Ingredients
Scale
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup melted unsalted butter
- 1/2 cup canned pumpkin puree
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- Powdered sugar for dusting
Instructions
- In a bowl, combine warm milk, yeast, and a teaspoon of sugar. Let sit until frothy (10 minutes).
- Add melted butter, pumpkin puree, egg, remaining sugar, cinnamon, and salt. Mix well.
- Gradually add flour until a soft dough forms. Knead for about 5 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise overnight or until doubled in size.
- Preheat oven to 375°F (190°C). Punch down dough and divide into 12 equal pieces.
- Roll each piece into a ball and place in a greased baking dish.
- Bake for 20-25 minutes until golden brown. Cool slightly and dust with powdered sugar before serving.
Notes
- Make sure milk is warm, not hot, to activate yeast properly.
- You can refrigerate the dough overnight for convenience.
- For extra flavor, sprinkle with chopped pecans or drizzle icing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Classic yeast dough baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg