Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm milk (110°F)
- 1/2 cup unsalted butter, melted
- 2 tsp vanilla extract
Instructions
- Activate the yeast by combining warm milk and granulated sugar in a bowl. Sprinkle yeast on top and let sit until frothy, about 5 minutes.
- In a large bowl, whisk together flour, salt, cinnamon, nutmeg, and pumpkin puree. Add the activated yeast mixture and melted butter; mix until combined.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let rise in a warm spot until doubled in size, about 1 hour.
- For the filling, mix softened butter with brown sugar and additional cinnamon in a small bowl.
- Roll the risen dough into a rectangle (about ¼ inch thick). Spread the filling evenly over the surface; roll tightly from one end to another and slice into equal pieces.
- Preheat your oven to 350°F (175°C). Arrange the cut rolls in a greased baking dish or parchment-lined sheet and bake for about 25–30 minutes until golden brown.
- For the glaze, mix powdered sugar with vanilla extract and milk until smooth; drizzle over warm rolls before serving.
Notes
These rolls are best enjoyed warm with a sweet glaze. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg