Giant pumpkin cinnamon roll cake, but make it lactose-free with tuscandairyfarms! #ad Comment TUSCAN for a link to the recipe I used + the method I followed. tuscandairy’s lactose-free whole milk has all the same nutrition as milk but is easier to digest for sensitive stomachs or lactose-intolerant friends ✨ To make the dough, I used ambitiouskitchen’s pumpkin cinnamon roll dough (but I like to melt the butter in the filling and brush it onto the dough–I find it easier than smearing softened butter over the dough. Use a lactose-free butter here to match the milk!). To assemble the cake, I followed instructions from sallysbakeblog. The ingredients you’ll need to make this cake are below, but comment TUSCAN to get a link to the full recipe. Let me know if you try this! ¾ cup tuscandairyfarms lactose-free whole milk ¼ cup sugar 2 ¼ tsp instant yeast ¾ cup pumpkin puree ¼ cup lactose-free butter, melted 1 large egg 4 cups bread flour 2 tbsp pumpkin pie spice ¾ tsp salt ⅔ cup light b...