Pumpkin Cinnamon Rolls Recipes

Pumpkin cinnamon rolls with fall flavours are family-friendly.  These rolls with cream cheese frosting are wonderful fall breakfast or snack!

– 4 1/2 - 5 cups (540 - 600 g) all-purpose flour – 2 1/4 teaspoons (7 g) instant yeast – 1 teaspoon salt (5 g) – 1/2 teaspoon (1 g) ground cinnamon – 1/4 teaspoon (.5 g) ground ginger – 1/4 teaspoon (.7 g) ground nutmeging soda

Ingredient

– 1/3 cup (75 g) unsalted butter, melted – 1/3 cup (67 g) granulated sugar – 3/4 cup ( 195 g) pumpkin puree – 1 large egg (50 g) at room temperature – 1 cup (240 g) warm whole milk

Direction

Recently, I uploaded my homemade cinnamon rolls, possibly my favourite breakfast dish.  I changed that recipe to make it fall-friendly.  Pumpkin pie spice and pumpkin flavour are added to this easy-to-make dough and filling.  

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Fall-scented sweet buns with cream cheese frosting warm your kitchen.  They pair well with coffee and are easy to make (particularly if you make the dough the night before).

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Instant (rapid-rise) and active dry yeast are the most prevalent varieties of yeast.  Instant yeast is my preferred yeast for this recipe and all others. 

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Most notable is that active dry yeast must be activated before use.  Thus, it is a dry yeast that must be dissolved in warm water (not too hot or it may kill the living cells).  However, quick yeast can be incorporated into recipes.

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Instant yeast takes one less step than active dry yeast, eliminating a possible variable for recipe change if done wrong (which is rare unless the water is extremely hot.

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Instant yeast tastes cleaner in a side-by-side test.  This pumpkin cinnamon roll dough has spices.

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When milk and flavourings are added, it's nearly hard to discern.  However, wheat, water, salt, and yeast breads might show it!

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Also See: 

Pumpkin Cinnamon Rolls Recipes