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Pumpkin Cinnamon Rolls with Maple Creme Cheese

kept bybmetz27

1 package seamless crescent roll dough (*see note below)
1/2 cup pumpkin
1 tsp cinnamon
1/2 cup sweetener of choice (or 1 tbs stevia or 6 packets stevia)
pinch of salt
pinch of pumpkin pie spice
Maple Icing:

1/4 cup (2 oz) 1/3 less fat cream cheese
1/4 cup sugar substitute of choice (or 2-3 packets of stevia, use more or less depending on desired sweetness)
2 tsp powdered sugar
1 tbsp sugar free maple syrup, (or 1 tbs regular maple syrup or 1/8 tsp maple extract)
(*Note on seamless crescent dough: Pillsbury makes this product, but if you can’t find it, you can buy reduced fat cresent rolls, and use a rolling pin to seal the ’seams’ together)

1. Preheat oven to 375 degrees. Line baking sheet with parchment paper, or foil sprayed with non-stick cooking spray.

2. Spread the dough out on parchment paper (or foil). Gently pull on all four corners of the dough to stretch the dough out a bit.

3. In a small bowl, mix together the pumpkin, sweetener, and seasonings until well combined. Using a spatula, spread pumpkin mixture evenly over the dough. Starting at the long end of the dough, start rolling until dough is rolled into a long skinny log. Cut 10 even rolls.

4. Arrange the rolls swirl-side-up on the parchment paper (or foil) and bake for 10-12 minutes or until slightly golden brown.

5. Meanwhile, to make the frosting, place the cream cheese in a small bowl, and microwave for 15-20 seconds, or until just melted. Add the sweetener, powdered sugar, and syrup. Stir until well combined. When the cinnamon rolls come out of the oven, drizzle or brush icing evenly over each cinnamon roll while they are still warm. Enjoy!

Enjoy! Love Katie
Servings: 10 cinnamon rolls

Calories: 77 calories per cinnamon roll without the icing OR 97 calories per cinnamon roll with the icing



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