No Sugar Baker’s Pumpkin Caramel Rolls

Bread Machine Ingredients:

1 C. Unsweetened Almond Milk, Heated 1 Minute in Microwave
½ C. Water (About 110 Degrees—warm to the touch)
1 t. Cake Flavoring or Vanilla
½ C. Butter, Cut Into Pieces
2 Eggs (Room Temperature)
1 t. Salt
¾ C. Swerve Granular
5 C. Bread Flour (OR 3 C. Bread Flour and 2 C. Almond Flour)
3 t. Instant Active Yeast (I use Bread Machine Yeast)

Inner Roll Ingredients:

Cinnamon
4 Oz Melted Cream Cheese
1 C. Pumpkin Puree (Canned)
6 T. Melted Butter
Swerve Brown
Chopped Pecans

Cream Cheese Frosting Ingredients:

8 Oz Cream Cheese
¾ C. Swerve Confections
1 T. Vanilla
2 T. Unsweetened Almond Milk

Easy Directions:

Put all bread machine ingredients in bread machine canister. Set on dough cycle.

When finished, remove from canister and put dough on lightly floured surface counter. Using rolling pin, roll out dough to ¼ inch square. In small mixing bowl, combine melted cream cheese, pumpkin puree and melted butter. Spread onto dough. Heavily sprinkle with cinnamon and Swerve Brown. Additionally sprinkle chopped pecans. Starting from an outside edge, rollup dough tightly like a tootsie roll. In a 9×12 baking pan, grease or spray baking pan and sprinkle with Swerve brown and additional cinnamon. Cut dough into 12 even pieces. Place rolls into pan. Cover with a dish towel and let rise until double in size (about one hour). Bake at 375 for 25-30 minutes. Let cool for 5 minutes and remove from pan. I made an easy cream cheese frosting by electric mixer on all the cream cheese frosting ingredients—spread onto cooled rolls.