pumpkin walnut cinnamon rolls

Soft, moist and choc-full of walnuts, these make a satisfying, just-sweet-enough snack or breakfast. Fairly healthy, too. A step above the dry and cakey blue-box cinnamon rolls (you know which ones I’m talking about). If you want to kick it up another notch, feel free to drizzle with some powdered sugar icing, but I like mine as-is.

Pumpkin Walnut Cinnamon Rolls (Makes 12)

adapted from Made Healthier


  • 1 ½ c whole wheat flour
  • 1 c AP flour
  • 1 T yeast
  • 1/3 c sugar
  • 1 t cinnamon
  • ¾ c pumpkin purée
  • ½ c water
  • 2 T oil

filling :

  • 1 c chopped walnuts (toast them first for even more flavor)
  • ¼ c brown sugar
  • 2 t cinnamon
  1. Mix flours, yeast, sugar, and cinnamon in a large mixing bowl. Add pumpkin, water, and oil. Stir together and knead lightly to form a soft (but not too wet) dough (adjust water as necessary). Let it rest for 15-20 min.
  2. Divide dough into 2 pieces. Roll out one half into a large rectangle, and sprinkle with half of the filling ingredients. Roll up jelly-roll style (from the long side), pinching the seam shut. Slice into six pieces and place about 2 inches apart in a lightly greased baking dish (I used two small 6×8” Pyrex pans, putting six rolls in each pan; you could also use one large 9×13” pan). Repeat with remaining dough and filling. Let rise for 10-15 min. more.
  3. Meanwhile, preheat oven to 350°F. When rolls have risen, bake for 20-25 min. Serve warm. (Leftovers may be reheated in the toaster.)

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