Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup warm milk
- ¼ cup unsalted butter, melted
- ½ cup canned pumpkin puree
- 1 large egg
- For the filling:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ cup unsalted butter, softened
Instructions
- In a large bowl, combine flour, yeast, sugar, and salt. In a separate bowl, warm milk and whisk in melted butter, pumpkin puree, and egg.
- Gradually pour the wet mixture into the dry ingredients and knead until a soft dough forms. Cover and let rise in a warm area for about 1 hour until doubled.
- Mix together the brown sugar, cinnamon, nutmeg, and ginger for the filling. Spread softened butter over the rolled-out dough, then sprinkle the spiced sugar mixture evenly on top.
- Roll out the dough into a 12×8 inch rectangle. Roll tightly from the longer side and cut into 1.5-inch slices. Place in a greased baking dish, cover, and let rise for 30 minutes.
- Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden brown.
Notes
- Ensure the dough is kneaded thoroughly for a soft, fluffy texture.
- You can make these rolls ahead and refrigerate overnight before baking.
- For a sweeter finish, drizzle with cream cheese frosting or caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll (approx. 120 grams)
- Calories: 250 Kcal
- Sugar: 15 grams
- Sodium: 150 milligrams
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 35 milligrams
