So I decided to try to make something pumpkin every week this month. I LOVE cinnamon rolls. So does my family. We try to make them on Sundays at least once a month. So this month…We made them pumpkin style. I had a few hiccups and tweaked this recipe to make it a little bit more southern and NOT healthy at all. LOL. Balance is good and Cinnamon rolls are not meant to be made healthy. So here is my spin on a pumpkin cinnamon roll.
One tip is to make sure you roll the dough up tight and Seal it. Ours fell apart the first time around. You learn as you go. I hope you enjoy them as much as my family does. Let me know what you think! And Share this with your friends and family.
Pumpkin Cinnamon Rolls
What to Do:
3 1/2 cup Organic All Purpose Flour (I used Gluten Free from Bob’s Red Mill)
1/4 cup organic light brown sugar, (divided)
1 package of active dry yeast
1/4 cup milk
1 tbsp Unsalted Vegan Butter (melted)
1/4 tsp himalayan salt (ground)
4 tsp Cinnamon
1 cup 100% pure pumpkin puree (Organic canned is fine)
1 tsp vanilla extract
1 c vegetable oil
1/3 cup Organic Vegan Butter (Softened)
1/3 cup Raw sugar
1/3 cup Organic light brown sugar
1 tbsp Corn starch
1 Tbsp Pumpkin Pie Spice
Cream Cheese Icing:
2 oz Organic cream cheese (softened)
1 tbsp Organic vegan butter (softened)
1/2 tsp vanilla
1 cup Powdered confectioners sugar
What to Do:
Pre heat oven to 350. Line bottom of a 13X9 in casserole dish with parchment paper, OR lightly grease a 9 inch round pan. In a Large bowl combine Flour, Sugar and Yeast. Then add in the remaining dough ingredients. Roll it into a ball and cover it with a towel and let it sit at room temp for about 30 minutes.
After dough has rested, roll out the dough onto a lightly floured surface. Roll out the dough into a 16 x 10 rectangle. Spread softened butter, for the filling (1/3 cup), over top. Leave a 1/2 in border along the 2 longer edges. In a small bowl combine the remaining filling ingredients and whisk well. Sprinkle over the dough and gently press it down into the dough. Tightly roll up the rectangle, starting from the a short side and seal it at the seam. a little dab of water on the fingers helps seal it. Cut into 10 slices.
Arrange rolls cut sides down in the prepared casserole dish. Sprinkle with any remaining sugar mixture. Place in the oven and cook for about 17-20 minutes. The filling should be soft and a bit wet and the sides should be firm. Remove from the oven and let cool while you make the cream cheese icing.
In a medium bowl, beat 2 oz of softened cream cheese, softened butter and vanilla for about 30 seconds. (I used a hand mixer) Beat in one cup of powdered sugar until smooth. Add in a Tbsp of Milk to help it become more of a drizzled consistency. Spread over top of the cinnamon rolls and enjoy!
Would love to hear your feedback!