- Cinnamon Roll Dough:
- 2-3/4 c. all-purpose flour
- 1/2 c. warm water
- 1/4 c. whole milk
- 1/4 c. granulated sugar
- 1 ea. package dry active yeast
- 1 T. melted butter
- 1 t. kosher salt
- 1/2 ea. Avocado From Mexico, mashed into smooth paste
- 1 ea. egg
- 1/2 c. finely chopped pecans
- 1/4 c. packed brown sugar
- 2 T. maple syrup
- 2 T. ground cinnamon
- 4 T. softened butter
- Maple Avocado Cream Cheese Frosting:
- 1 ea. Avocado From Mexico
- 1 c. Confectioner's sugar
- 6 oz. cream cheese
- 3 T. maple syrup
- 1 t. vanilla extract
- Preheat oven to 200°F. Lightly grease a 9x12 baking dish and line with parchment paper.
- Prepare the cinnamon rolls: in a stand mixer fitted with the paddle attachment, blend the flour, sugar, yeast, and salt. In a small bowl, combine the water, milk, and melted butter. Add to flour mixture and begin to mix on low speed. Add mashed avocado and egg with machine running and blend for 4 to 5 minutes until dough no longer appears sticky and comes together in the middle. Let dough rest while you prepare the filling.
- Prepare the filling: in a medium bowl, combine pecans, brown sugar, maple syrup, and cinnamon until a thick paste forms.
- Assemble the cinnamon rolls: turn dough out onto a lightly floured surface and roll into a large rectangle, about 1/4”-thick. Spread the softened butter all over the top of the dough, then use hands to spread nut filling over the top. Tightly roll the dough lengthwise in on itself to form a long, tight log. Cut log into 12 equal pieces, and place into prepared baking dish.
- Turn the oven off. Cover the baking dish with tin foil, then place cinnamon rolls into oven to proof for 20 minutes.
- Remove foil cover and turn heat up to 375°F, leaving cinnamon rolls in the oven. When oven comes to temperature, cook rolls for 20 to 25 more minutes until rolls are big, fluffy and golden brown.
- Prepare the frosting: in a stand mixer fitted with the paddle attachment, whip the avocado and cream cheese on medium-high speed until fluffy and combined. Add confectioner’s sugar, maple syrup, and vanilla, and blend on low until combined.
- When rolls are cooked, remove from oven and immediately spread a layer of frosting over rolls and allow to melt into rolls a bit. When serving, add an additional thick layer of frosting.
ADDITIONAL INSPIRATIONS: Fill these decadent breakfast rolls with any fillings you’d like –try a medley of nuts, dried fruits, or different spices. This frosting is also amazing spread over a fresh carrot cake!
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!