Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ¾ cup warm milk
- ¼ cup granulated sugar
- 2 ½ teaspoons active dry yeast
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- ½ cup canned pumpkin puree
- 1 large egg
For the Filling:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ cup unsalted butter, softened
- ¼ cup canned pumpkin puree
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- In a small bowl, dissolve the yeast in warm milk and let sit for 5 minutes until foamy. In a large bowl, combine flour, sugar, and salt. Add melted butter, pumpkin puree, egg, and yeast mixture. Mix until a soft dough forms. Knead for 5-7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled.
- Mix brown sugar, cinnamon, nutmeg, and cloves. Roll the dough into a rectangle on a floured surface. Spread butter and pumpkin evenly, then sprinkle with spiced sugar mixture.
- Roll the dough into a log and cut into 12 slices. Place in a greased baking dish.
- Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.
- Whisk powdered sugar, milk, and vanilla to make glaze. Drizzle over warm rolls.
Notes
- You can replace pumpkin puree with canned sweet potato or apple sauce for different flavors.
- For vegan version, use plant-based milk, vegan butter, and a flaxseed or chia seed egg.
- Rewarm leftovers in the microwave or oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal Kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg