Ingredients
Dough
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- ½ cup warm milk
- ½ cup pumpkin puree
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup butter, melted
- 1 tsp ground cinnamon
Filling
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- ¼ cup butter, softened
Glaze
- 1 cup powdered sugar
- 2 tbsp maple syrup
Instructions
- Activate yeast mixture: In a bowl, combine warm milk, active dry yeast, granulated sugar, and pumpkin puree. Let the mixture rest for 5 minutes until it becomes foamy, indicating the yeast is active.
- Prepare dough: Add the flour, egg, melted butter, and ground cinnamon to the yeast mixture. Knead the dough for about 8 minutes until it becomes smooth and elastic.
- First rise: Cover the dough with a clean kitchen towel and allow it to rise in a warm place for 1 hour or until it doubles in size.
- Roll and fill: Roll out the risen dough into a rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture on top. Optionally, sprinkle chopped pecans for added texture.
- Shape rolls: Carefully roll the dough into a log shape, then cut it into 12 equal rolls.
- Bake: Arrange the rolls on a greased baking pan, spacing them slightly apart. Bake in a preheated oven at 350 °F (175 °C) for 25–30 minutes until golden brown and cooked through.
- Glaze and serve: While the rolls are still warm, drizzle the glaze made from powdered sugar and maple syrup over the top. Serve warm for the best taste and texture.
Notes
- Sprinkle chopped pecans before rolling for added texture and crunch.
- These pumpkin cinnamon rolls are perfect for brunch or holiday gatherings.
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- The rolls can be stored in an airtight container for up to 3 days and reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
