Satisfy Your Autumn Cravings with Pumpkin Spice Latte Cinnamon Crumb Buns | refined sugar free скачать в хорошем качестве

Satisfy Your Autumn Cravings with Pumpkin Spice Latte Cinnamon Crumb Buns | refined sugar free

Today I'm making the decadent refined sugar free PSL cinnamon crumb buns (yep...that's a mouthful to say!). They are oh so delicious and pair perfectly with a cup of steaming hot coffee and a view of falling leaves. Cinnamon Bun Dough Recipe: 3 Cups of Organic Flour 1/4 cup pumpkin puree 2 TBL Honey 2 TBL butter 2 eggs 1 TBL yeast 3/4 cup milk 1 tsp salt Add flour and yeast and salt to the bowl of a stand mixer. Heat butter, honey, pumpkin, and milk in a saucepan over medium heat until it just barely begins to scald. Allow to cool until it's lukewarm. Using the dough hook attachment, begin to mix the flour and yeast while slowly drizzling in the warm milk mixture. Add in eggs one at a time. Continue mixing for about 5 minutes. The dough should come together be still be a little sticky. Cover and allow the dough to rest for five to ten minutes before rolling out on a lightly floured surface. Pumpkin Filling: 1 1/4 cup pumpkin puree (or whatever is left in the can) 1 cup coconut sugar 2 TBL cinnamon 2 tsp ginger powder 1/4 tsp clove 1/4 tsp nutmeg Mix until well combined. Then spread onto the rolled out dough and tightly roll into a log. Using a piece of dental floss cut your cinnamon bun log into about one inch pieces (you should end up with about 18 total) and place in a grease 9x13 baking dish. Allow the buns to rise in a warm place (I like to warm my oven to 175, then turn off and place the buns in there to rise) for about 20 minutes. Cinnamon Streusel Topping: 6 TBLs melted or softened butter 1 C organic flour 3/4 coconut sugar 1/4 finely chopped pecans and pumpkin seeds (or another 1/4 flour if you'd like to omit the nuts) Splash of vanilla Combine until the mixture comes together in a course crumb. Spread over the risen buns. Bake the buns at 375 until they are golden brown, about 15 to 20 minutes. Latte Drizzle 1/2 Block of softened cream cheese 2-3 TBL strongly brewed coffee 1 TBL heavy cream 1/4 cup pure maple syrup Whip the cream cheese until smooth, then add the rest of the ingredients and blend until creamy. Add more maple syrup if needed to reach a drizzling consistency. Drizzle the mixture unto the baked and slightly cooled buns. ___________________________________ Links to some of my favorite kitchen items and staples: Wooden Measuring Spoons - https://amzn.to/3PVkRoT Lodge Enamel Dutch Oven – https://amzn.to/43xrNvs Lodge Cast Iron Dutch Oven – https://amzn.to/3OfzfH4 Lodge Cast Iron Skillet (we have the 10.25" and 13.25") - https://amzn.to/3Y9tYo9 Cast Iron Chainmail Scrubber – https://amzn.to/44NaEip Enameled Cast Iron Pan – https://amzn.to/44xltp5 Banneton Basket and Bread Kit – https://amzn.to/3JYA0C1 KitchenAid Mixer - https://amzn.to/44tqMWs KitchenAid Glass Mixing/Measuring Bowl - https://amzn.to/3pRaPdH Stainless Flat Beater for KitchenAid – https://amzn.to/3JZhut8 Stainless Whisk for KitchenAid - https://amzn.to/3OebHCC Ball Canning Utensil Set - https://amzn.to/3NUCa6L Ball Complete Book of Home Preserving - https://amzn.to/46U2KFZ KitchenAid Immersion Blender - https://amzn.to/3Q2qlOz *The links above are affiliate links. It is no extra cost to you to use them and in doing so you support this channel and our family. Thank you!