Pumpkin Cinnamon Rolls

 

Unleash Your Inner Baker and Savor the Season with Our Low Carb Pumpkin Cinnamon Rolls! Easy, delicious, and guilt-free, these rolls are made using our exclusive Dough Mix. Embrace the keto, sugar-free, and gluten-free goodness!

What you need

• 1 batch Dough Mix , 1/2 bag
• 2 cups shredded mozerella cheese
• 1 egg

For the Filling

• 1/2 cup pumpkin purée
• 1/2 cup sweetener, white or brown
• 1/2 tsp pumpkin pie spice or cinnamon
• 4 tbsp butter, softened and unsalted

For Glaze Frosting

• 1/3 cup powdered sweetener
• 1/4 tsp cinnamon or pumpin pie spice
• 3 tbsp liquid, add more as needed to desired consistency

For Cream Cheese Frosting

• 4oz softened cream cheese
• 1/2 - 1 cup powdered sweetener
• 1/4 tsp cinnamon or pumpin pie spice
• 1/2 tsp vanilla extract,  add more as needed to desired consistency
• 1 tbsp liquid, 

Bake This Way

1. Preheat oven to 350°F.
2. Prepare the filling by combining the pumpkin pure, sweetener, pumpkin pie spice or cinnamon, butter. Set aside.
3. Prepare the dough as directed on package. 
4. Roll out the dough on a flat, nonstick surface (we like to use a silicon mat), with the palm of your hands into a rectangular shape about 1/4” thick. If using rolling pin, we recommend you place parchment paper on top of dough prior to rolling.
5. Evenly spread the filling all over the dough, careful to not tear it.
6. Roll up dough tightly and cut into 8-12 equal sized rolls – use a very sharp knife or string to cut the roll. Begin in the center by cutting the roll in half, then cut each 1/4-1/2 into half and continue until you have 8-12 pieces.
7. Arrange rolls into a lined or greased baking dish/muffin pan.
8. Bake for 20 minutes or until brown on top and the outside of the rolls feel crisp, not doughy. (unless you like it doughy)
9. Remove from oven. If you would like to add frosting, do so once the cinnamon rolls are removed from the oven, spread your choice frosting on them while they are still warm. 
10. Enjoy!