Pumpkin Spice Hummus Cinnamon Rolls

12 rolls

Recipe by Annie Siegfried

Prep Time

20 minutes (+rising time)

Cook Time

20 minutes

Product used in this recipe

Ingredients

For the dough:⁣

• 1 cup warm milk⁣
• 1 tbsp. instant dry yeast⁣
• 2 tbsp. brown sugar⁣
• 1 tsp. salt⁣
• 3 tbsp. softened butter⁣
• 1 large egg⁣
• 3 cups all purpose flour⁣
• 2/3 cup heavy cream⁣

For the filling:⁣

• ½ cup softened butter
• 1 pack Lantana Pumpkin Spice Hummus⁣

For the icing:

• 4 oz. cream cheese, softened⁣
• 1/4 cup butter, softened⁣
• 1 cup powdered sugar⁣
• 1/2 tsp. vanilla extract⁣
• 1 tbsp. milk

Instructions

CINNAMON ROLLS:

1. Preheat the oven to 200F.
2. In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Lightly whisk together, then set aside for 8 minutes.
3. Add the egg, salt, and butter. Whisk to combine.
4. Add the flour. Using the hook attachment, knead the dough on low for 2 minutes. Increase speed to medium-high to knead for 5 more minutes. If you don't have a stand mixer, the kneading can also be done with your hands. The dough should be soft and pliable. Adjust with milk (if too dry) or flour (if too sticky).
5. Cover with a plastic wrap and let the dough rest for 10 minutes.
6. Lightly flour a clean surface. Roll out the dough into a 12x18" rectangle, about 1/4" thick.
7. Spread the butter and then the Pumpkin Spice Hummus evenly over the dough. The butter shouldn't be melted but should spread over the dough easily.
8. Roll up the dough tightly.
9. Cut the cinnamon rolls using a thin string to be 1 1/2" - 2" thick slices.
10. Place into a lightly greased 9x13" baking dish. Cover with plastic wrap. You will need two such baking dishes for 12 rolls, or a bigger baking dish for fitting all.
11. Turn the oven off. Place the cinnamon rolls in the heated oven to rise for 20 minutes.
12. After 20 minutes, remove the plastic wrap. Quickly pour the heavy cream over the cinnamon rolls. Then place back into the oven uncovered.
13. Leaving them in the oven, turn the oven ON to 375F. Bake for 18-20 minutes, until brown on top.

ICING:

1. Beat the softened cream cheese and butter until light and fluffy, about 1-2 minutes.
2. Add the powdered sugar and milk. Beat until soft and fluffy, about 1-2 minutes. Fold in the vanilla extract.
3. Let the cinnamon rolls cool for 3 minutes before adding the icing. The icing should melt and become a beautiful glaze on top.