Wake up on a cold autumn morning and enjoy a cinnamon pumpkin roll. Made with pumpkin batter and filled with a thick pumpkin spice cinnamon swirl, topped with a lot of maple cream cheese frosting.
This is a great breakfast and can be made ahead of time-check my instructions for tonight in the full recipe below. Top image of pumpkin cinnamon rolls with maple cream cheese frosting in a glass baking tray These are more than classic pumpkin spice cinnamon rolls in the filling. Instead, these are pumpkin cinnamon rolls with real pumpkin in the batter. These sticky cinnamon rolls may just be my favorite breakfast indulgence, forever. Unraveling each mushy pumpkin roll and tasting the pumpkin spice melted inside is the definition of autumn breakfast paradise.
And cozy autumn spices topped with maple cream cheese frosting. Perfect for cool autumn mornings. Before you wake up, put food, pumpkin and cinnamon rolls in a glass baking dish for complete comfort. The rich dough makes soft breads, such as monkey bread, regular cinnamon rolls, and cinnamon roll cakes. On the other hand, lean dough does not contain too much fat and can produce crusty breads such as artisan bread, bagels and pizza dough. Pumpkin cinnamon roll dough requires 9 ingredients: Milk: Liquid activated yeast. Dairy-free or low-fat milk is great, but whole milk produces an extraordinary flavor and texture. Butter: Butter guarantees a delicious batter Pumpkin: Pumpkin puree adds real pumpkin flavor and plenty of moisture to very soft muffins.
Sugar: We use a dough with a darker taste of brown sugar. Sugar provides nutrition to the yeast, increases its activity, and softens the dough. Nutmeg: A pinch of nutmeg powder can enhance the flavor of the pumpkin and add more to these muffins. Salt: Without salt, you can't make delicious bread! ! Eggs: 1 Eggs provide structure and flavor. Yeast: You can use active dry yeast or instant yeast. I recommend Red Star Platinum Premium Baking Yeast, which is an instant yeast mixed with natural dough improvers. Flour: All-purpose flour is the structure of the dough. Yeast Baking Guide Whenever you use baker's yeast, please refer to this yeast baking guide. I provide practical answers to all common questions about yeast. Pumpkin cinnamon rolls in a glass baking dish after waking up Overview: How to make pumpkin cinnamon rolls Make the dough.
Heat the milk and butter together until the butter *just* melts. In another bowl, stir together the pumpkin puree, brown sugar, nutmeg, and salt. Add warm milk/butter, stir well, then add eggs and yeast. Add 1 cup flour and stir for 1 minute. Add another 1 1/4 cups of flour and mix for another minute. The dough will be very soft. Put the dough in a greased bowl, then turn the dough into the bowl so that all sides of the dough are covered. Cover the dough, let it rise, and knead the dough. Pat the dough lightly and place it on a lightly floured surface.
Knead the dough several times to make it smooth. If it is too sticky, add a little more flour and make the filling. Mix brown sugar, cinnamon and spices, add fillings, and cut into muffins. Roll the dough into an 18 x 10 inch rectangle. Spread softened butter and fillings evenly on top. Roll it tightly and cut into 11-12 pieces with a sharp knife. Place the rolls in a greased 9-inch or 11×7-inch pan, let them rise and bake.
These muffins need 22-28 minutes to bake or toast until golden brown. Cover with aluminum foil after 15 minutes to prevent browning. Make and drizzle with icing sugar. Beat together the icing ingredients. Drizzle on hot cinnamon rolls. After baking the pumpkin and cinnamon rolls in the glass baking dish, put the pumpkin cinnamon rolls in the glass baking dish. And candy sugar. So simple but so good!
You can also try the pure cream cheese frosting on my giant cinnamon rolls, the maple frosting on my maple cinnamon rolls, the caramel frosting on my apple cinnamon rolls, or the vanilla frosting.