Pumpkin Cinnamon Rolls

$To make pumpkin cinnamon rolls, gather these simple ingredients: - 2 ¼ teaspoons active dry yeast - ½ cup warm milk (approximately 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 You can add some fun twists to your pumpkin cinnamon rolls with these options: - Chopped nuts like walnuts or pecans for crunch - Dried fruit like raisins or cranberries for added flavor - Cream cheese for a richer glaze Don't worry if you don't have everything on hand. Here are some swaps: - Use almond milk or oat milk instead of regular milk for a dairy-free option. - Swap all-purpose flour with whole wheat flour for a heartier roll. - Use brown sugar in place of granulated sugar for a deeper flavor. Experimenting with these ingredients can lead to delicious results! For the full recipe, check out the detailed instructions. To start, we activate the yeast. In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for 5-10 minutes. You want it to be frothy. This shows the yeast is alive. Next, combine your wet ingredients. Take a large bowl and add the pumpkin puree, softened butter, and egg. Mix until smooth. Now, pour in the frothy yeast mixture. Stir it well until everything is combined. In another bowl, whisk the dry ingredients: flour, salt, and spices. Gradually add this to the wet mixture. Blend until soft dough forms. Now it's time to knead the dough. Dust a clean surface with flour. Knead the dough for 5-7 minutes until it feels smooth. Shape it into a ball and place it in a greased bowl. Cover it with a damp cloth. Let it rise in a warm spot for about 1 hour, or until it doubles in size. After your dough has risen, roll it out on a floured surface. Aim for a rectangle about 16x12 inches. Spread softened butter evenly on the dough. Now, sprinkle the brown sugar and cinnamon across the buttered surface. Starting from one edge, roll the dough into a log. Pinch the seam to seal it well. Cut the log into 12 equal pieces. Place these pieces in a greased baking dish, cut side up. Cover them with a cloth and let them rise again for 30 minutes. Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 20-25 minutes. They should be golden brown on top. While baking, prepare the glaze. In a bowl, whisk together powdered sugar, milk, and vanilla extract. Mix until smooth and creamy. When the rolls are done, let them cool for a few minutes. Then, drizzle the glaze generously over the top. Enjoy these cozy treats warm with a cup of coffee or tea! For more details, check the Full Recipe. To activate yeast, mix warm milk and sugar together in a bowl. The milk should be about 110°F, warm but not hot. Then, sprinkle the yeast on top. Let this sit for 5 to 10 minutes. You will see bubbles form. This means the yeast is ready to work. If there are no bubbles, your yeast may be old. Use fresh yeast for the best results. The dough should feel soft and slightly sticky as you mix. Add flour little by little until it pulls away from the bowl. When kneading, it should spring back when you poke it. If it feels too dry, add a splash of warm milk. If it’s too wet, add flour. The goal is a smooth, elastic dough that is easy to work with. One common mistake is not letting the dough rise enough. Make sure to give it time to double in size. Another mistake is baking at the wrong temperature. Always preheat your oven for even baking. Lastly, don’t skip the glaze! It adds a sweet finish. For more details, check out the Full Recipe for perfect results. {{image_4}} You can make these rolls vegan easily. Replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. Use non-dairy milk in place of warm milk. Coconut or almond milk work great. Swap the butter for coconut oil or vegan butter. These small changes keep the flavor rich while making it plant-based. To make gluten-free rolls, use a gluten-free flour blend. Look for a blend that contains xanthan gum. This will help the dough rise and hold together. Prepare the dough as usual, but expect a different texture. It may be a bit stickier, so add extra flour as needed. You’ll still get delightful, fluffy rolls with that warm pumpkin spice flavor. The glaze is key to a perfect cinnamon roll. You can keep it classic with powdered sugar, milk, and vanilla. For a twist, add maple syrup instead of vanilla. This gives a nice, rich flavor. You can also mix in some pumpkin spice for extra warmth. If you want a tangy kick, cream cheese glaze is a great option. Just blend cream cheese, sugar, and a splash of milk. Each glaze can change the whole taste of the rolls, so feel free to experiment! For the complete recipe details, check the Full Recipe. To keep your pumpkin cinnamon rolls fresh, store them in an airtight container. Place a piece of parchment paper between each roll to prevent them from sticking together. This method helps them stay soft. You can keep them at room temperature for up to two days. For longer storage, the fridge is a good option, but it may dry them out a bit. If you want to save some for later, freezing is a great choice. To freeze, wait until the rolls are fully cooled. Wrap each roll tightly in plastic wrap, then place them in a freezer bag. Be sure to remove as much air as possible. They can stay in the freezer for up to three months. When you’re ready to enjoy them, just thaw them overnight in the fridge. For the best taste, reheat your pumpkin cinnamon rolls in the oven. Preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them loosely with foil. Heat for about 10-15 minutes until warm. You can also use a microwave. Heat them for about 15-20 seconds, but they might not be as soft. Enjoy them warm for the best flavor! For the full recipe, check the previous section. Pumpkin cinnamon rolls can last about 2 to 3 days at room temperature. Make sure to store them in an airtight container. If you want them fresh for longer, refrigerate them. They can last up to a week in the fridge. For the best taste, eat them warm. Yes, you can make these rolls ahead of time! Prepare the dough and rolls, then cover and place them in the fridge overnight. In the morning, let them rise for about 30 minutes before baking. This method saves time and lets you enjoy fresh rolls without the morning rush. You can serve pumpkin cinnamon rolls with several delicious options. A warm cup of coffee or tea pairs well with the sweet rolls. You might also enjoy them with cream cheese or whipped cream for a rich touch. For a festive twist, drizzle some caramel sauce on top. This blog post covered how to make delicious pumpkin cinnamon rolls. We started with a list of key ingredients and options for substitutions. Then, we walked through the easy steps to prepare, assemble, and bake your rolls. I shared tips for perfect dough and shared fun variations like vegan and gluten-free options. Finally, we discussed storage tips and answered common questions. Now, you have all the tools to make tasty cinnamon rolls at home. Enjoy baking and savoring every bite!$

Indulge in the cozy flavors of autumn with these delicious pumpkin spice cinnamon rolls! Perfectly soft and fluffy, these rolls are made with pure pumpkin and warm spices, creating a delightful treat for any occasion. Follow our easy step-by-step instructions to make the perfect batch and impress your family and friends. Click to explore the full recipe and bring this fall favorite to your kitchen today!

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Ingredients

2 ¼ teaspoons active dry yeast

½ cup warm milk (approximately 110°F)

¼ cup granulated sugar

1 cup pure pumpkin puree

3 tablespoons unsalted butter, softened to room temperature

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

Activate the Yeast: In a small bowl, mix the warm milk, granulated sugar, and active dry yeast. Allow this mixture to rest for about 5-10 minutes until it becomes frothy, indicating the yeast is active.

Combine Wet Ingredients: In a large mixing bowl, combine the pure pumpkin puree, softened butter, and the egg. Mix these ingredients well until you attain a smooth consistency.

Combine Mixtures: Pour the frothy yeast mixture into the pumpkin mixture. Stir vigorously until everything is thoroughly combined.

Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Gradually add this dry mixture to the wet ingredients, blending until a soft dough forms.

Knead the Dough: Dust your countertop with flour and knead the dough for about 5-7 minutes until it is smooth and elastic. Shape the kneaded dough into a ball, then place it in a greased bowl. Cover the bowl with a damp cloth and allow the dough to rise in a warm environment for about 1 hour, or until it has doubled in size.

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

Roll Out the Dough: Roll the dough out on a floured surface into a rectangle approximately 16x12 inches in size. Spread the softened butter evenly over the surface of the dough.

Prepare the Filling: Sprinkle the packed brown sugar and 1 tablespoon of ground cinnamon evenly across the buttered dough.

Form the Rolls: Starting at one edge of the rectangle, carefully roll the dough into a log, pinching the seams to ensure it is sealed. Slice the log into 12 equal pieces. Arrange the pieces in a greased baking dish, cut side up.

Second Rise: Cover the rolls with a clean cloth and let them rise for another 30 minutes.

Bake the Rolls: Place the baking dish in the preheated oven and bake the rolls for 20-25 minutes, or until they are golden brown on top.

Make the Glaze: While the rolls are baking, prepare the glaze by whisking together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl until smooth and creamy.

Glazing: After removing the rolls from the oven, let them cool for a few minutes before generously drizzling the glaze over the top.

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

- Presentation Tips: Serve these delightful pumpkin spice cinnamon rolls warm on a decorative platter. Drizzle generously with glaze and finish with a light dusting of cinnamon for an inviting touch!