These Pumpkin Cinnamon Rolls with Cranberry Cream frosting, are the perfect breakfast this Fall.
When it comes to breakfast, many of us are consuming way too much sugar. Consider the typical cereals or even those baked good like muffins, pastries and cinnamon rolls. Many of those “breakfast” selections are packed with over 30 grams of granulated sugar. White, brown, agave, or whatever the name, sugar is sugar and sadly our government hasn’t shown much concern for how much Americans consume. It was only in recent years that a recommended daily allowance, was established.
The World Health Organization for years has sought to limit the daily sugar intake to no more than 5% of our daily calories or 6 teaspoons of sugar (24 grams) daily The U.S. has gone ahead and doubled that recommendation. From Frappachinos, mocha lattes, and juices, to yogurts, cereals and dressings, sugar is ubiquitous. Still not convinced? Check the labels on your tomato sauces, soups and breads. Yup, many are jam packed with sugary sweetness.
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So what can you do? Start reading those labels starting with grams of sugar per serving, and begin consuming less. But don’t worry, you can still enjoy some breakfast baked goods like these Pumpkin Cinnamon Rolls with Cranberry Cream Frosting.
Pumpkin Cinnamon Rolls
3/4 cup Almond meal*
1 cup arrowroot starch; plus a few more to prevent sticking
1/4 cup coconut flour (1oz)
1 tablespoons baking powder
1/2 teaspoon baking soda
1/2 cup pumpkin puree
1/4 cup coconut oil. liquid (2oz)
1/4 cup coconut milk (2oz)
1 tablespoon lemon juice
2 Tablespoons cinnamon
2 Tablespoons xylitol or erythritol
Other additions: nutmeg, stevia, dried fruit, nuts, chocolate chips
*Tigernut flour is also great substitute
Filling: (just stir the two together)
4 Tablespoons coconut butter
3 Tablespoons non-dairy milk
1 Tablespoon lemon juice
stevia to sweeten
(optional) non-dairy milk to thin the frosting to your liking
Preheat oven to 350 degrees.
In a large bowl place all the dry ingredients and give them a good stir. Next add in your pumpkin puree, coconut oil, coconut milk, and lemon juice. Continue to mix the ingredients together.
On a clean surface, toss around some of your extra arrowroot starch. This is where you’ll work you presumably sticky batter. Continue to knead the dough and add a bit of arrowroot starch at a time until the dough is less sticky and a little easier to work with.
Once the dough is in working order for you, roll your batter into a rectangle shape. Spread the deliciously simple filling over the batter, then roll baby, roll!… carefully that is!
Once you have it nicely rolled, begin to slice your rolls and place them cut side down on a lightly greased circle pan. Bake your buns in the oven for 30 minutes. When finished, let them cool before frosting, then devour to your beautiful heart’s content!