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- 2 cups all-purpose flour - 1/2 cup pumpkin puree - 1/4 cup granulated sugar - 1/4 cup brown sugar, packed - 1/4 cup unsalted butter, melted - 1/2 cup milk, lukewarm - 1 egg - 1 packet (2 1/4 teaspoons) active dry yeast - 1 teaspoon pumpkin spice - 1/2 teaspoon salt For the Filling: - 1/2 cup brown sugar, packed - 1 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1/4 cup unsalted butter, softened For the Cream Cheese Frosting: - 4 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon milk (adjust for consistency) Using high-quality pumpkin puree is crucial. It adds rich flavor and moisture. Fresh pumpkin is great, but canned puree works well. Just make sure it’s pure, with no added sugars or spices. Cream cheese plays a big role in the frosting. It makes the frosting creamy and tangy. This balances the sweetness from the sugars and enhances the overall taste. You want a smooth texture, so let it soften before mixing. For more detailed steps, check the Full Recipe. To make great rolls, start with the yeast. In a small bowl, mix 1/2 cup lukewarm milk with 1 packet of active dry yeast. Let it sit for about 5-10 minutes. You want it to get foamy. This shows the yeast is alive and ready. Next, in a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon pumpkin spice, and 1/2 teaspoon salt. Create a well in the center. Add 1/2 cup pumpkin puree, 1/4 cup melted butter, 1 egg, and the yeast mix. Stir until a dough forms. Knead the dough on a floured surface for about 5-7 minutes. You want it to be smooth and elastic. Place it in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour. It should double in size. Once the dough has risen, roll it out on a floured surface into a rectangle. Aim for about 1/4 inch thick. Spread 1/4 cup softened butter over the dough. Then, mix 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a small bowl. Sprinkle this filling evenly over the butter. Now, roll the dough tightly from the long side. This helps create nice layers. Cut the log into 12 equal pieces. Place them cut-side up in a greased 9x13 inch baking dish. Cover the rolls with a towel and let them rise for another 30 minutes until they look puffy. Preheat your oven to 350°F (175°C) while the rolls rise. Bake the rolls for 25-30 minutes. You want them golden brown. A good sign they are ready is when they start to pull away from the sides of the dish. After baking, let the rolls cool for a few minutes. This helps the cream cheese frosting stick better. For the frosting, mix 4 oz softened cream cheese, 1/4 cup softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon milk until smooth. Drizzle the frosting over the warm rolls for a tasty finish. For the full recipe, check back to ensure you have all the steps clear and ready to go! If your dough is too dry, add a little milk. Start with just a tablespoon. If it's too sticky, sprinkle in more flour, little by little. It’s all about balance. Kneading is key. I knead my dough for 5 to 7 minutes. This helps develop gluten, making the rolls soft. For a great cream cheese frosting, mix well. Start with soft cream cheese and butter. Gradually add powdered sugar. This helps you get the right consistency. If it's too thick, add milk a tablespoon at a time. You can also change the flavor. Try adding lemon zest or maple syrup for a twist. These small changes can make a big difference. For the full recipe, check out the instructions above. {{image_2}} If you need gluten-free options, swap all-purpose flour with gluten-free flour. Many brands work well in baking. Use a blend that includes xanthan gum for better texture. For vegan options, replace the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes before adding it to the dough. Use plant-based milk instead of regular milk. You can also choose vegan butter for the filling and frosting. To add more texture, mix in nuts or dried fruits. Walnuts and pecans add crunch. Dried cranberries or raisins provide sweetness. If you want a spicy kick, try different spices. Add ginger or cloves to the filling for extra warmth. You can also use cardamom for a unique flavor twist. These simple changes make the rolls special. For the full recipe, check the complete guide to Pumpkin Cream Cheese Cinnamon Rolls. To keep your pumpkin cream cheese cinnamon rolls fresh, follow these steps: - Refrigerating: Place rolls in an airtight container. Store them in the fridge for up to 5 days. - Freezing: Wrap each roll in plastic wrap, then place them in a freezer bag. They can last up to 3 months. - Reheating: For the best taste, reheat rolls in the oven. Preheat to 350°F (175°C) and bake for 10-15 minutes until warm. You can also microwave them for 15-20 seconds if you're in a hurry. Knowing how long your rolls last helps avoid waste: - In the fridge: They stay good for about 5 days. - In the freezer: They can last up to 3 months. Watch for signs of spoilage such as a hard texture or an off smell. If you see mold, it's best to toss them out to stay safe. Yes, you can prepare the dough and filling a day before. Just follow these steps: - Make the dough: After you knead the dough, let it rise as usual. - Shape the rolls: Cut the log into pieces and place them in a greased pan. - Cover and chill: Wrap the pan with plastic wrap and store it in the fridge overnight. - Baking time: In the morning, let the rolls sit at room temperature for about 30 minutes before baking. This helps them rise again. To enjoy leftover rolls, reheat them properly: - Microwave method: Place a roll on a plate and cover it with a damp paper towel. Heat for 15–20 seconds. - Oven method: Preheat the oven to 350°F (175°C). Wrap the rolls in aluminum foil and heat for about 10–15 minutes. This keeps them soft and warm. You can use both! Here’s how they differ: - Canned pumpkin: It is convenient and has a smooth texture. Make sure it's 100% pumpkin without additives. - Fresh pumpkin puree: This requires more work. Roast the pumpkin, scoop out the flesh, and blend it until smooth. It may have a lighter flavor but is fresher. To reduce sweetness, you can: - Cut the sugar: Decrease both granulated and brown sugars in the dough and filling. - Use spices: Amp up spices like cinnamon and nutmeg for flavor without adding sugar. - Add more pumpkin: Increase the pumpkin puree slightly, which adds flavor without extra sweetness. For the complete recipe, check out the Full Recipe. In this article, we explored how to make delicious pumpkin cream cheese cinnamon rolls. We covered essential ingredients, like high-quality pumpkin puree and cream cheese frosting. I shared step-by-step instructions for dough preparation, filling, and baking. You also learned handy tips to troubleshoot dough issues and variations for different diets. Remember, you can adjust ingredients to suit your taste. With practice, you'll master these rolls in no time. Enjoy baking and sharing warmth with every bite!

Pumpkin Cream Cheese Cinnamon Rolls

Indulge in the flavors of fall with these mouthwatering Pumpkin Cream Cheese Cinnamon Rolls! Made with a soft, spiced dough and a rich cream cheese frosting, these rolls are the perfect treat for any occasion. Discover simple step-by-step instructions to create this cozy dessert that will have everyone coming back for more. Click through to explore the full recipe and bring a taste of autumn to your kitchen today!
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Ingredients
  

2 cups all-purpose flour

1/2 cup pumpkin puree

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1/4 cup unsalted butter, melted

1/2 cup milk, lukewarm

1 egg

1 packet (2 1/4 teaspoons) active dry yeast

1 teaspoon pumpkin spice

1/2 teaspoon salt

For the Filling:

1/2 cup brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 cup unsalted butter, softened

For the Cream Cheese Frosting:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (adjust for consistency)

Instructions
 

Prepare the Dough: In a small bowl, combine the lukewarm milk and active dry yeast. Let it sit for about 5-10 minutes until foamy.

    In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin spice, and salt.

      Create a well in the center and add the pumpkin puree, melted butter, egg, and the yeast mixture. Mix until a dough begins to form.

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

          Prepare the Filling: In a small bowl, mix together the brown sugar, cinnamon, and nutmeg. Set aside.

            Once the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick. Spread the softened butter over the surface and then sprinkle the sugar and spice mixture evenly on top.

              Roll the dough tightly from the long side to form a log. Cut the log into 12 equal pieces. Place them cut-side up in a greased 9x13 inch baking dish.

                Cover the rolls with a towel and let them rise for another 30 minutes until puffy.

                  Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.

                    Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk, mixing until creamy and smooth.

                      Once the rolls are done baking, let them cool for a few minutes before drizzling the cream cheese frosting over the top.

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

                          - Presentation Tips: Serve the cinnamon rolls warm, dusted with a little extra powdered sugar and garnished with a sprinkle of pumpkin spice for a festive touch.