Pumpkin Cinnamon Rolls
A cozy fall treat! These pumpkin cinnamon rolls are soft, fluffy, and packed with warm spices. They're perfect for a lazy weekend morning or a special occasion.
Ingredients
Dough:
- o 2 1/4 cups all-purpose flour gluten-free flour blend if needed
- o 1/4 cup granulated sugar
- o 1 packet active dry yeast
- o 1/2 cup lukewarm milk almond milk for dairy-free
- o 1/4 cup melted butter dairy-free butter
- o 1 large egg
- o 1/2 cup pumpkin puree not pumpkin pie filling
- o 1/2 tsp ground cinnamon
- o 1/4 tsp ground nutmeg
- o 1/4 tsp salt
Filling:
- o 1/2 cup brown sugar
- o 1 tbsp ground cinnamon
- o 1/4 cup softened butter dairy-free butter
Glaze:
- o 1/2 cup cream cheese dairy-free cream cheese
- o 1/2 cup powdered sugar
- o 1/4 cup milk almond milk for dairy-free
- o 1/2 tsp vanilla extract
Dressing
- o Cream or maple syrup
- o Chocolate syrup
- o Cherry
Instructions
- Prepare Dough: Mix lukewarm milk with yeast; let froth. Combine flour, sugar, cinnamon, nutmeg, and salt. Add yeast mixture, melted butter, egg, and pumpkin puree. Knead dough until smooth. Let rise in a warm place for 1 hour.
- Prepare Filling: Mix brown sugar and cinnamon. Spread softened butter on dough, sprinkle cinnamon-sugar mixture, and roll tightly. Slice into 12 rolls.
- Bake: Place rolls in a greased dish, let rise for 30 minutes. Bake at 350°F (175°C) for 25-30 minutes until golden.
- Prepare Glaze: Mix cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.
- If you want, add choco syrup and cherry on it.