Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast
- ½ cup warm milk
- ⅓ cup granulated sugar
- ½ cup pumpkin puree
- ¼ cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 large egg
- For the glaze: cream cheese, powdered sugar, vanilla extract, milk
Instructions
- In a bowl, warm the milk and dissolve yeast. Let it sit until frothy, about 5 minutes.
- In a large mixing bowl, combine flour, sugar, cinnamon, and salt. Add pumpkin, melted butter, egg, and yeast mixture. Mix until dough forms.
- Knead dough for about 5 minutes until smooth. Cover and let rise in a warm place for 1 hour.
- Roll out dough into a rectangle and spread with additional melted butter. Sprinkle with cinnamon sugar if desired.
- Roll up tightly and cut into 12 equal pieces. Place in a greased baking dish.
- Let rise for another 30 minutes, then bake at 350°F (175°C) for 20-25 minutes until golden.
- Mix cream cheese, powdered sugar, vanilla, and milk to make glaze. Drizzle over warm rolls before serving.
Notes
- You can prepare these ahead of time and refrigerate overnight before baking.
- Use canned pumpkin puree for convenience.
- 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: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg