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- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/4 teaspoon ground cinnamon - 1/4 teaspoon nutmeg For the dry mix, you want to start with all-purpose flour. It gives the rolls a soft texture. Add in the granulated sugar for sweetness. Baking powder and baking soda help the rolls rise. Salt adds flavor. Ground cinnamon and nutmeg bring warmth and spice. - 1/4 cup pumpkin puree - 1/4 cup milk - 1 tablespoon unsalted butter, melted - 1/4 teaspoon vanilla extract Next, we have the wet ingredients. The pumpkin puree adds moisture and flavor. Milk will keep the dough soft. Melted butter gives richness. Finally, vanilla extract adds a lovely aroma. - 2 tablespoons brown sugar - 1 tablespoon softened butter - 1 teaspoon ground cinnamon For the filling, combine brown sugar with softened butter. This mix spreads easily on the dough. Ground cinnamon adds that classic flavor we love in cinnamon rolls. - 1/2 cup powdered sugar - 1 tablespoon milk - 1/4 teaspoon vanilla extract To finish, we need a glaze. Mix powdered sugar with milk and vanilla extract. This sweet drizzle makes the rolls even more delicious. - Preheat the oven to 350°F (175°C). - Choose a small baking dish. Lightly grease it or line it with parchment paper. - In a mixing bowl, combine: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/4 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - In another bowl, mix: - 1/4 cup pumpkin puree - 1/4 cup milk - 1 tablespoon melted butter - 1/4 teaspoon vanilla extract - Pour the wet mixture into the dry ingredients. - Stir until just combined. The dough will be slightly sticky. - On a floured surface, roll the dough into a rectangle. Aim for about 1/4 inch thick. - In a small bowl, mix: - 1 tablespoon softened butter - 2 tablespoons brown sugar - 1 teaspoon ground cinnamon - Spread the filling evenly over the rolled dough. - Start from one edge and roll the dough tightly into a log. Pinch the seam to seal. - Using a sharp knife, slice the log into 4-6 equal pieces. - Place the rolls in the prepared baking dish. Leave space between each roll. - Bake in the preheated oven for 15-20 minutes. Look for a golden color and a fluffy texture. - While the rolls bake, mix: - 1/2 cup powdered sugar - 1 tablespoon milk - 1/4 teaspoon vanilla extract - Once the rolls are done, let them cool slightly. Drizzle the glaze over the warm rolls. - Ensuring perfect fluffiness: Use fresh baking powder and baking soda. Check their dates to ensure they still work well. This helps your rolls rise nicely and stay fluffy. - Avoiding overmixing: When you mix the wet and dry ingredients, stir gently. This keeps the dough light. If you mix too much, your rolls can become tough. - Best ways to serve pumpkin cinnamon rolls: Serve these rolls warm for the best taste. Drizzle the glaze on top just before serving. This makes them look great and taste even better. - Pairing ideas with beverages: Enjoy these rolls with warm apple cider or a cup of coffee. The flavors blend well and create a cozy experience. - Creative plating ideas: Use a beautiful platter to display your rolls. Stack them high or arrange them in a circle. This makes your dish look inviting. - Garnishing suggestions: Sprinkle extra cinnamon or even some chopped nuts on top. This adds texture and makes the rolls pop visually. {{image_2}} You can make these rolls even better! Here are some ideas: - Adding Nuts or Raisins: Toss in chopped walnuts or pecans for a crunch. Dried raisins add a sweet twist, too. Just mix them into the filling before you roll the dough. - Spicing It Up with Additional Flavors: Try adding other spices. Ginger or cloves can give your rolls a warm kick. You can also mix in some orange zest for a fresh taste. If you have special dietary needs, I’ve got you covered! - Gluten-Free Alternatives: Use a gluten-free flour blend instead of all-purpose flour. Make sure it has xanthan gum for the right texture. This way, everyone can enjoy these tasty rolls. - Vegan Substitutions: Swap the milk for almond or oat milk. Use coconut oil instead of butter. And for the filling, try a vegan butter. These changes keep the flavor but fit a vegan diet. The glaze makes these rolls shine! Here are a few fun ideas: - Ideas for Different Glaze Flavors: You can add maple syrup or a dash of almond extract to the glaze. This gives it a unique twist that pairs well with pumpkin. - Using Cream Cheese Frosting Instead: For a richer taste, spread cream cheese frosting on top. Just mix cream cheese, sugar, and a splash of vanilla. This adds a smooth and tangy layer that elevates each bite. To keep your small batch pumpkin cinnamon rolls fresh, store them in the fridge. Use an airtight container to prevent dryness. Place a damp paper towel inside the container. This step helps keep the rolls moist. They will stay tasty for up to three days in the fridge. If you want to save your rolls for later, freezing is a great option. Allow the rolls to cool completely. Wrap each roll tightly in plastic wrap. Then, place them in a freezer bag or an airtight container. They can stay in the freezer for up to three months. When you're ready to enjoy them, thaw the rolls in the fridge overnight. To reheat, place them in a microwave for about 20 seconds. For best texture, warm them in a preheated oven at 350°F (175°C) for about 10 minutes. This method keeps them soft and fluffy. In the fridge, these pumpkin cinnamon rolls last for about three days. After that, they may start to dry out or lose flavor. Signs of spoilage include an off smell or visible mold. If you notice any changes, it’s best to toss them out. Always trust your senses for food safety! You can use mashed sweet potatoes instead of pumpkin puree. Applesauce is another option. If you use applesauce, it will add some sweetness. You may want to reduce sugar in the recipe. Always choose a puree that is smooth and thick for the best results. Yes, you can prepare the dough and filling the night before. After rolling and cutting, place the rolls in the baking dish. Cover them and put them in the fridge. In the morning, let them sit at room temperature for about 30 minutes before baking. This lets them rise a bit more. To decrease sweetness, cut back on sugar in the dough or filling. You can also use less powdered sugar in the glaze. If you want them sweeter, simply add more sugar to the dough and filling. Always taste a bit of the dough to find the right balance. Yes, you can use a larger dish if you want. If you use a bigger dish, the rolls will spread out more. This may change the baking time, so keep an eye on them. If the dish is smaller, you may need to bake in batches. To reheat, place the rolls in the microwave for 10-15 seconds. This warms them up without drying them out. You can also wrap them in foil and heat them in the oven at 350°F for about 5-10 minutes. Both methods keep the rolls soft and tasty. In this post, we explored how to make delicious pumpkin cinnamon rolls. We covered the key ingredients, from dry and wet to filling and glaze. I shared step-by-step instructions, tips for perfecting your rolls, and fun variations for everyone. Remember to store your rolls properly to enjoy them later. Now, get in the kitchen and start baking! Enjoy the sweet, warm, and cozy flavors of fall with each bite. Your friends and family will love them.

Small Batch Pumpkin Cinnamon Rolls

Indulge in the warm flavors of fall with these delicious small batch pumpkin cinnamon rolls! Easy to make, these soft, fluffy rolls are infused with pumpkin and spices, glazed to perfection, and perfect for a cozy treat. Whether you're hosting a brunch or just craving something sweet, this simple recipe is sure to impress! Click through to explore how to create these delightful rolls and add a touch of autumn to your day!
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Ingredients
  

1 cup all-purpose flour

1/4 cup pumpkin puree

2 tablespoons granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 cup milk

1 tablespoon unsalted butter, melted

1/4 teaspoon vanilla extract

2 tablespoons brown sugar (for filling)

1 tablespoon softened butter (for filling)

1 teaspoon ground cinnamon (for filling)

1/2 cup powdered sugar (for glaze)

1 tablespoon milk (for glaze)

1/4 teaspoon vanilla extract (for glaze)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a small baking dish with parchment paper or grease it lightly.

    Mix Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

      Combine Wet Ingredients: In another bowl, mix the pumpkin puree, milk, melted butter, and vanilla extract until smooth.

        Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; the dough should be slightly sticky.

          Roll Out Dough: On a floured surface, roll the dough out into a rectangle (about 1/4 inch thick).

            Prepare Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined. Spread this mixture evenly over the rolled out dough.

              Roll and Cut: Starting from one edge, carefully roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife, slice the log into 4-6 equal pieces depending on your desired roll size.

                Bake: Place the rolls in the prepared baking dish, leaving a small space between each one. Bake in the preheated oven for 15-20 minutes or until golden and fluffy.

                  Prepare Glaze: While the rolls bake, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzle-able.

                    Finish: Once the rolls are baked, remove them from the oven and let them cool slightly before drizzling with the glaze.

                      - Presentation Tips: Serve warm on a beautiful platter, drizzled with glaze and topped with a sprinkle of extra cinnamon for an appealing look.

                        Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6 rolls