Indulge in the cozy flavors of fall with these pumpkin cinnamon rolls. Soft, fluffy, and packed with warm spices, they are perfect for breakfast or a delightful afternoon snack. The addition of pumpkin adds richness and moisture, while the cinnamon filling creates a heavenly aroma that will fill your kitchen. Whether enjoyed fresh out of the oven or warmed up later, these rolls are sure to become a seasonal favorite.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup pumpkin puree
– 1/4 cup sugar
– 1/4 cup milk
– 1/4 cup butter, melted
– 1 egg
– 1 tablespoon active dry yeast
– 1 tablespoon cinnamon
– 1/4 teaspoon nutmeg
– Pinch of salt
Servings and Cooking Time
This recipe makes 8 rolls. Preparation time is approximately 30 minutes, with an additional 1 hour for rising and 25 minutes for baking.
Nutritional Value
Each serving (1 roll) contains approximately 210 calories, 8g of fat, 30g of carbohydrates, and 4g of protein. This is for one person.
Step-by-Step Cooking Process
- In a bowl, combine warm milk and yeast; let it sit for 5 minutes.
- Add melted butter, pumpkin puree, sugar, and egg to the yeast mixture.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour in a warm place.
- Preheat the oven to 350°F (175°C).
- Roll out the risen dough into a rectangle; spread melted butter on top.
- Sprinkle cinnamon and sugar evenly over the buttered dough.
- Roll the dough tightly and slice into 8 equal pieces.
- Place rolls in a greased baking dish; bake for 25 minutes until golden brown.
- Let cool slightly before serving.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, maple syrup can replace sugar for a distinct flavor. Non-dairy milk can be used for a vegan alternative.
Serving and Pairings
These pumpkin cinnamon rolls pair beautifully with a warm cup of coffee or tea. Consider serving them alongside a cream cheese frosting for an extra treat or drizzling with caramel sauce for added indulgence.
Storage and Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.
Cooking Mistakes
- Using cold milk can prevent the yeast from activating.
- Overkneading the dough can make it tough; knead just until smooth.
- Not allowing the dough to rise enough will result in dense rolls.
- Forgetting to cover the dough while it rises can dry it out.
- Baking at the wrong temperature can lead to uneven cooking.
Helpful Tips
- Use fresh spices for the best flavor.
- Let the dough rest for a few minutes if it’s too sticky.
- Experiment with different fillings like nuts or dried fruits.
- Brush the rolls with melted butter before serving for extra richness.
FAQs
Can I make these rolls ahead of time?
Yes, you can prepare the dough the night before and let it rise in the refrigerator. In the morning, bring it to room temperature, shape the rolls, and let them rise before baking.
What can I use instead of pumpkin puree?
If you don’t have pumpkin puree, you can substitute it with applesauce or mashed sweet potatoes for a similar texture and moisture content.
How can I make these rolls vegan?
To make vegan pumpkin cinnamon rolls, use plant-based milk, substitute the egg with a flax egg, and use vegan butter.
Can I add nuts to the filling?
Absolutely! Chopped walnuts or pecans can be a wonderful addition to the cinnamon filling for added texture and flavor.
How do I know when the rolls are done baking?
The rolls should be golden brown on top and sound hollow when tapped. You can also use a toothpick to check; it should come out clean when inserted into the center.
What should I do if my dough doesn’t rise?
If your dough doesn’t rise, it could be due to inactive yeast or cold ingredients. Make sure your yeast is fresh and that your liquids are warm, but not hot.
Can I freeze these rolls after baking?
Yes, baked pumpkin cinnamon rolls can be frozen. Allow them to cool completely, then wrap them tightly in plastic wrap and foil before freezing. Reheat them directly from the freezer.
Conclusion
Pumpkin cinnamon rolls are a delightful blend of flavors and textures that embody the essence of fall. Their soft, fluffy nature combined with the sweet and spicy filling makes them a perfect treat for any occasion. Enjoy them fresh from the oven or warmed up for a comforting snack!
Pumpkin Cinnamon Rolls
Ingredients
- 2 cups all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 cup butter melted
- 1 egg
- 1 tablespoon active dry yeast
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
Instructions
- In a bowl, combine warm milk and yeast; let it sit for 5 minutes.
- Add melted butter, pumpkin puree, sugar, and egg to the yeast mixture.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour in a warm place.
- Preheat the oven to 350°F (175°C).
- Roll out the risen dough into a rectangle; spread melted butter on top.
- Sprinkle cinnamon and sugar evenly over the buttered dough.
- Roll the dough tightly and slice into 8 equal pieces.
- Place rolls in a greased baking dish; bake for 25 minutes until golden brown.
- Let cool slightly before serving.
