Pumpkin Cinnamon Rolls!!

Here is another great recipe that I have to share with you guys from one of our friend, IFBB pro Jamie Baird! She shares my love of pumpkin and her pumpkin cinnamon rolls are to die for and still good for your diet!

PUMPKIN CINNAMON ROLLS

Yields 4 rolls

Each Roll: 115 calories / Protein 13g / Carbs 9g / Fat 3g

Roll Batter:

1/4 c. canned pumpkin (pure pumpkin - not pie filling)

1 1/2 scoops Gaspari Nutrition's Myofusion Pro - Cinnamon Roll

2 tbsp coconut flour*

1/3c. egg whites

1/2 tsp baking powder

*Other types of flour may be substituted, but the coconut flour is best due to the high fiber content (2.5grams/tablespoon)

Glaze:

1/4c. sugar free maple syrup (I recommend Vermont by Maple Grove)

2tsp. almond butter, smooth

Dash of cinnamon

1. Preheat over to 375 degrees.

2. In a bowl, mix all ingredients for the roll batter.

3. Spoon into a cupcake pan that has been sprayed with non-sticking cooking spray. You should end up with four rolls.

4. Place in oven and back for about 10 minutes. Then, using a for or knife, loosen the rolls from the pan and flip them over. Continue cooking the rolls for about 2-5 minutes. The rolls are cooked when you can insert a toothpick into the center of the rolls and it comes out clean (no batter on the toothpick). Be careful not to overcook. 

5. Remove from oven, and allow the rolls to cool slightly.

6. Microwave the glaze ingredients for about 15 - 20 seconds. Remove from microwave and stir well. 

7. Dip both sides of the rolls in the glaze mixture, set on a rack or plate to cool and sprinkle with cinnamon.

8. To maximize freshness, store leftovers in a fridge.

So there you go awesome pumpkin cinnamon rolls