Pumpkin Oat Cinnamon Rolls with Maple Icing
Fall and cinnamon rolls go together like peas and carrots, like Kim and Kanye, like Dunkaroos and frosting (90's kids, am I right?!). So you bet I needed to make a nutritious and delicious cinnamon roll recipe of my very own. Because you know what, if I actually eat a traditional cinnamon roll for breakfast, I do not feel energized for my day. I feel sluggish, I feel blah. So I wanted a breakfast-of-champions-level cinnamon roll. Which is why I used KODIAK CAKES mix and pumpkin. This delivers some whole grains, some protein, some vitamins and some minerals, PLUS it's super easy and speedy to whip up. So here we go, these are the ingreds:
For the dough:
Kodiak Cakes Cinnamon Oat Flapjack and Waffle Mix
And that's IT. Yep, 2-ingredient dough folks. Told you it was easy.
For the filling:
For the icing:
Vanilla protein powder
Pure maple syrup
So first of all, preheat your oven to 350 degrees, then mix together your Kodiak Cakes mix and your pumpkin puree.
At first it may seem like you need more pumpkin or something, but be patient. Once it's in this crumbly stage, I like to go in with my hands and start kneading away until the powder and the pumpkin are fully combined.
Then it's time to roll out your dough until its about 1/4 inch thick or so.
Next, you'll take your coconut oil (either use melted oil, or use coconut oil cooking spray, which is what I did). and cover the top of your dough. Sprinkle the cinnamon and coconut sugar.
Cut the dough into strips that are about 1 inch - 1.5 inches thick. Then roll up your strips into cute little cinnamon rolls!!
Bake in the oven at 350 degrees for 12 minutes. While they're baking, mix up all of you icing ingredients in a little bowl.
When the rolls are done and still warm, pour your icing over the top.
Let them cool for just a few minutes - but not TOO many minutes because you'll want to eat these while they're all soft and gooey and warm...mmmmmm.
These will satisfy that cinnamon roll craving, but also help you feel satiated and energized. They are so yummy, I had to exercise some serious self control to not eat the whole batch.
Makes 8 cinnamon rolls
2 cups Kodiak Cakes Cinnamon Oat Flapjack and Waffle Mix
1 cup pumpkin puree
Coconut oil (if using melted oil, about 1-2 TBS, if using spray, just enough until dough is covered) For the calculated nutrition below, I used the spray.
Cinnamon, desired amount
Coconut sugar, desired amount
1 scoop vanilla protein powder
2 tsp almond milk
1/2 tsp vanilla extract
1/2 tsp pure maple syrup
Dash of cinnamon
1. Preheat oven to 350 degrees
2. Combine pumpkin and Kodiak Cakes mix. Mix with your hands if it helps.
3. Flatten and roll out dough.
4. Cover the top with coconut oil/coconut oil spray, cinnamon, and coconut sugar.
5. Using a butter knife or pizza cutter, cut the dough into 1-1.5 inch strips.
6. Roll the strips up into rolls.
7. Place the rolls on a baking sheet and cook for 12 minutes at 350 degrees.
8. While the rolls are baking, stir together the icing ingredients in a bowl.
9. Once the rolls are done, drizzle the icing over the top while the rolls are still warm. This way, the icing can melt on in.
And that's it! No messing with yeast, no waiting for them to rise, no excessive sugar to make you crash later. Super quick, super easy, super good for you, and man oh man are they delicious!! They leave you satisfied, energized, and give you that cozy fall pumpkin-y cinnamon roll-y feeling. Give them a try and let me know what you think!
Nutrition Per Roll
Protein: 14 g
Fat: 1 g
Carbohydrates: 27 g