Nothing says Thanksgiving like the Macy’s Thanksgiving Day Parade and the smell of freshly baked pumpkin cinnamon rolls.
Not just any cinnamon rolls- pumpkin cinnamon rolls with pomegranate cream cheese icing.
Based off my original whole wheat cinnamon roll recipe, these are the perfect treat for a fall breakfast- especially on a holiday like Thanksgiving, where you know you’re going to eat a ton later, but still want a special treat in the morning. Might as well make it delicious and healthy!
With pomegranate syrup-infused cream cheese icing.
Leaving the cinnamon rolls separate on the pan makes for pretty presentation, but next time I’ll stick to my original strategy of packing them in casserole dish- it keeps the filling inside & makes for ooey-gooey buns.
Topped with toasted pecans. Pumpkin + pecans = Thanksgiving!
Perfect way to start the holiday: cinnamon rolls and hazelnut caramel coffee.
3/4 c almond milk
1 packet instant yeast
2 c whole wheat flour
1/2 c bread flour (plus 1/4-1/2 c for kneading)
1/2 c pumpkin puree
2 t baking powder
1/4 c sugar
1 t cinnamon
1/4 t nutmeg
1/8 t ground cloves
1/8 t allspice
1/8 t ginger
2 T vegan margarine
4 T brown sugar
2 t cinnamon
1/4 t nutmeg
1/4 t ground cloves
1/2 c – 1c powdered sugar
1/4 c almond milk
1 t vanilla
2 oz vegan (or regular) cream cheese (room temp)
1-2 T pomegranate syrup
Mix together until blended. (May need to adjust measurements as needed.)
1 c pomegranate juice
1/2 T granulated sugar
1 t lemon juice
Bring to a boil, then reduce heat. Simmer until reduces by at least half.
Bake rolls at 350 degrees for 17 minutes. (20 minutes if touching in pan.)
Top with toasted pecans.
Time to go watch the Rockettes! (I always wanted to be a Rockette- sadly, I’ve never made it past the 5 foot 6 height requirement.)