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To make these delicious pumpkin cinnamon rolls, gather these simple ingredients: - 2 cups all-purpose flour - 1 cup pumpkin puree (canned or fresh) - 1/2 cup milk, warmed to about 110°F (43°C) - 1/4 cup granulated sugar - 1/4 cup brown sugar, packed - 1/4 cup unsalted butter, melted and slightly cooled - 1 large egg, at room temperature - 1 packet (2 1/4 tsp) active dry yeast - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chopped pecans or walnuts (optional) You can swap some ingredients if needed. Use almond milk for regular milk. Maple syrup can replace granulated sugar. If you don’t have brown sugar, use white sugar with a bit of molasses. For a dairy-free option, try coconut oil instead of butter. You can also use gluten-free flour for a gluten-free version. Make your rolls even tastier! Consider adding: - Chopped nuts like pecans or walnuts for crunch. - Raisins or dried cranberries for sweetness. - A pinch of cloves or cardamom for extra spice. - Chocolate chips if you want a sweet twist. These additions can give your rolls a unique flair. Enjoy your baking journey with these make-ahead pumpkin cinnamon rolls! For the full recipe, check out the original source. To start, we need to make the dough. First, combine the warmed milk with granulated sugar in a small bowl. Next, gently sprinkle the yeast over this mixture. Let it sit for about five minutes. You’ll see it froth; this means the yeast is active. In a large bowl, whisk the pumpkin puree, melted butter, egg, and vanilla extract. Mix until smooth. Then, pour in the frothy yeast mixture and stir gently. Now, in another bowl, mix the all-purpose flour, cinnamon, nutmeg, ginger, and salt. Gradually blend this into the pumpkin mixture. Stir until you form a soft, slightly sticky dough. Lightly flour a clean surface and knead the dough for about five minutes. You want it smooth and elastic. Transfer the dough to a greased bowl, cover it with a kitchen towel, and place it in a warm spot. Let it rise for about one hour or until it doubles in size. After the dough has risen, roll it out on a floured surface. Aim for a rectangle about 1/4-inch thick. Use a pastry brush to spread melted butter evenly over the dough. Sprinkle the brown sugar, ground cinnamon, and optional chopped nuts over the dough. Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal well. Now, slice the log into 12 equal pieces. Place the rolls in a greased baking dish, close but not touching. Cover the dish with plastic wrap. You can either refrigerate overnight or let it rise in a warm place for about 30 minutes if baking right away. Preheat your oven to 350°F (175°C). If the rolls were refrigerated, let them warm up while the oven preheats. Bake the rolls for 25 to 30 minutes. They should turn golden brown and puff up nicely. While baking, prepare the icing. In a small bowl, whisk together powdered sugar, softened cream cheese, milk, and a pinch of cinnamon. Mix until smooth. Once the rolls come out of the oven, drizzle the warm icing over the top. Enjoy your delicious make-ahead pumpkin cinnamon rolls! Check out the Full Recipe for more details. To get your dough to rise well, use warm milk. It helps wake up the yeast. I find that 110°F (43°C) is just right. Mix the yeast with sugar and warm milk. Let it sit for 5 minutes until it froths. This shows that the yeast is active. When you knead the dough, it should feel smooth and elastic. After kneading, place it in a warm spot. Cover it with a towel and let it rise for about one hour. When it doubles in size, it's ready to shape. For a richer taste, use fresh spices. Ground cinnamon, nutmeg, and ginger make a big difference. I also love to add brown sugar. It gives the rolls a nice caramel flavor. If you want to add more texture, sprinkle in some chopped nuts. Pecans or walnuts work great. They add a lovely crunch to your rolls. Drizzle your favorite icing on top after baking for extra sweetness. Sometimes, dough doesn’t rise properly. This can happen if the yeast is old. Always check the expiration date. If the rolls are too dense, you may have added too much flour. A sticky dough is good; it means moisture. If your rolls come out too dry, try adding more butter next time. Finally, if your icing is too thick, add a splash of milk until it’s smooth. For full details, check out the Full Recipe. {{image_4}} You can play with pumpkin spice in many ways. Try adding more cinnamon or nutmeg to boost the flavor. You could also mix in some allspice or cloves for a spicy kick. A dash of maple syrup in the dough adds a sweet touch that pairs well with pumpkin. This makes your rolls warm and cozy, perfect for fall. If you want to try new flavors, consider chocolate or apple. For chocolate, fold in chocolate chips into the dough or sprinkle them inside the rolls. For apple, mix in small apple pieces and some cinnamon. This gives a sweet and fruity twist. You can also use dried fruit like cranberries or raisins for a unique flavor. For gluten-free rolls, use a gluten-free flour blend. Many blends work well for baking. If you want vegan rolls, swap out the egg for a flaxseed egg. Simply mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use almond milk instead of regular milk. These changes make the rolls friendly for many diets. Feel free to explore these variations. They make your make-ahead pumpkin cinnamon rolls even more fun and tasty! For the full recipe, check out the instructions to get started! To store leftover pumpkin cinnamon rolls, cool them completely first. Place them in an airtight container. If you have more than one layer, separate them with parchment paper. This prevents sticking. You can keep them at room temperature for 2 days. For longer storage, put them in the fridge. They will last up to a week in the fridge. You can freeze these rolls for easy future treats! After slicing the rolls, place them in a single layer on a baking sheet. Freeze them for about 1 hour, or until firm. Then, transfer them to a freezer-safe bag. They can stay in the freezer for up to 3 months. When you're ready to bake, just take them out and let them thaw overnight in the fridge. To reheat your rolls, preheat the oven to 350°F (175°C). Place the rolls on a baking sheet. You can cover them with foil to keep them moist. Heat for about 10-15 minutes. If you want them extra warm, you can microwave them for 15-20 seconds. Enjoy your warm, gooey pumpkin cinnamon rolls just like fresh! For more tips and the full recipe, check the Full Recipe section. Yes, you can make these cinnamon rolls the night before. After rolling and cutting the dough, place the rolls in a greased dish. Cover them tightly with plastic wrap and put them in the fridge. In the morning, let them sit at room temperature for about 30 minutes. Then, bake as usual. This makes breakfast easy and tasty! The rolls stay fresh for about 2 to 3 days at room temperature. Store them in an airtight container to keep their softness. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap and foil. If you do not have pumpkin puree, you can use applesauce, mashed sweet potatoes, or mashed bananas. Each of these will give a different taste but will work well. Make sure to choose a puree that is smooth to keep the texture nice. Absolutely! You can add extra frosting if you want. Just mix more powdered sugar with cream cheese and milk. Drizzle it over the warm rolls for a sweet touch. You can also use different flavors, like maple or vanilla, to change it up. To keep the rolls soft after baking, store them in an airtight container. You can also place a slice of bread in the container with them. The bread will help keep the rolls moist and soft. If you need to reheat them, wrap them in a damp paper towel and microwave for a few seconds. In this post, we explored every step to make great cinnamon rolls. We reviewed ingredients, instructions, tips, and tasty variations. Remember to use the right substitutions for your needs and always test your dough for the best rise. You can make adjustments to flavors or diet types as you wish. Finally, don’t forget to store any leftovers properly for later enjoyment. With these guidelines, baking delicious cinnamon rolls can be fun and easy for anyone. Enjoy crafting these treats with your personal touch!

Make Ahead Pumpkin Cinnamon Rolls

Indulge in the delightful flavors of fall with these Make Ahead Pumpkin Cinnamon Rolls! With a perfect blend of pumpkin and warm spices, these soft and gooey treats are perfect for any gathering. Easy to prepare and even more satisfying to eat, they're a great addition to your breakfast or brunch. Follow our simple guide to create these delicious rolls that you can prepare ahead of time.
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Ingredients
  

2 cups all-purpose flour

1 cup pumpkin puree (canned or fresh)

1/2 cup milk, warmed to about 110°F (43°C)

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1/4 cup unsalted butter, melted and slightly cooled

1 large egg, at room temperature

1 packet (2 1/4 tsp) active dry yeast

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped pecans or walnuts (optional)

Instructions
 

In a small bowl, combine the warmed milk with the granulated sugar. Gently sprinkle the yeast over the milk mixture and allow it to sit for about 5 minutes, or until it becomes frothy, indicating that the yeast is active.

    In a large mixing bowl, whisk together the pumpkin puree, melted butter, egg, and vanilla extract until smooth and well combined. Gradually pour in the frothy yeast mixture, stirring gently until all the ingredients are incorporated.

      In a separate bowl, mix together the all-purpose flour, cinnamon, nutmeg, ginger, and salt. Gradually blend the dry ingredients into the pumpkin mixture, stirring until a soft, slightly sticky dough forms.

        Lightly flour a clean surface and knead the dough for about 5 minutes, or until it becomes smooth and elastic. Transfer the dough to a greased bowl, cover it with a kitchen towel, and place it in a warm location. Allow it to rise for approximately 1 hour, or until the dough has doubled in size.

          Once the dough has risen, roll it out on a floured surface into a rectangle approximately 1/4-inch thick. Using a pastry brush, spread melted butter evenly over the surface of the dough. Sprinkle the brown sugar, ground cinnamon, and optional chopped nuts evenly across the dough.

            Starting from one long edge of the rectangle, carefully roll the dough up into a tight log. Pinch the seam to seal it well and then slice the log into 12 equally sized pieces.

              Place the rolls in a greased baking dish, ensuring they are close but not touching. Cover the dish with plastic wrap and either refrigerate overnight for a make-ahead option or let them rise in a warm area for about 30 minutes if you plan to bake them right away.

                Preheat your oven to 350°F (175°C). If the rolls were refrigerated, allow them to come to room temperature while the oven preheats.

                  Bake the rolls for 25-30 minutes, or until they are golden brown and puffed up.

                    While the rolls are baking, prepare the icing by whisking together the powdered sugar, softened cream cheese, milk, and a pinch of cinnamon in a small bowl until the mixture is completely smooth and creamy.

                      Once the rolls are out of the oven, drizzle the warm icing generously over the top.

                        Prep Time: 20 mins | Total Time: 2 hours (1 hour rising + 25-30 mins baking) | Servings: 12 rolls

                          - Presentation Tips: Serve the rolls warm on a decorative platter, and consider garnishing with a sprinkle of cinnamon or a few whole nuts on top for added visual appeal.