6 servings
Ingredients:
1/2 cup flour
1/2 tsp baking powder
1/4 tsp pumpkin pie spice
1/4 cup plain fat free greek yogurt
1/4 cup pumpkin puree
2 tbsp no added sugar pancake syrup
1/2 tsp apple cider vinegar
2 tbsp unsweetened applesauce
2 tbsp swerve brown sugar
1 tsp ground cinnamon
1/3 tsp unsweetened cocoa powder
Directions:
Preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper and spraying lightly. Set aside.
Mix the flour, baking powder, pumpkin pie spice, yogurt, pumpkin, syrup and vinegar all together in a bowl. Roll into a ball.
Roll out the dough to a rectangle about 6"x 8" and about 1/4-1/2" thick. You could also use your damp or floured hands to press into the correct shape. Set aside.
Lay down parchment paper on the counter and sprinkle with a little flour. Do the same with the rolling pin so the dough does not stick.
In another bowl prepare the cinnamon swirl mixture by combining the applesauce, brown sugar, cinnamon and cocoa. Spread evenly over the dough.
Slice the dough long ways into 6 even pieces and roll each piece into a cinnamon roll. Go slow as dough can be quite sticky.
Place each roll into the prepared baking sheet and bake for 20-25 minutes.
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