Hey y’all! If you’re anything like me you start getting excited about making fall treats in, like August!! Since we try to limit our sugar intake and find healthier alternatives for sugar, I have to get more creative with my fall baking. Using honey, maple syrup, or erythritol are three of my favorite ways of making sweets while avoiding refined white sugar. This pumpkin cinnamon bun recipe contains maple syrup as well as erythritol. I left a bit of brown sugar in the filling, because you seriously cannot have cinnamon buns without brown sugar! I used less processed organic brown sugar and there’s not a whole lot of it, so don’t feel too bad. 🙂 These cinnamon buns have a hint of pumpkin flavor and LOTS of cinnamon so they are perfect for fall!! The frosting is a cinnamon cream cheese frosting that doesn’t contain any sugar at all other than natural sugars found in maple syrup. These pumpkin cinnamon buns make a delicious fall breakfast, a snack to go with your coffee, or even dessert!
You might be thinking I’m delusional if I think a cinnamon bun is a “healthy ish” option for breakfast but hear me out. The foods I like to make are the same foods most normal people LOVE to eat! I do enjoy making many traditionally “healthy” food options, but I also love the challenge of transforming wholesome ingredients into what some would consider “cheat foods” that would be off limits. By making simple ingredient swaps and making things completely from scratch you know exactly what you’re eating. Nothing overly processed or filled with sugar, artificial colors and preservatives, etc.
Flour might not be considered healthy, but by using non-GMO, unsprayed, unbleached white wheat flour you’re getting vitamins and nutrients in the grains! Butter might be considered bad by some, but using organic butter from pasture fed cows is actually GOOD for you! Organic pumpkin (or in my case butternut squash) puree gives you a small helping of veggies without you even knowing it. 😉 I love making fun (delicious) treats and meals that are enjoyable without the guilt. Its definitely a challenge at times but so fun and very rewarding!
Ingredients
- ROLLS:
- 1/2 cup warm milk
- 1/2 tbs yeast
- 2 tbs melted butter
- 1/2 tsp salt
- 1 egg
- 2 cups unbleached white wheat flour
- 1/8 tsp nutmeg
- 1/2 tsp cinnamon
- 2 tbs erythritol
- FILLING:
- 3 tbs melted butter
- 1/2 cup brown sugar
- 1/3 cup pumpkin puree
- 1 tbs cinnamon
- 1/2 tsp vanilla
- 1/2 tsp pumpkin spice
- FROSTING
- 5 oz soft cream cheese
- 2 tbs soft butter
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice
- 2 tbs maple syrup
- 2 tbs erythritol
- 1 tsp cinnamon extract (optional)
- 2 tbs flour
Instructions
- Dissolve yeast in milk and let it sit a few minutes while preparing the rest of the ingredients.
- Measure out all roll ingredients and throw into a stand mixer along with milk mixture.
- With dough attachment mix well, then knead dough into a ball.
- Put dough ball back in bowl and cover with plastic wrap.
- Let dough sit and rise for 1 hour.
- When dough is ready, roll out into a rectangle shape.
- Mix together all filling ingredients and brush over the entire surface area of the dough.
- Carefully roll up your cinnamon buns!
- Cut buns about an inch thick and bake at 400 for 15 minutes. (If you wrap the uncut roll in plastic wrap and chill in the fridge for 15+ minutes it will be easier to cut, but its not totally necessary)
- For frosting, put your soft cream cheese and butter into your mixer and whip until light and fluffy.
- Add spices, flavorings, and sweeteners and whip until well combined.
- Put frosting into a ziplock bag. When ready to use, snip a corner off the bag and "pipe" frosting onto cinnamon buns.
- ENJOY!
Make your own pumpkin puree, vanilla extract, and cinnamon extract to use in this recipe!!