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Pumpkin Cinnamon Rolls with Pomegranate Cream Cheese Icing

Posted Nov 25 2010 10:13am

Nothing says Thanksgiving like the Macy’s Thanksgiving Day Parade and the smell of freshly baked pumpkin cinnamon rolls.

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Not just any cinnamon rolls- pumpkin cinnamon rolls with pomegranate cream cheese icing.

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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!

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With pomegranate syrup-infused cream cheese icing.

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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.

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Topped with toasted pecans. Pumpkin + pecans = Thanksgiving!

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Perfect way to start the holiday: cinnamon rolls and hazelnut caramel coffee.

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Dough

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 salt

1 t cinnamon

1/4 t nutmeg

1/8 t ground cloves

1/8 t allspice

1/8 t ginger

 

Filling

2 T vegan margarine

4 T brown sugar

2 t cinnamon

1/4 t nutmeg

1/4 t ground cloves

 

Icing

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.)

 

Pomegranate syrup

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.

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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.)

Happy Thanksgiving!!

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