Introduction
Welcome to this delectable journey into the culinary world of autumn flavors. Today, we are making elegant, yet easy-to-prepare Pumpkin Cinnamon Rolls. These rolls resonate comfort and warmth with their fluffy texture and endearingly spicy sweetness. Whether you’re hosting a cozy breakfast with family or a fun gathering with friends, these rolls are sure to please all pumpkin-loving pallettes.
Why Make This Recipe
There’s nothing quite like the fragrance of baking cinnamon rolls filling your home, especially when they are packed with the sweet and savory goodness of pumpkin. If you’re a fan of sweet breakfast pastries or looking for a comforting treat to welcome the season of fall, these Pumpkin Cinnamon Rolls are a must-try.
How to Make Pumpkin Cinnamon Rolls
Ingredients
For the Dough:
– warm milk, 1/2 cup
– active dry yeast, 2 1/4 tsp
– granulated sugar, 1/4 cup
– unsalted butter (melted), 1/4 cup
– pumpkin puree, 1/2 cup
– an egg
– salt, 1/2 tsp
– all-purpose flour, 3 1/2 cups
For the Filling:
– brown sugar, 1/2 cup
– ground cinnamon, 2 tbsp
– unsalted butter (softened), 1/4 cup
For the Glaze:
– cream cheese (softened), 4 oz
– powdered sugar, 1 cup
– vanilla extract, 1 tsp
– milk, 2-3 tbsp
Directions
1. Begin with the Dough: Mix warm milk and yeast, wait for it to froth (about 5 mins). Include sugar, melted butter, pumpkin puree, egg, and salt. Add flour gradually to create a soft dough. Knead for around 5 minutes until the mixture is smooth. Then, cover it nicely and keep it in a warm place to rise for 1 hour or until its size doubles.
2. Filling: Combine brown sugar and cinnamon in a small bowl.
3. Assembling the Rolls: Punch down the dough for a while and then roll it out on a floured surface into a 16×12-inch rectangle. Spread the butter-softened over the dough, sprinkle the sugar-cinnamon mixture, roll the dough tightly and cut it into 12 equal pieces.
4. Baking: Place the rolls in a greased baking dish, cover them up and let them rise again for 45 minutes. Preheat your oven to 350°F (175°C), then bake the rolls for around 25 minutes or until the golden brown color is visible.
5. Glaze: Beat the cream cheese till it smoothens, add powdered sugar, vanilla extract, and milk, then mix until it turns into a creamy texture. Drizzle this over your warm pumpkin cinnamon rolls.
How to Serve Pumpkin Cinnamon Rolls
Serve your Pumpkin Cinnamon Rolls warm, fresh out of the oven, with your favorite fall beverage like apple cider or a cup of hot coffee.
How to Store Pumpkin Cinnamon Rolls
Store your delicious rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. You can also freeze them for up to 3 months.
Tips to Make Pumpkin Cinnamon Rolls
1. Ensure your milk is warm, not hot, to activate your yeast correctly.
2. Use pure pumpkin puree and avoid using pumpkin pie filling as it has extra spices and sugar.
3. Try rolling the dough tightly to prevent the filling from leaking out.
Variation (if any)
If you’d like to add a crunchy element to your Pumpkin Cinnamon Rolls, feel free to sprinkle some crushed pecans on top before baking.
Frequently Asked Questions
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use the same quantity of instant yeast, but you don’t need to let it sit with the milk first.
Q: Can I use whole wheat flour?
A: Yes, but keep in mind that this will result in heavier, denser rolls.
Q: How will I know the rolls are ready?
A: They should be a golden brown color, and if you gently tap on them, they should sound hollow. You can also insert a toothpick in the center, and if it comes out clean, they’re done.
Prepare to impress your loved ones and to relish the fall-flavored robustness of these impeccable Pumpkin Cinnamon Rolls. Enjoy the process, enjoy the aroma, and most certainly, enjoy the taste!