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- 3 ½ cups all-purpose flour - 1 packet (2 ¼ teaspoons) active dry yeast - ½ cup warm milk (110°F/43°C) - ½ cup pumpkin puree (canned or fresh) - 1/3 cup granulated sugar - 1/4 cup unsalted butter, melted - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon allspice - ½ teaspoon salt To make these rolls, we need flour, yeast, and warm milk. The milk helps the yeast grow. Adding pumpkin puree makes the rolls soft and tasty. Sugar sweetens them, while butter gives a rich flavor. The egg adds moisture and helps them rise. Vanilla, cinnamon, nutmeg, allspice, and salt add depth to the rolls. Each ingredient plays a key role in creating the perfect blend of flavors. - 1/3 cup brown sugar, packed - 2 tablespoons ground cinnamon - 2 tablespoons unsalted butter, softened For the filling, brown sugar adds a deep, sweet flavor. Ground cinnamon gives that warm spice we love. The softened butter helps the filling stick to the dough. This mix creates a gooey center that is simply irresistible. - 1 cup powdered sugar - 3 tablespoons maple syrup - 2 tablespoons milk (adjust for desired consistency) - A pinch of salt The icing is simple but delicious. Powdered sugar gives it a sweet, smooth texture. Maple syrup adds a rich flavor that pairs perfectly with pumpkin. Milk helps adjust the icing's thickness. A pinch of salt balances the sweetness. Together, these ingredients create a finishing touch that makes the rolls shine. To start, warm your milk to about 110°F. This helps activate the yeast. In a small bowl, mix the yeast with the warm milk. Let it sit for five minutes until it gets frothy. In a large bowl, combine the flour, granulated sugar, cinnamon, nutmeg, allspice, and salt. These spices will give your rolls that cozy fall flavor. In another bowl, mix the pumpkin puree, melted butter, egg, and vanilla extract. Combine this with the yeast mixture. Slowly add the dry ingredients, stirring until a soft dough forms. Knead the dough on a floured surface for five to seven minutes. It should feel smooth and elastic. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm spot for one hour or until it doubles in size. Once your dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle, about 16x12 inches. Next, spread softened butter over the dough. This gives the filling something to stick to. Mix brown sugar and cinnamon together, then sprinkle it evenly on top. Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal it well. Cut the log into 12 equal pieces. Place the rolls in a greased baking dish. Cover them with a cloth and let them rise for another 30 minutes. They should look puffy and ready to bake. Preheat your oven to 350°F. Bake the rolls for 25 to 30 minutes until they turn golden brown. While they are baking, make the maple icing. In a bowl, whisk together powdered sugar, maple syrup, milk, and a pinch of salt until smooth. Once the rolls are out of the oven, let them cool for about 10 minutes. Drizzle the maple icing over the warm rolls. Enjoy the sweet and spicy aroma filling your kitchen! To get soft and fluffy rolls, use warm milk. The milk should be about 110°F. It helps the yeast wake up. This makes the dough rise better. Knead the dough for about 5-7 minutes. This builds gluten, which keeps the rolls light. Let the dough rise in a warm place. A cozy spot helps it grow. You want it to double in size. After mixing the dough, cover it with a cloth. This keeps it warm and moist. A good tip is to place it near a warm oven. If your kitchen is cold, this works wonders. After the first rise, punch the dough down. This releases excess air. When you shape the rolls, be sure to roll tightly. This keeps the filling inside. Let them rise again until puffy. This second rise is key for light rolls. For the maple icing, start with powdered sugar. It mixes easily and creates a smooth texture. Add maple syrup slowly. This gives the icing a sweet flavor. Adjust the milk for your preferred thickness. If you want a thicker icing, use less milk. A pinch of salt balances the sweetness. Drizzle it over the rolls while they are warm. This makes it melt slightly, creating a yummy glaze. {{image_2}} You can add nuts for extra crunch and flavor. Chopped pecans or walnuts work best. Simply sprinkle them on the filling after the brown sugar and cinnamon. This adds a nutty taste and a delightful texture. For a nut-free option, skip this step. To make gluten-free rolls, swap all-purpose flour for a gluten-free blend. Make sure the blend has xanthan gum for the best texture. Follow the same steps in the recipe. The rolls may be slightly denser, but they will still taste great. You can change the spices to suit your taste. Try adding ginger for a kick or cloves for warmth. You can also use vanilla bean paste instead of extract for a richer flavor. Mix and match to create your perfect roll. To keep your pumpkin cinnamon rolls fresh, store them in an airtight container. Let the rolls cool completely first. If you stack them, place parchment paper between layers to avoid sticking. They will stay good at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat your pumpkin cinnamon rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet. Cover them with aluminum foil to keep them moist. Heat for about 10-15 minutes. You can also microwave them for a quick option. Heat each roll for 15-20 seconds. Add a drizzle of maple icing after reheating for extra flavor. You can freeze these rolls before or after baking. To freeze unbaked rolls, place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. They will stay good for up to 3 months. To bake, thaw in the fridge overnight and let them rise before baking. If freezing baked rolls, wrap each in plastic wrap and place them in a freezer bag. Thaw them at room temperature before reheating. Yes, you can use fresh pumpkin. Just cook and mash it first. Make sure it's smooth. Fresh pumpkin may have a different moisture level. Adjust the flour if needed to keep the dough right. You can make these rolls a day ahead. Prepare the dough and let it rise. Then, shape the rolls and place them in the pan. Cover and refrigerate overnight. The next day, let them rise for 30 minutes before baking. This will save you time and still give you fresh rolls. If you don't have maple syrup, use honey or agave nectar. Both will add sweetness and flavor. You can also use brown sugar mixed with a bit of water as a thicker alternative. Adjust the milk for the right icing consistency. In this article, we explored the delicious world of pumpkin cinnamon rolls. We covered the main ingredients, filling, and icing. You learned step-by-step instructions for preparing, assembling, and baking. We also discussed tips for soft rolls and perfect icing. You can try fun variations, like nuts or gluten-free options. These rolls are easy to store or freeze for later. Get creative and make them your own. Enjoy every bite of these tasty treats!

Pumpkin Cinnamon Rolls with Maple Icing

Indulge in the ultimate fall treat with these Pumpkin Spice Cinnamon Rolls topped with velvety maple icing! Perfectly fluffy and packed with warm spices, these rolls are a delightful addition to your autumn mornings. Follow our simple step-by-step recipe to create a cozy dessert everyone will love. Click through to discover how to make these scrumptious rolls! #PumpkinSpice #CinnamonRolls #BakingJoy #FallRecipes
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Ingredients
  

3 ½ cups all-purpose flour

1 packet (2 ¼ teaspoons) active dry yeast

½ cup warm milk (110°F/43°C)

½ cup pumpkin puree (canned or fresh)

1/3 cup granulated sugar

1/4 cup unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon allspice

½ teaspoon salt

For the Filling:

1/3 cup brown sugar, packed

2 tablespoons ground cinnamon

2 tablespoons unsalted butter, softened

For the Maple Icing:

1 cup powdered sugar

3 tablespoons maple syrup

2 tablespoons milk (adjust for desired consistency)

A pinch of salt

Instructions
 

In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until frothy.

    In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, allspice, and salt.

      In another bowl, mix the pumpkin puree, melted butter, egg, and vanilla extract until well combined.

        Add the yeast mixture to the pumpkin mixture and stir until combined. Gradually add the dry ingredients and mix until the dough starts to form.

          Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

            After the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16x12 inches).

              Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly over the top.

                Starting from one long edge, tightly roll the dough into a log, then pinch the seam to seal. Cut the log into 12 equal rolls.

                  Place the rolls in a greased baking dish, cover with a cloth, and let rise for another 30 minutes until puffy.

                    Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.

                      While the rolls are baking, prepare the maple icing by whisking together powdered sugar, maple syrup, milk, and salt until smooth.

                        Once the rolls are done, let them cool for about 10 minutes before drizzling with the maple icing.

                          Prep Time: 20 mins | Total Time: 2 hrs | Servings: 12 rolls

                            - Presentation Tips: Serve warm on a decorative plate, drizzle with extra maple icing, and garnish with a sprinkle of cinnamon or chopped pecans for a delightful visual touch.