Pumpkin Cottage Cheese Cinnamon Rolls 😍 Ingredients 1 cup cottage cheese blended 1/2 cup pumpkin puree 2 tablespoons maple syrup 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/8 teaspoon salt Filling: 1/3 cup dark brown sugar 3 tablespoons butter melted 1 1/2 teaspoons ground cinnamon Glaze: 1/4-1/3 cup powdered sugar 1-2 teaspoons milk Instructions Preheat the oven to 375°F. Use a food processor or blender to blend the cottage cheese (I like to use a hand blender). Add it to a bowl with the pumpkin puree, maple syrup, and vanilla extract. Add the flour and sprinkle the baking powder, pumpkin pie spice, and salt on top. Mix the dough as much as you can with a spoon, and then switch to clean, floured hands to work into a dough ball. Note: The dough will be sticky but workable. Add 1-2 tablespoons of flour at a time, if needed. Transfer the dough ball to a floured surface and roll into roughly a 10x12" rectangle. Note: Make sure your surface and rolling pin are well floured because the dough is slightly sticky. In a small bowl, whisk together the brown sugar, butter, and cinnamon until well combined. Spread the cinnamon sugar filling into an even layer on the rolled out dough. Roll tightly from the long edge into a log carefully. Note: The dough will be sticky, so it can be helpful to keep a butter knife or bench scraper handy to lift up the dough as you roll, if it sticks. Slice the log into 6 large cinnamon rolls. Place the rolls in your dish, evenly spaced apart. If they're very tall, give them a gently press down. Bake for 25 to 30 minutes, until the rolls are golden brown. Allow to cool for at least 10 minutes. While the rolls are baking, mix together the ingredients for the glaze in a small bowl. Top the cinnamon rolls with the glaze and serve. - @thebalancednutritionist