Pumpkin Cinnamon Rolls

• 3 cups of self-rising flour (375g)
• 1 cup of plain Greek yogurt (245g)
• 1 cup of pure pumpkin puree (240g)

• ½ cup of salted, melted butter (115g)
• 1 cup of dark brown sugar (220g)
• 1 tablespoon of cinnamon powder (8g)

• 1 cup of powdered sugar (120g)
• 1 tablespoon of pure pumpkin puree (24g)
• 2 tablespoons of oat milk (30g)
• ½ tablespoon of cinnamon (4g)
• This is the first time I’ve made cinnamon rolls from scratch and used self-rising flour!

In a large bowl, Add together the greek yogurt and pumpkin puree and mixed this well. Then Add in a cup and a half of the self rising flour to the batter and mixed it in. From there Add a half cup of flour each until the dough was no longer wet.

Then Clean off my counter space and spread more flour on my counter and laid my dough on top. I had a small, fall themed pin roller, so that’s what Use to roll the dough out into a giant rectangle , Roll the dough out to about half an inch thick. Trim the edges so it was an even shape.

Then in a small bowl, Mix together the cinnamon roll filling and spread this evenly on the dough. Once the filling was spread, Roll up the dough into a log. I did use a little extra flour on my hands to smoothly get the dough up from the table. Then Cut the log into 9 (even-ish) slices. Line my 8x8 baking pan with parchment paper and placed the cinnamon rolls in.

Bake this at 350 F (176C) degrees for 25 - 35 minutes, or until the top was golden brown. Once they were done, Let them cool for about 20 minutes. While they were cooling, Mix together the pumpkin icing ingredients.

Once the cinnamon rolls were fully cooled down, Pour the icing evenly on top of the cinnamon rolls.