Quick Pumpkin Cinnamon Rolls
, Makes 12 rolls
Yeast-free pumpkin cinnamon rolls: baking-powder dough spread with cream cheese, honey and cinnamon, finished with a glaze.
| prepPreheat oven to 375°F / 190°C | |||||
| prepGrease muffin cups, or line a baking sheet with silpat or parchment | |||||
| 280 g all purpose flour | Whisk flour, baking powder & salt | Stir dry into pumpkin mixture | Roll out, spread cream cheese, honey, cinnamon | Roll up, cut, bake 375°F / 190°C, 20-22 min | Drizzle glaze over rolls |
| 2 tsp baking powder | |||||
| 1/4 tsp kosher salt | |||||
| 55 g unsalted butter, softened | Cream butter & sugar, mix in pumpkin | ||||
| 50 g brown sugar | |||||
| 245 g pumpkin puree | |||||
| 115 g whipped cream cheese | |||||
| 3 tbsp honey | |||||
| 2 tsp ground cinnamon | |||||
| 120 g powdered sugar | Mix powdered sugar, milk & vanilla | ||||
| 2-3 tbsp milk, water or cream | |||||
| 1/4-1/2 tsp vanilla extract (optional) | |||||
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