Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp ground cinnamon
- ½ tsp salt
Instructions
- In a large bowl, combine warm milk, yeast, and a teaspoon of sugar. Let sit until frothy, about 5 minutes.
- Add pumpkin, melted butter, egg, remaining sugar, cinnamon, and salt. Mix well.
- Gradually add flour, mixing until a soft dough forms. Knead for 5 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Preheat oven to 350°F (175°C). Roll out dough into a rectangle.
- Spread cinnamon mixture evenly over dough, then roll tightly into a log.
- Cut into 1-inch slices and place in a greased baking dish.
- Bake for 25-30 minutes until golden brown. Drizzle with icing before serving.
Notes
- To make ahead, prepare rolls and refrigerate overnight, then bake fresh in the morning.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Method: Yeast dough, baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg