Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 1 packet active dry yeast
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- For the icing: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Activate yeast in warm milk with a pinch of sugar, let sit until bubbly.
- In a large bowl, combine flour, sugar, cinnamon, nutmeg, and salt.
- Add in melted butter, pumpkin puree, vanilla, and the yeast mixture. Mix until dough forms.
- Knead for 5 minutes until smooth, let rise covered for 1 hour.
- Roll out dough into a rectangle, spread with melted butter, sprinkle with cinnamon sugar, then roll tightly.
- Cut into 12 slices, place in a greased baking dish. Let rise for another 30 minutes.
- Bake at 350°F (175°C) for 20-25 minutes until golden.
- Mix icing ingredients and drizzle over warm rolls. Serve warm or at room temperature.
Notes
- This recipe can be assembled the night before and refrigerated; bake fresh in the morning.
- You can add chopped pecans or raisins to the filling for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Yeast dough, baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
