Pumpkin Pecan Cinnamon Rolls

It's still early and the leaves are just begging to think about changing, but that doesn't mean its too early for pumpkin!! These deliciously fall Pumpkin Pecan Cinnamon Rolls are the perfect excuse to bake something even when its still hot outside!!

 

Pumpkin Pecan Cinnamon Rolls

Makes 8

1 Roll: 317 Calories, 27g Fat, 4g Carbs, 12.1g Protein

Rolls:

1 1/2 cup shredded part skim mozzarella cheese

2 ounces cream cheese

1 large egg

1 1/4 cup almond flour

2 tbsp Ground Flaxseed

1 Tbsp Vanilla Extract

1 tsp Pumpkin Spice Extract

1/2 tsp baking soda

2 Tbsp Swerve Brown Sugar Substitute

pinch of salt

Filling:

5 Tbsp  Pumpkin Puree

4 Tbsp of Swerve Brown Sugar Substitute

1 Tbsp Cinnamon

½ tsp Nutmeg

½ tsp Cloves

½ tsp Alspice

½ Cup Chopped Pecans

Frosting:

4 Tbsp of Cream Cheese

3 Tbsp of Melted and Cooled Butter

¼- ½ Cup of Powdered Swerve

1 tsp of Vanilla Extract

Directions:

1. Melt the mozzarella and cream cheese together in a microwave-safe bowl for 1 minute. Stir, then heat another 30 seconds.. Add the egg and mix until blended.

2. Add 2 Tbsp of the Swerve to the dough as well as remaining dry ingredients for the rolls and mix until thoroughly combined (about 3-4 mins).

3. Spray a piece of parchment paper with oil and scrape the bread dough onto the center of it. Flatten it out by putting another piece of greased parchment paper on top. You want to form a large rectangle with the dough.

4. Once the dough has been rolled out spread the pureed pumpkin over the dough. Then mix the spices and Swerve and spread evenly over the pumpkin Puree.

6. No Carefully take the bottom parchment paper and use it to roll the dough into a roll(do NOT touch the dough with your hands its very sticky. After each turn make sure to use the paper to press down.

7. Once rolled put in the freezer and preheat the oven to 400F. Remove once the oven is heated to temp.

8. Grease a metal pie plate.

9. When the oven is ready, remove the dough from the freezer and cut the roll with a greased knife into 8 pieces and place in the pie plate.

10.  Bake for approximately 25-30  minutes until the dough browns. It will be a little soft still but it hardens once cooled.

11.  While you wait for the rolls to cool begin making the frosting by blending the ingredients in a small blender or in a bowl with a hand mixer.

12.  Once the rolls have cooled frost and top with pecans. Enjoy!