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This post brought to you by TruMoo. All opinions are 100% mine.

We cooked up something frighteningly delicious for Sunday brunch this past weekend, all inspired by the special edition product in dairy cases across the country right now: TruMoo Orange Scream Milk. Have you seen it?

I thought it served as a great tool for making something extra special for a chilly October morning. We came up with the idea of doing Orange Cream Cinnamon Rolls, and I’d love to show you how to make them!

Ingredients:

Dough

1 package dry active yeast
3/4 cup TruMoo Orange Scream Milk, room temperature or slightly warmed
1 stick of butter at room temperature
1/4 cup sugar
2 tsp vanilla
4 cups flour
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, room temperature

Filling

1 cup brown sugar
1 Tbsp cinnamon
1/2 stick butter at room temperature
1 tsp TruMoo Orange Scream Milk

Icing

Half a stick (4 oz) cream cheese at room temperature
2 Tbsp TruMoo Orange Scream Milk
1 cup powdered sugar
orange sprinkles (optional)

Directions:

Add 3/4 cup TruMoo milk to a mixing bowl.

Add yeast to the milk, give it a stir, and allow it to sit for 2 minutes.

Slowly add in the butter, sugar, vanilla, 1 cup of flour, cinnamon and salt, and combine using a mixer.

Once this mix is just combined, add the eggs.

Now it’s time to add the remaining flour and beat until well combined.

The dough needs to be kneaded (and hey, don’t we all??? Heh heh..) for 5 minutes. If you are fancy and have a stand mixer, get out your dough blade. If you are like me, and do NOT have such fancy equipment, get out your flour and lightly flour a surface, and then get to work. Or in my case, put your husband to work.

Smear some butter on the bowl you were using, and then place your kneaded dough back in that bowl. Roll it around a bit so that some butter gets all over it. Then put plastic wrap on top, and put the bowl somewhere warmish to sit for an hour. We actually put it in the sink it a bit of warm water. Yes, you really do need to let it sit for that long. And yes, it is torture.

BUT! While you are waiting you should learn more about TruMoo! visit their website for more delicious TruMoo Halloween recipes. You’ll find plenty of other ideas for ways to use your Orange Scream Milk. Or you could just have a glass; it’s awesome, trust me.

While you are waiting, you should also get started on the cinnamon roll filling. Combine all the filling ingredients in a bowl and mix together until well-combined.

Now that an hour has passed, get your dough back out on a lightly floured surface and roll it out into roughly the shape of your 9×13 baking dish (a little bit larger is ok).

Now add that yummy filling you made a short while ago and sprinkly it evenly all over the dough. Roll the dough on the long end of the rectangle you made (you want your roll to be long). Roll it tightly, and then cut into 12 pieces.

I cut the roll in half, and then cut each half again, and then took each section and made 3 rolls, for a total of 12. Place these in your 9×13 baking dish, and be sure to butter the dish first. Cover it again with plastic wrap. Let it rise, once again, for an hour. I KNOW….THIS PART STINKS!

While you wait, might was well browse the TruMoo Pinterest boards! They have some terrific ideas for you to pin. You can also check out the TruMoo Facebook page. I like connecting with the brand here because they have fun giveaways that pop up from time to time!

While you are waiting, you should also go ahead and preheat your oven to 350, though it will only take it 5-10 minutes to get that hot.

Once you time is up, remove the plastic wrap and put your cinnamon rolls in the oven for 30 minutes. They should look something like this when they are ready:

Give them a little bit of time to cool down so that your icing doesn’t melt too fast. Once you just can’t stand the wait any more, apply the icing liberally to your rolls, and for extra color, add some orange sprinkles.Dig in, and enjoy! They are SO yum!

This post brought to you by TruMoo. All opinions are 100% mine.

Yesterday I made a special treat for you all! I decided to make a banana pudding, but I wanted to make it even better than a traditional banana pudding.

I know what you are thinking: “Banana pudding does not need any improvements, Tiffany!” I hear you. Banana pudding is totally amazing. But CHOCOLATE Banana pudding is even more amazing, promise. I made mine with TruMoo Chocolate Milk. Have you seen it in stores? I’m a big fan, especially since it’s got no artificial growth hormones. Check out TruMoo for more information

And even though it doesn’t look super duper chocolately in its finished form, the color has been diluted with whipped topping and condensed milk. But there’s also chocolate pudding made with TruMoo chocolate milk, which basically makes it double chocolate pudding. So I’m thinking right about now you’d like to learn the recipe, yes? Ok, let’s do it!

Ingredients

for chocolate pudding

1/4 cup baking cocoa
1/2 cup sugar
2 Tbsp cornstarch
1/4 tsp salt
2 cups TruMoo chocolate milk
1 Tbsp butter
1/2 tsp vanilla extract

Other Ingredients:

1 (14 ounce) can sweetened condensed milk
1 Tbsp vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
1 package of vanilla wafers, crushed
4 medium bananas, sliced to desired thinness

To make the chocolate pudding:

In a saucepan on medium heat, combine cocoa, sugar, cornstarch and salt. Add TruMoo Chocolate milk, roughly 1/2 cup at a time and stir until well combined after each addition.

Once all the milk is added, bring to a gentle boil (still over medium heat).

Let the mixture boil gently while constantly stirring for about 2 minutes. Then add the butter and vanilla and remove from the heat. Allow to cool down to room temperature (this will take 20 minutes or so, and goes faster if you give it a stir every few minutes).

Next add the condensed milk to the chocolate pudding mixture. Stir it well until it is throughly combined.

Now it’s time to fold in the whipped topping!

The finished mixture should look something like this:

The next part of the recipe was totally my favorite because it involves getting out your aggression. Poor vanilla wafers never saw it coming. Crush as many as you think reasonable at a time, but I can tell you that putting the entire bag of wafers in a quart bag at one time is over shooting. Just trust me on that one ;-).

I guess I should explain why the wafers are crushed instead of getting artfully arranged. Well, for starters, I don’t “artfully arrange” anything well as you’ll see in a second when you see the final product. But more importantly, I honestly think banana pudding is better this way because the crumbly goodness of the wafers is much more evenly distributed. Try it and let me know if you agree!

Ok, so back to the recipe. It’s time to get your layer on! Start with a layer of crushed wafers, followed by a layer of bananas.

Now add a layer of that awesome pudding you just made! I got a total of 4 layers of wafers/bananas and 3 layers of pudding. This isn’t an exact science, so it’s ok if yours doesn’t turn out like mine. And most likely, yours will definitely turn out prettier than mine! Layers are just not my thing, y’all.

So while it isn’t the most beautiful pudding in the world, it can hold its own in the taste department, and I think a lot of that has to do with the inclusion of TruMoo Chocolate Milk! I hope you will give the recipe a try; my crew has been thoroughly enjoying it as a special treat after dinner (and yeah, after lunch, too. Can you blame us?!).

Want more ideas for how to use TruMoo to make super yummy recipes like this one? Check out TruMoo on Facebook and join the community there to get more ideas, and to even hear about great promotions.

Spooky Orange Cream Cinnamon Rolls with TruMoo Orange Scream Milk

Chocolate Banana Pudding with TruMoo