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- 1/2 cup pure pumpkin puree - 2 1/4 teaspoons active dry yeast - 3 1/2 to 4 cups all-purpose flour - 1 tablespoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger These main ingredients create a soft and flavorful dough. The pumpkin adds moisture and a rich taste. The yeast helps the dough rise, making it fluffy. The spices give the rolls their warm, cozy flavor. - 4 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 1 cup powdered sugar - 1-2 tablespoons milk (to achieve desired consistency) The cream cheese frosting adds a sweet and creamy layer. It balances the spiced rolls perfectly. Softening the butter and cream cheese helps with mixing. This makes the frosting easy to spread on warm rolls. - Chopped nuts (pecans, walnuts) - Raisins or chocolate chips - Extra spices for flavor adjustment Feel free to add chopped nuts for crunch. Chocolate chips or raisins can add sweetness. You can also boost the spice level to your taste. These options let you customize the rolls to your liking. For the full recipe, check out the details above. Activating the yeast First, mix warm milk with yeast and a bit of sugar. Let it sit for about 5-10 minutes. This will make the yeast bubbly and active. Mixing the wet ingredients In a big bowl, whisk together melted butter, pumpkin puree, vanilla, and egg. Make sure these ingredients blend well. Combining dry ingredients with wet ingredients In another bowl, mix 3 1/2 cups of flour, sugar, salt, and spices. Slowly add this to your wet mix. Stir until a shaggy dough forms. How to knead until smooth Place the dough on a floured surface. Knead it for 5-7 minutes. The goal is to make it smooth and elastic. Add more flour if it sticks to your hands. The rising process and tips for optimal conditions Put the kneaded dough in a greased bowl. Cover it with a damp cloth. Let it rise in a warm spot for about an hour. It should double in size. Rolling out the dough Once the dough rises, punch it down gently. Roll it out on a floured surface to a rectangle shape that is about 12x18 inches. Spreading the filling Spread melted butter on the rolled dough. Leave a small edge. Sprinkle brown sugar and cinnamon on top of the butter. Cutting and arranging the rolls Starting from one long side, roll the dough tightly into a log. Cut this log into 12 equal pieces. Place the rolls in a greased baking dish, spaced apart. Preheating the oven Preheat your oven to 350°F (175°C). This step is important for even baking. Baking time and temperature for perfect results Bake the rolls for 25-30 minutes. They should look golden brown and smell amazing. Steps to prepare cream cheese frosting In a mixing bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Adjusting consistency and flavor If the frosting is too thick, add milk. Use 1-2 tablespoons to reach the right thickness. For the full recipe, check the details above. Enjoy your tasty pumpkin cinnamon rolls! For fluffy pumpkin cinnamon rolls, rising is key. Yeast needs warmth, moisture, and time. I find a cozy spot in my kitchen. An oven with just the light on works great. Kneading is vital, too. Knead the dough for 5-7 minutes to build gluten. This helps the rolls rise well. If the dough sticks, add a bit of flour. A smooth, elastic dough means success. You can customize spice levels in the dough. If you like more warmth, add extra cinnamon or nutmeg. Try adding ground cloves for a richer flavor. Alternative fillings can make these rolls unique. Chopped nuts, raisins, or chocolate chips add fun twists. You can also swap the cream cheese frosting for a maple glaze. It gives a sweet, autumn touch. Garnishing makes your rolls pop! A sprinkle of cinnamon or toasted pecans adds flair. You can also drizzle extra cream cheese frosting on top for a treat. Serve the rolls warm for the best taste. Warm rolls melt the frosting, creating a delicious blend. They are perfect for cozy mornings or a snack with friends. {{image_4}} To make these rolls gluten-free, swap all-purpose flour for a gluten-free blend. Look for a mix that works well for baking. You may need to add a bit more liquid since gluten-free flours can absorb more moisture. Start with the same amount of flour and adjust as needed. Baking time may also change. Keep an eye on the rolls as they bake. They might need a few extra minutes to become golden brown. Always use a toothpick to check for doneness. For dairy-free and egg-free options, replace the butter with coconut oil or vegan butter. Use almond or soy milk instead of regular milk. For the egg, you can use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. The texture may be slightly different, but they will still taste great. The rolls may be a bit denser, so knead carefully to get the right consistency. To give your rolls a coffee twist, add brewed coffee or espresso to the wet ingredients. You can reduce the milk slightly to keep the dough right. Adjust sweetness by lowering the sugar. The coffee flavors will enhance the spices well. This version is perfect for fall mornings or cozy brunches. To keep your pumpkin cinnamon rolls fresh, store them in the fridge. Place them in an airtight container. This helps to lock in moisture and flavor. You can also wrap them tightly in plastic wrap. To freeze rolls, wait until they cool completely. Then, wrap each roll in plastic wrap and place them in a freezer bag. This way, they can last for up to three months. When you want to enjoy your rolls again, choose the best reheating method. The oven works great for this. Preheat it to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This helps keep the rolls soft and warm. You can also use the microwave. Heat each roll for about 15-20 seconds. This is quick, but it may make the rolls a bit chewy. Pumpkin cinnamon rolls last about 3-4 days in the fridge. After this time, they may start to dry out or lose flavor. Look for signs of spoilage, like an off smell or mold. If you see any signs, it’s best to toss them. Enjoy your delicious pumpkin cinnamon rolls while they are fresh! You can find the full recipe to create these tasty treats again. Yes, you can use fresh pumpkin. It might taste better, but it takes more work. You need to cook and mash the pumpkin. Canned pumpkin is easy and quick. It also has a smooth texture. If you use fresh, make sure to drain any extra water. This helps keep your rolls light and fluffy. Yes! Making the dough ahead of time is a great idea. You can prepare the dough, let it rise, and then refrigerate it. This slows down the rising process. When you are ready to bake, take it out and let it rise again. This saves time if you want fresh rolls in the morning. Serve these rolls warm for the best taste. A drizzle of cream cheese frosting makes them even better. You can also pair them with coffee or tea. For a fun twist, add chopped nuts or a sprinkle of cinnamon on top. These add nice flavor and crunch. To make your rolls less sweet, reduce the sugar in the dough. Try using half the amount listed in the recipe. For the frosting, cut back on the powdered sugar too. You can also add a pinch of salt to balance the flavors. This keeps the rolls tasty without being too sweet. For the complete recipe, check out the Full Recipe provided above. Pumpkin cinnamon rolls bring joy to any meal. We covered the key ingredients, like pumpkin puree and spices. I walked you through easy steps to prepare, bake, and frost your rolls. Plus, tips help ensure fluffy results and tasty variations, like gluten-free or vegan options. Store the rolls properly for longer enjoyment. Now, it's time to create your delicious batch, share them with friends, and enjoy every bite!

Pumpkin Cinnamon Rolls Recipe

Indulge in the delightful flavors of fall with these irresistible Pumpkin Spice Cinnamon Rolls! Made with warm milk, pure pumpkin puree, and a hint of spices, these rolls are topped with a creamy frosting that takes them to the next level. Perfect for cozy mornings or festive gatherings, this recipe is easy to follow and yields 12 scrumptious rolls. Click through to discover how to create this seasonal treat and fill your home with the aroma of cinnamon and pumpkin!
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Ingredients
  

2 1/4 teaspoons active dry yeast

1/2 cup warm milk (approximately 110°F)

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1/2 cup pure pumpkin puree

1 teaspoon vanilla extract

1 large egg

3 1/2 to 4 cups all-purpose flour

1 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 cup brown sugar

For the Cream Cheese Frosting:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (to achieve desired consistency)

Instructions
 

In a small bowl, combine the warm milk, active dry yeast, and 1 tablespoon of sugar. Allow the mixture to sit for 5-10 minutes, or until it becomes frothy, indicating the yeast is active.

    In a large mixing bowl, whisk together the melted unsalted butter, pure pumpkin puree, vanilla extract, and large egg until well combined.

      Pour the frothy yeast mixture into the pumpkin mixture and stir thoroughly to combine all the wet ingredients.

        In a separate bowl, mix together 3 1/2 cups of all-purpose flour, the remaining granulated sugar, salt, ground cinnamon, ground nutmeg, and ground ginger. Gradually add this dry mixture to the wet mixture, stirring until a shaggy dough begins to form.

          On a floured surface, knead the dough for 5-7 minutes until it becomes smooth and elastic, adding more flour as needed to prevent sticking.

            Transfer the kneaded dough into a greased bowl, cover it with a damp cloth, and place it in a warm area. Allow it to rise for about 1 hour, or until it has doubled in size.

              Once the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a rectangle measuring approximately 12x18 inches.

                Spread the melted butter evenly over the surface of the rolled dough, leaving a small border along the edges. Then, sprinkle the brown sugar and a mixture of ground cinnamon evenly over the buttered surface.

                  Starting from one long edge, tightly roll the dough into a log shape. Cut the log into 12 equal pieces, using a sharp knife or a bench scraper. Arrange the rolls in a greased baking dish, ensuring they are spaced apart.

                    Cover the rolls with a clean kitchen towel and let them rise in a warm environment for another 30-45 minutes, or until they appear puffy.

                      Preheat your oven to 350°F (175°C). Once preheated, bake the rolls for 25-30 minutes, or until they are golden brown on top.

                        To prepare the cream cheese frosting, beat together the softened cream cheese and softened butter in a mixing bowl until the combination is smooth and creamy. Gradually mix in the powdered sugar and vanilla extract. Adjust the frosting consistency with milk, adding 1-2 tablespoons as needed to reach your desired thickness.

                          Once the cinnamon rolls are baked and have cooled slightly, generously drizzle the cream cheese frosting over the top, allowing it to seep into the rolls for added sweetness.

                            - Prep Time: 30 mins | Total Time: 2 hours | Servings: 12 rolls

                              - Presentation Tip: Serve warm, garnished with a sprinkle of extra cinnamon or a few toasted pecans for added crunch and festive flair.