Pumpkin Cinnamon Rolls With Cream Cheese

$- 2 cups all-purpose flour - ¼ cup granulated sugar - ½ teaspoon salt - 1 tablespoon instant yeast - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¾ cup pumpkin puree - ¼ cup warm milk - 1 large egg - ¼ cup unsalted butter, melted - ½ cup packed brown sugar - 2 teaspoons cinnamon (for filling) - ½ cup cream cheese, softened - ½ cup powdered sugar - 1 teaspoon vanilla extract - 2 tablespoons milk (for cream cheese frosting) For best results, use standard measuring cups and spoons. This ensures accurate amounts. Use a kitchen scale if you have one. It helps with precision, especially with flour. Keep the butter unsalted to control salt levels in your rolls. Make sure the pumpkin puree is pure without added ingredients. You can swap all-purpose flour with whole wheat flour for a healthier option. If you need a gluten-free version, try a gluten-free flour blend. Coconut sugar can replace granulated sugar for a unique flavor. Almond milk works well instead of regular milk. If you don’t have cream cheese, ricotta can be a nice substitute. Start by grabbing a large mixing bowl. Whisk together these dry ingredients: - 2 cups all-purpose flour - ¼ cup granulated sugar - ½ teaspoon salt - 1 tablespoon instant yeast - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon ground ginger Mix these well until everything is combined. Next, take another bowl for the wet ingredients. Combine: - ¾ cup pumpkin puree - ¼ cup warm milk - 1 large egg - ¼ cup melted unsalted butter Stir these until smooth. Gradually add the wet mix to the dry mix. Stir until a dough forms. Now, turn the dough onto a floured surface. Knead it for about 5-7 minutes. You want it smooth and elastic. Place the dough in a greased bowl. Cover it with a kitchen towel. Let it rise in a warm place for about 1 hour, or until it doubles in size. After the dough has risen, punch it down gently. Roll it out into a rectangle, about ¼ inch thick. Spread brown sugar evenly over the dough. Sprinkle 2 teaspoons of cinnamon on top. Now, roll the dough tightly into a log, starting from one end. Pinch the seams to seal it well. Cut the log into 12 equal pieces. Place them in a greased baking dish. Cover these rolls with a towel. Let them rise again for 30 minutes. Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes. They should be golden brown when done. While the rolls bake, prepare the cream cheese frosting. In a bowl, mix: - ½ cup softened cream cheese - ½ cup powdered sugar - 1 teaspoon vanilla extract - 2 tablespoons milk Stir until the mixture is smooth and creamy. Once the rolls are baked, let them cool slightly. Then, drizzle the cream cheese frosting on top. Enjoy these soft, sweet treats! To make great pumpkin cinnamon rolls, focus on the dough. Use all-purpose flour for the best result. Make sure to knead the dough for 5-7 minutes. This helps it become smooth and elastic. If the dough feels too sticky, add a little more flour. Aim for a soft, pliable dough that holds its shape. If you want to speed up the rising, try a warm spot in your kitchen. You can turn on the oven to its lowest setting for a few minutes. Then, turn it off and place the dough inside. Cover it with a towel. This can cut the rising time in half. Another trick is to place a bowl of hot water next to the dough. The steam helps the dough rise faster. Serve your pumpkin cinnamon rolls warm for the best taste. Drizzle the cream cheese frosting right before serving. You can add a sprinkle of cinnamon on top for extra flair. These rolls pair well with coffee or tea. For a fun twist, serve them with apple cider or a scoop of vanilla ice cream. Enjoy! {{image_2}} You can make your pumpkin cinnamon rolls even better by adding nuts or chocolate chips. Chopped pecans or walnuts add a nice crunch. Use about ½ cup of nuts. If you prefer chocolate, use semi-sweet chocolate chips. They will melt slightly and add richness. Mix them into the filling before rolling up the dough. This gives you a sweet surprise in every bite. If you need gluten-free rolls, you can swap the all-purpose flour. Use a gluten-free flour blend instead. Make sure it has xanthan gum for the right texture. Follow the same steps in the recipe. Keep an eye on the baking time. Gluten-free dough may need a few extra minutes to cook through. Enjoy the same great flavor without gluten! You can change up the cream cheese frosting to match your taste. For a hint of spice, add a pinch of ground cinnamon or nutmeg. For a citrus twist, mix in some lemon or orange zest. This brightens the flavor and pairs well with pumpkin. To make it richer, add a tablespoon of maple syrup. It gives a wonderful depth to the frosting. Try out these variations for a fun twist! To keep your pumpkin cinnamon rolls fresh, place them in an airtight container. This will help them stay soft and tasty. You can also wrap them tightly in plastic wrap. Store the rolls at room temperature for up to three days. If you want to keep them longer, consider freezing them. Freezing your pumpkin cinnamon rolls is easy! First, let the rolls cool completely. Then, place them on a baking sheet. Freeze them for about an hour until solid. Once frozen, transfer the rolls to a freezer-safe bag or container. They can last in the freezer for up to three months. When you are ready to enjoy them, you can thaw them overnight in the fridge. To reheat your pumpkin cinnamon rolls, preheat your oven 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 the rolls stay moist. You can also microwave them for 15-20 seconds for a quick warm-up. Don’t forget to add some cream cheese frosting on top for extra flavor! Yes, you can make pumpkin cinnamon rolls ahead of time. Prepare the dough up to the first rise. After the dough rises, roll it out and cut the rolls. Place them in a greased dish, cover with plastic wrap, and keep in the fridge overnight. The next day, let them rise for 30 minutes before baking. This saves time and gives you fresh rolls in the morning. You can tell pumpkin cinnamon rolls are done by looking for a golden brown color. The edges should also be firm. If you tap the top, it should sound hollow. For an exact check, use a toothpick. Insert it into the center; if it comes out clean, the rolls are ready. Pumpkin cinnamon rolls pair well with many items. Here are some tasty options: - Hot coffee or chai tea - A side of fresh fruit, like apples or pears - A dollop of whipped cream for extra sweetness - A sprinkle of chopped nuts for crunch You learned how to make delicious pumpkin cinnamon rolls. We covered the ingredients, including substitutes, and the step-by-step process. You now know tips for perfect dough and creative variations. Storing leftovers is easy with the right methods. Enjoy these treats warm or with a twist. Remember, baking is about having fun and experimenting! Your kitchen adventure awaits. Happy baking!$

Pumpkin Cinnamon Rolls With Cream Cheese

Indulge in the ultimate fall treat with these delightful pumpkin cinnamon rolls! This easy recipe combines fluffy dough with warm spices and a creamy frosting for a perfect bite every time. Perfect for breakfast or dessert, these rolls are sure to impress family and friends. Ready to elevate your baking game? Click through to explore the full recipe and start creating your own delicious pumpkin cinnamon rolls today!

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Ingredients

2 cups all-purpose flour

¼ cup granulated sugar

½ teaspoon salt

1 tablespoon instant yeast

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¾ cup pumpkin puree

¼ cup milk (warm)

1 large egg

¼ cup unsalted butter (melted)

½ cup packed brown sugar

2 teaspoons cinnamon (for filling)

½ cup cream cheese (softened)

½ cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk (for cream cheese frosting)

Instructions

In a large mixing bowl, whisk together the flour, sugar, salt, instant yeast, ground cinnamon, nutmeg, and ginger until well combined.

In a separate bowl, mix the pumpkin puree, warm milk, egg, and melted butter together until smooth.

Gradually add the wet ingredients to the dry ingredients. Mix until a dough forms.

Turn the dough onto a floured surface and knead for 5-7 minutes until it becomes smooth and elastic.

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

Once risen, punch down the dough and roll it out into a rectangle, about ¼ inch thick.

Spread the brown sugar evenly over the dough and sprinkle the two teaspoons of cinnamon on top.

Roll the dough tightly into a log, starting from one end. Pinch the seams to seal.

Cut the log into 12 equal pieces and place them in a greased baking dish.

Cover the rolls with a towel and let them rise for another 30 minutes.

Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.

In a bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.

Once the rolls are baked, let them cool slightly before drizzling the cream cheese frosting on top.

Prep Time: 20 min | Total Time: 2 hr | Servings: 12 rolls

- Presentation Tips: Serve the rolls warm, arranged on a large plate with a drizzle of cream cheese frosting, and sprinkle a little extra cinnamon on top for added flair.