Yeast-free, lower sugar, and whole grain rolls that would make a legit healthy breakfast!
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
FOR THE ROLL:
1cupwhole spelt flour
1/4 cuppumpkin puree
5-6Tbspmilk of your choice
1/2tspapple cider vinegar
FOR THE FILLING:
2tspsoft butter or coconut oil
1tsp pumpkin spice blend
Preheat the oven to 350 degrees.
In a bowl, mix the flour, baking powder, and salt.
Cut in the pumpkin so that the mixture looks 'pebbly'.
Stir in five tablespoons of milk, vanilla, and vinegar, adding extra milk if needed. The ingredients should all be moistened, but NOT sticky. If it happens to get too sticky, just add a bit more flour.
Knead the dough a bit until it is smooth.
Form a ball and cover the dough with a bowl for five minutes.
In the meantime, stir together the sugar, cinnamon, and pumpkin spice in a small bowl.
After the dough has rested, divide it into four equal pieces.
Roll out each piece into an oval shape. It should be about 1/8-1/4 inch thick.
Spread each piece with 1/2 teaspoon of butter or coconut oil.
Sprinkle the cinnamon sugar mixture equally onto each piece (you can save a bit for the tops).
Carefully roll the dough, jelly roll style.
Cut each roll in half.
Place the rolls into an 8 x 8-inch oiled baking dish or pie plate (sprinkle with any remaining cinnamon sugar).
Bake for 12-16 minutes until cooked through.
Top as desired.
Nutrition facts based on using six tablespoons of unsweetened almond milk. WW SmartPoints: 3