Almost No-Fat Harvest Pumpkin Cinnamon Rolls

sconehead's Note:

I came up with this recipe one rainy Saturday morning when everyone wanted cinnamon rolls but I didn't want to take the time for "regular" ones. I had purchased a ball of pizza dough at the store so I used that as my dough for the rolls. Worked out GREAT!! This will probably be our Christmas breakfast.....easy and YUMMY!!! I am a "dump cook" so I approximate with measurement. :-) My kids LOVED these!! Would be good with chopped walnuts, but my kids won't eat those very often. I have to call them "super food" to get them to eat ...but only occasionally. :-)

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 12.0 ROLLS

ROLLS

• 1 lb ball purchased pizza dough
• 1 (4 ounce) container unsweetened applesauce
• ¼ cup of prepared pumpkin butter
• ½ cup dried cranberries
• 2 scoops flax seeds

GLAZE

• ¾ cup powdered sugar
• 5 tablespoons orange juice
• 2 tablespoons pumpkin butter

Directions:

1. Roll out dough to approximately 12 X 16.
2. Spread with pumpkin butter, then applesauce.
3. Sprinkle with flax seed, then with dried cranberries.
4. Roll up as with regular cinnamon rolls (will be a little messy because of the applesauce)
5. Slice into 12 slices and place in a round pan sprayed with nonstick spray.
6. Bake in 400 degree oven for approximately 20 minutes. Take out of oven and let sit for about 5 minutes.
7. In the meantime, mix together powdered sugar, pumpkin butter & orange juice in a bowl. Drizzle or spread over rolls. It will seem like there is too much, but let it sit for a few minutes and soak into the rolls.
8. Serve warm.

Reviews

[Limechiffon]

Excellent! I mixed together the applesauce and pumpkin butter and spread it that way. Left out the flax as I was out but they still tasted fantastic.