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To make these pumpkin spice cinnamon rolls, gather the following ingredients: - 2 ¾ cups all-purpose flour - ¼ cup granulated sugar - 1 packet (2 ¼ tsp) active dry yeast - ½ teaspoon salt - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ½ teaspoon pumpkin pie spice - ½ cup milk, warmed to 110°F - ¼ cup unsalted butter, melted - 1 large egg - 1 cup pumpkin puree - ½ cup packed brown sugar - 2 teaspoons ground cinnamon - ¼ cup chopped pecans (optional) - Cream cheese frosting for drizzling (store-bought or homemade) You can change some ingredients to fit your needs: - Substitute almond milk for regular milk for a dairy-free option. - Use coconut oil instead of unsalted butter for a vegan version. - Swap brown sugar with coconut sugar for a healthier choice. - If you don't have pumpkin pie spice, mix ground cinnamon, nutmeg, and ginger instead. To make these rolls, you will need: - Large mixing bowl - Whisk - Spatula or wooden spoon - Rolling pin - Baking pan - Sharp knife or dough cutter - Measuring cups and spoons - Clean kitchen towel to cover the dough - Oven for baking Gathering all these ingredients and tools will set you up for success in making delicious pumpkin spice cinnamon rolls! To start, gather a large mixing bowl. In it, mix 2 cups of all-purpose flour, granulated sugar, active dry yeast, salt, ground cinnamon, ground nutmeg, and pumpkin pie spice. Whisk these dry ingredients together until they are well blended. In another bowl, combine the warmed milk, melted butter, and egg. Whisk until mixed. Next, fold in the pumpkin puree until smooth. Gradually add this wet mix to the dry ingredients, stirring gently with a spatula. You may see some flour bits; that’s okay. Sprinkle the remaining ¾ cup of flour over your dough, adding it half a cup at a time. Mix until the dough pulls away from the bowl. Transfer it to a floured surface and knead for 5 to 7 minutes until it feels smooth and elastic. Now, take a small bowl. Combine the packed brown sugar, 2 teaspoons of ground cinnamon, and chopped pecans if you like. This mix adds a sweet touch to your rolls. After the dough has risen, punch it down to release air. Roll it out on a floured surface into a large rectangle, about 12 by 16 inches. Spread softened butter evenly across the rolled-out dough. Next, sprinkle the cinnamon-sugar mix over the butter, making sure it covers the whole surface. Start from one long side of the dough. Tightly roll it into a log shape. Once you have your log, use a sharp knife or dough cutter to slice it into 12 equal pieces. This way, each roll will be even and bake nicely. Place the rolls in a greased baking pan. Make sure there is space between each roll for them to puff up. Cover the pan and let the rolls rise again, about 30 minutes. While your rolls are rising, preheat your oven to 350°F (175°C). Once they have puffed up, it’s time to bake. Place the rolls in your preheated oven and bake for 20 to 25 minutes. Look for a lovely golden brown color on top. After they are done, take them out and let them cool for a few minutes. Drizzle cream cheese frosting over the warm rolls for a tasty finish. Enjoy your delicious pumpkin spice cinnamon rolls! To get the right dough, start with the right amount of flour. Mix 2 cups of flour with your other dry ingredients first. Then, add flour little by little until the dough pulls away from the bowl. It should feel soft and a bit sticky but not too wet. Knead it for about 5-7 minutes. This builds the gluten and makes the dough smooth. One common mistake is adding too much flour at once. This can make the rolls tough. Another mistake is not letting the dough rise long enough. It needs to double in size for the best texture. Also, avoid rolling the dough too thin. This can lead to dry rolls. Lastly, don't skip the cream cheese frosting; it adds flavor and moisture. To get soft cinnamon rolls, use warm milk and melted butter in the dough. This helps yeast grow and gives a nice rise. Let the dough rise in a warm spot, covered with a damp cloth. After baking, let the rolls cool slightly before adding frosting. This keeps them soft and gooey. Enjoying them warm makes every bite a delight! {{image_4}} You can change the spice blend to suit your taste. Try adding ginger for warmth. You can also use cardamom for a fragrant twist. If you love the flavor of cloves, add a pinch. Mixing spices can create unique rolls. Experiment with different amounts until you find your favorite mix. Not everyone enjoys nuts in their cinnamon rolls. If you prefer a nut-free option, skip the pecans. You could add chocolate chips for a sweet twist. Dried fruit, like raisins or cranberries, can add sweetness. If you want a crunch, try sunflower seeds. These swaps can change the texture and flavor. While cream cheese frosting is classic, you can try other glazes. A simple vanilla glaze can be lighter and sweet. For a spiced twist, mix powdered sugar with apple cider. You can even use maple syrup for a rich flavor. Each glaze adds a fun new layer to the rolls. Choose your favorite, or try them all! To keep your pumpkin spice cinnamon rolls fresh, place them in an airtight container. You can also wrap them tightly in plastic wrap. Store them in the fridge for up to 5 days. If you want to keep them longer, freezing is a great option. To freeze your cinnamon rolls, wait until they cool completely. Place them in a single layer on a baking sheet. Once frozen solid, transfer the rolls to a freezer-safe bag. They will keep well for up to 3 months. For best results, label the bag with the date. To reheat, take out the desired number of rolls. If frozen, allow them to thaw in the fridge overnight. 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 until warm. You can also microwave them for about 20-30 seconds if you prefer. Enjoy your warm, gooey treats again! Yes, you can make these cinnamon rolls ahead of time. Prepare the dough and filling, then roll and cut the rolls. Place them in a greased pan and cover. You can refrigerate them overnight. In the morning, let them rise for about 30 minutes before baking. This makes your morning easier! You can use applesauce if you don't have pumpkin puree. It will provide moisture and sweetness. Alternatively, try mashed bananas for a different flavor. Both options keep the rolls soft and tasty. Look for a golden-brown color on top. You can also check with a toothpick. Insert it into the center of a roll. If it comes out clean, the rolls are done. Don’t forget to let them cool a bit before drizzling with frosting! Yes, you can use whole wheat flour. It will give the rolls a nutty flavor. However, the texture may be denser. You can mix half all-purpose flour and half whole wheat flour for a lighter roll. Adjust the liquid if needed, as whole wheat absorbs more moisture. This blog covered key steps for making great cinnamon rolls. We talked about ingredients, tools, and the baking process. I shared tips to perfect your dough and avoid common mistakes. You can also explore fun variations and learn how to store your rolls. Enjoying homemade cinnamon rolls is simple and fun. Don't be afraid to try new flavors! With practice, you will bake rolls that everyone loves. Happy baking!

Pumpkin Spice Cinnamon Rolls

Indulge in the ultimate fall treat with these Pumpkin Spice Cinnamon Rolls! Perfectly soft and fluffy, these rolls are filled with warm spices and topped with cream cheese frosting, making them the ideal addition to your seasonal celebrations. Discover the simple steps to create these delightful rolls from scratch and impress your friends and family. Click through for the full recipe and start your baking adventure!
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Ingredients
  

2 ¾ cups all-purpose flour

¼ cup granulated sugar

1 packet (2 ¼ tsp) active dry yeast

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon pumpkin pie spice

½ cup milk, warmed to 110°F

¼ cup unsalted butter, melted

1 large egg

1 cup pumpkin puree

½ cup packed brown sugar

2 teaspoons ground cinnamon

¼ cup chopped pecans (optional)

Cream cheese frosting for drizzling (store-bought or homemade)

Instructions
 

In a large mixing bowl, combine 2 cups of all-purpose flour, granulated sugar, active dry yeast, salt, ground cinnamon, nutmeg, and pumpkin pie spice. Whisk together until ingredients are evenly distributed.

    In a separate bowl, whisk the warmed milk, melted unsalted butter, and egg until fully combined. Then, gently fold in the pumpkin puree until smooth and uniform.

      Gradually mix the wet ingredients into the dry mixture using a spatula or wooden spoon. Stir until just combined—there may still be some flour remnants.

        Sprinkle the remaining ¾ cup of flour over the dough, adding it ½ cup at a time. Mix until the dough begins to pull away from the sides of the bowl. Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

          Form the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm area until it doubles in size, approximately 1 hour.

            After the dough has risen, punch it down to release air. Roll it out on a floured surface into a rectangle measuring about 12x16 inches.

              In a small bowl, combine the packed brown sugar, 2 teaspoons of ground cinnamon, and chopped pecans (if using). Spread softened butter evenly across the rolled-out dough, then sprinkle the cinnamon-sugar mixture generously over the surface, ensuring even coverage.

                Starting from one of the longer sides, tightly roll the dough into a log shape. Once rolled, slice the log into 12 equal pieces using a sharp knife or dough cutter.

                  Arrange the rolls in a greased baking pan, ensuring there is space between each roll to allow for expansion. Cover the pan and let them rise again for about 30 minutes until puffed.

                    While the rolls are rising, preheat your oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until golden brown on top.

                      After baking, remove the cinnamon rolls from the oven and let them cool for a few minutes before generously drizzling with cream cheese frosting.

                        - Prep Time: 30 minutes

                          - Total Time: 2 hours

                            - Servings: 12 rolls

                              - Presentation Tips: Serve warm, optionally garnish with a sprinkle of cinnamon or extra chopped pecans for a festive touch.