Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 packet active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 large egg
- For the glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine warm milk, yeast, and a teaspoon of sugar; let sit until foamy.
- Add pumpkin, melted butter, remaining sugar, vanilla, and egg; mix well.
- Gradually add flour, salt, and cinnamon to form a soft dough.
- Knead on a floured surface for 5-7 minutes until smooth, then place in a greased bowl and let rise for 1 hour.
- Preheat oven to 375°F (190°C). Punch down dough and divide into 12 equal pieces.
- Roll each piece into a ball and place on a baking sheet lined with parchment paper.
- Let rise for another 20 minutes, then bake for 15-18 minutes until golden.
- Meanwhile, prepare the glaze by mixing cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread the glaze over warm rolls and serve.
Notes
- Use fresh pumpkin puree for best flavor.
- Ensure milk is warm but not hot to activate yeast properly.
- Glaze can be made ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Method: Bake, Rise, Mix, Knead
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
