These Pumpkin Cinnamon Rolls (with Cranberry Cream frosting), while not completely free of added sugar (maple syrup), do have a ridiculously low amount of sugar; especially when you consider that most baked goods have well over a cup of granulated sugar. White, brown, agave, or whatever, sugar is sugar and sadly our government doesn’t care how much you consume. Did you know there is not a recommended daily allowance, or that it’s something our FDA is only now considering? That might have something to do with the fact that sugar is in darn near everything on store shelves which equals more money for businesses and our government. So that means we are responsible for what we eat… welcome to adulthood…
The World Health Organization, however, does offer us a suggestion, and that is to limit our daily sugar intake to no more than 5% of our daily calories or 6 teaspoons of sugar (24grams). Want to bet your Frappachino, mocha latte, has more sugar than that? And what about your tomato sauces, soups and breads. Yup, many are still jam packed with sugary sweetness. So what can you do? Start reading those labels starting with grams of sugar per serving. If you’re interested in more no-sugar added sweets or sugar and your health kind of information, check out my last post. But in the meantime, enjoy these über yummy Pumpkin Cinnamon Rolls with Cranberry Cream Frosting!
- 3/4 cup almond meal (flour)
- 1 cup arrowroot starch; plus a few more to prevent sticking
- 1/4 cup coconut flour (1oz)
- 1 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil. liquid (2oz)
- 1/4 cup coconut milk (2oz)
- 1 tablespoon lemon juice
- *optional: 2T maple syrup; 1T molasses
- 2T cinnamon
- Other additions: nutmeg, stevia, dried fruit, nuts, chocolate chips
Filling: (just stir the two together)
- 4T coconut butter
- 3T maple syrup
Preheat oven to 350 degrees.
In a large bowl place all the dry ingredients and give them a good stir. Next add in your pumpkin puree, coconut oil, coconut milk, and lemon juice. Continue to mix the ingredients together.
On a clean surface, toss around some of your extra arrowroot starch. This is where you’ll work you presumably sticky batter. Continue to knead the dough and add a bit of arrowroot starch at a time until the dough is less sticky and a little easier to work with.
Once the dough is in working order for you, roll your batter into a rectangle shape. Spread the deliciously simple filling over the batter, then roll baby, roll!… carefully that is!
Once you have it nicely rolled, begin to slice your rolls and place them cut side down on a lightly greased circle pan. Bake your buns in the oven for 30 minutes. When finished, let them cool before frosting, then devour to your beautiful heart’s content!