If baking isn't really your thing, trust me, this recipe is! I cheat and start with a bread mix (I recommend one of Bob's Red Mill mixes, and there are gluten-free ones!), and then I dump it in the breadmaker and press the dough setting. Two hours later I come back and its ready for me. If you have a favorite from-scratch dough recipe, by all means, go for it. Just skip the white/refined flours please. Konjac powder keeps the pumpkin filling from making the dough soggy and helps to thicken up the optional glaze. If you want to keep this recipe completely sugar-free, you can skip the molasses for the bottoms and use a liquid stevia (like NuNaturals') or other liquid sweetener as an alternative.
IngredientsFor: 20 Buns
- 1.5 lb Prepared dough
- 1 Cup Canned pumpkin (not pie filling)
- 1 Cup Baking stevia (that measures equivalent to sugar) (or to taste)
- 2 tsp Ground cinnamon (plus more for sprinkling
- 1 tsp Pumpkin pie spice
- 2 tbsp Molasses (or other liquid sweetener)
- 2 tbsp Dairy or non-dairy cream cheese
- 2 Scoops Stevia sweetened vanilla protein powder
- 1/2 tsp Pure vanilla extract
- 2 tbsp Powdered erythritol (optional)
- Water Enough to reach desired consistency
- 1/4 tsp Konjac powder
- Roll out dough on floured surface (I like to put parchment down first) into large rectangle until no more than about 1 cm thick. Stir together pumpkin with stevia, and spices. Spread filling evenly over dough and roll widthwise (to get a very long skinny roll). Use serrated knife and slice into 20 even pieces. Drizzle molasses into greased 9x12 pan. Sprinkle with cinnamon and spread evenly over bottom of pan. Place rolls down in pan leaving just a bit of space between each one. Bake at 350F for about 22 minutes. Let cool a while before adding glaze.
- Whist together ingredients for glaze with 1 tbsp of water. Add more if needed, or add a bit more konjac powder to thicken. Spread over top of buns.