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    You are in: Home / Recipes / Cinnamon-Swirl Pumpkin Rolls Recipe
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    Cinnamon-Swirl Pumpkin Rolls

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 13, 2010

      These were so nice on a cool November morning. My family didn't notice the whole wheat flour at all. I used the crystallized ginger for the optional add-in, and made a variation of the filling found here. (I mixed the T of cinnamon with 1 1/2 T softened butter. I added brown sugar, rather than granulated, to this mixture, and then stirred in the remaining pumpkin from my 15 oz. can - about 3/4 c. I just spread this mixture on the dough with a spatula before rolling it up.) Thanks for a yummy breakfast treat!

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    • on July 04, 2011

      Oh, man, these are to die for! I made them for breakfast on a family weekend get-together. The dough was easy to work with, so they came together without much fuss, the overnight method worked beautifully, and the flavor was wonderful -- everyone loved them. I think I'll have to make two pans next time.

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    • on October 14, 2014

      Nice and moist, added the ginger.

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    Nutritional Facts for Cinnamon-Swirl Pumpkin Rolls

    Serving Size: 1 (1548 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 330.7
     
    Calories from Fat 58
    17%
    Total Fat 6.4 g
    9%
    Saturated Fat 3.5 g
    17%
    Cholesterol 44.4 mg
    14%
    Sodium 410.9 mg
    17%
    Total Carbohydrate 62.4 g
    20%
    Dietary Fiber 3.8 g
    15%
    Sugars 27.7 g
    111%
    Protein 7.6 g
    15%

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