It's Halloween, guys, so we thought we should stay on the pumpkin theme! :)
This recipe yelds 12 rolls with 109 calories each!
Ingredients
for the dough
60ml warm nonfat milk
2 tbsp erythritol or sweetener of your choice
½ tbsp coconut oil, melted
½ tsp salt
2 ¼ tsp yeast
½ cup pumpkin purée
1 tbsp pumpkin spice
260g whole wheat flour
for the filling
5 tbsp erythritol or sweetener of your choice
2 tsp pumpkin spice
½ tbsp coconut oil, melted
Lightly coat a 9”-round pan with nonstick cooking spray. Set aside.
In a large bowl, stir together the milk, sweetener, coconut oil, and salt. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture smells fragrant. Stir in the pumpkin purée. Sprinkle the pumpkin spice and 1 ½ cups of flour on top, and stir until completely incorporated. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.
Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest while preparing the filling.
To prepare the filling, stir together the sweetener and pumpkin spice in a small bowl.
On a clean, well-floured surface, roll the dough out into a 16x10” rectangle. Brush with the melted butter, leaving a 1” border on the two longer sides. Sprinkle with the filling sugar mixture, leaving a 1” border on the two longer sides again. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the ends to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.
Slice the log into 12 pieces using dental floss or a very sharp serrated knife. Place the rolls into the prepared pan, and cover the pan with a clean towel. Set the pan in a warm, draft-free spot, and let the rolls rise for 45-60 minutes or until doubled in size.
Preheat the oven to 180°. Bake the rolls for 17-20 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.
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