Pumpkin Date Whole Wheat Cinnamon Rolls | The Whole Grains Council

Name: Pumpkin Date Whole Wheat Cinnamon Rolls | The Whole Grains Council
Ingredients: ⅔ cup milk (we used 1% milk); 1 (¼ ounce) packet instant yeast (about 2 ¼ teaspoons); 2 tablespoons + 1 teaspoon sugar, divided; ¾ teaspoon salt; ¼ cup unsalted butter, melted and cooled (meaning softened and a little liquidy, but not piping hot straight from the microwave); ⅓ cup pumpkin puree (unsweetened); 1 egg; 3 cups whole wheat ﬂour (we used white whole wheat ﬂour); ¾ cup pitted dates (about 20 dates); 1 tablespoon cinnamon; 1 teaspoon pumpkin pie spice; ⅔ cup powdered sugar; 2 tablespoons pumpkin puree (unsweetened); 3 tablespoons milk (we used 1% milk); ½ teaspoon pumpkin pie spice; ½ teaspoon vanilla extract

wholegrainscouncil.org

Dough: ⅔ cup milk (we used 1% milk) 1 (¼ ounce) packet instant yeast (about 2 ¼ teaspoons) 2 tablespoons + 1 teaspoon sugar, divided ¾ teaspoon salt ¼ cup

View Original

Share this recipe:

Ingredients

⅔ cup milk (we used 1% milk)
1 (¼ ounce) packet instant yeast (about 2 ¼ teaspoons)
2 tablespoons + 1 teaspoon sugar, divided
¾ teaspoon salt
¼ cup unsalted butter, melted and cooled (meaning softened and a little liquidy, but not piping hot straight from the microwave)
⅓ cup pumpkin puree (unsweetened)
1 egg
3 cups whole wheat ﬂour (we used white whole wheat ﬂour)
¾ cup pitted dates (about 20 dates)
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice
⅔ cup powdered sugar
2 tablespoons pumpkin puree (unsweetened)
3 tablespoons milk (we used 1% milk)
½ teaspoon pumpkin pie spice
½ teaspoon vanilla extract