Red Lentil Cinnamon Rolls - Alberta Pulse Growers

Ingredients

• 1 cup (250 mL) cooked red split lentils, drained & rinsed (see notes)
• 1/2 cup (125 mL) 1% milk or preferred milk
• 3 Tbsp (45 mL) granulated sugar
• 2 whole large eggs, room temperature, lightly beaten
• 3 Tbsp (45 mL) unsalted butter, melted
• 3 cups (750 mL) all-purpose flour, plus extra for rolling
• 1 packet (8 g) quick rise yeast (see notes)
• 1/2 tsp (2 mL) sea salt
• canola oil, for greasing the bowl
• 1/4 cup (60 mL) unsalted butter, softened
• 1/2 cup (125 mL) packed brown sugar
• 1/3 cup (75 mL) dried cranberries (see notes)
• 1/3 cup (75 mL) toasted pumpkin seeds
• 2 tsp (10 mL) ground cinnamon
• 1/8 tsp (0.5 mL or a pinch) nutmeg
• 1/4 tsp (1 mL) sea salt
• 4 oz (120 g or 1/2 cup/125 mL) cream cheese, softened
• 1 Tbsp (15 mL) unsalted butter, softened
• 3 Tbsp (45 mL) icing sugar
• 1/2 tsp (2 mL) vanilla extract
• pinch of sea salt