Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1/2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Filling: 1/3 cup brown sugar, 2 teaspoons ground cinnamon, 1/4 cup softened butter
- Optional: cream cheese glaze or vanilla icing
Instructions
- Heat milk and butter in a small saucepan until butter melts. Remove from heat and stir in pumpkin puree and spices. Let cool slightly.
- In a large bowl, combine flour, sugar, yeast, and salt. Gradually add pumpkin mixture, stirring until dough forms. Knead on a floured surface for 5-7 minutes until smooth.
- Cover dough with a damp cloth and let rise in a warm place for 1 hour or until doubled in size.
- Mix brown sugar with cinnamon for the filling. Roll out dough into a rectangle, spread butter, then sprinkle cinnamon sugar mixture evenly.
- Roll up the dough tightly from the long side, then slice into 12 pieces. Place in a greased baking dish.
- Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
- Cool slightly, then top with cream cheese glaze or vanilla icing. Serve warm and enjoy.
Notes
- For a caramelized finish, drizzle caramel sauce over rolls before serving.
- Refrigerate leftovers in an airtight container for up to 3 days, reheat in microwave or oven.
- Freeze wrapped rolls for longer storage, reheat directly from freezer.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 200 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
