Experience the cozy flavors of autumn with these Pumpkin Cinnamon Rolls. Soft, fluffy, and filled with a spiced pumpkin mixture, these rolls are perfect for breakfast or a sweet treat. Topped with a creamy glaze, they are sure to impress family and friends. Follow this easy recipe to bring the delightful essence of pumpkin spice into your kitchen, and enjoy the scrumptious aroma wafting through your home as they bake.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup canned pumpkin puree
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 tablespoon yeast
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons cream cheese (for glaze)
Servings and Cooking Time
This recipe makes 12 delicious rolls. Preparation time is about 20 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving of Pumpkin Cinnamon Rolls (1 roll) contains approximately 200 calories, 5g of fat, 30g of carbohydrates, and 4g of protein. This is based on a standard serving size of one roll.
Step-by-Step Cooking Process
- In a bowl, combine warm milk and yeast; let sit for 5 minutes.
- Add melted butter, sugar, pumpkin puree, egg, and spices to the yeast mixture.
- Gradually mix in flour until a dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Place the dough in a greased bowl, cover with a cloth, and let it rise for 1 hour.
- Preheat the oven to 350°F (175°C).
- Roll out the dough into a rectangle about 1/4 inch thick.
- Spread softened butter over the dough, then sprinkle with sugar and cinnamon.
- Roll the dough tightly and slice into 12 equal pieces.
- Place rolls in a greased baking dish and let rise for another 30 minutes.
- Bake for 25 minutes or until golden brown.
- Mix powdered sugar and cream cheese to create the glaze and drizzle over rolls.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Coconut milk can replace regular milk for a dairy-free version. For a sweeter touch, consider adding maple syrup instead of sugar.
Serving and Pairings
These Pumpkin Cinnamon Rolls pair wonderfully with a warm cup of coffee or tea. They can also be served alongside a fruit salad or yogurt for a balanced breakfast.
Storage and Reheating
Store leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 2 months. Reheat in the microwave for a few seconds or in the oven at 350°F (175°C) for a few minutes.
Cooking Mistakes
- Not letting the dough rise long enough can result in dense rolls.
- Using cold milk instead of warm can affect yeast activation.
- Overbaking can dry out the rolls; keep an eye on them.
- Not rolling the dough tightly enough can cause filling to leak out.
- Skipping the glaze makes them less indulgent.
Helpful Tips
- Ensure the yeast is fresh for best results.
- Experiment with spices like ginger or cloves for added flavor.
- Allow the rolls to cool for a few minutes before glazing.
- Use canned pumpkin puree for convenience.
- Try adding nuts or raisins for extra texture.
FAQs
Can I make these rolls ahead of time?
Yes, you can prepare the rolls and refrigerate them overnight before baking. Just allow them to come to room temperature before baking.
Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure it’s cooked and pureed well before using it in the recipe.
How do I know when the rolls are done?
The rolls should be golden brown on top and should spring back when lightly pressed in the center.
What can I do with leftover rolls?
Leftover rolls can be toasted and served with butter or made into a bread pudding for a delicious dessert.
Can I freeze the dough?
Yes, you can freeze the dough before the second rise. Just let it thaw in the fridge overnight before continuing the recipe.
Conclusion
Pumpkin Cinnamon Rolls are a delightful treat that combines the comforting flavors of pumpkin and cinnamon, making them perfect for any occasion. Whether you serve them for breakfast or dessert, these rolls are sure to bring smiles to everyone at the table. Enjoy the process of making them as much as the delicious results!
Pumpkin Cinnamon Rolls
Ingredients
- 2 cups all-purpose flour
- 1/2 cup canned pumpkin puree
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter melted
- 1 egg
- 1 tablespoon yeast
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup powdered sugar for glaze
- 2 tablespoons cream cheese for glaze
Instructions
- In a bowl, combine warm milk and yeast; let sit for 5 minutes.
- Add melted butter, sugar, pumpkin puree, egg, and spices to the yeast mixture.
- Gradually mix in flour until a dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Place the dough in a greased bowl, cover with a cloth, and let it rise for 1 hour.
- Preheat the oven to 350°F (175°C).
- Roll out the dough into a rectangle about 1/4 inch thick.
- Spread softened butter over the dough, then sprinkle with sugar and cinnamon.
- Roll the dough tightly and slice into 12 equal pieces.
- Place rolls in a greased baking dish and let rise for another 30 minutes.
- Bake for 25 minutes or until golden brown.
- Mix powdered sugar and cream cheese to create the glaze and drizzle over rolls.
