Pumpkin Cinnamon Rolls Irresistible Fall Treat

by
To make these delightful pumpkin cinnamon rolls, gather the following ingredients: - Active Dry Yeast: 2 ¼ teaspoons - Warm Milk: ½ cup (110°F) - Granulated Sugar: ¼ cup - Pure Pumpkin Puree: 1 cup - Unsalted Butter: 3 tablespoons, softened - Large Egg: 1 - All-Purpose Flour: 3 ½ cups - Salt: 1 teaspoon - Ground Cinnamon: 1 tablespoon - Ground Nutmeg: ½ teaspoon - Ground Ginger: ½ teaspoon - Ground Cloves: ¼ teaspoon - Packed Brown Sugar: ½ cup - Ground Cinnamon (for filling): 1 tablespoon - Powdered Sugar (for glaze): 1 cup - Milk (for glaze): 2 tablespoons - Vanilla Extract: 1 teaspoon Using fresh ingredients matters. Fresh yeast ensures a good rise, while quality spices enhance flavor. For the best rolls, measure your flour accurately. Too much flour makes the dough dry. Use a kitchen scale if you can. Now, if you want to go the extra mile, consider sourcing local pumpkins. This adds a unique flavor to your rolls. Don't forget to check out the Full Recipe for detailed steps to create these irresistible treats! - Combine warm milk, sugar, and yeast; let it froth. - Mix pumpkin puree, softened butter, and egg until smooth. - Add yeast mixture to pumpkin mixture; combine thoroughly. To start, I combine the warm milk with sugar and yeast. This step is key. The warm milk activates the yeast. After about five to ten minutes, it will froth up nicely. Then, I mix the pumpkin puree, softened butter, and egg in a big bowl. I stir them until the mix is smooth. Once that’s done, I add in the frothy yeast mix. This is where the magic begins! - Mix dry ingredients (flour, salt, spices) and gradually add to wet ingredients. - Knead the dough and let it rise until doubled in size. - Roll dough into a rectangle, spread butter, sprinkle brown sugar and cinnamon. Next, I whisk the dry ingredients together. This includes flour, salt, and spices. I slowly add this to the wet mix. It’s important to mix well until a dough forms. I knead the dough for five to seven minutes on a floured surface. This helps it become smooth. Then, I place it in a greased bowl. I cover it with a damp cloth and let it rise. After about an hour, it will double in size. Once it’s ready, I roll the dough into a big rectangle. I spread softened butter over it. Then, I sprinkle brown sugar and cinnamon all over. - Roll into a log, slice into pieces, and place in a baking dish. - Let rolls rise again before baking. - Bake in preheated oven and prepare glaze while cooling. Now comes the fun part! I carefully roll the dough into a log. After pinching the seams, I slice it into twelve pieces. I place them in a greased baking dish. Then, I let the rolls rise again for about thirty minutes. While they rise, I preheat my oven to 350°F. Once they are puffy and ready, I bake them for twenty to twenty-five minutes. They will turn golden brown and smell amazing. While they cool, I prepare the glaze. I whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzling this glaze over the warm rolls is pure joy! For the full recipe, check the section above. To make great cinnamon rolls, start with warm ingredients. Warm milk (about 110°F) helps activate the yeast. When the yeast is active, it makes the dough rise better. I always let my yeast mixture sit until it’s frothy. This shows the yeast is alive and ready to work. Kneading is also key. Knead your dough for about 5 to 7 minutes. This helps develop gluten, which gives the dough strength. A strong dough means fluffy rolls. The dough should feel smooth and elastic when you're done. A good glaze is smooth and pourable. To get this, mix powdered sugar with milk and vanilla extract. Whisk until there are no lumps. If the glaze is too thick, add a little more milk. If it’s too thin, add more powdered sugar. Drizzling the glaze can make your rolls look fancy. Use a spoon or a squeeze bottle. Drizzle it over the warm rolls for a nice effect. Don't forget to add a sprinkle of cinnamon on top for extra flair. To keep leftover rolls fresh, store them in an airtight container. They last about 2-3 days at room temperature. If you want them to last longer, refrigerate or freeze them. For reheating, the best method is to use the oven. Preheat it to 350°F. Wrap the rolls in foil to keep them soft. Heat for about 10-15 minutes. You can also microwave individual rolls for about 20-30 seconds. Enjoy your warm, gooey treats anytime! {{image_2}} You can easily change the flavor of your pumpkin cinnamon rolls. Adding chocolate chips gives a sweet surprise. You can also mix in nuts for a nice crunch. If you love spices, adjust them to fit your taste. More cinnamon or a pinch of cardamom can make these rolls your own. Want a lighter option? You can use less sugar in the dough. Whole grain flour is a great swap for all-purpose flour. If you prefer vegan rolls, try using coconut oil instead of butter. Almond milk works well in place of regular milk. These swaps still taste great! These rolls pair perfectly with warm drinks. Try serving them with coffee or spiced cider. For a festive touch, present them on a pretty platter. A drizzle of glaze and a sprinkle of cinnamon make them shine. For added fun, you can garnish with chopped nuts or dried fruit. For the full recipe, check out the detailed steps to make these tasty rolls. To keep your pumpkin cinnamon rolls fresh, use airtight containers. Glass or plastic containers work well. If you plan to eat them within a few days, store them in the fridge. They last about 4 to 5 days this way. For longer storage, freeze the rolls. Wrap them tightly in plastic wrap and place them in a freezer bag. They can stay good for up to 3 months in the freezer. Watch for signs of spoilage. If the rolls smell sour or show mold, it's time to throw them away. A dry texture is also a sign they are past their best. To enjoy your cinnamon rolls again, you need to reheat them correctly. The best method is to use the oven. Preheat it to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil to keep them soft. Heat for about 10 minutes. If you want to reheat just one roll, the microwave is quick. Place it on a microwave-safe plate. Heat for 15 to 20 seconds. Add a small cup of water in the microwave to prevent drying. For a batch, the oven is best. For one roll, the microwave works well. Enjoy your warm and soft pumpkin cinnamon rolls! You can find the full recipe above. To make pumpkin cinnamon rolls from scratch, follow these steps: 1. Combine warm milk, sugar, and yeast. Let it sit until frothy. 2. Mix pumpkin puree, softened butter, and egg until smooth. 3. Add the yeast mixture to the pumpkin mix. Stir well. 4. Whisk flour, salt, and spices in a separate bowl. Gradually add to the wet mix until a dough forms. 5. Knead the dough for 5-7 minutes until smooth. 6. Place the dough in a greased bowl and cover. Let it rise until doubled. 7. Roll the dough into a rectangle, spread butter, and sprinkle with brown sugar and cinnamon. 8. Roll it into a log, slice, and place in a baking dish. 9. Let the rolls rise again. Bake until golden. You can find the full recipe linked above. Yes, you can prepare the dough ahead of time. Chill the dough overnight in the fridge. This slows the rise. When you’re ready, let it sit at room temperature for 30 minutes before rolling. You can also freeze the dough. Wrap it tightly in plastic wrap and place it in a freezer bag. Thaw it in the fridge overnight before using. If you don’t have pumpkin puree, you can use other purees. Try using butternut squash puree or sweet potato puree. Both provide a similar texture and flavor. You can also use applesauce for a different twist. It will make your rolls a bit sweeter. To check if your cinnamon rolls are done, look for a golden-brown color. They should feel firm to the touch. You can also use a food thermometer. When they reach 190°F, they are fully baked. Let them cool for a few minutes before glazing. Yes, you can make pumpkin cinnamon rolls gluten-free. Use a gluten-free flour blend designed for baking. Look for one that includes xanthan gum. This helps bind the dough together. Follow the same steps as the regular recipe for best results. This recipe offers a warm and tasty treat that anyone can make. You learned about the ingredient list, step-by-step instructions, and helpful tips. I shared ways to make the rolls even better with tasty twists and healthier swaps. Follow these easy steps, and you'll enjoy delicious pumpkin cinnamon rolls. Don’t forget to store any extras correctly to keep them fresh. Happy baking!

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Fall is here, and what better way to celebrate than with warm, soft Pumpkin Cinnamon Rolls? These delightful treats blend the flavors of fall spices with sweet pumpkin for a comforting dessert. Whether you’re a beginner or a pro in the kitchen, this step-by-step guide will help you create irresistible cinnamon rolls that will impress your family and friends. Grab your apron, and let’s dive into this delicious recipe!

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Ingredients

To make these delightful pumpkin cinnamon rolls, gather the following ingredients:

– Active Dry Yeast: 2 ¼ teaspoons

– Warm Milk: ½ cup (110°F)

– Granulated Sugar: ¼ cup

– Pure Pumpkin Puree: 1 cup

– Unsalted Butter: 3 tablespoons, softened

– Large Egg: 1

– All-Purpose Flour: 3 ½ cups

– Salt: 1 teaspoon

– Ground Cinnamon: 1 tablespoon

– Ground Nutmeg: ½ teaspoon

– Ground Ginger: ½ teaspoon

– Ground Cloves: ¼ teaspoon

– Packed Brown Sugar: ½ cup

– Ground Cinnamon (for filling): 1 tablespoon

– Powdered Sugar (for glaze): 1 cup

– Milk (for glaze): 2 tablespoons

– Vanilla Extract: 1 teaspoon

Using fresh ingredients matters. Fresh yeast ensures a good rise, while quality spices enhance flavor. For the best rolls, measure your flour accurately. Too much flour makes the dough dry. Use a kitchen scale if you can.

Now, if you want to go the extra mile, consider sourcing local pumpkins. This adds a unique flavor to your rolls. Don’t forget to check out the Full Recipe for detailed steps to create these irresistible treats!

Step-by-Step Instructions

Preparing the Dough

– Combine warm milk, sugar, and yeast; let it froth.

– Mix pumpkin puree, softened butter, and egg until smooth.

– Add yeast mixture to pumpkin mixture; combine thoroughly.

To start, I combine the warm milk with sugar and yeast. This step is key. The warm milk activates the yeast. After about five to ten minutes, it will froth up nicely. Then, I mix the pumpkin puree, softened butter, and egg in a big bowl. I stir them until the mix is smooth. Once that’s done, I add in the frothy yeast mix. This is where the magic begins!

Forming the Rolls

– Mix dry ingredients (flour, salt, spices) and gradually add to wet ingredients.

– Knead the dough and let it rise until doubled in size.

– Roll dough into a rectangle, spread butter, sprinkle brown sugar and cinnamon.

Next, I whisk the dry ingredients together. This includes flour, salt, and spices. I slowly add this to the wet mix. It’s important to mix well until a dough forms. I knead the dough for five to seven minutes on a floured surface. This helps it become smooth. Then, I place it in a greased bowl. I cover it with a damp cloth and let it rise. After about an hour, it will double in size. Once it’s ready, I roll the dough into a big rectangle. I spread softened butter over it. Then, I sprinkle brown sugar and cinnamon all over.

Baking the Cinnamon Rolls

– Roll into a log, slice into pieces, and place in a baking dish.

– Let rolls rise again before baking.

– Bake in preheated oven and prepare glaze while cooling.

Now comes the fun part! I carefully roll the dough into a log. After pinching the seams, I slice it into twelve pieces. I place them in a greased baking dish. Then, I let the rolls rise again for about thirty minutes. While they rise, I preheat my oven to 350°F. Once they are puffy and ready, I bake them for twenty to twenty-five minutes. They will turn golden brown and smell amazing. While they cool, I prepare the glaze. I whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzling this glaze over the warm rolls is pure joy! For the full recipe, check the section above.

Tips & Tricks

Achieving the Perfect Dough

To make great cinnamon rolls, start with warm ingredients. Warm milk (about 110°F) helps activate the yeast. When the yeast is active, it makes the dough rise better. I always let my yeast mixture sit until it’s frothy. This shows the yeast is alive and ready to work.

Kneading is also key. Knead your dough for about 5 to 7 minutes. This helps develop gluten, which gives the dough strength. A strong dough means fluffy rolls. The dough should feel smooth and elastic when you’re done.

Glazing Tips

A good glaze is smooth and pourable. To get this, mix powdered sugar with milk and vanilla extract. Whisk until there are no lumps. If the glaze is too thick, add a little more milk. If it’s too thin, add more powdered sugar.

Drizzling the glaze can make your rolls look fancy. Use a spoon or a squeeze bottle. Drizzle it over the warm rolls for a nice effect. Don’t forget to add a sprinkle of cinnamon on top for extra flair.

Storage and Reheating Tips

To keep leftover rolls fresh, store them in an airtight container. They last about 2-3 days at room temperature. If you want them to last longer, refrigerate or freeze them.

For reheating, the best method is to use the oven. Preheat it to 350°F. Wrap the rolls in foil to keep them soft. Heat for about 10-15 minutes. You can also microwave individual rolls for about 20-30 seconds. Enjoy your warm, gooey treats anytime!

Variations

Flavor Variations

You can easily change the flavor of your pumpkin cinnamon rolls. Adding chocolate chips gives a sweet surprise. You can also mix in nuts for a nice crunch. If you love spices, adjust them to fit your taste. More cinnamon or a pinch of cardamom can make these rolls your own.

Healthier Alternatives

Want a lighter option? You can use less sugar in the dough. Whole grain flour is a great swap for all-purpose flour. If you prefer vegan rolls, try using coconut oil instead of butter. Almond milk works well in place of regular milk. These swaps still taste great!

Serving Suggestions

These rolls pair perfectly with warm drinks. Try serving them with coffee or spiced cider. For a festive touch, present them on a pretty platter. A drizzle of glaze and a sprinkle of cinnamon make them shine. For added fun, you can garnish with chopped nuts or dried fruit.

For the full recipe, check out the detailed steps to make these tasty rolls.

Storage Info

Storing Cinnamon Rolls

To keep your pumpkin cinnamon rolls fresh, use airtight containers. Glass or plastic containers work well. If you plan to eat them within a few days, store them in the fridge. They last about 4 to 5 days this way. For longer storage, freeze the rolls. Wrap them tightly in plastic wrap and place them in a freezer bag. They can stay good for up to 3 months in the freezer.

Watch for signs of spoilage. If the rolls smell sour or show mold, it’s time to throw them away. A dry texture is also a sign they are past their best.

Reheating Instructions

To enjoy your cinnamon rolls again, you need to reheat them correctly. The best method is to use the oven. Preheat it to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil to keep them soft. Heat for about 10 minutes.

If you want to reheat just one roll, the microwave is quick. Place it on a microwave-safe plate. Heat for 15 to 20 seconds. Add a small cup of water in the microwave to prevent drying.

For a batch, the oven is best. For one roll, the microwave works well. Enjoy your warm and soft pumpkin cinnamon rolls! You can find the full recipe above.

FAQs

How to make pumpkin cinnamon rolls from scratch?

To make pumpkin cinnamon rolls from scratch, follow these steps:

1. Combine warm milk, sugar, and yeast. Let it sit until frothy.

2. Mix pumpkin puree, softened butter, and egg until smooth.

3. Add the yeast mixture to the pumpkin mix. Stir well.

4. Whisk flour, salt, and spices in a separate bowl. Gradually add to the wet mix until a dough forms.

5. Knead the dough for 5-7 minutes until smooth.

6. Place the dough in a greased bowl and cover. Let it rise until doubled.

7. Roll the dough into a rectangle, spread butter, and sprinkle with brown sugar and cinnamon.

8. Roll it into a log, slice, and place in a baking dish.

9. Let the rolls rise again. Bake until golden.

You can find the full recipe linked above.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough ahead of time. Chill the dough overnight in the fridge. This slows the rise. When you’re ready, let it sit at room temperature for 30 minutes before rolling. You can also freeze the dough. Wrap it tightly in plastic wrap and place it in a freezer bag. Thaw it in the fridge overnight before using.

What can I use instead of pumpkin puree?

If you don’t have pumpkin puree, you can use other purees. Try using butternut squash puree or sweet potato puree. Both provide a similar texture and flavor. You can also use applesauce for a different twist. It will make your rolls a bit sweeter.

How do I know when my cinnamon rolls are done?

To check if your cinnamon rolls are done, look for a golden-brown color. They should feel firm to the touch. You can also use a food thermometer. When they reach 190°F, they are fully baked. Let them cool for a few minutes before glazing.

Can pumpkin cinnamon rolls be made gluten-free?

Yes, you can make pumpkin cinnamon rolls gluten-free. Use a gluten-free flour blend designed for baking. Look for one that includes xanthan gum. This helps bind the dough together. Follow the same steps as the regular recipe for best results.

This recipe offers a warm and tasty treat that anyone can make. You learned about the ingredient list, step-by-step instructions, and helpful tips. I shared ways to make the rolls even better with tasty twists and healthier swaps. Follow these easy steps, and you’ll enjoy delicious pumpkin cinnamon rolls. Don’t forget to store any extras correctly to keep them fresh. Happy baking!

To make these delightful pumpkin cinnamon rolls, gather the following ingredients: - Active Dry Yeast: 2 ¼ teaspoons - Warm Milk: ½ cup (110°F) - Granulated Sugar: ¼ cup - Pure Pumpkin Puree: 1 cup - Unsalted Butter: 3 tablespoons, softened - Large Egg: 1 - All-Purpose Flour: 3 ½ cups - Salt: 1 teaspoon - Ground Cinnamon: 1 tablespoon - Ground Nutmeg: ½ teaspoon - Ground Ginger: ½ teaspoon - Ground Cloves: ¼ teaspoon - Packed Brown Sugar: ½ cup - Ground Cinnamon (for filling): 1 tablespoon - Powdered Sugar (for glaze): 1 cup - Milk (for glaze): 2 tablespoons - Vanilla Extract: 1 teaspoon Using fresh ingredients matters. Fresh yeast ensures a good rise, while quality spices enhance flavor. For the best rolls, measure your flour accurately. Too much flour makes the dough dry. Use a kitchen scale if you can. Now, if you want to go the extra mile, consider sourcing local pumpkins. This adds a unique flavor to your rolls. Don't forget to check out the Full Recipe for detailed steps to create these irresistible treats! - Combine warm milk, sugar, and yeast; let it froth. - Mix pumpkin puree, softened butter, and egg until smooth. - Add yeast mixture to pumpkin mixture; combine thoroughly. To start, I combine the warm milk with sugar and yeast. This step is key. The warm milk activates the yeast. After about five to ten minutes, it will froth up nicely. Then, I mix the pumpkin puree, softened butter, and egg in a big bowl. I stir them until the mix is smooth. Once that’s done, I add in the frothy yeast mix. This is where the magic begins! - Mix dry ingredients (flour, salt, spices) and gradually add to wet ingredients. - Knead the dough and let it rise until doubled in size. - Roll dough into a rectangle, spread butter, sprinkle brown sugar and cinnamon. Next, I whisk the dry ingredients together. This includes flour, salt, and spices. I slowly add this to the wet mix. It’s important to mix well until a dough forms. I knead the dough for five to seven minutes on a floured surface. This helps it become smooth. Then, I place it in a greased bowl. I cover it with a damp cloth and let it rise. After about an hour, it will double in size. Once it’s ready, I roll the dough into a big rectangle. I spread softened butter over it. Then, I sprinkle brown sugar and cinnamon all over. - Roll into a log, slice into pieces, and place in a baking dish. - Let rolls rise again before baking. - Bake in preheated oven and prepare glaze while cooling. Now comes the fun part! I carefully roll the dough into a log. After pinching the seams, I slice it into twelve pieces. I place them in a greased baking dish. Then, I let the rolls rise again for about thirty minutes. While they rise, I preheat my oven to 350°F. Once they are puffy and ready, I bake them for twenty to twenty-five minutes. They will turn golden brown and smell amazing. While they cool, I prepare the glaze. I whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzling this glaze over the warm rolls is pure joy! For the full recipe, check the section above. To make great cinnamon rolls, start with warm ingredients. Warm milk (about 110°F) helps activate the yeast. When the yeast is active, it makes the dough rise better. I always let my yeast mixture sit until it’s frothy. This shows the yeast is alive and ready to work. Kneading is also key. Knead your dough for about 5 to 7 minutes. This helps develop gluten, which gives the dough strength. A strong dough means fluffy rolls. The dough should feel smooth and elastic when you're done. A good glaze is smooth and pourable. To get this, mix powdered sugar with milk and vanilla extract. Whisk until there are no lumps. If the glaze is too thick, add a little more milk. If it’s too thin, add more powdered sugar. Drizzling the glaze can make your rolls look fancy. Use a spoon or a squeeze bottle. Drizzle it over the warm rolls for a nice effect. Don't forget to add a sprinkle of cinnamon on top for extra flair. To keep leftover rolls fresh, store them in an airtight container. They last about 2-3 days at room temperature. If you want them to last longer, refrigerate or freeze them. For reheating, the best method is to use the oven. Preheat it to 350°F. Wrap the rolls in foil to keep them soft. Heat for about 10-15 minutes. You can also microwave individual rolls for about 20-30 seconds. Enjoy your warm, gooey treats anytime! {{image_2}} You can easily change the flavor of your pumpkin cinnamon rolls. Adding chocolate chips gives a sweet surprise. You can also mix in nuts for a nice crunch. If you love spices, adjust them to fit your taste. More cinnamon or a pinch of cardamom can make these rolls your own. Want a lighter option? You can use less sugar in the dough. Whole grain flour is a great swap for all-purpose flour. If you prefer vegan rolls, try using coconut oil instead of butter. Almond milk works well in place of regular milk. These swaps still taste great! These rolls pair perfectly with warm drinks. Try serving them with coffee or spiced cider. For a festive touch, present them on a pretty platter. A drizzle of glaze and a sprinkle of cinnamon make them shine. For added fun, you can garnish with chopped nuts or dried fruit. For the full recipe, check out the detailed steps to make these tasty rolls. To keep your pumpkin cinnamon rolls fresh, use airtight containers. Glass or plastic containers work well. If you plan to eat them within a few days, store them in the fridge. They last about 4 to 5 days this way. For longer storage, freeze the rolls. Wrap them tightly in plastic wrap and place them in a freezer bag. They can stay good for up to 3 months in the freezer. Watch for signs of spoilage. If the rolls smell sour or show mold, it's time to throw them away. A dry texture is also a sign they are past their best. To enjoy your cinnamon rolls again, you need to reheat them correctly. The best method is to use the oven. Preheat it to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil to keep them soft. Heat for about 10 minutes. If you want to reheat just one roll, the microwave is quick. Place it on a microwave-safe plate. Heat for 15 to 20 seconds. Add a small cup of water in the microwave to prevent drying. For a batch, the oven is best. For one roll, the microwave works well. Enjoy your warm and soft pumpkin cinnamon rolls! You can find the full recipe above. To make pumpkin cinnamon rolls from scratch, follow these steps: 1. Combine warm milk, sugar, and yeast. Let it sit until frothy. 2. Mix pumpkin puree, softened butter, and egg until smooth. 3. Add the yeast mixture to the pumpkin mix. Stir well. 4. Whisk flour, salt, and spices in a separate bowl. Gradually add to the wet mix until a dough forms. 5. Knead the dough for 5-7 minutes until smooth. 6. Place the dough in a greased bowl and cover. Let it rise until doubled. 7. Roll the dough into a rectangle, spread butter, and sprinkle with brown sugar and cinnamon. 8. Roll it into a log, slice, and place in a baking dish. 9. Let the rolls rise again. Bake until golden. You can find the full recipe linked above. Yes, you can prepare the dough ahead of time. Chill the dough overnight in the fridge. This slows the rise. When you’re ready, let it sit at room temperature for 30 minutes before rolling. You can also freeze the dough. Wrap it tightly in plastic wrap and place it in a freezer bag. Thaw it in the fridge overnight before using. If you don’t have pumpkin puree, you can use other purees. Try using butternut squash puree or sweet potato puree. Both provide a similar texture and flavor. You can also use applesauce for a different twist. It will make your rolls a bit sweeter. To check if your cinnamon rolls are done, look for a golden-brown color. They should feel firm to the touch. You can also use a food thermometer. When they reach 190°F, they are fully baked. Let them cool for a few minutes before glazing. Yes, you can make pumpkin cinnamon rolls gluten-free. Use a gluten-free flour blend designed for baking. Look for one that includes xanthan gum. This helps bind the dough together. Follow the same steps as the regular recipe for best results. This recipe offers a warm and tasty treat that anyone can make. You learned about the ingredient list, step-by-step instructions, and helpful tips. I shared ways to make the rolls even better with tasty twists and healthier swaps. Follow these easy steps, and you'll enjoy delicious pumpkin cinnamon rolls. Don’t forget to store any extras correctly to keep them fresh. Happy baking!

Pumpkin Cinnamon Rolls

Indulge in the cozy flavors of fall with these irresistible Pumpkin Spice Cinnamon Rolls. Perfectly fluffy and packed with pumpkin goodness, these rolls are a delightful treat for any occasion. Follow our step-by-step guide to create these delicious pastries that are topped with a creamy glaze. Don’t miss out—click through to explore the full recipe and bring the warmth of pumpkin spice to your kitchen today!
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Ingredients
  

2 ¼ teaspoons active dry yeast

½ cup warm milk (110°F)

¼ cup granulated sugar

1 cup pure pumpkin puree

3 tablespoons unsalted butter, softened

1 large egg

3 ½ cups all-purpose flour

1 teaspoon salt

1 tablespoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ cup packed brown sugar

1 tablespoon ground cinnamon (for filling)

1 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

1 teaspoon vanilla extract

Instructions
 

In a small bowl, combine the warm milk, sugar, and yeast. Allow it to sit for about 5-10 minutes until frothy.

    In a large mixing bowl, combine the pumpkin puree, softened butter, and egg. Mix well until smooth.

      Add the frothy yeast mixture to the pumpkin mixture and combine thoroughly.

        In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

          Knead the dough on a floured surface for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.

            Once the dough has risen, preheat your oven to 350°F (175°C).

              Roll the dough out into a rectangle (about 16x12 inches). Spread softened butter over the surface and sprinkle with brown sugar and 1 tablespoon of cinnamon evenly.

                Carefully roll the dough into a log, pinching the seams to seal. Slice the log into 12 equal pieces and place them in a greased baking dish.

                  Cover the rolls with a cloth and let them rise for another 30 minutes.

                    Bake in the preheated oven for 20-25 minutes, or until golden brown.

                      While the rolls are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.

                        Once the rolls are out of the oven, let them cool for a few minutes before drizzling with the glaze.

                          Prep Time: 20 minutes | Total Time: 2 hours | Servings: 12 rolls

                            - Presentation Tips: Serve warm on a decorative platter, drizzled generously with glaze and topped with a sprinkle of cinnamon for extra flair.

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