Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- ¾ cup warm milk
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 tablespoons unsalted butter, melted
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- ⅓ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, softened
- ½ cup unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Warm the milk until just steaming, then pour into a bowl with sugar and sprinkle yeast. Let sit for 5–10 minutes until frothy.
- Combine flour and salt in a large bowl. Add melted butter, pumpkin puree, vanilla, and yeast mixture. Stir and knead on a floured surface for 8–10 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
- Mix brown sugar, cinnamon, and softened butter to make the cinnamon filling.
- Roll out dough into a 16×12 inch rectangle. Spread cinnamon filling evenly, then roll up tightly. Cut into 12 slices.
- Arrange slices in a greased baking dish. Cover and let rise for 30 minutes. Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden brown.
- While baking, brown butter in a saucepan until fragrant. Remove from heat, then whisk in powdered sugar, vanilla, and milk until smooth.
- Drizzle the warm glaze over baked cinnamon rolls before serving.
Notes
- Make sure your yeast is activated and frothy before adding to the dough.
- Let the rolls cool slightly before adding glaze for best results.
- For an extra festive touch, sprinkle chopped pecans or toasted pumpkin seeds on top before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll (about 110g)
- Calories: 260 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg