add yeast, stirring on and off for about five minutes.
- Add pumpkin, egg-whites and coconut milk (once yeast has dissolved entirely) to flour.
- Mix until combined and forms a large, cohesive ball. If ball of dough is still wet, add flour tablespoon by tablespoon until it no longer sticks to your hands.
- Set in a bowl, cover with plastic wrap, and allow to rise in a warm location for about 50 minutes.
- Once 50 minutes are up, return to dough and kneed out on a flat, lightly floured surface.
- Roll out slab of dough, about twice as long as wide, until it’s about ¼-inch thick.
- Combine ingredients for filling in a small bowl.
- Slab dough with filling ingredients.
- Roll dough (long end) up like a yoga mat. Cut into 6 pieces and arrange in a lightly sprayed, oven-safe tray. Cover with plastic wrap and allow to sit for an additional 50 minutes.
- Preheat oven to 375F while waiting.
- Once 50 minutes are up, remove plastic wrap and bake for 18 – 24 minutes, or until baked through.
- While baking, combine ingredients for glaze. · Remove from oven, top with glaze and serve.