Pumpkin Cinnamon Rolls

For the Cinnamon Rolls

1. Preheat your oven to 400°F.
2. Mix the flours, baking powder, and protein powder together until incorporated. Add in the pumpkin and egg whites. Stir until a dough forms.
3. Spread out two large pieces of wax paper. Spray each side with oil.
4. Place the dough on the wax paper and cover with the other wax paper. Roll the dough out until it is between ⅛" and ¼" thick and in a rectangle. You don't want it so thin that it tears and so thick that it can't roll.
5. Mix the sugar and cinnamon together and melt the butter.
6. Spread the butter out over the dough and sprinkle in the cinnamon sugar.
7. Lift up the bottom layer of wax paper to help roll the dough. The tighter you can get the roll the better.
8. Once you have rolled the dough, cut it into 8 pieces.
9. Spray a sheet pan, baking dish, or cast iron skillet with oil. Add the rolls to the pan. In the picture, I used a small cast iron skillet and placed them all together so they were touching. This is a fine way to do it but you will have to cook it longer and I think it prevents the rolls from being as soft as they could be. If you were to place them separately on the sheet pan, it will cook a bit more evenly but if you aren't able to achieve a tight roll, they will tip over. Not a huge issue but something to consider.
10. Bake for 10-12 minutes if you put them on the pan apart from eachother. Bake for 17-18 minutes if you place them next to eachother.
11. Spread the frosting over the top of the rolls. Makes 8 small cinnamon rolls.