Pumpkin Cinnamon Rolls

$To make the dough, gather these key ingredients: - 2 ½ cups all-purpose flour - ¼ cup granulated sugar - 1 packet (2 ¼ tsp) instant yeast - 1 tsp cinnamon - ½ tsp nutmeg - ½ tsp salt - ½ cup milk (warmed) - ¼ cup unsalted butter (melted) - ½ cup pumpkin puree - 1 large egg - ¼ tsp vanilla extract These ingredients create a soft and flavorful base. The pumpkin puree adds moisture and a nice flavor. Instant yeast helps the dough rise quickly. For the filling, you will need: - ¼ cup brown sugar - 1 tbsp cinnamon - ¼ cup unsalted butter (softened) - ½ cup chopped pecans (optional) The brown sugar and cinnamon mix gives a sweet and spicy taste. If you like nuts, the pecans add a nice crunch. To make the glaze, prepare: - 1 cup powdered sugar - 2 tbsp cream cheese (softened) - 1-2 tbsp milk - ¼ tsp vanilla extract This glaze adds a creamy finish. You can adjust the milk to get the right thickness for drizzling. To start, gather your ingredients. In a large bowl, mix 2 cups of all-purpose flour, ¼ cup of granulated sugar, 1 packet of instant yeast, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt. Stir them together well. In a separate bowl, whisk ½ cup of warmed milk, ¼ cup of melted unsalted butter, ½ cup of pumpkin puree, 1 large egg, and ¼ teaspoon of vanilla extract until smooth. Slowly pour the wet mix into the dry mix, stirring as you go. Add the remaining flour gradually until you form a soft dough. Now, dust your clean surface with flour and transfer the dough onto it. Knead the dough for about 5 to 7 minutes. You want it to feel smooth and elastic. Once done, place the dough in a greased bowl. Cover it with a clean cloth and let it rise in a warm spot for about 1 hour, or until it doubles in size. After the dough has risen, punch it down gently. Roll it out into a large rectangle, about 12 by 18 inches. In a small bowl, mix together ¼ cup of brown sugar, 1 tablespoon of cinnamon, and ¼ cup of softened unsalted butter. If you like, add ½ cup of chopped pecans to this filling. Spread the filling evenly over the dough. Starting from one long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces and place them in a greased baking dish. Cover again with a cloth and let the rolls rise for 30 to 40 minutes until puffy. While the rolls rise, preheat your oven to 350°F (175°C). Once risen, bake the rolls for 25 to 30 minutes. You want them to turn a lovely golden brown. While they bake, you can prepare the glaze. In a medium bowl, whisk 1 cup of powdered sugar, 2 tablespoons of softened cream cheese, 1 to 2 tablespoons of milk, and ¼ teaspoon of vanilla extract until smooth. Adjust the milk to get the right consistency. Once the rolls are out of the oven and cooled slightly, drizzle the glaze over the top. Enjoy the warm, soft goodness! To get the best rise, use warm milk. It helps wake up the yeast. Make sure your dough is soft and smooth. Knead it well for about 5-7 minutes. After that, place it in a greased bowl. Cover it with a clean cloth. Let it rise in a warm spot for one hour. The dough should double in size. If your kitchen is cold, try placing it near a warm oven. When rolling your dough, make sure your surface is floured. This stops the dough from sticking. Roll it out into a 12x18-inch rectangle. Keep it even to ensure uniform rolls. Use a light touch when rolling. This keeps the air bubbles intact. After spreading the filling, roll it tightly from the long edge. This helps form nice, even rolls. Slice them into 12 equal pieces for even baking. For the glaze, start with softened cream cheese. Whisk it with powdered sugar in a bowl. Add milk slowly to reach the right thickness. You want it smooth but not too runny. Adjust the milk to your liking. After baking, let the rolls cool a bit. Drizzle the glaze over the warm rolls. This makes them look beautiful and taste even better. Add a sprinkle of cinnamon on top for extra flair. {{image_2}} You can change the filling for these pumpkin cinnamon rolls. If you crave cream cheese, spread softened cream cheese over the dough before rolling it. Mix in some sugar for extra sweetness. For a chocolate twist, sprinkle chocolate chips over the filling. This adds a rich taste that pairs well with pumpkin. You can get creative and use fruit spreads or nut butters. Just remember to keep the flavors balanced. Toppings can add crunch and flavor to your rolls. Chopped nuts work well. I love using pecans or walnuts for this. They add a nice texture. You can also add dried fruit, like cranberries or raisins. They provide a sweet, chewy bite. For an extra touch, sprinkle some cinnamon or nutmeg on top. This will enhance the warm flavors in the rolls. If you need gluten-free rolls, use a gluten-free flour blend. Look for one designed for baking. It helps achieve the right texture. You can also check if the yeast is gluten-free. This is essential for the dough to rise correctly. Follow the same steps in the recipe, but keep an eye on the baking time. Gluten-free dough may need slight adjustments. Storing leftover pumpkin cinnamon rolls is easy. First, let them cool to room temperature. Then, place them in an airtight container. This keeps them fresh and moist. If you have a lot, you can layer them with parchment paper. This prevents them from sticking together. To freeze pumpkin cinnamon rolls, wrap each one tightly in plastic wrap. Then, place them in a freezer bag. This helps keep the rolls fresh for up to three months. When you want to eat them, take out the rolls and let them thaw in the fridge overnight. After thawing, you can reheat them in the oven. Bake at 350°F for about 10 minutes. This warms them up and helps restore their soft texture. In the fridge, these cinnamon rolls last about 4 to 5 days. Just keep them in an airtight container. If you notice any mold or strange smells, it's best to throw them away. Enjoy your tasty treats while they're still fresh! Yes, you can prepare these rolls ahead of time. Make the dough and let it rise. After the first rise, shape the rolls and place them in the baking dish. Cover tightly with plastic wrap and refrigerate overnight. The next day, let them warm up for about 30 minutes before baking. This method gives you fresh rolls in the morning with less work. If you lack pumpkin puree, you can use sweet potato puree or even butternut squash puree. Both will give a similar flavor and texture. You can also use applesauce for a different taste. Just keep in mind that the rolls may be a bit sweeter with applesauce. To make these rolls vegan, swap the egg for a flaxseed egg or a chia seed egg. Mix one tablespoon of flaxseed meal or chia seeds with three tablespoons of water and let it sit for five minutes. Use plant-based milk instead of regular milk, and replace the butter with coconut oil or vegan butter. You can serve these rolls with a warm cup of coffee or tea. A side of fruit, like sliced apples or pears, adds freshness. For extra flavor, consider a scoop of vanilla ice cream or whipped cream. You can also top them with additional chopped pecans for crunch. In this blog post, we explored how to make delicious pumpkin cinnamon rolls. We discussed the key ingredients, step-by-step instructions, tips for a perfect rise, and fun variations. Proper storage helps keep your rolls fresh for longer. You can even prepare them ahead or adjust ingredients to fit your needs. Enjoy trying these simple recipes, and don’t hesitate to experiment with your favorite flavors. The joy of baking brings warmth and taste to your kitchen.$

Indulge in the warm flavors of fall with these homemade Pumpkin Spice Cinnamon Rolls! Perfectly soft and fluffy, these rolls are filled with a delightful mix of cinnamon, sugar, and pecans, topped with a creamy glaze that will be a hit at any gathering. Discover how to make these delicious treats with our easy step-by-step recipe. Click through to explore this irresistible pumpkin spice delight and elevate your baking game!

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Ingredients

2 ½ cups all-purpose flour

¼ cup granulated sugar

1 packet (2 ¼ tsp) instant yeast

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

1/2 cup milk (warmed)

1/4 cup unsalted butter (melted)

1/2 cup pumpkin puree

1 large egg

1/4 tsp vanilla extract

Filling:

1/4 cup brown sugar

1 tbsp cinnamon

1/4 cup unsalted butter (softened)

1/2 cup chopped pecans (optional)

Glaze:

1 cup powdered sugar

2 tbsp cream cheese (softened)

1-2 tbsp milk

1/4 tsp vanilla extract

Instructions

Prepare the Dough: In a large mixing bowl, combine 2 cups of flour, sugar, instant yeast, cinnamon, nutmeg, and salt.

In a separate bowl, whisk together the warmed milk, melted butter, pumpkin puree, egg, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry mixture, stirring to combine. Gradually add the remaining flour until a soft dough forms.

Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

First Rise: Place the dough in a greased bowl, cover with a clean cloth, 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, softened butter, and chopped pecans (if using).

Roll the Dough: Once risen, punch down the dough and roll it out into a 12x18-inch rectangle on a floured surface. Spread the filling mixture evenly over the surface of the dough.

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

Second Rise: Cover with a cloth and let the rolls rise for an additional 30-40 minutes until puffy.

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

Prepare the Glaze: In a medium bowl, whisk together powdered sugar, cream cheese, milk, and vanilla extract until smooth. Adjust milk for desired consistency.

Glaze the Rolls: Once out of the oven, let the rolls cool slightly before drizzling the glaze over the top.

Prep Time, Total Time, Servings: 20 min | 1 hr 30 min | 12 servings

- Presentation Tips: Serve warm on a rustic wooden platter, drizzled with extra glaze, and garnish with a sprinkle of cinnamon and a few pecan pieces for an added touch.