Kelsandra’s Pumpkin Cinnamon Rolls: A Fall Baking Delight
Fall is in the air, and what better way to celebrate the season than with the warm, comforting aroma of freshly baked cinnamon rolls? But these aren’t just any cinnamon rolls. We’re talking about Kelsandra’s Pumpkin Cinnamon Rolls – a delightful twist on the classic, infused with the cozy flavors of pumpkin and cinnamon. These rolls are incredibly soft, moist, and bursting with autumnal goodness. They’re perfect for breakfast, brunch, or a cozy afternoon treat. Get ready to impress your family and friends with this irresistible recipe!
## Why Kelsandra’s Pumpkin Cinnamon Rolls are Special
These pumpkin cinnamon rolls stand out from the crowd for several reasons:
* **Pumpkin Perfection:** The addition of pumpkin puree adds a subtle sweetness, moisture, and a beautiful orange hue to the dough.
* **Spice Symphony:** A blend of cinnamon, nutmeg, ginger, and cloves creates a warm and inviting spice profile that complements the pumpkin perfectly.
* **Incredibly Soft Dough:** The dough is enriched with butter, milk, and eggs, resulting in a melt-in-your-mouth texture.
* **Cream Cheese Frosting:** A tangy cream cheese frosting adds the perfect finishing touch, balancing the sweetness of the rolls.
* **Make-Ahead Friendly:** You can prepare the dough or even the assembled rolls ahead of time, making them perfect for holiday gatherings or busy mornings.
## The Recipe: Kelsandra’s Pumpkin Cinnamon Rolls
This recipe is divided into three main parts: the dough, the filling, and the frosting. Let’s dive in!
### Ingredients:
**For the Dough:**
* 1 cup (240ml) warm milk (105-115°F / 40-46°C)
* 2 1/4 teaspoons (1 packet) active dry yeast
* 1/2 cup (100g) granulated sugar
* 1/2 cup (113g) unsalted butter, melted and cooled slightly
* 1 cup (227g) pumpkin puree (not pumpkin pie filling)
* 1 teaspoon vanilla extract
* 1 large egg
* 1 large egg yolk
* 4-4 1/2 cups (480-540g) all-purpose flour, plus more for dusting
* 1 teaspoon salt
**For the Filling:**
* 1/2 cup (113g) unsalted butter, softened
* 3/4 cup (150g) packed brown sugar
* 2 tablespoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cloves
**For the Cream Cheese Frosting:**
* 4 ounces (113g) cream cheese, softened
* 1/2 cup (113g) unsalted butter, softened
* 2-3 cups (240-360g) powdered sugar, sifted
* 1/4 cup (60ml) milk or heavy cream
* 1 teaspoon vanilla extract
* Pinch of salt
### Equipment:
* Large mixing bowl or stand mixer
* Measuring cups and spoons
* Rubber spatula
* 9×13 inch baking dish
* Plastic wrap
* Rolling pin
* Sharp knife or pizza cutter
### Instructions:
**Part 1: Making the Dough**
1. **Activate the Yeast:** In a large mixing bowl or the bowl of a stand mixer, combine the warm milk and yeast. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to go.
2. **Add Wet Ingredients:** Add the granulated sugar, melted butter, pumpkin puree, vanilla extract, egg, and egg yolk to the yeast mixture. Mix well until combined.
3. **Add Dry Ingredients:** In a separate bowl, whisk together 4 cups of flour and the salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until a shaggy dough forms.
4. **Knead the Dough:** If using a stand mixer, knead the dough with the dough hook attachment on medium speed for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should be smooth and elastic, and slightly tacky but not sticky. If the dough is too sticky, add flour, one tablespoon at a time, until it reaches the desired consistency. Be careful not to add too much flour, as this can make the rolls tough.
5. **First Rise:** Place the dough in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This step is crucial for developing the flavor and texture of the rolls. You can place the dough in a slightly warmed oven (turned off!) or near a warm stove to speed up the process. If you’re in a humid environment, it may take a little longer.
**Part 2: Making the Filling and Assembling the Rolls**
1. **Prepare the Filling:** In a small bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, ginger, and cloves. Mix well until the mixture is smooth and spreadable.
2. **Roll Out the Dough:** Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it out into a large rectangle, approximately 12×18 inches (30×46 cm). Try to keep the rectangle as even as possible for uniform rolls.
3. **Spread the Filling:** Spread the softened filling evenly over the rolled-out dough, leaving a small border along one of the long edges. This helps to seal the rolls when you roll them up.
4. **Roll Up the Dough:** Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal it tightly. This will prevent the rolls from unraveling during baking.
5. **Cut the Rolls:** Using a sharp knife or a pizza cutter, trim off the ends of the log (about 1/2 inch on each end) to create even rolls. Then, cut the log into 12 equal pieces. A helpful tip is to cut the log in half, then cut each half into thirds, and then cut each third in half again. This will ensure that all the rolls are roughly the same size.
6. **Second Rise:** Arrange the cut rolls in a greased 9×13 inch baking dish. Cover the dish with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for 30-45 minutes, or until they have puffed up and are almost touching. This second rise is important for creating light and fluffy rolls.
**Part 3: Baking and Frosting**
1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Make sure the oven is fully preheated before baking the rolls for even cooking.
2. **Bake the Rolls:** Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through. A toothpick inserted into the center of a roll should come out clean. If the tops of the rolls are browning too quickly, you can tent the dish with foil for the last 10-15 minutes of baking.
3. **Cool Slightly:** Let the rolls cool in the baking dish for about 10-15 minutes before frosting. This allows them to set slightly and prevents the frosting from melting completely.
4. **Make the Frosting:** While the rolls are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined. Add the milk or heavy cream and vanilla extract, and beat until the frosting is light and fluffy. Add a pinch of salt to balance the sweetness.
5. **Frost the Rolls:** Spread the cream cheese frosting evenly over the warm rolls. Serve immediately and enjoy!
## Tips for Success
* **Use Fresh Yeast:** Make sure your yeast is fresh and active for the best results. If you’re unsure, test it by mixing it with warm water and sugar. If it doesn’t foam within 5-10 minutes, it’s likely no longer active.
* **Don’t Overmix the Dough:** Overmixing the dough can result in tough rolls. Mix until just combined, then knead until smooth and elastic.
* **Let the Dough Rise Properly:** The rising time can vary depending on the temperature of your environment. Be patient and allow the dough to fully double in size for the best texture.
* **Use Softened Butter:** Softened butter is essential for both the filling and the frosting. It should be soft enough to spread easily but not melted.
* **Sift the Powdered Sugar:** Sifting the powdered sugar will prevent lumps in the frosting and create a smoother texture.
* **Don’t Overbake the Rolls:** Overbaking can result in dry rolls. Bake until they are golden brown and cooked through, but still soft.
## Variations and Substitutions
* **Add Nuts:** Add chopped pecans or walnuts to the filling for a nutty crunch.
* **Add Raisins:** Sprinkle raisins over the filling before rolling up the dough.
* **Maple Glaze:** Substitute the cream cheese frosting with a maple glaze for a different flavor profile. To make a maple glaze, whisk together 2 cups of powdered sugar, 1/4 cup of maple syrup, 2 tablespoons of milk, and 1 teaspoon of vanilla extract.
* **Vegan Option:** Use plant-based milk, butter, and cream cheese alternatives to make a vegan version of these rolls. You can also use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) as an egg substitute.
* **Gluten-Free Option:** Use a gluten-free all-purpose flour blend and xanthan gum to make a gluten-free version. Be sure to follow the instructions on the gluten-free flour package for best results.
* **Spice it Up:** Add a pinch of cayenne pepper to the filling for a hint of heat.
* **Orange Zest:** Add orange zest to the filling for a bright and citrusy flavor.
## Make-Ahead Instructions
These pumpkin cinnamon rolls are perfect for making ahead of time. You have a few options:
* **Make the Dough Ahead:** Prepare the dough according to the instructions, but after the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, let the dough come to room temperature for about 30 minutes, then roll it out and continue with the recipe.
* **Assemble the Rolls Ahead:** Assemble the rolls according to the instructions, but before the second rise, cover the dish tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, let the rolls come to room temperature for about 30 minutes, then bake as directed. You may need to add a few extra minutes to the baking time.
* **Freeze the Rolls:** Bake the rolls according to the instructions, then let them cool completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. To reheat, thaw the rolls overnight in the refrigerator, then warm them in the oven or microwave. Frost with fresh cream cheese frosting before serving.
## Serving Suggestions
Kelsandra’s Pumpkin Cinnamon Rolls are delicious on their own, but here are a few serving suggestions to take them to the next level:
* **Warm with a Cup of Coffee or Tea:** The perfect pairing for a cozy morning.
* **With a Scoop of Vanilla Ice Cream:** A decadent dessert option.
* **As Part of a Brunch Spread:** Serve alongside other brunch favorites like eggs, bacon, and fruit.
* **As a Holiday Treat:** A festive addition to your Thanksgiving or Christmas table.
## Storage Instructions
* Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best results, rewarm the rolls slightly before serving.
## Conclusion
Kelsandra’s Pumpkin Cinnamon Rolls are a delightful and comforting treat that’s perfect for fall. With their soft, moist texture, warm spice flavors, and tangy cream cheese frosting, they’re sure to be a hit with everyone. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible rolls. You won’t be disappointed!
Enjoy your baking adventure, and happy fall!
**Keywords:** pumpkin cinnamon rolls, cinnamon rolls, pumpkin recipe, fall baking, cream cheese frosting, homemade cinnamon rolls, breakfast recipe, brunch recipe, dessert recipe, make-ahead recipe, Kelsandra’s recipe