Spice up any fall morning with these light and fluffy pumpkin cinnamon rolls For extra creaminess use any Almond Breeze AlmondCashew Blend instead of Almond Breeze Original
Prep Time
2 hrs 20 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Place 1/4 cup butter in small sauce pan over medium high heat. Butter will begin to melt
foam
and crackle. Whisk continuously until butter begins to brown and smell similar to caramel. Immediately remove from heat and transfer to a bowl to cool for a few minutes while you make the dough.
In bowl of an electric mixture
add warm almond milk
yeast
and granulated sugar. Let sit for 5 minutes to activate the yeast. While the yeast is activating
whisk together flour
2 tablespoons brown sugar
cinnamon
ginger
nutmeg
cloves
and salt together in a large bowl.
Once the milk is a bit foamy from the yeast add in 1/2 of the flour mixture
along with the pumpkin puree
egg
and cooled brown butter; stir with a wooden spoon until just combined. Then add in the rest of the flour and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes.
Grease a large bowl with oil or cooking spray. Add dough and turn over
making sure to coat it all with the oil. Cover with plastic wrap and a towel
then place in a warm place to rise for about 1 1/2 hours or until doubled in size.
In a small bowl
combine the filling ingredients: 1/4 cup softened butter
2/3 cup brown sugar and cinnamon. Once dough is doubled in size
place onto a large surface dusted with flour. Punch dough down and roll into a 15x9-inch rectangle. Spread butter and cinnamon sugar mixture over the dough leaving a 1/2 inch border. Beginning at the 15 inch side
roll up tightly and pinch edges together to seal. Using a serrated knife
gently cut into 12 slices.
Grease the bottom of a 9x13-inch or 8x11-inch pan with butter or cooking spray (don't skimp). Place cinnamon roll slices in pan
cover with plastic wrap and let rise again for 30-45 minutes or until dough doubles in size. At this point you can decide if you want to bake them now or later. If later
you can stick them in the refrigerator overnight (covered well). When you are ready to bake the rolls
simply take them out of the 30 minutes prior to baking and bring to room temperature.
To bake
preheat oven to 350 degrees F. Bake for 20-25 minutes or until barely golden brown. Cool for 5-10 minutes. While cooling
make the frosting by combine cream cheese
powdered sugar
vanilla
cinnamon and 2 teaspoons almond milk in a medium bowl. Spread evenly over warm rolls. Enjoy!
