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To make the perfect pumpkin spice cinnamon rolls, you need these key 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 (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 (store-bought or homemade) for drizzling Each ingredient plays a vital role. The flour gives structure. The sugar sweetens. Yeast helps the rolls rise. The spices add warmth and flavor. You can customize your rolls with these optional ingredients: - ¼ cup chopped pecans for crunch - Raisins or chocolate chips for sweetness - Different nuts like walnuts or almonds These additions can make your rolls unique. Feel free to mix and match! If you need substitutes, here are some great options: - Use whole wheat flour for a healthier twist. - Swap granulated sugar with coconut sugar. - Substitute almond milk for regular milk. - Replace pumpkin puree with applesauce for a fruity flavor. These swaps keep the taste but change the nutrition. Always adjust baking times based on your ingredients. Start by gathering a big bowl. Combine 2 ¾ cups of all-purpose flour, ¼ cup of granulated sugar, and 1 packet of active dry yeast. Add ½ teaspoon of salt, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ½ teaspoon of pumpkin pie spice. Use a whisk to mix everything well. This blend is key for flavor and texture. Next, take another bowl. Warm ½ cup of milk to about 110°F. Add in ¼ cup of melted unsalted butter. Crack in 1 large egg and whisk them together. Now, gently stir in 1 cup of pumpkin puree. This mix brings moisture and that lovely pumpkin flavor. Now, it’s time to bring the wet and dry ingredients together. Slowly pour the wet mix into your dry mix. Stir until it all comes together. Sprinkle in the rest of your flour, ½ cup at a time, until the dough feels right. Knead the dough on a floured surface for about 5 to 7 minutes. You want it smooth and stretchy. Once ready, place the dough in a greased bowl. Cover it with a damp cloth and let it rise in a warm spot for about 1 hour. It should double in size. After the dough rises, punch it down gently. Roll it out on a floured surface into a rectangle, about 12x16 inches. In a small bowl, mix ½ cup of packed brown sugar, 2 teaspoons of ground cinnamon, and chopped pecans if you desire. Spread softened butter over the dough. Sprinkle the cinnamon-sugar mix on top. Starting from one long side, roll the dough tightly into a log. Slice it into 12 even rolls. Place the rolls in a greased baking pan. Leave some space between them for rising. Cover the pan and let the rolls rise for another 30 minutes. Preheat your oven to 350°F. Bake the rolls for 20 to 25 minutes until they turn golden brown. Let them cool for a few minutes, then drizzle with cream cheese frosting. Enjoy your warm, fragrant pumpkin spice cinnamon rolls! To get the right dough, use the right flour. All-purpose flour works best here. When mixing the dry ingredients, ensure they blend well. This helps the yeast activate properly. When you add the wet mix, do it slowly. This way, the dough combines evenly. If the dough feels sticky, add a bit more flour. You want it smooth and elastic to touch. Knead for about five to seven minutes. This helps build the gluten, giving the rolls structure. Fluffy rolls start with proper rising. After mixing the dough, let it rise in a warm spot. Cover it with a damp cloth to keep moisture in. This helps the dough double in size in about an hour. When rolling out the dough, use flour to prevent sticking. Roll tightly for even slices. When placing the rolls in the pan, leave space between them. This allows them to expand while baking. Bake until golden brown, about 20 to 25 minutes. If you have leftover rolls, store them in an airtight container. This keeps them fresh for a few days. You can also wrap them in plastic wrap for extra protection. For longer storage, freeze them. Place them in a freezer bag and remove excess air. To reheat, simply warm them in the oven. This will bring back their fluffy texture. Drizzle with cream cheese frosting just before serving for extra yum! {{image_2}} Pumpkin spice cinnamon rolls blend warm spices and sweet pumpkin. You taste cinnamon, nutmeg, and pumpkin pie spice in each bite. The rolls are soft and fluffy, with a slight crunch from pecans if you choose to add them. The cream cheese frosting adds a tangy finish, making each roll irresistible. This mix of flavors creates a cozy, comforting experience perfect for fall. You should enjoy pumpkin spice cinnamon rolls in the fall. They fit right in with cool weather and falling leaves. Serve them for breakfast, brunch, or as a sweet afternoon snack. They also make great treats for holiday gatherings. Imagine a warm roll with a cup of hot cider or coffee. It’s the perfect pairing! These rolls pair well with warm drinks. Try them with coffee, tea, or hot chocolate. A scoop of vanilla ice cream on the side adds a fun touch. You can also serve them with fresh fruit, like apples or pears. This adds a fresh crunch to the sweet rolls. Enjoy experimenting with different pairings! You can make vegan pumpkin spice cinnamon rolls easily. Use almond milk or oat milk instead of regular milk. Replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter for a rich flavor. The rest of the recipe stays the same, and you’ll get soft, tasty rolls! To make gluten-free pumpkin spice cinnamon rolls, use a gluten-free flour blend. Look for a blend that has xanthan gum. This helps create structure in the dough. Follow the same steps in the recipe, but be careful not to over-knead. The dough should be soft but not sticky. You might need to adjust the liquid a bit since gluten-free flours absorb more moisture. While cream cheese frosting is classic, try other toppings! A simple glaze made of powdered sugar and milk adds sweetness. You can also sprinkle the rolls with chopped nuts for crunch. For a twist, drizzle with maple syrup or caramel sauce. These options make your rolls unique and fun for any fall gathering! The dough has risen enough when it doubles in size. This usually takes about one hour. To check, gently press your finger into the dough. If the indent remains, it’s ready. If it springs back, give it more time. A warm, humid spot helps the dough rise well. Yes, you can make the dough ahead of time. After mixing and kneading, let it rise for about 30 minutes. Then, punch it down and wrap it tightly in plastic wrap. You can store it in the fridge for up to 24 hours. When you’re ready, let it warm to room temperature before rolling. To store pumpkin spice cinnamon rolls, let them cool completely. Place them in an airtight container. They last for about three days at room temperature. For longer storage, you can keep them in the fridge for up to a week. If you freeze them, wrap them tightly in foil or plastic wrap. To reheat leftover cinnamon rolls, place them on a microwave-safe plate. Heat them for about 15-20 seconds. For a warm, soft roll, you can also wrap them in foil and heat them in the oven at 350°F for about 10 minutes. This keeps them moist and delicious. You learned how to make delicious pumpkin spice cinnamon rolls with key ingredients and steps. We covered essential recipes, helpful tips, and fun variations. Remember, the right dough makes all the difference, and don’t shy away from adding your twist. Enjoy these sweet treats in the fall, or anytime you crave a cozy flavor. Experiment, have fun, and share your creations with others!

Pumpkin Spice Cinnamon Rolls

Get ready to indulge in the ultimate fall treat with these pumpkin spice cinnamon rolls! With a soft, fluffy dough infused with warm spices and rich pumpkin puree, they're perfect for breakfast or dessert. Drizzled with creamy frosting, these rolls will cozy up your kitchen and your taste buds. Don't miss out on this delicious recipe—click through now to explore the full guide and bake your way to autumn bliss!
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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 (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 (store-bought or homemade) for drizzling

Instructions
 

In a mixing bowl, combine 2 cups of flour, granulated sugar, yeast, salt, ground cinnamon, nutmeg, and pumpkin pie spice. Mix well.

    In a separate bowl, whisk together the warm milk, melted butter, and egg. Then, incorporate the pumpkin puree.

      Gradually add the wet ingredients to the dry ingredients. Stir until combined.

        Add in the remaining flour, ½ cup at a time, until the dough starts to come together. Knead on a floured surface for about 5-7 minutes until the dough is smooth and elastic.

          Place the dough in a greased bowl, cover with a damp cloth, 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 on a floured surface into a rectangle (about 12x16 inches).

              In a small bowl, mix brown sugar, 2 teaspoons of cinnamon, and chopped pecans (if using). Spread softened butter over the dough, then sprinkle the cinnamon-sugar mixture on top.

                Starting from one long side, roll the dough tightly into a log. Slice into 12 even rolls.

                  Place the rolls in a greased baking pan, leaving some space in between. Cover and let them rise for another 30 minutes.

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

                      Let cool for a few minutes, then drizzle with cream cheese frosting.

                        Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 rolls