adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Pumpkin Cinnamon Rolls with Cream Cheese Frosting
0 Likes
Prep Time:
115 minutes
Cook Time:
25 minutes
Total Time:
140 minutes
Fluffy cinnamon rolls with a deliciously spiced cream cheese-vanilla-cinnamon frosting, perfect for cozy fall mornings.
Ingredients:
  • 0.25 cup unsalted butter
  • 2.25 teaspoons active dry yeast
  • 0.75 cup Almond Breeze Original OR any Almond Breeze Almond-Cashew Blend
  • 0.5 teaspoon granulated sugar
  • 3 cups bread flour, plus more for dusting
  • 2 tablespoons dark brown sugar
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground ginger
  • 1 pinch ground nutmeg
  • 1 pinch ground cloves
  • 0.5 teaspoon salt
  • 1 egg
  • 0.5 cup pumpkin puree
  • 0.25 cup butter, softened
  • 0.66666668653488 cup packed dark brown sugar
  • 2 tablespoons ground cinnamon
  • 4 ounces light plain cream cheese
  • 0.5 cup powdered sugar
  • 0.5 teaspoon vanilla
  • 0.25 teaspoon ground cinnamon
  • 2 teaspoons Almond Breeze Unsweetened Original or Almond Cashew Original
Instructions:
  • In a small saucepan over medium-high heat, melt 1/4 cup of butter until it turns golden brown and gives off a delightful caramel aroma. Whisk constantly, then remove from heat and transfer to a bowl to cool slightly while you prepare the dough.
  • Place warm almond milk, yeast, and granulated sugar in the bowl of an electric mixer. Allow the mixture to sit for 5 minutes to activate the yeast. Meanwhile, combine flour, 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl and whisk together.
  • After the milk becomes slightly foamy from the yeast, incorporate half of the flour mixture, pumpkin puree, egg, and cooled brown butter using a wooden spoon until just mixed. Then incorporate the remaining flour and stir until just combined. Place the dough hook on your mixer and run on medium-low speed for approximately 8 minutes. Alternatively, knead the dough by hand for about 10 minutes.
  • Prepare a generously greased large bowl with oil or cooking spray. Transfer the dough into the bowl and ensure it is fully coated with the oil. Cover the bowl with plastic wrap and a towel, then let it rise in a warm spot for roughly 1 1/2 hours or until it has doubled in size.
  • Combine in a small bowl the filling ingredients: 1/4 cup softened butter, 2/3 cup brown sugar, and cinnamon. After the dough has doubled in size, transfer it to a floured surface. Gently deflate the dough and roll it out into a 15x9-inch rectangle. Spread the butter and cinnamon sugar mixture evenly over the dough, leaving a 1/2 inch border. Starting from the 15-inch side, tightly roll up the dough and seal the edges by pinching them together. Carefully slice the log into 12 equal pieces using a serrated knife.
  • Prepare your pan generously with butter or cooking spray. Arrange the cinnamon roll slices in the pan, cover with plastic wrap, and allow them to rise for 30-45 minutes until the dough doubles in size. If you prefer to bake them later, refrigerate them overnight with a tight cover. When ready to bake, remove them 30 minutes prior, allowing them to come to room temperature.
  • Preheat your oven to 350 degrees F. Bake until barely golden brown, for 20-25 minutes. Let it cool for 5-10 minutes. While it's cooling, prepare the frosting by combining cream cheese, powdered sugar, vanilla, cinnamon, and 2 teaspoons almond milk in a medium bowl. Spread the frosting evenly over the warm rolls. Enjoy your delicious treat!

Similar Recipes