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September is National Cholesterol Awareness Month, and we were so excited to create a recipe that is a better-for-you option when making delicious fall baked goods. A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. 
National Cholesterol Awareness Month
Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. 
This recipe for Pumpkin Sweet Roll Bread is the perfect recipe to welcome fall and all the yummy flavors it brings. To lighten up this recipe, I used Mazola Corn Oil in place of butter, skim milk in place of heavy cream, and maple syrup to replace some of the sugar. 
I like to make this recipe in a loaf pan (almost like a pull-apart breakfast bread), but you can also bake these rolls in a regular baking dish as well. 
Pumpkin Sweet Roll Bread
Ingredients 1 tube refrigerated pizza dough Filling- ½ cup pumpkin puree 2 tsp cinnamon ¼ tsp ginger ¼ tsp nutmeg 2 tbsp Mazola Corn Oil Glaze- 4 oz reduced fat cream cheese, softened 2 TBSP maple syrup 
Directions Preheat oven to 350. Spray a 9” loaf pan with non stick spray. In a bowl, combine all the ingredients for the filling. 
Roll out the dough and spread the pumpkin mixture onto the dough. 
Roll up the prepared dough along the longest edge. 
Cut the rolled dough into 12 pieces (about 1-inch thick).
Place in a loaf pan in a row. 
Bake for about 30 minutes. Let cool and remove from pan. Mix together the glaze ingredients and pour over the top. 
This is a really easy recipe to make and can be put together in no time at all. It combines all of your favorite fall baking ingredients in a better-for-you option. 
Be sure to give this recipe a try and look for Mazola Corn Oil in retailers nationwide. Learn more about National Cholesterol Awareness month and make some healthy swaps in your recipes too. 
