Yalla, Let’s Eat Pumpkin Cinnamon Rolls with La Colombe Cream Cheese Frosting

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides a lighter texture with fewer calories.

Heat 1/3 cup of milk to about 110 degrees Fahrenheit.

Pour the hot milk into a measuring cup.

Add 2.5 teaspoons of active yeast to the milk and let it activate until bubbles form.

In a mixing bowl, add 4 cups of King Arthur bread flour.

Add 1/4 cup of sugar to the flour.

Melt some butter and add it to the flour mixture.

Add 1 teaspoon of fine sea salt to the mixture.

Add 1 egg (preferably at room temperature) to the mixture.

Mix the dry ingredients together.

Add the activated yeast mixture to the dry ingredients.

Add 1 cup of pumpkin puree to the mixture.

Mix until combined and the dough starts to come together.

If the dough is too dry, add more milk as needed.

Cover the bowl and let the dough rise for about an hour until it doubles in size.

Prepare the filling by mixing 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tablespoon cinnamon, 1 tablespoon pumpkin spice, and 1/2 cup crushed walnuts together.

Roll out the dough on a floured surface to about a quarter inch thick.

Spread maple butter over the rolled dough.

Sprinkle the cinnamon sugar mixture evenly over the dough.

Roll the dough tightly into a log.

Cut the rolled dough into 1/4 inch thick slices.

Place the cinnamon rolls into a buttered round tray.

Let the rolls sit for a few minutes before baking.

Bake the cinnamon rolls until they are fluffed up and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens