2 cups all-purpose flour
½ cup pumpkin puree
⅓ cup granulated sugar
1 packet active dry yeast (2¼ teaspoons)
½ cup milk (warm)
¼ cup unsalted butter (melted)
1 teaspoon cinnamon
¼ teaspoon salt
1 egg
¼ cup brown sugar (for filling)
2 tablespoons unsalted butter (for filling)
1 teaspoon vanilla extract
Activate the Yeast: In a small bowl, combine warm milk and the yeast. Let it sit for about 5 minutes until frothy.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, and ground cinnamon.
Combine Wet Ingredients: In a separate bowl, mix the melted butter, pumpkin puree, and egg. Add the activated yeast mixture.
Form the Dough: Add the wet ingredients to the dry and stir until it starts to form a dough.
Knead the Dough: Knead for about 5 minutes until smooth and elastic.
First Rise: Place in a greased bowl, cover, and let rise for about 1 hour or until doubled.
Prepare Filling: Mix brown sugar, cinnamon, and melted butter in a bowl.
Roll Out the Dough: Once risen, roll into a rectangle, about ½ inch thick.
Add the Filling: Spread the filling mixture over the dough evenly.
Roll and Cut: Roll tightly from the long side, cut into 1-inch sections and place in a greased dish.
Second Rise: Cover the rolls and let them rise for another 30 minutes.
Bake the Rolls: Preheat oven to 350°F (175°C). Bake for 25-30 minutes or until golden brown.
Make the Icing: Mix powdered sugar with milk and vanilla for the icing.
Glaze and Serve: Drizzle icing over warm rolls and serve.
