Ingredients
Scale
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- For the glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Activate yeast in warm milk with a teaspoon of sugar and let sit for 5-10 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, cinnamon, nutmeg, and salt.
- Add melted butter, pumpkin puree, egg, and activated yeast mixture. Mix until a soft dough forms.
- Knead dough on a floured surface for about 5 minutes until smooth. Let rise in a greased bowl covered with a damp towel for 1 hour, until doubled.
- Preheat oven to 350°F (175°C). Roll dough into a rectangle and spread with butter if desired. Roll up tightly and cut into 9 slices.
- Place slices in a greased baking dish and bake for 20-25 minutes until golden brown.
- In a small bowl, whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle over warm rolls and serve.
Notes
- Ensure pumpkin puree is pure and not spiced or sweetened for best results.
- You can add chopped nuts or raisins inside the rolls for extra texture.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg