Pumpkin Cinnamon Rolls

INGREDIENTS:

Dough:

• 1/2 cup + 2 tablespoons grass-fed milk

• 2 tablespoons organic cane sugar

• 3 tablespoons grass-fed butter

• 1 teaspoon yeast

• 1 teaspoon pure vanilla extract

• 1 pasture-raised egg, room temp

• 1/4 cup organic pumpkin puree

• 2 1/2 cup organic flour

• 2 tablespoons organic cane sugar

• 2 tablespoons organic brown sugar

• 1/2 teaspoon pumpkin pie spice

• 1/2 teaspoon salt

Filling:

• 1/4 cup grass-fed butter

• 1/2 cup organic brown sugar

• 1 tablespoon organic cinnamon

Topping:

• 1/4 cup heavy cream

Frosting:

• 4 ounces organic cream cheese, room temp

• 4 tablespoons grass-fed butter, room temp

• 3 tablespoons 100% pure maple syrup

• 2 tablespoons powdered sugar

• 1 teaspoon pure vanilla extract

INSTRUCTIONS:

Dough:

1. In small bowl, melt butter slightly in microwave. Stir butter to remove bumps. Add milk and microwave about 45 seconds. The mixture should be about 110°F (lukewarm like bath water). Make sure the milk/butter mixture is not too hot or it will kill the yeast. This step is absolutely crucial to ensure the cinnamon rolls rise. Add sugar to the mixture and sprinkle yeast on top. Let sit for 5-10 minutes to allow the yeast to bloom. You know you killed the mixture if it doesn't bubble and create a foam on top.

2. In a medium bowl, combine flour, cane sugar, brown sugar, pumpkin spice and salt.

3. Once yeast mixture is ready add vanilla, egg, and pumpkin puree and mix using the paddle attachment.

4. Add in the flour mixture using the hook attachment and knead for about 10 minutes. The dough should create a slightly sticky ball and pull away from the sides of the bowl. If too wet, add 1 tablespoon flour at a time to achieve this consistency.

5. Transfer dough ball a greased bowl and cover with a damp towel. Let sit somewhere warm for at least 30 minutes or until it doubles in size.

6. While waiting, combine brown sugar and cinnamon.

7. Once the dough is ready, place it on a clean, floured work surface and roll it out. Try to create a large rectangle. Use a rubber scraper to spread the butter on the dough followed by sprinkling the brown sugar cinnamon mixture.

8. Tightly roll the cinnamon rolls on the long end. Cut rolled dough into 9 even rolls and place into greased 8x8 dish.

9. Cover with plastic wrap and allow them to rise for about 20 minutes. They should double in size in this time.

10. Heat oven to 350°F while rolls are rising.

11. Once rolls are done rising, pour heavy cream on top and bake 25-30 minutes or until rolls are golden brown and cooked through.

12. While rolls are baking, combine ingredients in medium bowl to make the frosting.

13. Let cool for 5 minutes before spreading the frosting.

LEAP APPROVED SUBSTITUTIONS:

Milk:

substitute 1:1 with any approved milk alternative

Cane Sugar:

substitute 1:1 with 100% pure maple syrup

Butter:

substitute 1:1 with any approved oil

Egg:

substitute 1:1 with a Flax Egg

1 Tbsp ground flaxseed

2 1/2 Tbsp water

mix together and let sit at least 5 minutes until flax becomes jelly-like

Flour:

substitute 1:1 with any approved flour

Brown Sugar:

substitute 1:1 with brown coconut sugar