PUMPKIN CINNAMON ROLLS. We liked these. They are not as sweet as a traditional cinnamon roll and this filling calls for brown sugar...which gives it almost a caramel flavor.
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¾ cup milk (whole, 2% or almond milk will all work)
¼ cup granulated sugar
2 ¼ teaspoons quick rise yeast (1/4-ounce package yeast)
¾ cup pumpkin puree
¼ cup melted butter
1 egg, at room temperature
4 cups bread flour
2 tablespoons pumpkin pie spice
3/4 teaspoon salt
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Dissolve yeast in warm water (not hot, you'll kill the yeast) and sugar. Sit aside for 5 minutes. Add all ingredients minus the flour. Once combined, add flour one cup at a time. Knead for about ten minutes. Allow dough to rise 1-2 hours. Once risen, roll out flat. Spread half a stick of melted butter and sprinkle with sugar, cinnamon, + brown sugar. Roll into a log, slice, place in baking dish + rise again. Bake 350 for 25-30 mins. See full recipe on blog. Recipe from @ambitiouskitchen
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Icing: store bought 👊
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