Pumpkin Cream Cheese Rolls

  • VG Vegetarian

  • LS Low Sodium

Indulge in the delectable Pumpkin Cream Cheese Rolls. Soft and fluffy rolls filled with creamy Laughing Cow cheese, infused with pumpkin pie spices and topped with a buttery glaze. Each Read More...

  • PREP TIME

    20 minutes

  • COOK TIME

    20 minutes

  • DIFFICULTY

    Moderate

INGREDIENTS

  • 1 2/3 cups instant yeast
  • 1/3 cup Lakanto golden sweetener
  • 1 1/2 tsp kosher salt
  • 2 tsp pumpkin pie spice
  • 1/2 tsp FlavorGod Pumpkin Pie Topper
  • 1 cup Libby's pumpkin puree
  • 6 wedges Laughing Cow light cheese
  • 4 tbsp Fage 0% Greek yogurt
  • 2 tbsp Bob's Red Mill flaxseed meal + 6 tbsp water (or 2 eggs)
  • 2 cups Arrowhead Mills protein flour
  • 2 cups all-purpose flour
  • 16 pecan halves

FLAVOR USED IN THIS RECIPE

(1 FLAVOR )

Pumpkin Pie Topper

Pumpkin Pie Topper is included in

INSTRUCTIONS

  1. 1 In a bowl, mix all the ingredients (except Laughing Cow cheese) by hand or using a stand mixer. Knead for about 10 minutes.
  2. 2 Grease a bowl and cover the dough with a linen cloth. Allow it to rest for 1 hour.
  3. 3 Divide the dough into 16 balls.
  4. 4 Place an equal amount of cheese inside each ball.
  5. 5 Wrap each ball with twine to create 8 lines around, shaping them like pumpkins.
  6. 6 Cover loosely and let them rise for another hour.
  7. 7 After baking for 20 minutes at 350°F (180°C), brush the rolls with a light layer of butter. Once cooled, garnish each roll with a pecan half as a stem. Enjoy!

Pumpkin Cream Cheese Rolls

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