Pumpkin Pie for Breakfast

During the crock pot challenge, I made crock pot Pumpkin Sticky Buns! Based off of that recipe, here is the perfect October breakfast for those brisk Fall mornings.

I just can’t get enough of pumpkin! Especiallyon National Pumpkin Day!

Pumpkin Pie Cinnamon Buns

makes 12 buns

The Dough:

  • 2 cup plus 1 Tbsp milk of choice (I used unsweetened flax milk)
  • 1/4 cup plus 1 Tbsp water
  • 1 Tbsp sugar
  • 1 packet dry, active yeast (to help activate the yeast)
  • 2 1/4 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup granulated Splenda
  • 1/4 cup water
  • 3/4 cup Libby’s pure pumpkin
  • 1/2 cup unsweetened apple sauce

The Filling:

  • 3/4 cup pure pumpkin
  • 1/4 cup granulated Splenda
  • 2 Tbsp sugar-free pancake syrup
  • 1 Tbsp Splenda brown sugar
  • 1/2 tsp. pumpkin pie spice
Glaze Ingredients:
  • 3 Tbsp sugar free pancake syrup
  • 1 Tbsp granulated Splenda
  • 1/4 tsp plus 1/8 tsp pumpkin pie spice
  • 1 Tbsp pecans
  • 1 Tbsp hulled, unsalted pumpkin seeds
Warm milk and water in a bowl in the microwave for about 45 seconds. Let it sit for a few minutes. You want the liquids warm, not hot. Sprinkle the sugar into the liquid, followed by the packet of yeast. Set aside and allow mixture to bubble and foam.
Sift the flours, baking powder, Splenda, salt, cinnamon and pumpkin pie spice into a large bowl and set aside. In a small bowl, warm the applesauce and pumpkin in the microwave for 20 to 30 seconds. Stir the vanilla into the warmed mix, then stir this to the milk and yeast bowl. Pour the bowl of liquid ingredients into thelarge bowl of dry, and together to form a dowl. The dough will be moist and tacky. Cover the ball of dough with a towel and set in a warm place to rise for 20 minutes. (My trick: microwave an empty microwave for a minute, then place the covered bowl in the microwave to sit.)
While the dough is rising, stir together the filling ingredients and set aside. You can also chop the pecans and pumpkin seeds and tossed them together, and set aside. When the dough has risen, preheat the oven to 325 F. Sprinkle 1Tbsp of all-purpose flour over the ball. Sprinkle another 1 Tbsp over the clean, flat surface on which you will be rolling the dough. Flip the ball of dough onto the floured surface and sprinkle another 1 Tbsp of flour on top. Use your hands to press out the dough. Flour the dough in 1/2 Tbsp increments, as needed. Flip the dough over, after its been pressed with your fingers, sprinkle with flour and roll it out into a large rectangle.
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Using a spoon or basting brush, brushthe filling ingredients to every edge. (I suggest brushing onto the table to make sure every piece is coated!) With finger tips, carefully roll the dough into a long log. Using a non-serrated knife, cut the log into 12 equal portions, cleaning the blade after each slice. Carefully transfer the 12 rolls into a baking dish, sprayed with non-stick cooking spray.  (For really large buns, cover and return the buns to a warm place for another 30 minutes. For regular sized, bake now.) Top the rolls with chopped pecan and pumpkin seed blend and bake for 25 to 28 minutes.
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While baking, stir together the remaining glaze ingredients. Once baked, drizzle the glaze over the buns and serve.
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When I opened the oven, it smelled like a pumpkin pie was baking! After the buns were glazed, I sat down to a cup of Tiramisu coffee (one of the new coffees I bought yesterday) to which I added SF Italian Sweet Cream creamer. What a combo! The creamer totally picked up the sweet notes of the coffee! I pulled apart the first piece of pumpkin bun to see a beautiful orange filling, and warm moist dough. I love that contrast of the firm outer shell with the soft inner layer of sticky buns!
Mom said it was just the right sweetness! My only critique is to make a thicker glaze…
I stared brain storming toppings… Obviously, nuts are a no-brainer, but what about crumbled bacon? Sounds like I might have to make these again in the near future!
Nutrition: per bun
Calories: 151, Fat: 1g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 278mg, Carbs: 30, Fiber: 4g, Sugar: 1, Protein: 4g

Pumpkin Cinnamon Buns: Crock Pot Recipe #8

I could not resist when I found this on a vegan recipe page!

I prepared everything this morning and headed to Church. (Yes, I woke up early on my day off). When I arrived home, after a run, the smell of fall spices was in the air!

I prepared them Sammy style, but check the original recipe for the vegan way.

Ingredients:
2 cups whole wheat flour
1 cup all purpose flour
1/4 cup granulated Splenda
1 package active dry yeast
1/2 cup unsweetened flax milk
1/4 cup water
3/4 cup Libby’s pure pumpkin
1/2 cup unsweetened apple sauce
1 Flaxseed egg (1 TBS flaxseed to 1 1/2 TBS warm water, let it sit for 5 minutes)
1/4 tsp sugar (to help activate the yeast)
Filling Ingredients:
1/3 cup unsweetened applesauce
2 Tbsp plus 2 tsp Splenda brown sugar
2 tsp ground cinnamon
2 tsp nutmeg
1 tsp ginger
1 tsp ground gloves
Icing Ingredients:
4 oz fat free cream cheese, soft
2 1/2 Tbsp granulated Splenda
1/2 tsp vanilla extract
Directions:
Prepare flaxseed egg. Combine flour, sugar and yeast in a large bowl. Fold in milk, water, pumpkin, flaxseed egg and applesauce into dry ingredients. Form into a ball and let it sit in bowl, covered with a towel, for 30-45 minutes. Roll the dough into a rectangle on a lightly floured surface.
Mix together filling and brush the dough with it.
Roll the rectangle long side to long side and pinch the ends to seal. Slice the log into 12 to 14 rolls.
Place in wide and very well sprayed crock pot and cook on high for 60-90 minutes. Use a toothpick to determine if fully cooked.
Mix up icing and pour over hot rolls. Top with pecans, walnuts, raisins, or what ever you’d like.
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I went for a quick run to knock out another day of Couch to 5K. I’m hoping that this helps fuel me for a productive day.
Dad came over after Church to enjoy these sticky buns and a cup of coffee!
The Verdict: the consistency of the buns were perfect and I could not believe how much the buns grew; however, there was too much clove for the tastes of this family, and not enough sweetness. This recipe has tremendous potential and dad and I are excited to play around with it. (Dad is like a little kid when he bakes… he loves cookie cutters!)
I sprinkled a bit of Splenda over top to help add some sweetness.WP_001277
Don’t get me wrong, these things are most definitely edible, but they need some work.
When I was ready to roll the dough, I searched high and low for the rolling pin. Then I remembered I left it at my dads house…
So I laid down some plastic wrap over the dough and improvised.
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Thank you, Libby!