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- 2 cups all-purpose flour - 1 packet (2 ¼ tsp) active dry yeast - ½ cup warm milk (110°F / 43°C) - ¼ cup granulated sugar - ½ cup canned pumpkin puree The base for my pumpkin cinnamon rolls starts with all-purpose flour. It gives the rolls structure. I use active dry yeast to help the dough rise. Warm milk feeds the yeast and makes the dough soft. Granulated sugar adds sweetness, while canned pumpkin puree brings flavor and moisture. - ½ cup brown sugar, packed - 1 tablespoon ground cinnamon - 2 tablespoons unsalted butter, softened For the filling, I mix brown sugar and cinnamon. This combo creates a warm, sweet taste. Softened butter helps the filling stick and melt into the dough. - 4 oz cream cheese, softened - 2 tablespoons unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1-2 tablespoons milk (as needed for consistency) The frosting is rich and creamy. I use softened cream cheese and butter for a smooth mix. Powdered sugar sweetens it up, while vanilla extract adds flavor. I adjust the milk to get the right frosting texture. Combining Yeast and Milk Start by warming your milk until it feels warm but not hot. Pour the milk into a small bowl. Next, sprinkle the yeast over the milk. Let it sit for about 5 minutes until it looks frothy. This means your yeast is ready! Mixing Dry Ingredients In a large bowl, combine your flour, sugar, salt, cinnamon, and nutmeg. Whisk these together well. This helps to mix the flavors evenly. Mixing Wet Ingredients In another bowl, mix the pumpkin puree, egg, and melted butter. Once the yeast is ready, add it to this bowl. Then, pour this mixture into the dry ingredients. Stir until a dough forms. Forming the Dough Lightly flour your work surface. Knead the dough for about 5-7 minutes. You want it to be smooth and elastic. This step builds gluten, which helps your rolls rise. First Rise Instructions Put the kneaded dough in a greased bowl. Cover it with a kitchen towel and place it in a warm spot. Let it rise for about 1 hour or until it doubles in size. This step is key for light, fluffy rolls. Rolling the Dough After the dough has risen, punch it down gently. Roll it out on a floured surface into a 12x18 inch rectangle. Keep it even for good rolls. Filling and Shaping the Rolls Spread softened butter over the rolled-out dough. Sprinkle brown sugar and cinnamon all over. Starting from the long side, roll the dough tightly into a log. Cut this log into 12 equal pieces. Second Rise and Baking Place the sliced rolls in a greased baking dish. Let them rise for another 30 minutes. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they turn golden brown. Creaming Ingredients for Frosting While the rolls bake, prepare the cream cheese frosting. In a bowl, beat the softened cream cheese and butter until smooth. Achieving Desired Consistency Gradually add powdered sugar and vanilla extract. If the frosting is too thick, mix in milk, one tablespoon at a time, until smooth. You want it spreadable but not runny. Enjoy your pumpkin cinnamon rolls with a generous layer of cream cheese frosting! Ensuring Proper Yeast Activation To activate your yeast, mix warm milk and yeast in a bowl. The milk should feel warm, about 110°F. Let it sit for five minutes. You will know it's ready when it looks frothy on top. This means your yeast is alive and ready. How to Know When Dough Has Risen After mixing your dough, place it in a greased bowl. Cover it with a towel. Let it sit in a warm spot for about an hour. The dough is ready when it has doubled in size. You can gently poke it with your finger. If the dough springs back, it’s ready to roll out. Adjusting Thickness of Frosting For your cream cheese frosting, mix cream cheese and butter until smooth. Then, add powdered sugar and vanilla. If it’s too thick, add milk one tablespoon at a time. Keep mixing until you reach the perfect spreadable consistency. Flavor Variations for Frosting You can change up the flavor of your frosting. Try adding a bit of maple syrup for a fall twist. Or, mix in some orange zest for a fresh taste. These small changes can make your rolls even more special. Best Ways to Serve Pumpkin Cinnamon Rolls Serve your rolls warm right out of the oven. They look best on a large plate or a wooden board. Arrange them in a circle for a fun presentation. This makes it easy for everyone to grab one. Garnishing Ideas For an extra touch, sprinkle some cinnamon on top of the frosting. You can also add a few nuts or pumpkin seeds for crunch. A drizzle of caramel sauce adds a sweet touch. These small details make your rolls look and taste gourmet. {{image_2}} You can make your pumpkin cinnamon rolls even more exciting. Here are some ideas: - Adding Nuts or Raisins: Chopped nuts like pecans or walnuts add crunch. You can also mix in raisins for sweetness. Just sprinkle them on the filling before rolling. - Incorporating Different Spices: Try adding ginger or cloves for a warm twist. A dash of allspice can also enhance the flavor. Experiment and find your favorite spice mix. If you want a healthier option, you can make some easy swaps: - Using Whole Wheat Flour: Whole wheat flour gives a nutty taste. It adds fiber too. Use it instead of all-purpose flour in a 1:1 ratio. - Substituting Sugar and Butter: Replace granulated sugar with coconut sugar or honey. You can use applesauce instead of butter for a lighter roll. You can adapt these rolls to fit different diets: - Vegan Options for Pumpkin Cinnamon Rolls: Use a flax egg instead of a regular egg. Replace milk with almond or oat milk. Use coconut oil instead of butter for the dough and filling. - Gluten-Free Adaptations: Use a gluten-free flour blend. Make sure your baking powder is gluten-free. This way, you can still enjoy these rolls without gluten. To keep your pumpkin cinnamon rolls fresh, store them properly. First, let them cool completely. Then, wrap them tightly in plastic wrap. This helps keep moisture in and prevents them from drying out. For longer storage, place the wrapped rolls in an airtight container. This keeps them safe from air and odors. - Best Practices for Storage: Always cool rolls before wrapping. Use plastic wrap to seal in moisture. - Recommended Containers: Use airtight containers or resealable bags for best results. Reheating your cinnamon rolls can be easy and tasty. To keep them soft, use a microwave. Place a roll on a microwave-safe plate. Add a small cup of water next to it. Heat for about 10-15 seconds. The steam from the water helps keep the roll moist. - How to Reheat Cinnamon Rolls: Use the microwave for quick reheating. Add water for moisture. - Avoiding Dryness When Reheating: Always include a cup of water in the microwave to add steam. You can freeze these rolls for later. It works well both before and after baking. If you freeze them before baking, shape the rolls and place them in a pan. Cover tightly and freeze. When you’re ready, let them thaw in the fridge overnight. Then, bake as usual. - Freezing Before Baking vs. After Baking: Freeze shaped rolls before baking. Bake from frozen for fresh rolls later. - Thawing Techniques: Thaw overnight in the fridge. For quick thawing, leave rolls at room temp for 1-2 hours. Yes, you can make these cinnamon rolls ahead. To prepare them overnight, follow these steps: - After rolling the dough and cutting it into pieces, place the rolls in a greased baking dish. - Cover the dish tightly with plastic wrap and refrigerate. - In the morning, take them out and let them sit at room temperature for about 30 minutes before baking. - Preheat your oven and bake as per the recipe. Enjoy warm, fresh rolls! You can use either homemade or canned pumpkin puree. - Homemade: It has a fresh taste and is easy to make. Just roast a pumpkin, scoop out the flesh, and blend until smooth. - Canned: This option saves time and is consistent in flavor. Look for pure pumpkin, not pumpkin pie filling, for the best results. Both options work well, but canned puree gives a nice, smooth texture. To check if your cinnamon rolls are done, look for these signs: - They should be golden brown on top. - You can gently press the center; it should spring back. - Insert a toothpick in the center; it should come out clean or with a few crumbs. These tips will help you bake perfect pumpkin cinnamon rolls every time! In this post, I covered how to make delicious pumpkin cinnamon rolls. We discussed key ingredients like all-purpose flour, pumpkin puree, and the cream cheese frosting that ties it all together. You learned step-by-step instructions to prepare, rise, shape, and bake your rolls. I shared tips for perfecting your rolls and ideas for variations to fit your taste. Finally, I gave you storage and reheating advice to keep your rolls fresh. Enjoy baking these tasty treats with confidence!

Easy Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Indulge in the cozy flavors of fall with these easy pumpkin cinnamon rolls topped with creamy frosting! Perfect for a warm breakfast or a sweet treat, these delightful rolls are made with simple ingredients like pumpkin puree and spices. Follow our step-by-step recipe to create soft, fluffy rolls that will impress your family and friends. Click through to explore the full recipe and bring this seasonal delight to your kitchen!
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Ingredients
  

2 cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

½ cup warm milk (110°F / 43°C)

¼ cup granulated sugar

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup canned pumpkin puree

1 large egg

¼ cup unsalted butter, melted

For the filling:

½ cup brown sugar, packed

1 tablespoon ground cinnamon

2 tablespoons unsalted butter, softened

For the cream cheese frosting:

4 oz cream cheese, softened

2 tablespoons unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (as needed for consistency)

Instructions
 

In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until frothy.

    In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg.

      In a separate bowl, mix the pumpkin puree, egg, and melted butter. Add the yeast mixture once it’s proofed.

        Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth.

          Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.

            Preheat your oven to 350°F (175°C).

              Once the dough has risen, roll it out into a 12x18 inch rectangle on a floured surface.

                Spread softened butter over the dough, then sprinkle brown sugar and ground cinnamon evenly across.

                  Starting from the long side, roll the dough tightly into a log. Slice the log into 12 equal pieces and place them in a greased baking dish.

                    Let the rolls rise for an additional 30 minutes.

                      Bake the cinnamon rolls for 25-30 minutes until golden brown.

                        While the rolls are baking, prepare the cream cheese frosting by beating together cream cheese and butter in a bowl until smooth. Gradually mix in powdered sugar, vanilla extract, and enough milk to achieve a smooth, spreadable consistency.

                          Once the rolls are out of the oven, let them cool for about 10 minutes, then spread cream cheese frosting over the top.

                            Prep Time: 20 minutes | Total Time: 2 hours (including rise time) | Servings: 12