Pumpkin Cinnamon Rolls

A batch of warm, gooey, and utterly delightful Pumpkin Cinnamon Rolls brings a novel twist to a classic favorite. Serve them fresh and enjoy a celebration of Autumn in every bite!

There is something truly magical about the aroma that fills my kitchen as these pumpkin cinnamon rolls bake to golden perfection. It brings back memories of cozy family gatherings, where the scent of cinnamon and nutmeg lingered in the air, bringing a sense of comfort and homeliness that is both nostalgic and endearing.

Chef’s Tips

• Dough Handling: Make sure the dough is not over-kneaded to maintain a soft and tender crumb.
• Spices: Freshly ground spices will give a more vibrant flavor compared to pre-ground spices.
• Proofing the Yeast: Ensure the milk is lukewarm, not hot, to prevent killing the yeast, affecting the rise of your dough.
• Serving: Serve the rolls warm to enjoy the gooey and soft texture at its best.

Ingredients

• Dry Yeast: A fermentation agent that helps the dough rise, giving the rolls their soft, fluffy texture.
• Self-Rising Flour: A combination of all-purpose flour, baking powder, and salt; it incorporates air into the dough, making it lighter and softer.
• Spices: Cinnamon and Nutmeg: These spices bring warmth and a delightful aroma, enhancing the flavor profile of the rolls.
• Pumpkin Puree: Adds a rich, earthy flavor and a vibrant orange hue, bringing a taste of autumn to the rolls.
• Philadelphia Cream Cheese: This cream cheese lends a tangy, creamy element to the frosting, creating a rich and smooth texture.

Substitutions & Variations

With these tips and variations at hand, you can enjoy Pumpkin Cinnamon Rolls that cater to different dietary preferences while also enjoying the perfect texture and flavor every time you make them.

Vegan Variation

• Substitute regular milk with a plant-based alternative such as almond or soy milk.
• Use a vegan butter substitute instead of regular butter.
• Replace eggs with a flaxseed or chia seed egg substitute.

Gluten-Free Variation

• Substitute self-rising flour with a gluten-free flour blend with a compatible rising agent.

Spiced Frosting

• Add a teaspoon of ground ginger to the frosting for a spicier kick.

Instructions

1. Preparing the Yeast Mixture: Preheat your oven to 320°F. Begin with warming up the milk to a lukewarm temperature, ensuring it is not too hot. Mix it with the dry yeast and granulated sugar until completely dissolved. Let it sit in a warm place for about 10 minutes to proof. Incorporate the melted butter and eggs, stirring gently with a whisk until achieving a smooth consistency.

2. Forming the Dough: Gradually add the flour to the batter while kneading, with the goal of forming a soft, pliable dough. Dust your work surface with a sprinkle of flour, knead the dough for about 2-3 minutes before placing it back in the bowl. Cover and let it rise in a warm environment for at least 30 minutes.

3. Creating the Pumpkin Layer: Roll out the dough using a rolling pin into a rectangular flat shape. Evenly spread the pumpkin puree across the dough, ensuring a uniform layer.

4. Adding the Spice and Sugar Mixture: In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Sprinkle this aromatic mixture generously over the pumpkin puree layer.

5. Shaping and Baking the Rolls: Gently roll the dough to form a log, then cut it into 1-inch thick rolls. Line a 13×9 inch pan with parchment paper, and arrange the rolls on it. Bake for about 20 minutes or until they turn a beautiful golden brown.

6. Frosting Preparation: In a mixing bowl, whisk together the cream cheese, powdered sugar, and pumpkin puree. Gradually add the milk, continuing to whisk until smooth. If the consistency is too thick, feel free to add 1 tbsp of water to thin it out.

7. Serving: Remove the rolls from the oven and let them cool slightly. Pour the frosting evenly over the warm rolls, letting it melt and seep into every nook and cranny. Allow it to set for 5-10 minutes. Before serving, sprinkle a pinch of cinnamon on top for that extra hint of warmth and spice.

Storage and Reheating

• Storage: Store any leftover rolls in an airtight container in the refrigerator for up to 4 days.
• Freezing: For longer storage, you can freeze the baked rolls for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: To reheat, preheat your oven to 300°F. Place the rolls in the oven for about 10-15 minutes or until warmed through. If microwaving, use a low power setting to prevent the rolls from becoming too hard.

More Pumpkin Treats

• Pumpkin Pie From Scratch
• Pumpkin Spice English Muffins
• Easy Pumpkin Puree From Scratch
• Vegan Pumpkin Cheesecake

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