Let’s cozy up with the warm, spiced aromas of autumn with our roundup of 12 Delicious Kelsandra’s Pumpkin Cinnamon Rolls! Perfect for those crisp mornings or as a sweet treat any time of day, these rolls are a must-try for any home cook looking to add a little pumpkin spice to their baking repertoire. Dive in and discover your new favorite fall recipe!
Classic Kelsandras Pumpkin Cinnamon Rolls
Howdy, fellow food enthusiasts! If you’re ready to roll into fall with a treat that’s as cozy as your favorite sweater, you’ve hit the jackpot. These Classic Kelsandras Pumpkin Cinnamon Rolls are like a hug in pastry form, blending the warmth of cinnamon with the creamy dreaminess of pumpkin puree.
Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 cup pumpkin puree
- 1/4 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
- For the filling:
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, yeast, and salt.
- Add pumpkin puree, warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it!
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Roll the dough into a 14×8 inch rectangle on a floured surface.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough tightly from the long side, then cut into 12 equal slices. Tip: Use dental floss for clean cuts without squishing the rolls!
- Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat oven to 375°F. Bake rolls for 20-25 minutes, until golden brown. Tip: Cover with foil if they brown too quickly!
- Whisk together powdered sugar, milk, and vanilla extract for the glaze. Drizzle over warm rolls.
These rolls are a masterpiece of fluffy, spiced perfection with a gooey center that’ll have you swooning. Try serving them with a dollop of whipped cream for an extra indulgent twist. Trust us, they’re worth every calorie!
Vegan Kelsandras Pumpkin Cinnamon Rolls
Mmm, imagine waking up to the warm, spicy aroma of cinnamon and pumpkin wafting through your kitchen—these Vegan Kelsandras Pumpkin Cinnamon Rolls are here to make that dream a delicious reality. Perfect for cozy mornings or whenever you need a hug in food form, these rolls are a playful twist on a classic favorite.
Ingredients
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/4 cup almond milk, warmed to 110°F
- 2 tbsp vegan butter, melted
For the Filling:
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup vegan butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp almond milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, yeast, and salt.
- Add pumpkin puree, warmed almond milk, and melted vegan butter to the dry ingredients. Mix until a dough forms.
- Tip: If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Tip: For a quicker rise, place the bowl in a slightly warmed oven (turned off).
- Roll out the dough on a floured surface into a 16×12 inch rectangle.
- Spread softened vegan butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough tightly from the long side, then cut into 12 equal pieces.
- Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat the oven to 375°F.
- Bake the rolls for 20-25 minutes, until golden brown.
- Tip: To prevent over-browning, tent the rolls with foil after 15 minutes of baking.
- While the rolls cool slightly, whisk together powdered sugar, almond milk, and vanilla extract for the glaze.
- Drizzle the glaze over the warm rolls before serving.
Roll out the dough on a floured surface into a 16×12 inch rectangle. These Vegan Kelsandras Pumpkin Cinnamon Rolls are irresistibly soft, with a gooey center and a crisp edge, all wrapped up in a sweet, spiced pumpkin embrace. Serve them warm with a dollop of vegan cream cheese for an extra decadent twist.
Gluten-Free Kelsandras Pumpkin Cinnamon Rolls
Feast your eyes (and eventually your stomach) on these gluten-free pumpkin cinnamon rolls that are so good, they’ll make you forget all about their wheat-filled counterparts. Perfect for cozy mornings or when you’re pretending to be a morning person.
Ingredients
- For the dough:
- 2 cups gluten-free all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup warm water (110°F)
- 2 tbsp coconut sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp cinnamon
- 1/2 tsp salt
- For the filling:
- 1/4 cup melted coconut oil
- 1/4 cup coconut sugar
- 1 tbsp cinnamon
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp almond milk
- 1/2 tsp vanilla extract
Instructions
- In a small bowl, combine warm water and yeast. Let sit for 5 minutes until frothy.
- In a large bowl, mix gluten-free flour, pumpkin puree, coconut sugar, cinnamon, and salt. Add the yeast mixture and stir until a dough forms.
- Tip: If the dough is too sticky, add a little more flour. Too dry? A splash of water will do the trick.
- Cover the dough with a towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 350°F and grease a baking dish.
- Roll out the dough on a floured surface into a rectangle about 1/4 inch thick.
- Brush the dough with melted coconut oil, then sprinkle evenly with coconut sugar and cinnamon.
- Tip: For extra flavor, add a pinch of nutmeg to the filling.
- Roll the dough tightly from the long side, then cut into 8 equal pieces.
- Place the rolls in the prepared baking dish, cover, and let rise for another 30 minutes.
- Bake for 25 minutes, or until golden brown.
- Tip: To check if they’re done, the rolls should sound hollow when tapped.
- While the rolls cool slightly, whisk together powdered sugar, almond milk, and vanilla extract for the glaze.
- Drizzle the glaze over the warm rolls before serving.
Zesty with a hint of warmth, these rolls are irresistibly soft with a gooey center. Serve them with a side of sarcasm for breakfast, or as a sweet ending to your day.
Kelsandras Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Zesty and zingy, these pumpkin cinnamon rolls are your ticket to breakfast bliss or a sweet afternoon pick-me-up. Imagine fluffy, spiced dough swirled with a cinnamon-sugar hug, all topped with a creamy, dreamy frosting that’ll have you licking the bowl—no judgment here.
Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 tsp salt
- 1/2 cup pumpkin puree
- 1/4 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- For the frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, yeast, and salt.
- Add pumpkin puree, warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Tip: If the dough sticks, add a little more flour, but don’t overdo it—you want it soft.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Roll the dough into a 12×18 inch rectangle. Spread softened butter over the surface.
- Sprinkle brown sugar and cinnamon evenly over the butter. Tip: Press the filling gently into the dough to prevent it from falling out when rolling.
- Roll the dough tightly from the long side and cut into 12 equal slices. Tip: Use a sharp knife or dental floss for clean cuts.
- Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 375°F. Bake rolls for 20-25 minutes or until golden brown.
- While rolls cool slightly, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls.
Golden and glorious, these rolls are a fluffy, spiced masterpiece with a creamy crown. Serve them warm for a gooey center or at room temperature for a firmer bite—either way, they’re a crowd-pleaser. Try pairing with a hot cup of coffee for the ultimate cozy moment.
Kelsandras Pumpkin Cinnamon Rolls with Maple Glaze
Feast your eyes (and eventually your stomach) on these swoon-worthy pumpkin cinnamon rolls that are about to make your kitchen smell like a fall fairy tale. With a maple glaze that’s the cherry on top of this autumnal masterpiece, you’re in for a treat that’s as fun to make as it is to devour.
Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet instant yeast
- 1/2 cup pumpkin puree
- 1/4 cup warm milk (110°F)
- 1 large egg
- 2 tbsp unsalted butter, melted
- For the filling:
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp milk
Instructions
- In a large bowl, whisk together flour, granulated sugar, and yeast.
- Add pumpkin puree, warm milk, egg, and melted butter to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it!
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Roll the dough into a 12×18 inch rectangle on a floured surface.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough tightly from the long side and cut into 12 equal slices. Tip: Use dental floss for clean cuts without squishing the rolls.
- Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat oven to 375°F and bake rolls for 20-25 minutes until golden brown. Tip: They’re done when they sound hollow if tapped lightly.
- Whisk together powdered sugar, maple syrup, and milk for the glaze while rolls cool slightly.
- Drizzle glaze over warm rolls and serve immediately.
Every bite of these pumpkin cinnamon rolls is a fluffy, spiced hug, with the maple glaze adding just the right amount of sweetness. Try serving them with a scoop of vanilla ice cream for an over-the-top dessert that’ll have everyone asking for seconds.
Kelsandras Pumpkin Cinnamon Rolls with Pecan Topping
Prepare to have your taste buds tickled and your kitchen smelling like a cozy autumn dream with these irresistible pumpkin cinnamon rolls, crowned with a crunchy pecan topping that’s nothing short of magical.
Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 cup pumpkin puree
- 1/4 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- For the topping:
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 2 tbsp unsalted butter, melted
Instructions
- In a large bowl, whisk together flour, granulated sugar, and yeast.
- Add pumpkin puree, warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it!
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Roll the dough into a 12×18 inch rectangle on a floured surface.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough tightly from the long side and cut into 12 equal slices. Tip: Use a sharp knife or dental floss for clean cuts.
- Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat oven to 375°F. Bake rolls for 20-25 minutes until golden brown.
- While rolls bake, mix pecans, granulated sugar, and melted butter for the topping.
- Remove rolls from oven and immediately sprinkle with pecan topping. Tip: The heat will help the topping stick beautifully.
Out of the oven, these rolls boast a fluffy interior with a gooey cinnamon center, all under a delightful crunch of pecans. Serve them warm with a dollop of cream cheese frosting for an extra decadent touch, or enjoy them as is for a perfect balance of sweetness and spice.
Kelsandras Pumpkin Cinnamon Rolls with Caramel Drizzle
Who knew that pumpkin and cinnamon could throw such a legendary party in your mouth? These rolls are like autumn decided to hug your taste buds, with a caramel drizzle that’s basically the cherry on top of this deliciousness.
Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 cup pumpkin puree
- 1/4 cup warm milk (110°F)
- 1/4 cup melted butter
- 1 egg
- For the filling:
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup softened butter
- For the caramel drizzle:
- 1/2 cup heavy cream
- 1/2 cup packed brown sugar
- 2 tbsp butter
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, granulated sugar, and yeast.
- Add pumpkin puree, warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Roll out the dough on a floured surface into a 16×12 inch rectangle.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll up the dough tightly from the long side, then cut into 12 equal slices. Tip: Use a sharp knife or dental floss for clean cuts.
- Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat oven to 375°F and bake rolls for 20-25 minutes, until golden brown.
- While rolls bake, make the caramel drizzle: In a saucepan, combine heavy cream, brown sugar, and butter. Cook over medium heat until sugar dissolves, then simmer for 5 minutes. Remove from heat and stir in vanilla. Tip: Stir constantly to prevent burning.
- Drizzle warm caramel over the baked rolls. Serve immediately.
Craving something that’s soft, fluffy, and packed with flavor? These rolls are your answer, with a caramel drizzle that makes them irresistible. Try serving them warm with a scoop of vanilla ice cream for an extra decadent treat.
Kelsandras Pumpkin Cinnamon Rolls with Vanilla Icing
Unbelievably soft, outrageously fluffy, and packed with the cozy flavors of fall, these pumpkin cinnamon rolls are your ticket to breakfast bliss. Drizzled with a dreamy vanilla icing, they’re like a hug in pastry form—perfect for those mornings when you need a little extra sweetness to start your day.
Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 cup pumpkin puree
- 1/4 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
- For the filling:
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- For the icing:
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, granulated sugar, and yeast.
- Add pumpkin puree, warm milk, melted butter, egg, and salt to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but don’t overdo it—you want it to stay soft.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Roll out the dough on a floured surface into a 12×18 inch rectangle.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough tightly from the long side, then cut into 12 equal slices. Tip: Use a sharp knife or dental floss for clean cuts.
- Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat the oven to 375°F. Bake the rolls for 20-25 minutes, until golden brown. Tip: Cover with foil if the tops brown too quickly.
- While the rolls bake, whisk together powdered sugar, milk, and vanilla extract for the icing.
- Drizzle the icing over warm rolls before serving.
Light as air with a gooey center, these rolls are a masterpiece of texture and taste. Serve them warm with a side of sarcasm for the perfect morning pick-me-up.
Kelsandras Pumpkin Cinnamon Rolls with Chocolate Chips
Oh, buckle up, buttercup, because we’re about to dive into a whirlwind of autumnal bliss with these pumpkin cinnamon rolls that are sneakily studded with chocolate chips. Imagine the coziest hug from your grandma, but in dessert form—yeah, it’s that good.
Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 cup pumpkin puree
- 1/4 cup warm milk (110°F)
- 1/4 cup melted butter
- 1 large egg
- For the filling:
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup melted butter
- 1/2 cup chocolate chips
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, granulated sugar, and yeast.
- Add pumpkin puree, warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
- Knead the dough on a floured surface for 5 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Roll out the dough on a floured surface into a 12×18 inch rectangle.
- Spread melted butter over the dough, then sprinkle evenly with brown sugar, cinnamon, and chocolate chips. Tip: Press the chocolate chips lightly into the dough to prevent them from rolling out when you roll up the dough.
- Roll up the dough tightly from the long side, then cut into 12 equal pieces.
- Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat oven to 375°F and bake the rolls for 20-25 minutes, until golden brown. Tip: Cover with foil if the tops brown too quickly.
- Whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over warm rolls.
Perfectly pillowy with a spicy-sweet kick, these rolls are a dream when served warm with a side of sarcasm and a tall glass of milk. Try them for breakfast, dessert, or that 3 PM slump when you need a hug in food form.
Kelsandras Pumpkin Cinnamon Rolls with Apple Filling
Just when you thought cinnamon rolls couldn’t get any more irresistible, here comes a twist that’ll have you swooning—pumpkin spice meets apple pie in a fluffy, gooey embrace. Perfect for those who believe breakfast should always taste like dessert.
Ingredients
- For the dough:
- 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 pumpkin puree
- 1/4 cup warm water (110°F)
- 1/4 cup warm milk (110°F)
- 1 large egg
- 2 tbsp unsalted butter, melted
- For the apple filling:
- 2 cups diced apples
- 1/4 cup brown sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- For the cinnamon sugar:
- 1/4 cup granulated sugar
- 1 tbsp cinnamon
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, salt, and yeast.
- In another bowl, mix pumpkin puree, warm water, warm milk, egg, and melted butter until smooth.
- Combine wet ingredients with dry ingredients, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- While the dough rises, prepare the apple filling by combining diced apples, brown sugar, lemon juice, cinnamon, and nutmeg in a saucepan. Cook over medium heat for 5 minutes until apples are slightly soft. Set aside to cool.
- Roll out the dough on a floured surface into a 12×18 inch rectangle.
- Sprinkle the cinnamon sugar evenly over the dough, then spread the apple filling on top.
- Roll the dough tightly from the long side, pinch the seam to seal, and cut into 12 equal slices. Tip: Use a sharp knife or dental floss for clean cuts.
- Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat oven to 375°F and bake rolls for 25 minutes or until golden brown.
- Whisk together powdered sugar, milk, and vanilla extract for the glaze and drizzle over warm rolls. Tip: For a thinner glaze, add a little more milk.
Best served warm, these rolls are a symphony of textures—soft, fluffy dough with a sweet, spiced apple crunch. Try serving them with a scoop of vanilla ice cream for an over-the-top dessert experience.
Kelsandras Pumpkin Cinnamon Rolls with Walnut Crust
Unbelievable as it may sound, these pumpkin cinnamon rolls are about to become your fall obsession, with a walnut crust that’s crunchier than your aunt’s opinions at Thanksgiving. Perfect for those who think pumpkin spice should be a year-round flavor, these rolls are a hug in edible form.
Ingredients
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 cup pumpkin puree
- 1/4 cup warm milk (110°F)
- 1/4 cup melted butter
- 1 egg
For the Filling:
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup softened butter
For the Walnut Crust:
- 1 cup chopped walnuts
- 1/4 cup granulated sugar
- 2 tbsp melted butter
Instructions
- In a large bowl, whisk together flour, granulated sugar, and yeast.
- Add pumpkin puree, warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Roll out the dough on a floured surface into a 12×18 inch rectangle.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough tightly from the long side, then cut into 12 equal slices. Tip: Use a sharp knife or dental floss for clean cuts.
- Place the rolls in a greased baking dish, cover, and let rise for 30 minutes.
- Preheat the oven to 375°F.
- Mix chopped walnuts, granulated sugar, and melted butter for the crust, then sprinkle over the risen rolls.
- Bake for 20-25 minutes, until golden brown. Tip: Check at 20 minutes to avoid overbaking.
These rolls emerge from the oven with a gooey center, a crispy walnut topping, and a aroma that’ll make your kitchen smell like a pumpkin spice candle factory. Serve them warm with a dollop of cream cheese frosting for extra decadence, or enjoy them as is for a breakfast that feels like dessert.
Kelsandras Pumpkin Cinnamon Rolls with Spiced Sugar Glaze
Kickstart your morning with a twist on the classic cinnamon roll that’s so good, it’ll make your taste buds do a happy dance. These pumpkin cinnamon rolls, draped in a spiced sugar glaze, are the cozy hug you didn’t know you needed.
Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 cup pumpkin puree
- 1/4 cup warm milk (110°F)
- 1 large egg
- 2 tbsp unsalted butter, melted
- For the filling:
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg
Instructions
- In a large bowl, whisk together flour, granulated sugar, and yeast.
- Add pumpkin puree, warm milk, egg, and melted butter to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Roll out the dough on a floured surface into a 12×18 inch rectangle.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough tightly from the long edge, then cut into 12 equal slices. Tip: Use dental floss for clean cuts without squishing the rolls.
- Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat the oven to 375°F. Bake the rolls for 20-25 minutes, until golden brown.
- While the rolls bake, whisk together powdered sugar, milk, vanilla, and nutmeg for the glaze.
- Drizzle the glaze over the warm rolls. Tip: For a thinner glaze, add a little more milk.
Delight in the soft, pillowy texture of these rolls, where the warmth of pumpkin meets the spice of cinnamon in every bite. Serve them with a side of sarcasm for breakfast, or as a sweet ending to your dinner—because let’s be honest, they’re too good to share.
Conclusion
Just like that, we’ve whipped through 12 delicious Kelsandra’s Pumpkin Cinnamon Rolls that are sure to spice up your baking routine! Each recipe offers a unique twist on the classic, promising warmth and sweetness in every bite. We’d love to hear which one stole your heart—drop a comment below and don’t forget to share your baking adventures with us on Pinterest. Happy baking!
