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- 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 tablespoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 cup granulated sugar - 1/2 cup canned pumpkin puree - 1/2 cup milk - 1/4 cup unsalted butter, melted - 1 teaspoon pure vanilla extract - 1/2 cup brown sugar - 1 tablespoon ground cinnamon - 1/4 cup chopped pecans (optional) - 1 cup powdered sugar - 2 tablespoons milk - 1/2 teaspoon pure vanilla extract These ingredients come together to form a warm, soft treat. Each one plays a role in making these rolls delightful. The all-purpose flour gives structure. Baking powder helps them rise. The spices add warmth and flavor. The canned pumpkin puree makes the rolls moist and adds a rich taste. Milk, butter, and vanilla extract enhance the dough's flavor and texture. For the filling, brown sugar and cinnamon create a sweet, spicy mix that is hard to resist. Chopped pecans give a lovely crunch, but they are optional. The icing made from powdered sugar, milk, and vanilla brings everything together. It adds sweetness and a creamy finish. Gather these ingredients, and you’re ready to create a cozy, delicious treat that celebrates the flavors of fall! 1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish well. 2. In a large bowl, mix together the following dry ingredients: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 tablespoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 cup granulated sugar 3. In another bowl, combine these wet ingredients: - 1/2 cup canned pumpkin puree - 1/2 cup milk - 1/4 cup melted unsalted butter - 1 teaspoon pure vanilla extract 1. Pour the wet mixture into the dry mixture. Stir until a dough forms. If the dough is sticky, add a bit more flour. 2. Lightly flour your counter. Roll the dough into a 10x14 inch rectangle. 3. Spread melted butter over the dough. Then, sprinkle on: - 1/2 cup brown sugar - 1 tablespoon ground cinnamon - Optional: 1/4 cup chopped pecans 4. Roll the dough tightly from one long side to the other. Cut the log into 1-inch thick pieces. Place these rolls in the greased baking dish, standing upright. 1. Bake the cinnamon rolls for 20-25 minutes. Look for a light golden color on top. A toothpick should come out clean. 2. While they bake, make the icing. Whisk together: - 1 cup powdered sugar - 2 tablespoons milk - 1/2 teaspoon pure vanilla extract 3. After baking, let the rolls cool for a few minutes. Drizzle the icing over the warm rolls. Enjoy every bite! To get the best rolls, start with even dough. When you roll out the dough, make it about 10x14 inches. Use a light hand, and don’t press too hard. If your dough sticks, sprinkle a little flour on the surface. For the right dough consistency, it should feel soft but not overly sticky. If it sticks to your fingers, add more flour slowly until it’s just right. You can make these rolls your own. If you want more spice, add extra cinnamon or nutmeg. Taste your filling and adjust to your liking. For fun add-ins, consider chopped dried fruits or chocolate chips. They add a nice surprise in each bite. Just remember to keep the balance, so the flavors blend well. When serving, present these rolls warm. Drizzle them with icing for a sweet touch. You can also sprinkle a little ground cinnamon or some chopped pecans on top. This adds color and texture. Pair these rolls with coffee or tea for a cozy treat. They also go well with a side of fresh fruit for a refreshing bite. {{image_4}} You can still enjoy these rolls without gluten. To make gluten-free pumpkin cinnamon rolls, use a gluten-free all-purpose flour mix. Look for a blend that includes xanthan gum. This helps mimic the texture of regular flour. You may also need to use a bit more liquid, like milk, to keep the dough soft. If you need a dairy-free version, swap out milk and butter. Use almond milk or oat milk instead of regular milk. For butter, try coconut oil or dairy-free butter. You can also make the rolls vegan by replacing the milk and butter. Use applesauce or a flaxseed meal mix instead of eggs. Make these rolls more festive by adding different flavors. For example, mix in maple syrup or apple pie spice. You can also change the filling. Instead of just brown sugar and cinnamon, try adding chopped apples or cranberries for a new taste. Each twist gives you a fresh take on a classic treat. To keep your cinnamon rolls fresh, store them in an airtight container. This will help maintain their soft texture. You can use a glass or plastic container with a lid. If you want extra freshness, wrap the rolls in plastic wrap before placing them in the container. This way, they stay moist and tasty for about 2-3 days. If you want to save some rolls for later, freezing is a great option. First, let the rolls cool completely. Then, wrap each roll in plastic wrap. Place the wrapped rolls in a freezer bag or container. Make sure to remove as much air as possible. Frozen rolls can last up to 3 months. To enjoy them again, thaw the rolls in the fridge overnight. Reheat them in the oven at 350°F for about 10-15 minutes. They will taste fresh and warm! Cinnamon rolls stay fresh in the fridge for about 4-5 days. After that, they may lose their soft texture. Look for signs of spoilage, like mold or an off smell. If the rolls feel dry or hard, it's best to toss them. Enjoy your tasty pumpkin cinnamon rolls while they are fresh! Yes, you can use fresh pumpkin. Fresh pumpkin has a different taste and texture than canned. To prepare fresh pumpkin, you must first cook it. Cut the pumpkin in half, remove the seeds, and roast it until soft. Then, scoop out the flesh and puree it. This can take more time than using canned pumpkin. However, it gives a fresher flavor and a unique twist to your rolls. You can tell the rolls are done when they are golden brown on top. Another way to check is to insert a toothpick into the center of a roll. If it comes out clean, the rolls are ready. If there is wet dough on the toothpick, they need more time. Keep an eye on them to avoid overbaking. Yes, you can prepare some parts ahead. You can mix the dry and wet ingredients separately and store them in the fridge. You can also roll and cut the dough. Place the rolls in the baking dish, cover, and chill them overnight. In the morning, bake them as usual. For leftovers, store them in an airtight container. Reheat in the oven for a warm treat! In this blog post, we explored how to make delicious cinnamon rolls. We covered essential ingredients, from dry and wet components to filling and icing. I provided clear steps for preparing the dough and baking the rolls. We also discussed tips for customization and storage. Remember, you can adjust flavors or tweak the recipe to fit your taste. Enjoy these tasty treats fresh or reheated later. Happy baking!

No Yeast Pumpkin Cinnamon Rolls

Indulge in the deliciousness of No Yeast Pumpkin Cinnamon Rolls, perfect for cozy fall mornings! Made with simple ingredients like pumpkin puree and warm spices, these rolls come together quickly and easily without the need for yeast. Discover how to create soft, sweet rolls topped with creamy icing that will leave everyone wanting more. Click through to explore the full recipe and enjoy a taste of autumn bliss!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup granulated sugar

1/2 cup canned pumpkin puree

1/2 cup milk

1/4 cup unsalted butter, melted

1 teaspoon pure vanilla extract

For the filling:

1/2 cup brown sugar

1 tablespoon ground cinnamon

1/4 cup chopped pecans (optional)

For the icing:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon pure vanilla extract

Instructions
 

Begin by preheating your oven to 375°F (190°C). Generously grease a 9x13 inch baking dish and set it aside.

    In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and granulated sugar until well combined and airy.

      In a separate bowl, add the canned pumpkin puree, milk, melted unsalted butter, and pure vanilla extract. Whisk these ingredients together until the mixture is smooth and homogenous.

        Pour the wet ingredient mixture into the dry ingredients and combine until a cohesive dough forms. If you find the dough is too sticky, gradually add a little extra flour until it reaches a workable consistency.

          Lightly flour a clean surface and roll out the dough into a rectangle approximately 10x14 inches in size, making sure it’s evenly rolled out.

            For the filling, evenly spread the melted butter over the rolled-out dough, followed by a generous sprinkle of brown sugar, ground cinnamon, and optional chopped pecans. Ensure all areas of the dough are covered.

              Starting from one of the longer sides of the rectangle, carefully and tightly roll the dough into a log shape. Once rolled, use a sharp knife to cut the log into 1-inch thick segments. Place these rolls upright in the prepared baking dish.

                Bake the rolls in the preheated oven for 20-25 minutes, or until they are lightly golden on top and a toothpick inserted in the center comes out clean.

                  While the rolls are baking, prepare the icing by whisking together the powdered sugar, milk, and pure vanilla extract until you achieve a smooth and creamy consistency.

                    After the rolls have finished baking, let them cool in the pan for a few minutes. Drizzle the prepared icing generously over the warm rolls before serving.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 9

                        - Presentation Tips: Serve these delightful pumpkin cinnamon rolls warm, artfully drizzled with icing, and consider garnishing with a light dusting of ground cinnamon or a few chopped pecan pieces on top for added texture and visual appeal. Enjoy the aromatic charm of fall with each mouthwatering bite!