Wholemeal Pumpkin Pie Rolls

Saturday 31 October 2015

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I've been experimenting a lot with my baking since my Type2 Diabetes diagnosis, and I have to say in all truth a lot of my experiments have been quite disappointing . . .  it seems that when you take the sugar and fat out of things . . .  and pile in fibre, the results have been largely nothing to write home about.  One exception has been these lovely wholemean pumpkin pie rolls!

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I've seen all kinds of pumpkin pie rolls on the net, and they all look very good, but being high in sugar and fat, they are not for me . . .  sadly.   I decided one day this week that I was going to try to create one that I could enjoy, albeit in limited amounts . . .  I still have to watch my carbs.   And . . .  gosh darn if I didn't crack it!

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This recipe makes a dozen wholemeal scone type of buns, filled with a delicious virtually sugar free filling of  spiced pumpkin.  'Tis the season for pumpkin and all that!

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There is only 60g (1/4 cup) of butter in the whole recipe, and 1 tsp of molasses in the filling, which you add along with splenda sugar substitute.  There is sugar in the glaze . . .  you can't get around that, but with only 1/2 cup of icing sugar, spread over 12 rolls, even that is not an incredible lot of sugar.

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It adds just a tiny bit of extra sweetness, which was just enough to satisfy my longing sweet tooth.   The filling is nicely spiced with cinnamon, nutmeg, ground cardamom, ginger and cloves!  Nice, nice!

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The glaze has just a touch of butter and spice also.  I used a low fat spread instead of butter.  Of course you could use regular and regular brown sugar in the filling as well, if you are not trying to cut back on your sugar intake.  In either case, low sugar and fat, or not . . . I think you will find these really, really enjoyable with a nice hot cuppa on one of these cool autumn mornings!  

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*Wholemeal Pumpkin Pie  Rolls*
Makes 12

A quick and healthy version of a favourite cinnamon roll.  High in fibre and low in fat.  If you really want to cut down on the sugar, omit the glaze.   These were a delicious alternative to a regular cinnamon bun. 

For the roll base:
280g of whole wheat flour (2 cups)
1 TBS sugar (I use 1/4 tsp truvia, stevia sweetener)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
60g of cold unsalted butter, cut into small bits (1/4 cup)
90g of plain yogurt (3/4 cup)
60ml of milk (1/4 cup)
unbleached flour for handling 

For the filling:
90g of pumpkin puree (1/2 cup)
1 TBS low fat evaporated milk
6g of splenda sugar substitute, plus 1 tsp of molasses (1/4 cup of splenda, or if you are not bothered
about sugar, you can just use 1/4 cup of soft light brown sugar, packed)
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
pinch ground cloves
pinch ground ginger 

To glaze:
65g of icing sugar, sifted (1/2 cup)
1 tsp soft butter
1 TBS milk
pinch each cinnamon, nutmeg, ginger, and cardamom

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Preheat the oven to 220*C/425*F/ gas mark 7.  Lightly butter a 9 by 13 inch glass baking dish.  Set aside.

Whisk all of the ingredients for the filling together in a small bowl.  Set aside.

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Whisk the flour, sugar, baking powder, soda and salt together in a bowl.  Drop in the butter and cut it into the flour mixture until the mixture resembles coarse crumbs.    Measure the yogurt into a glass container and whisk in the milk to combine well.   Make a well in the dry ingredients and add the wet all at once.  Stir with a fork to make a soft dough.  If it is still dry and clumpy, add a bit more milk.  It is better if it is a bit damp than it be dry.   Tip out onto a lightly floured surface.   Knead a couple of times then then pat out to an 6 inch by 12 inch rectangle.  Spread the pumpkin filling over the dough, to within 1/2 inch of the edges on three edges of the rectangle and all the way to the edge on one long side. Place that long side away from you.   Roll up, working towards you from that edge.  Pinch the long edge together.   Using a sharp knife, cut into 12 slices and place them, cut side down, into the prepared baking dish.

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Bake for 15 to 18 minutes until risen and golden brown.   Remove from the oven.   Whisk together all of the glaze ingredients, only adding enough milk to give you a smooth drizzle.   Drizzle this over the warm rolls.   Serve warm.  Store any leftovers in a tin and use up within a couple days.  Alternately freeze, wrapped separately in an airtight container.   Remove and reheat briefly to serve.

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Calories (Using sugar subs):  167 per roll
Fat: 4.6g
Carbs: 27g
Sugars:  8.2g
Fibre:  0.9g
Protein:  3.2g

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Who ever dreamed that healthy, low fat, high fibre and low sugar could taste so good!  I am very pleased with these quick and tasty little rolls, and Todd enjoyed them also! 


  1. These look really good Marie. I love pumpkin rolls, cinnamon rolls and everything else like that. These seem to be a nice healthy option. Thanks for sharing.

    1. Thanks Julia! They were really good and even better the day after for some odd reason! In any case, I hope you will bake them and enjoy them! xo

  2. Ooooo... These looks sooo good, Marie! Anything with pumpkin in--yes, please! I like the idea of the scone-like consistency. Been very much enjoying seeing how you up up with the healthier alternatives. Very good calorie count for these rolls too. We all like/want a sweet treat now & again... ;o) Must add these to my to-make list... Happy Weekend, my friend ((LOVE & BIG HUGS))

    1. I hope you and TJ enjoy them Tracy! Love and big hugs and happy weekend back! xoxo

  3. I applaud you Marie..I know how hard you are working on this..

    And everything you ae posting looks appetizing!

    1. Thanks Monique! You only get to see the hits! I never show the misses, lol xoxo


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