Cinna-Harvest Breakfast Swirls


Submitted By: Hannah Wolters

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 2 tablespoons brown sugar
  • 3/4 cup butter
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • Filling:
  • 2 tablespoons cinnamon
  • 2/3 cup brown sugar
  • 1/4 cup softened butter
  • 1/2 cup pureéd or mashed pumpkin
  • 1/2 cup raisins
  • 1/2 cup mini chocolate chips
  • Frosting:
  • 4 ounces cream cheese
  • 2 tablespoons softened butter
  • 2 1/2 cups powdered sugar
  • 2 teaspoons cinnamon

    • Instructions


    Preheat oven to 400º. In a mixing bowl, toss together the flours, baking powder, and sugar. Cut in the butter.
    In another bowl, whisk together the milk, vanilla, and egg. Add to flour mixture. Stir together to form a dough; knead a few strokes to form a ball.
    In a separate bowl, stir together all filling ingredients, making sure the butter and pumpkin are fully combined.
    Roll the dough in a rectangle, about 1/4 inch thick. Spread the filling over dough to within 1 inch of one long edge. Roll the dough in a spiral, pinching the edge to seal the seam. Cut into 1-inch slices and arrange on a greased cookie sheet about 1 inch apart.
    Bake for 15-19 minutes, until golden brown. Allow to cool on pan for four minutes.
    Combine frosting ingredients until smooth; spread evenly over cinnamon swirls. Serve warm.