Pumpkin Coach Cinnamon Rolls To Start Your Morning In A Magical Way!

Bibbidi Bobbidi Pumpkin Coach Cinnamon Rolls!

Cinderella’s coach turned into a pumpkin in the morning, but pumpkin has turned into these cinnamon rolls for a healthier twist on a classic and delicious breakfast! In fact, did you know that pumpkin is a wonderful source of fiber and vitamin A?

Learn how to make pumpkin coach cinnamon rolls with this recipe and enjoy them while watching Cinderella on Disney+!

PUMPKIN COACH CINNAMON ROLLS

INGREDIENTS:

• 3/4 cup plus 2 tbsp almond milk, divided
• 2/3 cup of coconut sugar, divided
• 2 1/4 tsp (1 package) quick rising yeast
• 3/4 cup of butter, divided
• 3/4 cup of canned pumpkin puree
• 1 egg, room temperature
• 2 cups spelt flour
• 3 tbsp of pumpkin pie spice, divided
• Pinch of salt
• 1/4 cup plus 1/3 cup pure maple syrup, divided
• 4 oz cream cheese, softened

• Be sure to use unsweetened pumpkin puree and not pumpkin pie filling for this pumpkin coach cinnamon rolls recipe.

Related – These Cinderella Pumpkin Waffles Are A Wish Your Heart Makes!

INSTRUCTIONS:

• To make the rolls, heat 3/4 cup almond milk for 30 seconds in a small saucepan or in the microwave, until it reaches 110F, or feels slightly warm to the touch.
• Pour it into the bowl of an electric mixer, or a medium mixing bowl if you’re using a hand mixer, with 1/3 cup of coconut sugar.
• Sprinkle the yeast on top. Melt 1/4 cup of the butter and add it to the yeast mixture, along with the pumpkin puree and egg, and mix with the whisk attachment until smooth. Add spelt flour, bread flour, 2 tbsp of pumpkin pie spice, and salt. Switch to the dough hook and knead on low speed for 8 to 10 minutes. If you don’t have a stand mixer, you can knead by hand on a floured surface.
• Spray a large mixing bowl with cooking spray and transfer the dough ball to it. Cover it with a kitchen towel and let rise in a warm place for an hour, or until doubled in size.
• Prepare a 9×13 inch baking pan with parchment paper and cooking spray. Transfer dough to a floured surface and roll into a 14×16 inch rectangle.
• Combine 1/4 cup of butter, the remaining 1/3 cup of coconut sugar, 1/4 cup of maple syrup, and the remaining 1 tbsp pumpkin pie spice in a small bowl and stir them together. Spread the mixture across the dough rectangle, leaving a 1/4 inch margin at the fat end of the dough. Tightly roll the dough up, starting from the shorter side and finishing with the unfilled edge.
• Cut the roll into 12 sections using a serrated knife. Arrange the cut cinnamon rolls on the prepared baking pan. Cover with plastic wrap, and allow the rolls to rise for another 30 minutes.
• Preheat the oven to 350F. Remove the plastic wrap and bake for 20 to 25 minutes, or just until golden brown. Cool 10 minutes before frosting.
• To make the frosting, in a mixing bowl combine the remaining 1/4 cup of butter, softened cream cheese, remaining 1/3 cup of maple syrup, and remaining 2 tbsp of almond milk, and whisk until smooth. Spread over pumpkin coach cinnamon rolls and serve warm.

Enjoy your Pumpkin Coach Cinnamon Rolls!

Credit: Disney Princess Healthy Treats Cookbook

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