Can I use instant yeast instead of active dry yeast?

Absolutely! Instant yeast works beautifully in these autumn breakfast rolls and actually skips the proofing step. Just mix it right in with your dry ingredients - easy peasy. Use the same amount (2 1/4 tsp), but check the package if you're unsure. The dough might rise a bit faster, so keep an eye on it!

My dough is too sticky - how can I fix it?

Been there! Pumpkin purees vary in moisture, so don't panic if your dough feels like glue. First, resist the urge to add too much extra flour - this makes rolls dense. Instead, lightly oil your hands and work surface. If it's still unmanageable, add just 1 tbsp flour at a time until it's tacky but not sticking to everything. Remember: slightly sticky dough makes the most tender rolls!

Can I freeze pumpkin cinnamon rolls?

You bet - freezer-friendly baking is my jam! For best results, freeze the baked (but un-iced) rolls in an airtight container for up to 2 months. When pumpkin cravings strike, wrap them in foil and reheat at 300°F for 15 minutes. Make the icing fresh - nothing beats that creamy texture! Pro tip: freeze individual slices for single-serve fall cinnamon roll emergencies.

Why are my rolls dry?

Oh no, nothing worse than dry rolls! Usually this happens if the dough over-proofs (let it just double, not triple) or bakes too long. Check them at 20 minutes - they should be golden but still soft when pressed. Also, be sure to use pure pumpkin puree, not pie filling, and measure your flour correctly (spoon it into the cup, don't scoop!).

Can I make these dairy-free?

Definitely! I've successfully swapped the butter for coconut oil and used almond milk with a splash of vinegar (buttermilk substitute). For the icing, try dairy-free cream cheese - just know it'll be slightly tangier. The pumpkin keeps these rolls wonderfully moist even without dairy, making them perfect for all your brunch guests!

Pumpkin Cinnamon Rolls: 5 Secrets to Tender Fall Bliss

Pumpkin Cinnamon Rolls

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Soft pumpkin-spiced cinnamon rolls with cream cheese icing, perfect for a cozy autumn breakfast.

Author: Sophia Collins
Prep Time: 30 min
Cook Time: 25 min
Total Time: 55 min (plus rising time)
Yield: 12 rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tsp salt
2 1/4 tsp active dry yeast
1/2 cup warm milk
1/2 cup pumpkin puree
1/4 cup melted butter
1 egg
1/2 cup brown sugar
2 tsp ground cinnamon
4 oz cream cheese, softened
1 cup powdered sugar
2 tbsp milk

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Instructions

Mix flour, sugar, salt, and yeast in a bowl.
Add warm milk, pumpkin puree, melted butter, and egg. Knead into a dough.
Let the dough rise for 1 hour or overnight in the fridge.
Roll dough into a rectangle. Spread with butter, brown sugar, and cinnamon.
Roll tightly, slice into 12 pieces, and place in a baking dish.
Bake at 375°F for 20-25 minutes.
Mix cream cheese, powdered sugar, and milk for icing. Drizzle over warm rolls.

Notes

For best results, let the dough rise overnight.
Use a sharp knife or dental floss to slice rolls cleanly.

Nutrition

Serving Size: 1 roll
Calories: 280
Sugar: 18g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg

Find it online: https://kitchenuser.net/pumpkin-cinnamon-rolls-recipe-easy-fall-breakfast/