Pumpkin Cinnamon Buns with Cream Cheese Frosting Prep Time: 2 hours 20 minutes Cooking Time: 2 hours 20 minutes Difficulty: Hard Servings: 12
Ingredients Rolls • ¼ cup unsalted butter • 2¼ teaspoons dry active yeast (1 packet) • ¾ cup Almond Breeze Unsweetened Original Almondmilk warmed to 110°F • ½ teaspoon granulated sugar • 3 cups bread flour • 2 tablespoons dark brown sugar
Directions 1. Place 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. 2. In bowl, add warm unsweetened almond milk, yeast, and granulated sugar. Let sit for 5 minutes to activate the yeast. While the yeast is activating, whisk together flour, brown sugar, cinnamon, nutmeg, cloves, and salt together in a large bowl. 3. O nce the milk is a bit foamy from the yeast add in ½ 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 electric mixer and run on medium-low speed for about 8 minutes. Alternatively, you can knead the dough by hand for about 10 minutes. 4. 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 1½ hours or until doubled in size. 5. In a small bowl, combine the filling ingredients: ¼ cup softened butter, brown sugar and cinnamon. Once dough has 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 ½ 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. 6. Generously grease the bottom of a 9x13 inch pan or 8x11 with butter or cooking spray. 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, stick them in the refrigerator overnight (covered well). When you are ready to bake the rolls, simply take them out 30 minutes prior to baking and bring to room temperature. 7. To bake, preheat oven to 350°F. Bake for 20–25 minutes or until barely golden brown. Cool for 5–10 minutes. While cooling, make the frosting by combining cream cheese, powdered sugar, Almond Breeze Unsweetened Original, vanilla, and cinnamon in a medium bowl. Spread evenly over warm rolls. Enjoy!
• 1½ teaspoons cinnamon • ¼ teaspoon ground ginger
• Pinch of nutmeg • Pinch of cloves • ½ teaspoon salt • 1 egg
• ½ cup pumpkin puree • ¼ cup butter softened • ⅔ cup packed dark brown sugar • 2 tablespoons cinnamon • Extra flour for dusting Frosting • 4 oz light plain cream cheese • ½ cup powdered sugar • ½ teaspoon vanilla • ¼ teaspoon cinnamon • 2 teaspoons Almond Breeze Unsweetened Original
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