Ingredients
Scale
- 2 ¼ teaspoons active dry yeast
- 1 cup warm milk
- ½ cup granulated sugar
- ⅓ cup melted unsalted butter
- 2 large eggs
- 4 cups all-purpose flour
- ½ teaspoon salt
- ½ cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- For the filling:
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup softened butter
Instructions
- In a small bowl, dissolve yeast in warm milk and let it sit until foamy, about 5 minutes.
- In a large bowl, combine yeast mixture, sugar, melted butter, eggs, pumpkin puree, spices, salt, and flour. Mix until a soft dough forms.
- Knead the dough for about 5 minutes until smooth and elastic. Cover and let rise until doubled, about 1 hour.
- Preheat oven to 350°F (175°C). Roll dough into a rectangle on a floured surface.
- Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon mixture.
- Roll up tightly and cut into 12 slices. Arrange rolls in a greased baking dish.
- Bake for 20-25 minutes until golden brown. Drizzle with icing before serving.
Notes
- For make-ahead, refrigerate unbaked rolls overnight and bake the next day.
- Ensure milk is not too hot to prevent killing the yeast.
- Use fresh cinnamon for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Method: Baking, Yeast dough
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
