Salt: cinnamon rolls made without salt tastes very plain and in addition, salt also helps to control yeast in cinnamon roll recipes so don’t skip it.Spices: you’ll need pumpkin pie spice and cinnamon.The higher amounts of protein help to produce more gluten, which gives cinnamon roll their chewy, soft texture. Bread flour: to help keep these pumpkin cinnamon rolls soft, fluffy and airy, we’re using bread flour, which has a higher protein level to help lighten the cinnamon roll texture.Egg: this recipe calls for 1 egg, but I’ll also include how to make these vegan in the note section of the recipe.You’ll need it for both the dough and the glaze. I prefer to use salted butter but unsalted is great too. Learn how to make your own pumpkin puree here! The pumpkin puree not only gives the cinnamon rolls a sweet flavor, but also adds the perfect amount of moisture, resulting in fluffy, perfect pumpkin cinnamon rolls. Pumpkin puree: the true star of the show.You can also use active dry yeast, but the cinnamon rolls may take slightly longer to rise. Quick rise yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster.Brown sugar: personally, I love using dark brown sugar for more robust molasses-sweet flavor in those swirls, but light brown sugar will work. ![]()
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