Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast
- ¾ cup warm milk
- ½ cup canned pumpkin puree
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¼ cup melted butter
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup powdered sugar
- 2 tablespoons milk (for icing)
Instructions
- In a bowl, combine warm milk, yeast, and a teaspoon of sugar. Let sit until frothy.
- Add pumpkin, remaining sugar, melted butter, salt, cinnamon, and nutmeg to the yeast mixture. Mix well.
- Gradually add flour, kneading until a soft dough forms. Cover and let rise for 1 hour.
- Roll the dough into a rectangle. Spread cinnamon sugar filling over the surface.
- Roll tightly and cut into 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 powdered sugar with milk to make icing. Drizzle over warm rolls before serving.
Notes
- Best served warm with extra icing.
- Can be made ahead and refrigerated overnight.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg