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DUTCH FARMS giant cinnamon rolls & pumpkin cream cheese icing

 

Makes 6

CINNAMON ROLL INGREDIENTS:

  • ⅓ cup sugar + 1 tablespoon
  • 1 cup whole milk heated to 110°
  • 1 tablespoon fast acting yeast
  • 4 cups all-purpose flour
  • 2 eggs
  • 4 tablespoons melted Dutch Farms unsalted butter + 4 tablespoons cut up
  • ¾ cup light brown sugar
  • 2 tablespoons ground cinnamon

ICING INGREDIENTS:

  • 1 stick Dutch Farms unsalted butter
  • 3/4 cup Dutch Farms cream cheese
  • 1 1/2 cups powdered sugar
  • ½ cup canned pumpkin

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INSTRUCTIONS:

  • Preheat the oven to 375°.
  • Place 1 tablespoon of the sugar, warm milk and yeast in a standing mixer bowl and let sit until it begins to foam, about 5 minutes.
  • Hook the bowl to a standing mixer and with the hook attachment add in the rest of the sugar and flour and mix until combined on low speed.
  • Turn it to high speed and add in 1 egg at a time until combined and then add in the butter and mix for 5 to 6 minutes or until it be comes a ball.
  • Put the dough in a bowl and cover with a towel for 1 hour.
  • Next, roll out the dough on a clean surface dusted with flour until it is the size of a large rectangle then evenly sprinkle on the brown sugar, cinnamon and cut up butter.
  • Roll the dough up and make 6 slices.  Place them in a buttered casserole dish, cover with a towel and sit for 1 more hour.
  • Bake the them for 20 to 22 minutes or until they are browned on the top.
  • Icing: Whip together the butter, cream cheese, sugar and pumpkin until it is light and fluffy, about 5 minutes.

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  • Once the cinnamon rolls are done spread the icing all over the top and serve warm!

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