PUMPKIN

CINNAMON ROLLS

FANTASTIC FALL BREAKFAST

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WHY YOU'LL LOVE THEM

Warm up your kitchen this fall with these irresistibly soft and fluffy Pumpkin Cinnamon Rolls! This recipe takes the classic cinnamon roll and gives it an autumn twist by incorporating pumpkin puree and warm spices, creating a cozy treat perfect for the season.

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INGREDIENTS

Pumpkin Puree All-Purpose Flour Egg Sugar Milk Butter Yeast Pumpkin Pie Spice Salt Brown Sugar Cinnamon Cream Cheese Powdered Sugar Vanilla Extract

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Activate the Yeast

In a small bowl, warm the milk to about 110°F and stir in the sugar and yeast. Let it sit for 5 minutes, or until it’s frothy.

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Mix the Wet Ingredients

In a large mixing bowl, combine the pumpkin puree, melted butter, and eggs. Add the yeast mixture and stir until smooth.

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Incorporate the Dry Ingredients

Gradually add the flour, pumpkin pie spice, and salt to the wet ingredients. Knead the dough until it’s smooth and elastic, about 10 minutes.

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First Rise

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

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Make the Filling

In a small bowl, mix together the brown sugar, cinnamon, pumpkin pie spice, and softened butter until well combined.

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Roll Out the Dough

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle about 1/4 inch thick.

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Spread the Filling

Evenly spread the cinnamon filling over the dough.

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Roll and Cut

Roll the dough up tightly, starting from the long side, and cut it into 12 even pieces.

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Second Rise

Place the rolls in a greased baking dish, cover them with a towel, and let them rise for another 30 minutes.

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Bake

Preheat your oven to 350°F. Bake the rolls for 25-30 minutes, or until golden brown.

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Prepare the Frosting

In a mixing bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

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Frost the Rolls

Once the rolls have slightly cooled, spread the cream cheese frosting over the top.

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