Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- Pinch of salt
Instructions
- In a bowl, combine warm milk, yeast, and a teaspoon of sugar. Let sit until foamy.
- In a large mixing bowl, combine flour, remaining sugar, spices, and salt.
- Add the yeast mixture, melted butter, and pumpkin puree. Mix until a soft dough forms.
- Knead for 5 minutes until smooth. Cover and let rise in a warm place for about 1 hour.
- Roll out dough into a rectangle, spread with butter, and sprinkle with cinnamon sugar.
- Roll tightly and cut into 1-inch slices. Place in a greased baking dish.
- Let rise again for 30 minutes. Bake at 350°F (175°C) for 25-30 minutes until golden.
- Whisk together cream cheese, powdered sugar, vanilla, and milk to make glaze. Drizzle over warm rolls before serving.
Notes
- For make-ahead, prepare rolls and refrigerate overnight. Bake when ready.
- Can be frozen before the second rise; reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Yeast Rising, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg