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
- 1 c chopped walnuts (toast them first for even more flavor)
- ¼ c brown sugar
- 2 t cinnamon
- 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.
- 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.
- Meanwhile, preheat oven to 350°F. When rolls have risen, bake for 20-25 min. Serve warm. (Leftovers may be reheated in the toaster.)