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- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg For the dry ingredients, we start with all-purpose flour. It gives the rolls a nice structure. Next, we add granulated sugar for sweetness. Brown sugar adds a deeper flavor, making the rolls rich. A pinch of salt balances the sweetness, while ground cinnamon and nutmeg add warmth and spice. - 1 packet (2 ¼ tsp) active dry yeast - 1/2 cup warm milk (110°F) - 1/4 cup unsalted butter, melted - 1/2 cup pumpkin puree - 1 large egg For the wet ingredients, we begin with active dry yeast. It helps the rolls rise. Warm milk activates the yeast. Use a thermometer to check the temperature; it should be around 110°F. Next, melted unsalted butter adds richness. Pumpkin puree gives moisture and flavor. Finally, we add a large egg for binding. - 1/2 cup chopped pecans - 1/4 cup cream cheese, softened - 1/2 cup powdered sugar - 1 tablespoon milk For the topping, chopped pecans add a nice crunch. Cream cheese, when spread on the dough, creates a creamy layer. Once baked, we drizzle a frosting made from powdered sugar and milk, which adds sweetness. To start, we need to activate the yeast. Take a small bowl and mix warm milk with the yeast. Let it sit for about five minutes. You want it to get frothy. This shows that the yeast is alive. Next, mix your dry ingredients. In a large bowl, whisk together all-purpose flour, granulated sugar, salt, ground cinnamon, and ground nutmeg. Keep this mixture separate for now. Now, combine the wet and dry mixtures. In another bowl, mix melted butter, pumpkin puree, and the egg until smooth. Once this is done, add the yeast mixture to the pumpkin mix. Stir until everything is well combined. Gradually add the flour mixture until you form a dough. The last step is kneading the dough. Dust a clean surface with flour and turn out the dough. Knead it for about five minutes. You want it to feel smooth and elastic. Now we let the dough rise. Place it in a greased bowl and cover it with a towel. Set it in a warm spot for about one hour. The dough should double in size. Once it has risen, punch down the dough. Roll it out on a floured surface into a rectangle, about 12 by 18 inches. Next, spread cream cheese over the dough. Make sure to leave a small border around the edges. This helps to keep the filling inside. For the filling, mix brown sugar and cinnamon in a small bowl. Sprinkle this mix evenly over the cream cheese. Finally, add chopped pecans on top. Now it’s time to cut the rolls. Roll the dough tightly from the long side into a log. Cut it into twelve equal pieces. Place the rolls in a greased baking dish. Cover the rolls and let them rise again for about thirty minutes. This second rise makes them fluffy. Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until they turn golden brown. While they bake, we can prepare the frosting. Mix powdered sugar and milk in a bowl until smooth. Once the rolls are out of the oven, drizzle the frosting over them while warm. This makes them even more delicious! How to knead the dough Kneading the dough is key to a soft roll. Use your hands to fold the dough over itself. Push down with the heel of your hand, then turn it a quarter turn. Repeat this for about five minutes. The dough should feel smooth and elastic when it's ready. Tips for rising the dough Dough needs warmth to rise well. Place it in a warm spot, like near an oven. Cover it with a clean towel to keep it warm and moist. After about one hour, it should double in size. If it doesn't, the yeast may be old or the environment too cold. Avoiding a sticky dough To avoid stickiness, use enough flour while kneading. If the dough sticks to your hands, sprinkle a little more flour. But be careful! Too much flour can make the rolls dry. Always add just a bit at a time, so the dough stays soft. Best accompaniments These rolls pair well with coffee or tea. You can also serve them with a side of whipped cream cheese. For a fun twist, try adding a drizzle of caramel sauce. It adds sweetness and a bit of flair to each bite. Warm vs. room temperature Warm rolls are always a treat. The soft texture and gooey frosting melt in your mouth. However, some enjoy them at room temperature with a cup of coffee. Both ways are delicious, so try them both! Adding chocolate chips For a sweeter treat, fold in some chocolate chips. The chocolate will melt and create a rich flavor. It pairs wonderfully with the pumpkin and spices. Using different nuts If you like, swap pecans for walnuts or almonds. Each nut brings a unique flavor and crunch. Try different nuts to see which one you like best. Spice variations Want to switch things up? Add a pinch of ginger or allspice for a new twist. These spices can enhance the warm, cozy flavor of the rolls. Don't be afraid to experiment! {{image_2}} To keep your pumpkin pecan cinnamon rolls fresh, store them at room temperature. Use a sealed container or a large zip-top bag. This keeps them soft and tasty for up to three days. If you want to keep them warm, place a clean towel over the rolls in the container. For freezing, wrap each roll tightly in plastic wrap. Then, place them in a freezer-safe bag. They will stay good for up to three months. When you want to enjoy them, thaw the rolls in the fridge overnight. Reheat them in the oven at 350°F for about 10 minutes. This brings back their warm and soft texture. On the counter, these rolls last for about three days. If you see mold or a strange smell, it's time to toss them. The rolls should feel soft and smell sweet; if not, they might be spoiled. To keep your cinnamon rolls soft, start with warm milk. This helps activate the yeast. Knead the dough well for about five minutes. After kneading, let the dough rise in a warm place. Cover it with a towel to trap moisture. The rolls should rise until they double in size. This step adds air and softness. Yes, you can make these rolls vegan. Replace the butter with a plant-based option. Use almond or soy milk instead of regular milk. Substitute the egg with a flaxseed or chia seed mixture. Mix one tablespoon of seeds with three tablespoons of water. Let it sit for five minutes to thicken. This will help bind the dough. If you lack pumpkin puree, use applesauce or mashed bananas. Both options add moisture and sweetness. You can also use butternut squash puree as a great alternative. These substitutes keep the flavor and texture similar. From start to finish, these cinnamon rolls take about two hours. This includes prep time and waiting for the dough to rise. The actual baking time is about 20 to 25 minutes. Patience is key for soft and fluffy rolls! Yes, you can make these rolls ahead of time. Prepare the dough and shape the rolls. Instead of baking them, cover and refrigerate. They can sit overnight in the fridge. When ready, let them rise for about an hour before baking. This makes breakfast easy and delicious! We covered how to make delicious cinnamon rolls from scratch. You learned about the key ingredients, step-by-step mixing, and baking tips. Keeping the rolls fresh and storing them properly extends their life. Don't forget the creative twists you can try, like adding chocolate chips or different nuts. By following these tips, you’ll make soft, tasty rolls every time. Enjoy every bite and share them with others. Your homemade treats will impress everyone around you!

Pumpkin Pecan Cinnamon Rolls

Indulge in the warm flavors of autumn with these Pumpkin Pecan Cinnamon Rolls! These delicious rolls combine pumpkin puree, cinnamon, and pecans into a heavenly treat perfect for any occasion. Whether it's breakfast or an afternoon snack, this recipe is easy to follow and yields a delightful batch. Click through to explore the full recipe and treat yourself today! #PumpkinRolls #CinnamonRolls #BakingRecipes #FallTreats
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Ingredients
  

2 cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

1/4 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup warm milk (110°F)

1/4 cup unsalted butter, melted

1/2 cup pumpkin puree

1 large egg

1/2 cup packed brown sugar

1 tablespoon cinnamon

1/2 cup chopped pecans

1/4 cup cream cheese, softened

1/2 cup powdered sugar

1 tablespoon milk (for frosting)

Instructions
 

In a small bowl, combine the warm milk and yeast. Allow it to sit for about 5 minutes until frothy.

    In a large mixing bowl, whisk together the flour, granulated sugar, salt, ground cinnamon, and nutmeg.

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

        Add the yeast mixture to the pumpkin mixture and stir until smooth. Gradually add the flour mixture and combine until a dough forms.

          Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.

            Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.

              Once risen, punch down the dough and roll it out on a floured surface into a rectangle (about 12x18 inches).

                Spread softened cream cheese over the dough, leaving a small border around the edges.

                  In a small bowl, mix the brown sugar and cinnamon together, then sprinkle it evenly over the cream cheese layer. Top with chopped pecans.

                    Roll the dough tightly from the long side into a log. Cut into 12 equal pieces and place in a greased baking dish.

                      Cover the rolls and let them rise for another 30 minutes.

                        Preheat the oven to 375°F (190°C) and bake the rolls for 20-25 minutes, until golden brown.

                          For the frosting, combine powdered sugar and milk in a bowl until smooth.

                            Once the rolls are out of the oven, drizzle the frosting over them while they are still warm.

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