Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ cup canned pumpkin purée
- 1 large egg
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Instructions
- In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, salt, cinnamon, nutmeg, and ginger.
- Add the melted butter, pumpkin purée, egg, and activated yeast mixture. Mix until a soft dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
- Cover with a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the filling by mixing ½ cup brown sugar with 1 tablespoon ground cinnamon; set aside.
- After the dough doubles in size, punch it down and roll into a rectangle approximately 16 x 12 inches.
- Spread softened butter over the dough, then sprinkle evenly with cinnamon-sugar mixture.
- Roll the dough tightly from the long side into a log. Slice into 9–12 pieces and place in a greased baking pan.
- Preheat oven to 350°F. Cover the rolls and let rise for another 30 minutes.
- Bake for 25–30 minutes until golden brown. Cool slightly before glazing.
Notes
- Ensure the yeast is fresh for optimal rising.
- You can prepare the rolls the night before and refrigerate before baking in the morning.
- Use canned pumpkin for consistent texture and flavor.
- Adjust baking time for smaller or larger rolls as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg