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Pumpkin Cinnamon Roll Bake

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Indulge in the warmth of fall with this easy Pumpkin Cinnamon Roll Bake. Soft, pillowy dough infused with pumpkin and spices, drizzled with creamy frosting, creates a delightful dish perfect for holiday brunches or cozy mornings. Your kitchen will be filled with irresistible aromas that invite everyone to gather around the table for a taste of this comforting dessert. Enjoy every bite as you create lasting memories with family and friends.

Ingredients

Scale
  • 1 cup canned pumpkin puree
  • 2 cups unbleached all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 3/4 cup whole milk (or almond milk)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, mix together pumpkin puree, eggs, milk, melted butter, and vanilla until smooth.
  3. In another bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
  4. Gradually combine dry ingredients with the wet mixture until just blended; do not overmix.
  5. Spread softened butter on the dough and sprinkle with a mixture of brown sugar and cinnamon. Roll tightly and cut into pieces.
  6. Place in the prepared baking dish and bake for 25-30 minutes or until golden brown.
  7. While baking, prepare the frosting by mixing powdered sugar with milk and vanilla until smooth. Drizzle over warm rolls before serving.

Nutrition

Keywords: For added flavor, consider using freshly grated nutmeg or incorporating chopped nuts into the filling. Leftovers can be stored in an airtight container for up to three days; reheat in the microwave for a quick treat.

Find it online: https://masonrecipes.com/irresistible-pumpkin-cinnamon-roll-bake-recipe-to-try-now/