Here’s the thing. Ninety percent of the recipe ideas I have, turn out pretty darn good the first time around. This pumpkin pastry? Not so much. The good news is that the end result (while not exactly what I originally had intended) was so incredibly delicious, I chose to include this happy little accident anyway.
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I wish I could say that this pumpkin pastry recipe was what I intended in the first place. But, that’s just not the case! I was hoping to create a pumpkin pie cinnamon roll, but everything went south once I baked it.
The dough wouldn’t rise and the rolls spread so much they became flat and sorta lifeless. The amazing thing is that while they weren’t fooling anyone in the cinnamon roll department, the flavor and consistency reminded me of a delicious pastry – the kind your grandparents used to serve at breakfast with percolated coffee.
A pumpkin pie filling
When I used to eat sugar, I would make these pumpkin pie cinnamon rolls Thanksgiving morning. We were always out of town and they were super easy to throw together and feed a crowd before the crazy cooking of the feast began. And, it made me feel like I was contributing to the day in the way I love best (baking!).
The pumpkin pie filling I used for this pastry mirrors what was in the original recipe. But, I swap the sugar and milk for erythritol and heavy whipping cream and use pumpkin pie spice instead of cinnamon and nutmeg. The end result is a flavor almost identical to the naughty versions I used to bake for my fam, with ingredients that make me feel better about what’s going in my body!
They’re super brunchy
Fall seems to be the time we catch up with friends we haven’t seen in a while. And, since we’re usually busy with a bazillion holiday events and parties, we typically host a Sunday brunch at our house to catch up before the Christmas madness begins.
I like to serve seasonally appropriate savory eats and treats and will definitely be plating this pumpkin pastry. Since so many people are eating sugar-free, low carb and grain-free these days, its the perfect way to serve up a festive treat while considering your family and friend’s ways of eating. And, if your guests are not watching what they’re eating, they’ll love it just the same!
How to make the icing
These pastries are icing optional, meaning that they are pretty packed with flavor without adding anything extra. But, I mean…it is the holidays and they are a pastry so feel free to load up on the icing. I know I did!
The simple icing I use is cream cheese-based and takes like 4 seconds to whip up. All you do is soften some cream cheese, add a little powdered erythritol and a teaspoon of vanilla. I use a regular ol’ spoon to mix it all together and lightly ice the pastry using a butter knife. If you aren’t sure what your guests will prefer, you can always serve them nakey with a side of frosting so everyone can top them how they choose.
Don’t forget the coffee. Don’t ever forget the coffee. hahaha. JK.
Other pumpkin-y sweet treats
If you’re looking for more pumpkin-themed sweet bakery treats, check out these popular grain-free, low carb and sugar-free recipes on the blog this month!
Dropping in a few of my favorite baking staples below, including some of the ingredients I used to create this dessert.
Pumpkin pastry recipe below
My sweet cinnamon swirl pumpkin pastry recipe is below! I hope you love this happy little accident as much as we do.
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