Pumpkin Cinnamon Rolls

$- 2 ½ cups all-purpose flour - 1 packet (2 ¼ teaspoons) active dry yeast - ½ cup warm milk (about 110°F) - ¼ cup granulated sugar - ½ teaspoon salt - 2 tablespoons unsalted butter, melted - 1 large egg - 1 cup pure pumpkin puree - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ cup brown sugar (filling) - 4 tablespoons unsalted butter, softened (filling) - ½ cup chopped walnuts or pecans (optional) - 1 cup powdered sugar (frosting) - 2 tablespoons cream cheese, softened (frosting) - 2 tablespoons milk (frosting) - 1 teaspoon vanilla extract (frosting) To create the best pumpkin cinnamon rolls, you need the right ingredients. The base starts with all-purpose flour and active dry yeast. The warm milk helps to activate the yeast. This step is vital for fluffy rolls. Next, you add flavor with sugar, salt, and melted butter. The egg and pumpkin puree give moisture and richness. Spices like cinnamon, nutmeg, ginger, and cloves create a warm, cozy flavor. For the filling, brown sugar and softened butter mix to a paste. You can add nuts for a nice crunch. The frosting is a mix of powdered sugar, cream cheese, milk, and vanilla. This sweet topping makes the rolls extra special. For the full recipe, check out the details. Enjoy making these delicious treats! - Warm the milk and activate the yeast: Begin by heating the milk. It should be warm, about 110°F. Sprinkle the yeast into the milk and stir gently. Let this sit for five minutes. You want it to get frothy, which shows the yeast is ready to work. - Mix wet ingredients for the dough: In a large bowl, combine the frothy yeast mixture with melted butter, pumpkin puree, sugar, and the egg. Whisk these together until they blend well. - Combine wet and dry ingredients: Gradually add the flour, salt, cinnamon, nutmeg, ginger, and cloves. Stir with a wooden spoon until a soft dough forms. - Knead the dough to perfection: Transfer the dough to a floured surface. Knead it for about five to seven minutes. You want it to feel smooth and elastic. - First rise: doubling in size: Place the dough in a greased bowl. Cover it with a damp towel. Let it rise in a warm spot for about one hour, or until it doubles in size. - Prepare and spread the filling: In a small bowl, mix brown sugar, softened butter, and nuts if you want. Blend these until you have a spreadable paste. - Roll out the dough into a rectangle: After the dough rises, punch it down gently. Roll it out on a floured surface into a 12x18 inch rectangle. - Spread the filling evenly: Take your filling and spread it over the dough. Leave a small border around the edges to avoid spills. - Slice and arrange for the second rise: Starting at one long side, roll the dough tightly into a log. Slice the log into one-inch pieces. Place them in a greased baking dish for the second rise. - Preheat the oven: While the rolls rise for about 30 minutes, preheat your oven to 350°F (175°C). - Bake until golden brown: Once they have risen, bake the rolls for 25 to 30 minutes. They should be golden brown on top. - Prepare and apply the frosting: While the rolls bake, whisk together powdered sugar, cream cheese, milk, and vanilla for your frosting. After the rolls cool slightly, frost them well with the warm frosting. This recipe gives you soft, sweet pumpkin cinnamon rolls. Enjoy them warm or at room temperature! Check out the Full Recipe for more details. To make great pumpkin cinnamon rolls, the dough should feel soft but not sticky. The ideal texture is smooth and elastic. When kneading, avoid overworking the dough; this can make it tough. Aim for about 5-7 minutes of kneading. Let your dough rise in a warm spot. It should double in size within about an hour. This rise helps make your rolls light and fluffy. Set your oven to 350°F (175°C) for the best results. This temperature allows the rolls to bake evenly. Check for doneness by looking for a golden top. You can also tap the bottom; it should sound hollow. To keep your rolls soft, cover them with a towel right after baking. This traps moisture and prevents them from drying out. Make your rolls look special with simple toppings. A dusting of cinnamon or a sprinkle of chopped nuts can enhance their look. For gatherings, serve them on a nice platter with a bowl of extra frosting for dipping. Store any leftovers in an airtight container. Reheat them in the microwave for about 15 seconds to enjoy their warm, soft texture again. For all the details, check out the Full Recipe. {{image_4}} You can enjoy pumpkin cinnamon rolls even if you need a gluten-free option. To start, use gluten-free all-purpose flour. This flour often comes with a blend of rice flour, potato starch, and xanthan gum. You may need to add an extra tablespoon of water or milk to keep the dough moist. For baking, gluten-free dough does not rise as much. So, check your rolls after about 20-25 minutes. If they look golden brown, they are ready. Making vegan pumpkin cinnamon rolls is simple and fun! Replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes until it thickens. For the dairy, swap out the milk with almond or oat milk. Use a vegan butter substitute for the melted butter and frosting. To enhance flavor, add a teaspoon of vanilla extract to your filling. Want to take your pumpkin cinnamon rolls to the next level? You can add dried fruits like cranberries or raisins to the filling. They add a nice chew and tartness. For spices, consider adding cardamom or allspice for extra warmth. If you want to get fancy, top your rolls with maple cream cheese frosting instead of the regular frosting. You can mix maple syrup into your cream cheese frosting for a delightful twist. Try these variations to make the recipe your own! Check out the Full Recipe for detailed instructions. To keep your pumpkin cinnamon rolls fresh, refrigerate them. Place the rolls in an airtight container. If you do not have one, wrap them tightly in plastic wrap. This keeps them soft and tasty. Be sure to let them cool completely before storing. This way, moisture does not build up inside the container. You can freeze the rolls before or after baking. To freeze before baking, slice the rolls and place them in a single layer on a baking sheet. Freeze until firm, then transfer to a freezer-safe bag. If you freeze them after baking, let them cool first. Wrap them tightly in plastic wrap and then in foil. For thawing, take the rolls out of the freezer and let them sit in the fridge overnight. This helps maintain their texture. If you need them faster, leave them at room temperature for 1-2 hours. Warm them in the oven for about 10 minutes to regain their softness. Pumpkin cinnamon rolls can stay fresh in the fridge for about 3-5 days. Always check for signs of spoilage. If you see mold or if they smell off, it’s best to throw them away. For frozen rolls, they last about 2-3 months in the freezer. Keep an eye on their appearance and smell to ensure they are still safe to eat. For the full recipe, check out the details above. Enjoy your baking! To make pumpkin cinnamon rolls from scratch, you start by warming milk and activating yeast. Then, mix wet ingredients like pumpkin puree, sugar, and an egg. Combine this with flour and spices to form a dough. Knead it until smooth and let it rise. After it doubles in size, roll it out and spread the filling. Roll, slice, and let the rolls rise again before baking. This method ensures soft, flavorful rolls with a rich pumpkin taste. Yes, you can use canned pumpkin puree instead of fresh. Canned pumpkin is convenient and saves time. It has a consistent texture and flavor. Just make sure to choose pure pumpkin, not pumpkin pie filling. Canned puree often has a rich taste, perfect for cinnamon rolls. Fresh pumpkin requires cooking and pureeing, which takes longer. Canned is a great choice for quick recipes. To keep the rolls moist, use sufficient butter in the dough and filling. Cover the rolls with a damp towel while they rise. This keeps moisture in. Bake them just until golden brown to avoid overbaking. After baking, frost them while warm. The frosting adds moisture and flavor. Store any leftovers in an airtight container to keep them fresh. If you need a cream cheese substitute, consider using Greek yogurt or mascarpone. Both options provide a creamy texture. You can also use a dairy-free cream cheese for a vegan option. For a lighter frosting, try whipped cream. Adjust the sugar to taste if you switch the base. Each option gives a unique flavor but keeps the frosting delicious. Yes, you can make the dough ahead of time. Prepare it and let it rise once. After the first rise, cover it tightly and place it in the fridge. It can stay there for up to 24 hours. When ready, shape and bake the rolls. This method allows the flavors to develop. Just remember to let the dough come to room temperature before rolling it out. For the full recipe, check out the details above. In this post, I covered how to make delicious pumpkin cinnamon rolls. I shared the essential ingredients and provided step-by-step instructions for preparing, baking, and frosting. I also gave tips for achieving the perfect dough texture, presented variations for gluten-free and vegan diets, and offered storage advice. These rolls are great for any gathering. Try them out to impress your friends and family. Enjoy baking and tasting this fall favorite!$

Pumpkin Cinnamon Rolls

Indulge in the ultimate fall treat with these Pumpkin Spice Cinnamon Rolls! Perfectly soft and flavorful, they blend the cozy taste of pumpkin with warm spices and a sweet cream cheese frosting. Follow our simple step-by-step recipe to create these irresistible rolls that will be the highlight of your breakfast or dessert table. Click through to explore this delightful recipe and bring autumn vibes to your kitchen!

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Ingredients

2 ½ cups all-purpose flour

1 packet (2 ¼ teaspoons) active dry yeast

½ cup warm milk (about 110°F)

¼ cup granulated sugar

½ teaspoon salt

2 tablespoons unsalted butter, melted

1 large egg

1 cup pure pumpkin puree

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground cloves

½ cup brown sugar (filling)

½ cup chopped walnuts or pecans (optional)

4 tablespoons unsalted butter, softened (filling)

1 cup powdered sugar (frosting)

2 tablespoons cream cheese, softened (frosting)

2 tablespoons milk (frosting)

1 teaspoon vanilla extract (frosting)

Instructions

Prepare the Dough: In a small bowl, warm the milk until it reaches about 110°F. Sprinkle the yeast over the warm milk, and stir gently. Let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.

Mix the Wet Ingredients: In a larger bowl, combine the frothed yeast mixture with melted butter, pumpkin puree, granulated sugar, and the egg. Whisk these ingredients together until they are fully blended and smooth.

Combine with Dry Ingredients: Gradually incorporate the flour, salt, cinnamon, nutmeg, ginger, and cloves into the wet mixture. Stir gently with a wooden spoon or spatula until a soft dough begins to form.

Knead the Dough: Transfer the dough to a lightly floured surface. Knead the dough for about 5-7 minutes, or until it becomes smooth and elastic to the touch.

First Rise: Lightly grease a bowl and place the kneaded dough inside. Cover the bowl with a damp kitchen towel or plastic wrap, and let it rise in a warm area for about 1 hour, or until the dough has doubled in size.

Prepare the Filling: In a small mixing bowl, combine the brown sugar, softened butter, and chopped nuts (if using). Mix until all ingredients are well incorporated and form a spreadable paste.

Roll Out the Dough: After the dough has risen, punch it down to release the air. Roll it out on a floured surface into a large rectangle, approximately 12x18 inches in size.

Spread the Filling: Evenly spread the prepared filling mixture over the surface of the rolled dough, leaving a small border around the edges to prevent the filling from spilling out.

Roll and Cut: Starting at one of the long edges, tightly roll the dough into a log shape. Once rolled, slice the log into 1-inch thick pieces using a sharp knife or dental floss for clean cuts.

Second Rise: Arrange the sliced rolls in a greased baking dish. Cover with a towel and allow them to rise again for 30 minutes, until puffy and slightly increased in size.

Preheat Oven: During the second rise, preheat your oven to 350°F (175°C) so it’s ready when your rolls are done rising.

Bake the Rolls: Once the rolls have risen, place the baking dish in the preheated oven. Bake for 25-30 minutes, or until they are golden brown on top.

Make the Frosting: While the rolls are baking, prepare the frosting by whisking together the powdered sugar, softened cream cheese, milk, and vanilla extract in a small bowl until you achieve a smooth and creamy consistency.

Frost the Rolls: After removing the baked rolls from the oven, wait for about 5 minutes to cool slightly, then generously spread the frosting over the warm rolls, allowing it to melt slightly into the crevices.

Serve: Enjoy the cinnamon rolls warm from the oven or let them cool to room temperature. They are perfect for a delightful breakfast or sweet treat!

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 rolls

- Presentation Tips: For an inviting presentation, sprinkle a dusting of cinnamon or a few chopped nuts over the frosted rolls before serving, or serve on a beautiful platter with a side of extra frosting for dipping.