Ingredients
Scale
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1/2 cup canned pumpkin
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon cinnamon
- For the filling: 1/2 cup brown sugar, 2 teaspoons cinnamon, 1/4 cup melted butter
- For icing: 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla
Instructions
- In a bowl, combine warm milk, yeast, and a pinch of sugar. Let sit until frothy, about 5 minutes.
- Add melted butter, pumpkin, remaining sugar, salt, and cinnamon. Mix well.
- Gradually stir in flour until a soft dough forms. Knead for 5 minutes.
- Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Roll out dough into a rectangle, spread with filling mixture, and roll tightly.
- Cut into 12 slices and place in a greased baking dish.
- Let rise for 30 minutes, then bake at 350°F (175°C) for 25-30 minutes.
- Mix powdered sugar, milk, and vanilla for icing, drizzle over warm rolls before serving.
Notes
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a vegan version, substitute dairy ingredients with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
