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. Instead, these are pumpkin cinnamon rolls with real pumpkin in the batter. These sticky cinnamon rolls may be my favorite breakfast, ever. Unraveling each mushy pumpkin roll and tasting the melted pumpkin spice is the definition of autumn breakfast paradise. And cozy autumn spices topped with maple cream cheese frosting. Perfect for cool autumn mornings. Complete comfort food.
Pumpkin cinnamon rolls. Put in a glass baking dish before you wake up. Pumpkin cinnamon rolls dough. It is made from milk and other fats, butter and eggs. 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 : We use a dough with a darker brown sugar taste. 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: Active dry yeast or instant yeast can be used. 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. I provide practical answers to all common questions about yeast. After waking up, pumpkin cinnamon rolls in a glass baking dish. 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. Place the dough in a greased bowl and turn the dough over 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 them 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. Ingredients for pumpkin and cinnamon rolls. 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.