@jairesemaj:

J’Aire Semaj
J’Aire Semaj
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Sunday 25 October 2026 04:20:34 GMT
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_kayyllaaa__
Kayla :
Where’s the grey outfit from??
2026-10-25 23:10:28
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Pumpkin cinnamon rolls for the soul.  RECIPE:  Pumpkin Dough 	•	¾ cup (180ml) warm milk (110°F) 	•	½ cup (120g) brown sugar, divided 	•	2 ½ tsp (11g) active dry yeast 	•	½ cup (120g) pumpkin purée, room temp 	•	½ cup (113g) salted butter, very soft 	•	1 egg, room temp 	•	1 tsp (4g) vanilla bean paste or extract 	•	4 ½ cups (540g) bread flour (or AP flour) 	•	1 tsp (6g) salt 	•	2 tsp (4g) pumpkin pie spice 	•	1 ½ tsp (3g) cinnamon Pumpkin Spice Filling 	•	½ cup (113g) salted butter, softened 	•	1 cup (240g) light brown sugar 	•	¼ cup (60g) pumpkin purée 	•	1 tbsp (6g) cinnamon 	•	2 tsp (4g) pumpkin pie spice 	•	1 tsp (4g) vanilla 	•	½ cup (120ml) warm heavy cream (pour over rolls before baking) Cream Cheese Frosting 	•	8 oz cream cheese, softened 	•	¼ cup (58g) salted butter, softened 	•	1 ¾ cups (210g) powdered sugar 	•	1 tsp (4g) vanilla Instructions: 	1.	Mix warm milk + 1 tbsp sugar, sprinkle yeast, rest 5–7 mins until frothy. 	2.	Whisk flour, salt, pumpkin spice, cinnamon. 	3.	Add yeast mix to mixer with remaining sugar, pumpkin, butter, egg, vanilla + dry mix. Mix 1 min, rest 5 mins, then 5–7 mins until smooth/sticky. 	4.	Rise 30–45 mins. 	5.	Mix filling. 	6.	Roll dough: 16x15” for 8 rolls or 24x15” for 12 rolls. 	7.	Spread filling, roll tightly, slice, place in buttered 9x13. 	8.	Proof 25–30 mins. 	9.	Pour warm cream over rolls. • 8 rolls: 350°F 22–24 mins → 375°F 5–7 mins • 12 rolls: 350°F 20–22 mins → 375°F 5–7 mins 	10.	Beat frosting ingredients. 	11.	Cool rolls 10–15 mins, frost, enjoy.  #pumpkincinnamonrolls #cinnamonroll #Recipe #dessertrecipe #foryoupage
Pumpkin cinnamon rolls for the soul. RECIPE: Pumpkin Dough • ¾ cup (180ml) warm milk (110°F) • ½ cup (120g) brown sugar, divided • 2 ½ tsp (11g) active dry yeast • ½ cup (120g) pumpkin purée, room temp • ½ cup (113g) salted butter, very soft • 1 egg, room temp • 1 tsp (4g) vanilla bean paste or extract • 4 ½ cups (540g) bread flour (or AP flour) • 1 tsp (6g) salt • 2 tsp (4g) pumpkin pie spice • 1 ½ tsp (3g) cinnamon Pumpkin Spice Filling • ½ cup (113g) salted butter, softened • 1 cup (240g) light brown sugar • ¼ cup (60g) pumpkin purée • 1 tbsp (6g) cinnamon • 2 tsp (4g) pumpkin pie spice • 1 tsp (4g) vanilla • ½ cup (120ml) warm heavy cream (pour over rolls before baking) Cream Cheese Frosting • 8 oz cream cheese, softened • ¼ cup (58g) salted butter, softened • 1 ¾ cups (210g) powdered sugar • 1 tsp (4g) vanilla Instructions: 1. Mix warm milk + 1 tbsp sugar, sprinkle yeast, rest 5–7 mins until frothy. 2. Whisk flour, salt, pumpkin spice, cinnamon. 3. Add yeast mix to mixer with remaining sugar, pumpkin, butter, egg, vanilla + dry mix. Mix 1 min, rest 5 mins, then 5–7 mins until smooth/sticky. 4. Rise 30–45 mins. 5. Mix filling. 6. Roll dough: 16x15” for 8 rolls or 24x15” for 12 rolls. 7. Spread filling, roll tightly, slice, place in buttered 9x13. 8. Proof 25–30 mins. 9. Pour warm cream over rolls. • 8 rolls: 350°F 22–24 mins → 375°F 5–7 mins • 12 rolls: 350°F 20–22 mins → 375°F 5–7 mins 10. Beat frosting ingredients. 11. Cool rolls 10–15 mins, frost, enjoy. #pumpkincinnamonrolls #cinnamonroll #Recipe #dessertrecipe #foryoupage

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