Delicious and Nutty Cinnamon and Currant Pumpkin Rolls Recipe

Indulge in the delightful flavors of nutty cinnamon and currant with these scrumptious pumpkin rolls. This recipe combines the rich taste of pumpkin with the warmth of cinnamon, the crunch of nuts, and the sweetness of currants. These rolls are perfect for breakfast, brunch, or a tasty snack with a cup of coffee. Follow this easy recipe to create a batch of soft, pillowy rolls that will fill your kitchen with the inviting aroma of fall spices.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/4 cup warm water (110°F)
• 1/2 cup pumpkin puree
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped nuts (such as pecans or walnuts)
• 1/2 cup currants
• 1/4 cup packed brown sugar
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon ground cinnamon

Directions

1. In a large mixing bowl, combine the flour, granulated sugar, and salt. Set aside.
2. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. Add the pumpkin puree, melted butter, vanilla extract, ground cinnamon, and ground nutmeg to the yeast mixture. Stir well.
4. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
5. Knead the dough on a floured surface for 5-7 minutes, or until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
7. Meanwhile, prepare the filling by combining the chopped nuts, currants, brown sugar, softened butter, and ground cinnamon in a small bowl. Mix well.
8. Punch down the risen dough and turn it out onto a lightly floured surface.
9. Roll out the dough into a 12x16-inch rectangle.
10. Spread the filling evenly over the dough, leaving a small border around the edges.
11. Starting from the long side, tightly roll up the dough into a log shape.
12. Cut the rolled dough into 12 equal-sized slices.
13. Place the slices in a greased baking dish, cover with a kitchen towel, and let them rise for another 30 minutes.
14. Preheat the oven to 350°F (175°C).
15. Bake the pumpkin rolls for 25-30 minutes, or until golden brown and cooked through.
16. Remove from the oven and let them cool slightly before serving.
17. Enjoy these delicious nutty cinnamon and currant pumpkin rolls warm or at room temperature.

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