INGREDIENTS
For the dough:
3/4 cup whole milk
1/4 cup brown coconut sugar
1 instant yeast packet (2 1/4 tsp)
3/4 cup pumpkin purée
1/4 cup melted butter
1 egg, room temperature
4 cups bread flour
2 tbsp pumpkin pie spice
3/4 tsp salt
1 tbsp olive oil
For the filling:
1/2 jar Divina Date Spread
1/3 cup brown coconut sugar
1 tbsp ground cinnamon
1/3 cup butter, room temperature
For the icing:
1/2 jar Divina Date Spread
8 oz cream cheese, room temperature
1/4 cup butter, room temperature
1/4 cup brown coconut sugar
Pinch of sea salt
For the garnish (optional):
Freshly grated cinnamon
Roasted and crushed pumpkin seeds
INSTRUCTIONS
- In a small pan, warm milk to 100-110 degrees F.
- Add the warm milk, yeast, and brown coconut sugar to the bowl of an electric mixer. On low, mix ingredients until combined and then let sit for 10 minutes.
- Add the pumpkin puree, pumpkin pie spice, egg, butter and salt to the mixing bowl. Using a paddle attachment, mix until fully combined. In three batches, add in bread flour with a spatula until a dough begins to form.
- Using a dough hook on your mixer, knead dough on low speed for 8-10 minutes. The dough will form into a ball and be slightly sticky.* If the dough seems a little too wet, sprinkle some additional flour over top of it.
- Transfer the dough to a large bowl, lightly greased with olive oil, and cover with plastic wrap. Allow the dough to rise until it has doubled in size.
- While the dough rises, make the filling and icing.
- To make the filling, in a medium mixing bowl combine well ½ jar Divina Date Spread, brown coconut sugar, cinnamon and butter. Set aside.
- To make the icing, add ½ jar Divina Date Spread, cream cheese, butter, brown coconut sugar and sea salt to your electric mixer bowl. Using the paddle attachment, mix until will combined. Set aside in refrigerator.
- After dough has doubled in size, transfer it to a well-floured, clean surface and roll out into a ¾” thick rectangle, approximately 14x16”.
- Spread the filling over the dough, leaving uncovered ½” at the edge of the long ends. This will ensure a better roll.
- Tightly roll your dough starting from the short side. Using dental floss or serrated knife, cut your log into 12 rolls of similar widths.
- Place rolls in a greased 9x13 inch baking pan with the spiral facing up. Cover the pan with plastic wrap and a warm towel and let the cinnamon rolls rise again for 30 minutes.
- While the rolls rise, preheat oven to 350 degrees F. Remove the plastic wrap/towel and bake the rolls for 24 minutes, rotating the pan halfway through the time. The edges should be slightly golden brown.
- Remove the rolls from the oven and immediately spread half of your icing on top of the hot rolls. The icing will melt into the rolls giving them a softer texture.
- Place the pan on a rack to cool completely.
- Once fully cooled, frost with the remaining icing, garnish, and enjoy!
*If you prefer to use your hands, knead the dough on a well-floured surface for 8-10 minutes.