It doesn’t get much better than the smell of pumpkin and cinnamon wafting through your kitchen! These pumpkin spice cinnamon scrolls are so incredibly easy to make and taste super indulgent. It’s just a bonus that they are much lower in carbs and uber low in sugar. Enjoy them fresh out of the oven while they are still warm! Yum!
MAKES: 12 scrolls
You will need
1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
1 x medium baking dish (24cm x 24cm)
Digital kitchen scales
For the dough
380 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix
½ tsp cinnamon
115 g plain or vanilla yoghurt
70 g pumpkin puree or roasted mashed pumpkin
Plain flour (for dusting)
For the pumpkin spice filling
35 g Noshu Vanilla Frosting Mix
1 tsp cinnamon
½ tsp nutmeg
55 g butter (softened)
For the frosting
130 g cream cheese
50 g butter (softened)
30 g Noshu Vanilla Frosting Mix
2 tsp vanilla essence
Preheat oven to 160°C (150°C fan forced) and lightly spray your baking dish with oil.
To make the dough, mix your Vanilla Velvet Cake Mix, yoghurt and pumpkin puree with a fork until well combined. Turn out the mix onto a lightly floured surface and knead until a smooth dough is formed. Dust the bench and a rolling pin with a little more flour before rolling out the dough into a rectangle shape about 3-5mm thick.
To make the pumpkin spice filling, whisk your vanilla frosting mix, cinnamon, nutmeg and softened butter together until smooth. Spread the filling over the surface of your dough and roll the dough up to create a log. Cut the log into 12 even rolls and place these together in the prepared baking dish.
Bake in the preheated oven for 25 minutes or until scrolls are golden brown and set.
To make the frosting, place cream cheese into a medium bowl and mix with an electric mixer on medium speed until softened and smooth. Add softened butter, frosting mix and vanilla essence and mix on low speed to combine. Beat for a further 3 minutes on high speed until frosting is fluffy.
Remove the scrolls from the oven and generously spread the cream cheese frosting over each. Enjoy!
Store rolls in an airtight container in the fridge for up to 5 days or freeze for up to 2 weeks.