We use jarrahdale pumpkins from our garden in this magical PSL cinnamon roll dessert.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey offers a natural sweetness with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: unbleached flour

Whole wheat flour adds fiber and nutrients.

Start by introducing the recipe and the ingredients.

Melt 1/2 cup of butter in a pot.

Combine 1 cup of organic half and half and 1 cup of water in the pot with the melted butter.

Heat the milk mixture over low heat until it's lukewarm, similar to bath water.

In a large mixing bowl, add 1/2 cup of sugar.

Pour the lukewarm milk and butter mixture into the bowl with the sugar and whisk together while infusing positive intentions.

Sprinkle 1 package of active dry yeast over the mixture and whisk gently.

Let the mixture sit for 1 to 5 minutes until it becomes frothy.

Slowly add 4 cups of unbleached all-purpose flour to the mixture and combine using a wooden spoon.

Cover the bowl with a tea towel and let it sit in a warm spot for 1 hour.

After 1 hour, prepare to add more ingredients to the dough by mixing 3/4 cup of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of sea salt in a smaller bowl.

Whisk the dry ingredients together and then fold them into the dough with clean hands.

For the filling, combine 1 cup of pumpkin puree, 3/4 cup of brown sugar, 2 tablespoons of pumpkin spice blend, and 1/2 cup of softened butter in a bowl and blend well.

Set the filling aside and prepare to roll out the dough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens