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To make pumpkin spice cinnamon rolls, you need the following ingredients: - All-purpose flour (2 ¾ cups) - Pumpkin puree (¼ cup) - Warm milk (½ cup) - Granulated sugar (¼ cup) - Active dry yeast (1 packet) - Ground spices (1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger) - Salt (½ teaspoon) - Large egg (1) - Unsalted butter (¼ cup melted) - For the filling: - Brown sugar (½ cup packed) - Ground cinnamon (1 tablespoon) - Unsalted butter (2 tablespoons softened) - Ground nutmeg (¼ teaspoon) - Ground ginger (¼ teaspoon) - For the cream cheese frosting: - Cream cheese (4 ounces softened) - Powdered sugar (2 cups) - Milk (2 tablespoons) - Vanilla extract (½ teaspoon) These ingredients blend to create a warm, spiced dough that rises beautifully. The filling adds sweetness and depth. The cream cheese frosting ties everything together. For the complete pumpkin spice cinnamon rolls recipe, check the Full Recipe section. - Combine warm milk and sugar in a bowl. Sprinkle yeast on top. Let it sit for 5-10 minutes until it froths. - In a large bowl, mix together 2 cups of flour, cinnamon, nutmeg, ginger, and salt. Make a well in the center. Add pumpkin puree, melted butter, egg, and the yeast mixture. - Gradually stir in the rest of the flour until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until it feels smooth and elastic. - Place the dough in a greased bowl. Cover it with a towel and let it rise in a warm spot for about 1 hour, or until it doubles in size. - In a bowl, mix together brown sugar, cinnamon, nutmeg, and ginger. Add softened butter and blend until it combines well. - Once the dough has risen, punch it down. Roll it out on a floured surface into a rectangle, about ¼ inch thick. Spread the filling over the dough evenly. - Starting from the long side, roll the dough tightly into a log. Cut the log into 12 equal pieces. Place them in a greased baking dish. - Cover the dish with a towel and let the rolls rise for another 30-40 minutes. Preheat your oven to 350°F (175°C). - Bake for 25-30 minutes or until golden brown. Let the rolls cool slightly while you make the cream cheese frosting. - For the frosting, beat together softened cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle it over the warm rolls and serve. For the full recipe, check out the detailed instructions above. Enjoy your pumpkin spice cinnamon rolls! To get fluffy cinnamon rolls, start with warm ingredients. Warm milk helps the yeast grow. If the milk is too hot, it can kill the yeast. For best results, let milk cool slightly after heating. When you mix your dough, do not over-knead. Knead just until smooth. This keeps the rolls soft. Serve your warm cinnamon rolls fresh out of the oven. They taste best this way! A festive platter makes them look even more inviting. You can add a sprinkle of cinnamon on top. Chopped pecans or walnuts also add a nice crunch. For the best cream cheese frosting, ensure your cream cheese is at room temperature. This makes it easier to mix. Beat it well with the powdered sugar and milk until smooth. If you want a twist, try adding maple syrup instead of vanilla. It adds a lovely flavor! Check out the Full Recipe for all the steps to create these fall treats. {{image_2}} You can change the flavor of your pumpkin spice cinnamon rolls by swapping the pumpkin puree for other squash. Butternut squash or acorn squash works great! Both add a sweet, earthy taste. Another fun twist is adding nuts or chocolate chips to the filling. Chopped pecans or walnuts give a nice crunch. Chocolate chips add a sweet surprise in every bite. Try mixing these options to find your favorite! If you need gluten-free rolls, use a gluten-free flour blend. Make sure it has a binding agent like xanthan gum. This helps the dough hold together well. For a vegan version, swap the egg for a flax egg or applesauce. Use plant-based milk and butter instead of dairy. These changes make the rolls vegan-friendly without losing taste. You can add other spices like cardamom or cloves to your rolls for a seasonal twist. These spices bring warm flavors that fit perfectly with fall. You can also adapt the recipe for other holidays. For Christmas, try adding peppermint extract to the frosting. For Thanksgiving, sprinkle in some crushed cranberries for a tart taste in your rolls. For the full recipe, check out the earlier sections. Enjoy creating your perfect pumpkin spice cinnamon rolls! After baking your pumpkin spice cinnamon rolls, let them cool for about 15 minutes. Place the rolls in an airtight container. Store them in the fridge for up to 3 days. If you have many rolls, you can freeze them. To freeze, wrap each roll in plastic wrap and then in foil. This prevents freezer burn. You can store them for up to 3 months. When you are ready to enjoy your rolls again, you can reheat them. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with aluminum foil. Heat for about 10-15 minutes until warm. You can also use the microwave. Heat each roll for about 15-20 seconds. If you want to revive the frosting, add a splash of milk to it. Mix until smooth and creamy. Drizzle it over the warm rolls before serving. What can I use instead of active dry yeast? You can use instant yeast instead of active dry yeast. Instant yeast works faster. You can add it directly to dry ingredients without proofing. Use the same amount as active dry yeast. Can I prepare the dough in advance? Yes, you can make the dough ahead of time. After kneading, place it in the fridge. It can stay in the fridge for up to 24 hours. Just let it sit at room temperature before rolling it out. How long do these cinnamon rolls last? These cinnamon rolls can last for about 3 days at room temperature. Store them in an airtight container. You can also freeze them for up to 2 months. Why are my rolls dense? Dense rolls often come from not enough yeast or old yeast. Make sure your yeast is fresh. Also, ensure you knead the dough well to develop gluten. Too little rising time can cause density, too. How to tell when the rolls are done baking? Your rolls are done when they are golden brown on top. You can also tap the bottom; it should sound hollow. An internal temperature of 190°F (88°C) means they are fully baked. Are these cinnamon rolls suitable for a low-carb diet? No, these cinnamon rolls are not low-carb. They contain sugar and flour, which are high in carbs. You might want to look for low-carb alternatives if you follow that diet. What is the best way to reduce sugar in the recipe? You can cut the sugar by 25% without much change in taste. For a healthier option, use a sugar substitute like stevia or monk fruit. Adjust the amount based on the product's sweetness level. These cinnamon rolls are a treat you can enjoy any time. We covered the ingredients, steps, and tips to get perfect rolls every time. You can mix things up with flavors and dietary needs, and storing tips help keep them fresh longer. Whether you enjoy them warm or with frosting, these rolls are sure to please. Get ready to enjoy warm, soft, and delicious cinnamon rolls right from your oven! Happy baking!

Pumpkin Spice Cinnamon Rolls

Indulge in the ultimate fall treat with these Pumpkin Spice Cinnamon Rolls! Soft, fluffy, and bursting with warm spices, they are perfect for cozy mornings or festive gatherings. With easy-to-follow steps and a delicious cream cheese frosting, you'll have these delightful rolls rising in no time. Click through to explore the full recipe and add a sweet twist to your autumn baking! Enjoy the season with every bite!
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Ingredients
  

2 ¾ cups all-purpose flour

¼ cup pumpkin puree

½ cup milk (warm)

¼ cup granulated sugar

1 packet (2 ¼ teaspoons) active dry yeast

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

1 large egg

¼ cup unsalted butter (melted)

For the Filling:

½ cup brown sugar (packed)

1 tablespoon ground cinnamon

2 tablespoons unsalted butter (softened)

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

For the Cream Cheese Frosting:

4 ounces cream cheese (softened)

2 cups powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

Instructions
 

In a small bowl, combine warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until frothy.

    In a large mixing bowl, whisk together 2 cups of flour, cinnamon, nutmeg, ginger, and salt. Make a well in the center and add the pumpkin puree, melted butter, egg, and the frothy yeast mixture.

      Gradually stir in the remaining flour until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

        Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

          While the dough rises, prepare the filling by mixing brown sugar, cinnamon, nutmeg, and ginger in a bowl.

            Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about ¼ inch thick. Spread the softened butter over the dough evenly, then sprinkle the filling mixture on top.

              Starting from the long side, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them in a greased baking dish.

                Cover the dish with a kitchen towel and let the rolls rise for another 30-40 minutes. Preheat your oven to 350°F (175°C).

                  Bake for 25-30 minutes or until golden brown. Allow the rolls to cool slightly while you prepare the frosting.

                    To make the cream cheese frosting, beat the softened cream cheese, powdered sugar, milk, and vanilla extract together until smooth.

                      Drizzle the frosting over the warm cinnamon rolls and serve.

                        Prep Time: 1 hour | Total Time: 2 hours | Servings: 12

                          - Presentation Tips: Serve warm on a festive platter and garnish with a sprinkle of cinnamon and a few pecans on top for added texture.