INGREDIENTS
Pumpkin Dough
2 cups shredded mozzarella cheese
2 ounces cream cheese
2 tablespoons pumpkin
3/4 cup almond flour
1 teaspoon baking powder
1 tablespoon ground flax meal
For the Cinnamon Filling
1 tablespoon butter, softened
2 tablespoons pumpkin
2 tablespoons pecans, chopped
1 tablespoon cinnamon
2 tablespoons Monkfruit or Swerve sweetener
For the Cream Cheese Icing
2 ounces cream cheese
2 tablespoons heavy cream
2 tablespoons confectioners Monkfruit or Swerve sweetener
1/4 teaspoon maple extract (optional)
Instructions
Preheat oven to 350 degrees F.
For the Pumpkin Dough: In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Stir in the pumpkin.
Add the almond flour, baking powder and ground flax meal.
Mix the dough well until you have a soft ball (see step by step images above)
Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 13×10.
For the filling: Combine the softened butter and pumpkin in a small bowl and brush on the dough, all the way to the edges.
Combine the cinnamon and sweetener in a small bowl and sprinkle on top of the butter. Top with chopped nuts
Starting at one end roll your dough as tightly as you can into a log.
Cut into 10 equal portions (roughly the width of two fingers)
Spray a muffin tin lightly with cooking spray and place the rolls in the wells.
Bake 12-15 minutes until golden brown.
For the cream cheese icing: combine the cream cheese, heavy cream, sweetener and maple extract (if using) in a blender or food processor and mix until smooth.
**Note: the icing is for a mildly sweet, thick frosting. If you prefer it sweeter or thinner just add additional ingredients as needed after taste testing
