Pumpkin spice cinnamon rolls with maple ricotta frosting—what more do we need to say to get you to run to the kitchen right now?
Preheat your oven to 350 F. Spray a baking pan or cast iron pan with cooking spray and set aside.
In a small bowl, combine the spices and white sugar. Set aside.
In a large bowl, combine the Kodiak cake mix and pumpkin puree until the mixture forms a ball. It will be slightly sticky and tender.
To roll out the dough, sprinkle a bit more Kodiak cake mix onto a clean surface. Dust a bit more Kodiak mix onto the dough, then use a rolling pin (or a wine bottle) to roll out the dough into a 1/2-inch-thick rectangle. Because the dough is a bit delicate, you’ll need to make sure it’s not sticking to the surface or the rolling pin. If it keeps sticking, add a bit more Kodiak mix to the dough.
When the dough is rolled out, use your fingers to shape it into as close to a rectangle as you can get. Then, sprinkle the sugar and spice mixture over the dough in an even layer.
Starting at one end, tightly but carefully roll up the dough to create the classic cinnamon roll spiral. Use a sharp knife to cut the dough into 8 pieces and arrange them on the greased pan.
Bake the cinnamon rolls for 15 minutes. Because we’re using the Kodiak cake mix, they won’t puff up quite the same as store-bought cinnamon rolls, but don’t worry, they will still be delicious!
While the cinnamon rolls are baking, combine the ricotta cheese and maple syrup in a small bowl. Then, when the cinnamon rolls are baked, remove them from the oven and let them cool for 5 minutes. Top each roll with 16 grams of the ricotta frosting and devour.
Store leftovers in the refrigerator.
Because different brands of pumpkin puree may contain different levels of moisture, you may need a little more or less Kodiak cake mix to keep the dough from sticking. To accurately measure exactly how much you use, weigh out more than you need (like 300 grams), follow the recipe using your pre-weighed mix, and then weigh the amount you have leftover. For example, if you use 200 grams in the dough and sprinkle 40 grams on your cutting board and over your dough, you should have 60 grams of Kodiak mix leftover. Then, calculate your macros using 240 grams of total Kodiak mix.
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