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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 packet (2 1/4 tsp) active dry yeast - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 cup milk, warmed to 110°F (43°C) - 1/4 cup pure pumpkin puree - 1/4 cup unsalted butter, melted - 1 large egg, at room temperature - Filling: - 1/2 cup packed brown sugar - 1 tablespoon ground cinnamon - 1/4 cup unsalted butter, softened - Cream Cheese Frosting: - 4 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon milk (optional, for adjusting consistency) When I make these pumpkin cream cheese cinnamon rolls, I start with the dry ingredients. First, I mix the flour, sugar, yeast, salt, cinnamon, and nutmeg in a large bowl. It’s fun to see how the spices come together. They smell great! Next, I prepare the wet ingredients. I warm the milk to about 110°F. This helps the yeast grow. I add pumpkin puree, melted butter, and the egg to the warm milk. I whisk it until it's smooth. After that, I combine the wet and dry mixes. I pour the wet mixture into the dry and stir until a soft dough forms. It's a bit sticky at first, but that's normal! For the filling, I mix brown sugar and cinnamon with softened butter in a small bowl. This filling adds a sweet touch. For frosting, I beat softened cream cheese and butter. Then, I add powdered sugar and vanilla. If it's too thick, I mix in a splash of milk. It should be creamy and spreadable. These ingredients are key to making delicious pumpkin cream cheese cinnamon rolls. Each step matters. They create warm, gooey rolls that everyone loves! - In a large bowl, whisk together: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 packet (2 1/4 tsp) active dry yeast - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - In another bowl, mix: - 1/4 cup warm milk (about 110°F) - 1/4 cup pure pumpkin puree - 1/4 cup melted unsalted butter - 1 large egg at room temperature - Combine the wet and dry ingredients. Stir until a rough dough forms. - Transfer the dough to a floured surface. Knead it for about 5 minutes. The dough should feel smooth and elastic. - Place the kneaded dough in a greased bowl. Cover with a towel and let it rise in a warm spot for about 1 hour. It should double in size. - After the dough rises, gently punch it down. Roll it out to a 12x16 inch rectangle. - Spread 1/4 cup softened unsalted butter over the surface of the dough. - Mix together in a bowl: - 1/2 cup packed brown sugar - 1 tablespoon ground cinnamon - Sprinkle the brown sugar mixture evenly over the buttered dough. - Starting from a long edge, roll the dough into a tight log. Cut into 12 equal slices. - Place the rolls in a greased 9x13 inch baking dish, leaving space between them. Cover and let rise for 30 more minutes. - Preheat your oven to 375°F (190°C). - Bake the rolls for 20-25 minutes. They should be golden brown and smell amazing. - In a bowl, beat together: - 4 oz softened cream cheese - 1/4 cup softened unsalted butter - 1 cup powdered sugar - 1 teaspoon vanilla extract - If the frosting is too thick, add 1 tablespoon of milk until you reach the right consistency. - Let the baked rolls cool for about 5-10 minutes. - Drizzle the cream cheese frosting over the warm rolls. It will melt into the grooves and make them even tastier. - Always use room temperature ingredients. This helps mix better and rise well. - Knead the dough properly. Aim for about five minutes. The dough should feel smooth and elastic. - Start with cold cream cheese. It mixes easier and gives a smooth texture. - Adjust the sweetness of your frosting. Taste as you go. Add more sugar if you like it sweeter. - Serve the rolls warm on a pretty plate. This makes them look extra special. - For garnish, sprinkle ground cinnamon on top. You can also add chopped nuts for a nice crunch. {{image_4}} You can take these rolls to new heights. Adding chocolate chips or raisins to the filling makes them even sweeter. The rich chocolate or chewy raisins blend well with the pumpkin flavor. You can also switch up the spices. Using ginger or cloves adds a warm touch. Each spice brings a unique flavor to the rolls. If you want to change the frosting, try maple syrup frosting instead of cream cheese. Maple adds a lovely, rich flavor that pairs well with pumpkin. You can also use flavored extracts, like almond or orange. These choices create a unique taste that makes each bite exciting. For those who need gluten-free options, there’s an easy fix. Substitute all-purpose flour with a gluten-free blend. Make sure the blend includes xanthan gum, which helps bind the dough. This way, you can enjoy these rolls without missing out on flavor or texture. To keep your pumpkin cream cheese cinnamon rolls fresh, store them at room temperature. Use an airtight container or wrap them tightly in plastic wrap. This method helps retain moisture and flavor. They stay good for about 2 days. If you want, you can also put them in the fridge. Just remember, they might get a bit dry. For longer storage, these rolls freeze well. Allow them to cool completely first. Then, place the rolls in a single layer in a freezer-safe container. You can also wrap them tightly in plastic wrap and then in foil. This keeps them fresh for up to 3 months. For the frosting, store it in a separate airtight container in the fridge. You can freeze it, too, but it may change texture. When you're ready to enjoy your rolls again, reheat them gently. Preheat your oven to 350°F (175°C). Place the rolls in a baking dish and cover with foil. Heat for about 10-15 minutes. This keeps them soft and warm. You can also use the microwave. Just heat them for 15-20 seconds. Be careful not to overheat, as they can become dry. Enjoy those delicious rolls! Using pumpkin pie filling changes the flavor. It has added sugar and spices. Pumpkin puree is plain and smooth. It gives you more control over the taste of your rolls. If you use pie filling, reduce added sugar and spices in the recipe. This way, you maintain a balanced flavor. You can easily swap dairy items. For milk, use almond or oat milk. Use coconut oil instead of butter. For cream cheese, try a dairy-free option made from nuts. These changes keep the taste delicious while making it dairy-free. Just ensure all substitutes are at room temperature when mixing. Yes, you can prepare the dough ahead of time. After kneading, place it in a greased bowl. Cover it tightly and store it in the fridge. The next morning, let it come to room temperature before using. This makes it easier to roll out and fill. It saves time and keeps your rolls fresh! This blog post covered delicious pumpkin rolls, from ingredients to baking tips. You learned about key ingredients, step-by-step preparation, and useful storage methods. Remember, you can customize your rolls with fillings or frostings to fit your taste. Following these simple steps can help you create these treats at home. Enjoy sharing them with friends and family. Your baking skills will shine as you serve these delightful pumpkin rolls!

Pumpkin Cream Cheese Cinnamon Rolls

Indulge in the ultimate fall treat with these Pumpkin Cream Cheese Cinnamon Rolls! Fluffy and spiced to perfection, they feature a rich pumpkin filling and are topped with creamy frosting. Discover how easy it is to create this delicious recipe at home and wow your family and friends. Ready to bake the perfect autumn delight? Click through now and enjoy the step-by-step guide to making these irresistible cinnamon rolls!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 packet (2 1/4 tsp) active dry yeast

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup milk, warmed to about 110°F (43°C)

1/4 cup pure pumpkin puree

1/4 cup unsalted butter, melted

1 large egg, at room temperature

Filling:

1/2 cup packed brown sugar

1 tablespoon ground cinnamon

1/4 cup unsalted butter, softened

Cream Cheese Frosting:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (optional, for adjusting consistency)

Instructions
 

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, salt, ground cinnamon, and ground nutmeg until evenly combined.

    In another bowl, mix the warmed milk, pumpkin puree, melted butter, and the room temperature egg. Whisk until smooth and homogenous.

      Gradually add the wet ingredients to the dry mixture, stirring until a rough dough begins to form.

        Transfer the dough to a well-floured surface and knead it for about 5 minutes. The dough should become smooth and elastic to the touch.

          Place the kneaded dough into a greased mixing bowl, cover it with a clean kitchen towel, and allow it to rise in a warm area for approximately 1 hour, or until it has doubled in size.

            While the dough is rising, preheat your oven to 375°F (190°C).

              Once the dough has risen, gently punch it down to release the air bubbles. Roll it out into a rectangle measuring about 12x16 inches.

                Evenly spread the softened butter over the rolled-out dough. Then, in a small bowl, mix the packed brown sugar with the tablespoon of ground cinnamon, and sprinkle this mixture generously over the buttered surface.

                  Starting from one of the long edges, carefully roll the dough into a tight log. Use a sharp knife to cut the log into 12 equal slices.

                    Arrange the rolls in a greased 9x13 inch baking dish, ensuring they are evenly spaced. Cover them with a towel and let them rise for another 30 minutes.

                      Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and fragrant.

                        Meanwhile, prepare the cream cheese frosting by beating together the softened cream cheese, softened butter, powdered sugar, and vanilla extract in a mixing bowl until it reaches a smooth, creamy consistency. If the frosting is too thick, add milk a little at a time until the desired texture is achieved.

                          Once the rolls are baked, remove them from the oven and let them cool for about 5-10 minutes. Drizzle the cream cheese frosting generously over the warm rolls, allowing it to melt slightly into the grooves.

                            Prep Time, Total Time, Servings: 30 mins | 2 hrs | 12 rolls

                              - Presentation Tips: To enhance visual appeal, serve the rolls warm on a beautiful festive plate. For an extra touch, sprinkle a tiny pinch of ground cinnamon on top of the frosting and garnish with a few pecans or walnuts for crunch. Enjoy!