Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup pumpkin puree
- 1/4 cup melted unsalted butter
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Powdered sugar for dusting
Instructions
- In a warm bowl, combine warm milk, yeast, and a teaspoon of sugar. Let sit until frothy, about 5 minutes.
- In a large mixing bowl, whisk together flour, remaining sugar, cinnamon, and nutmeg.
- Add pumpkin puree, melted butter, egg, and yeast mixture to the dry ingredients. Mix until a soft dough forms.
- Knead dough on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Preheat oven to 350°F (175°C). Punch down the dough and roll into a rectangle on a floured surface.
- Roll up the dough tightly, seal the edges, and place in a greased baking dish.
- Bake for 25-30 minutes until golden brown. Let cool slightly and dust with powdered sugar before serving.
Notes
- Make sure the milk is warm, not hot, to activate the yeast properly.
- You can add chopped nuts or raisins inside the roll for extra flavor.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 210 kcal Kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
