Plant Based Cinnamon Rolls with Pumpkin Spice
Pumpkin Spice Cinnamon Rolls
Prep Time
20 min Min
Total Time
1-hour Min
Description
After a big Thanksgiving dinner, what’s better than a cup of coffee with something sweet to pair it with?
You have to try this delicious Pumpkin Spice Cinnamon Rolls recipe and wow your holiday guests this season!
Ingredients
DOUGH:
- 4-1/2 to 5 cups all-purpose flour
- 1/3 cup sugar
- 2 (4-1/2 tsp.) packets Fleischmann's® RapidRise Yeast
- 1 teaspoon salt
- 1-1/2 cups water
- 6 tablespoons butter
- 1 egg
FILLING:
- 1/3 cup sugar
- 1 tablespoon pumpkin pie spice
- ½ cup pumpkin puree
- 1 VitaCup’s Instant Coffee Packet (Genius, Perfect, Slim, or Hydration)
FROSTING:
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon pure vanilla extract
- 2 cups powdered sugar, sifted
- 1-2 tablespoons milk
Instructions
- Combine 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add flour mixture with egg.
- Beat for 2 minutes at medium speed, scraping the bowl occasionally. Add 1 cup flour; beat for 2 minutes at high speed, scraping the bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on a lightly floured surface until smooth and elastic and the dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- While the dough rests, prepare the filling: Combine sugar, pumpkin pie spice, VitaCup’s Instant Stick packet, and pumpkin puree in a small bowl. Set aside.
- Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread the filling evenly over the dough, stopping at least 1/2 inch from the edges on the long sides.
- Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces.
- Place, cut sides down, in a greased 13 x 9-inch baking pan.
- For the frosting:
- Beat cream cheese, butter, and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition.
- Add milk ½ tablespoon at a time until the frosting is desired consistency. Frost rolls.
TO BAKE IMMEDIATELY:
- Cover with a towel; let rise in a warm place until doubled in size, about 1 hour.
- Bake in a preheated 350ºF oven for 25 to 30 minutes or until the rolls are golden brown. Cool on a wire rack for at least 20 minutes.
TO BAKE THE NEXT DAY:
- Cover the pan with plastic wrap and refrigerate overnight.
- The next morning, remove the pan from the refrigerator and let sit at room temperature for 30-45 minutes.
- Bake in a preheated 350ºF oven for 25 to 30 minutes or until the rolls are golden brown.
- Cool on a wire rack for 10-15 minutes before frosting.
- Refrigerate any leftover rolls.
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