Pumpkin Cinnamon Rolls
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
4 rolls/muffins
ingredients
- 1⁄4 cup canned pumpkin (pure pumpkin not pie filling)
- 1 1⁄2 scoops gaspari nutritions myofusion pro cinnamon rolls
- 2 tablespoons coconut flour (*)
- 1⁄3 cup egg white
- 1⁄2 teaspoon baking powder
- 1⁄4 cup sugar-free maple syrup (I recommend Vermont by Maple Grove)
- 2 teaspoons smooth almond butter
- 1 dash cinnamon
directions
- Preheat oven to 375 degrees.
- In a bowl, mix all ingredients for the roll batter.
- Spoon into a cupcake pan that has been sprayed with non-sticking cooking spray. You should end up with four rolls.
- Place in oven and bake for about 10 minutes. Then, using a fork or knife, loosen the rolls from the pan and flip them over. Continue cooking the rolls for about 2-5 minutes. The rolls are cooked when you can insert a toothpick into the center of the rolls and it comes out clean (no batter on the toothpick). Be careful not to overcook.
- Remove from oven, and allow the rolls to cool slightly.
- Microwave the glaze ingredients for about 15-20 seconds. Remove from microwave and stir well.
- Dip both sides of the rolls in the glaze mixture, set on a rack or plate to cool and sprinkle with cinnamon.
- To maximize freshness, store leftovers in fridge.
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