Imagine waking up to the most heavenly aroma of warm cinnamon and pumpkin wafting through your kitchen, without the hassle of traditional bread-making! These No Knead Pumpkin Cinnamon Rolls are about to revolutionize your breakfast game, delivering bakery-quality goodness with minimal effort. Perfect for busy mornings or lazy weekends, this recipe transforms simple ingredients into a mouthwatering treat that will have your family begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 4 cups all-purpose flour
- 1 packet instant yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/4 cup melted butter
- 2 teaspoons cinnamon
- 1/2 cup brown sugar
Instructions
- In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Whisk together until well combined.
- In a separate bowl, mix together the pumpkin puree, milk, and melted butter until smooth.
- Pour the pumpkin mixture into the dry ingredients. Stir with a wooden spoon or spatula until a sticky dough forms. Do not overmix; it’s okay if there are a few lumps.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for about 1 hour, or until it has doubled in size.
- Once the dough has risen, lightly flour a clean surface. Turn the dough out onto the floured surface and gently stretch it into a rectangle, about 1/2 inch thick.
- In a small bowl, mix together the cinnamon and brown sugar. Sprinkle this mixture evenly over the surface of the dough.
- Starting from one long side, carefully roll the dough tightly into a log. Pinch the seam to seal it and ensure the filling stays inside.
- Using a sharp knife or dental floss, slice the log into 12 equal pieces. Place the rolls cut-side up in a greased 9x13 inch baking dish.
- Cover the baking dish with a kitchen towel and let the rolls rise for an additional 30 minutes, until they puff up slightly.
- Preheat your oven to 375°F (190°C) while the rolls are rising.
- Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until they are golden brown on top.
- Remove the rolls from the oven and let them cool in the pan for about 5 minutes before serving. Enjoy your delicious No Knead Pumpkin Cinnamon Rolls!
Tips
- Use fresh, high-quality instant yeast to ensure proper rising and optimal texture.
- Let the dough rise in a warm, draft-free area to help it develop the best flavor and consistency.
- When rolling the dough, use a light touch to keep the rolls soft and tender.
- For perfectly even rolls, use dental floss or a sharp serrated knife when cutting the log.
- Don't overbake! Remove the rolls from the oven when they're just golden brown to maintain moisture.
- For extra indulgence, consider adding a cream cheese glaze after baking for a decadent finishing touch.
- These rolls can be prepared the night before and refrigerated, then baked fresh in the morning for ultimate convenience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
