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To make these delightful pumpkin cream cheese cinnamon rolls, gather the following: - 2 ½ cups all-purpose flour, plus extra for dusting - ¼ cup granulated sugar - 2 teaspoons instant yeast - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup milk, warmed to around 110°F (43°C) - ¼ cup unsalted butter, melted and slightly cooled - 1 large egg, at room temperature - ½ cup pumpkin puree (canned or fresh) - 1 teaspoon vanilla extract - 1 cup cream cheese, softened to room temperature - ½ cup powdered sugar, sifted - 1 tablespoon maple syrup - Additional cinnamon and sugar mix for sprinkling (1 tablespoon cinnamon mixed with 2 tablespoons sugar) If you need to convert measurements, here are some helpful guidelines: - 1 cup = 240 ml - ½ cup = 120 ml - ¼ cup = 60 ml - 1 tablespoon = 15 ml - 1 teaspoon = 5 ml These conversions help when you want to adjust your recipe for different serving sizes. Using high-quality ingredients makes a big difference. Here are some tips: - Flour: Choose all-purpose flour for the best texture. - Pumpkin Puree: Fresh pumpkin adds flavor, but canned is fine. - Cream Cheese: Use full-fat cream cheese for a rich filling. - Spices: Fresh spices enhance the taste. Ground spices can lose their flavor over time. - Butter: Unsalted butter lets you control salt levels better. Getting these ingredients right ensures your rolls taste amazing! To start, gather a large mixing bowl. In it, whisk together 2 cups of flour, granulated sugar, instant yeast, salt, ground cinnamon, and nutmeg. Mix them well until they look even. In a separate bowl, combine warm milk, melted butter, egg, pumpkin puree, and vanilla extract. Whisk this mixture until it’s smooth. Now, pour the wet mix into the dry mix gradually. Stir gently until they come together. Next, slowly add the remaining flour, half a cup at a time. Keep mixing until the dough is soft and slightly sticky. Turn the dough onto a floured surface. Knead it for about 5-7 minutes until it feels smooth and elastic. Place the kneaded dough in a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm area for about an hour or until it doubles in size. While the dough is rising, let’s prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and maple syrup together with a mixer. Mix until the filling is smooth and creamy. Set this aside for later use. After the dough has risen, turn it out onto a floured surface. Roll it into a rectangle that is about ¼ inch thick. Next, spread the cream cheese filling evenly over the dough. Be sure to leave a small ½ inch border around the edges. Now, sprinkle the cinnamon and sugar mixture on top of the filling. Starting from one long edge, carefully roll the dough into a tight log. Make sure the filling stays inside. Once you have your log, slice it into 12 equal pieces. Arrange the rolls in a greased baking dish, leaving some space between them. Cover the dish with a towel and let them rise for another 30 minutes. During the last few minutes of the rise, preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes. They should be golden brown and puffed up. After baking, let them cool for a few minutes. You can drizzle them with extra maple syrup or dust with powdered sugar for added sweetness. Kneading dough is key to great rolls. To start, dust your work surface with flour. Next, place your dough on this surface. Press the dough with your palms, then fold it over. Turn the dough a quarter turn and repeat. Keep kneading for about 5 to 7 minutes. The dough should feel smooth and elastic. If it sticks, add a bit more flour. For the dough to rise well, warmth is important. Place the dough in a greased bowl. Cover it with a clean towel. Find a warm spot in your kitchen. This could be near a sunny window or on a warm stove. Let it rise for about 1 hour. When it doubles in size, it’s ready! Presentation makes your rolls even more special. After baking, let them cool for a few minutes. Drizzle with maple syrup for sweetness. Dust with powdered sugar for a pretty touch. For fun, add a sprinkle of cinnamon on top. You can also garnish with pumpkin seeds or mint leaves. This adds color and flair to your treats. Enjoy showing off your delicious work! {{image_4}} You can change the filling in these rolls. Nutella adds a rich, chocolatey taste. It melts in the heat and gives a sweet surprise. Chocolate chips are another great option. They melt and mix well with the cream cheese. You can even try adding nuts for a crunch. Walnuts or pecans add texture and flavor. For a healthier twist, use whole wheat flour. It adds fiber and a nutty taste. You can also swap in Greek yogurt for cream cheese. This change gives a tangy flavor and cuts fat. If you want less sugar, reduce the granulated sugar. Use sweet spices like cinnamon to balance the flavor. Make these rolls festive by adding cranberries. They bring a tartness that pairs well with pumpkin. You can mix in chopped cranberries with the cream cheese filling. This adds color and a burst of flavor. Dried cranberries work too and are easier to find. You can also spice it up with ginger or cloves. These spices bring warmth and a holiday feel to your rolls. After baking your pumpkin cream cheese cinnamon rolls, let them cool to room temperature. Once cooled, place them in an airtight container. This keeps them fresh for up to three days. You can also wrap each roll tightly in plastic wrap. This method helps prevent them from drying out. If you want to keep your rolls for longer, freezing is a great option. First, let the rolls cool completely. Then, place them in a single layer on a baking tray. Freeze them for about one hour until solid. After that, transfer the rolls to a freezer bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. To enjoy your rolls again, reheat them in the oven. Preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil. Heat for about 10-15 minutes. If you want them warm and soft, you can microwave one roll for about 20-30 seconds. Always check the center to ensure it’s warm. Enjoy them fresh like the first day! Yes, you can use fresh pumpkin. Just cook and puree it first. Fresh pumpkin gives a bright flavor. It may also add a little more moisture. Make sure to drain any excess water. You can replace instant yeast with active dry yeast. Use the same amount, but you need to activate it first. Mix it with warm water and a little sugar. Let it sit until it bubbles. These rolls last about 2-3 days at room temperature. Store them in an airtight container. You can also keep them in the fridge for up to a week. Yes, you can make them ahead. Prepare the rolls and let them rise. Then, cover and refrigerate them overnight. Bake them fresh in the morning for a warm treat. Serve these rolls warm for the best taste. Drizzle with maple syrup or dust with powdered sugar. You can also add a sprinkle of cinnamon for extra flavor. Enjoy with a cup of coffee or tea! In this post, we covered every step to make perfect Pumpkin Cream Cheese Cinnamon Rolls. We looked at key ingredients, their quality, and even how to measure them. I shared tips on kneading, rising dough, and adding special touches for a great look. You can also explore fun variations and know how to store your rolls properly. Remember, with a bit of care and creativity, you can enjoy these rolls anytime. Dive into your kitchen and make something delicious!

Pumpkin Cream Cheese Cinnamon Rolls

Indulge in the ultimate fall treat with these Pumpkin Cream Cheese Cinnamon Rolls! Soft, fluffy, and bursting with warm spices, these rolls are topped with a creamy filling that will delight your taste buds. Perfect for breakfast or a cozy dessert, this recipe is easy to follow and perfect for sharing. Click to explore the full recipe and bring the taste of autumn to your kitchen today! Enjoy the deliciousness!
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Ingredients
  

2 ½ cups all-purpose flour, plus extra for dusting

¼ cup granulated sugar

2 teaspoons instant yeast

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup milk, warmed to around 110°F (43°C)

¼ cup unsalted butter, melted and slightly cooled

1 large egg, at room temperature

½ cup pumpkin puree (canned or fresh)

1 teaspoon vanilla extract

1 cup cream cheese, softened to room temperature

½ cup powdered sugar, sifted

1 tablespoon maple syrup

Additional cinnamon and sugar mix for sprinkling (1 tablespoon cinnamon mixed with 2 tablespoons sugar)

Instructions
 

In a large mixing bowl, whisk together 2 cups of flour, granulated sugar, instant yeast, salt, ground cinnamon, and ground nutmeg until evenly combined.

    In a separate bowl, combine the warm milk, melted butter, egg, pumpkin puree, and vanilla extract. Whisk until the mixture is smooth and homogeneous.

      Gradually pour the wet ingredients into the dry mixture, stirring gently until combined.

        Slowly incorporate the remaining flour, adding ½ cup at a time, mixing until a soft and slightly sticky dough forms.

          Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic.

            Place the kneaded dough into a greased bowl, covering it with a clean kitchen towel. Allow it to rise in a warm area for approximately 1 hour, or until it has doubled in size.

              While the dough is rising, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and maple syrup with a mixer until the mixture is smooth and creamy. Set aside.

                After the dough has risen, turn it out onto a floured surface and roll it out into a rectangle about ¼ inch thick.

                  Evenly spread the cream cheese filling over the rolled dough, leaving a small ½ inch border around the edges.

                    Generously sprinkle the additional cinnamon and sugar mixture on top of the cream cheese filling for enhanced flavor.

                      Starting from one long edge, carefully roll the dough into a tight log, ensuring the filling stays intact. Once rolled, slice the log into 12 equal pieces.

                        Arrange the rolls in a greased baking dish, leaving space between them. Cover with a towel and allow them to rise for an additional 30 minutes.

                          Preheat your oven to 350°F (175°C) during the last few minutes of the rising period.

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

                              After baking, let the rolls cool for a few minutes before drizzling with extra maple syrup or dusting with powdered sugar for added sweetness.

                                Prep Time: 15 mins | Total Time: 2 hrs | Servings: 12 rolls

                                  - Presentation Tips: Serve these warm cinnamon rolls on a large, decorative platter. Drizzle with maple syrup and dust with powdered sugar. For a festive touch, sprinkle with additional cinnamon and garnish with a few pumpkin seeds or a sprig of mint. Enjoy the warm, cozy flavors!