Merry Christmas! I’m keeping up with our laid back tradition of opening presents, eating Moose Munch and playing video games on Christmas day. This cold won’t keep me down, I have sugar to eat and lounging to take care of!

One tradition I started years ago was cinnamon rolls right when we wake up. I like waking up with a bang. When we lived by friends I used to do warm cinnamon roll drop offs in my jammies! It was super fun after I had eaten my fill. This year I’m kind of sick so any sort of delivery service is off the table. The couple behind us might get a few if I see them out, that counts right?

I thought this year I would mix it up with some pumpkin butter. Tasty in itself but wonderful in a roll! It’s a great change up for the holiday season. There’s still some cinnamon and brown sugar in there but the pumpkin butter actually does hold its own.

Pumpkin Butter Cinnamon Rolls Print Recipe Pin Recipe Ingredients Dough 1 Tbsp dry yeast

1/3 cup sugar

1/4 cup margarine melted

4 cups unbleached all-purpose flour

3/4 tsp salt

1/2 cup soymilk warm Filling 1/4 cup pumpkin butter

1/4 cup brown sugar

1 tsp ground cinnamon Frosting 3 ounces cream cheese softened

1/4 cup margarine softened

1 1/2 cups confectioner’s sugar

1/2 tsp vanilla

1 Tbsp or more of almond milk to thin the frosting Instructions In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order for the dough. Using a dough hook, mix everything together until a soft dough forms.

Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size (about 1 hour in a warm enough kitchen).

Roll the dough into a flat 16 x 20 inch rectangle. Spread the Pumpkin Butter evenly over the dough. Sprinkle the sugar and cinnamon mixture evenly on top and roll into a log. Using dental floss (or a knife I guess) cut the log into 12 pieces. Place them in a greased 9 x 13 baking pan or individually into greased texas muffin tins.

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size again.

Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes until they are a light golden brown.

Remove from oven and let cool slightly. Combine all of the frosting ingredients together until smooth. Spread prepared frosting over the cinnamon rolls while still warm.

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