Do the Twist
It’s no secret that cinnamon rolls are one of my favorite things to both make and eat. Especially the eating part.
But sometimes you need something a little easier and a little healthier.
The solution?
Cinnamon twists!
A simple dough made with whole wheat flour and pumpkin puree provides a healthy base for these slightly sweet, cinnamon-y delights.
Just roll out the dough…
Cover in non-dairy butter, cinnamon, and sugar.
Slice.
And twist!
A quick stint in the oven and…
Cinnamon twists!
Not an exact cinnamon roll replacement if that’s what you’re going for, but a guilt free & easy snack to have on hand when the sweets craving strikes.
The perfect post-holiday munchie.
Cinnamon Twists
by
Ingredients
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1 tablespoon honey {use agave or maple syrup if making vegan}
- 1/4 cup canned pumpkin
- 1/2 tablespoon coconut oil
- 1/4 teaspoon salt
- 1 cups whole wheat flour
- 3/4 cup bread flour
- 1/2 tsp cinnamon
- 1 tablespoon non dairy butter
- 2 tablespoons granulated sugar
- 2 tsp cinnamon
Instructions
Whisk yeast into warm water. Set aside.
Mix pumpkin, honey, and coconut oil.
Stir in yeast mixture.
Slowly add flour, a third at a time.
When you can’t mix the dough together anymore, move to flat floured surface and knead gently until elastic-y ball forms.
Place in oiled bowl and cover with towel. Set in a warm place for about an hour; up to 2.
After dough has risen, punch down and roll out into 1/4″ thick rectangle.
Spread with melted butter then sprinkle with cinnamon sugar mixture. Adjust cinnamon sugar amounts to your preference.
Slice dough into 1 inch strips and twist.
Place on baking sheet.
Bake ~12 minutes at 375.
P.S. The NEW winner of the Chobani giveaway is….
Jen! Email me your info so you can get your yogurt! 
And don’t miss my 35 weeks pregnant update!
