Ingredients
Scale
- 3 cups all-purpose flour
- 1 packet active dry yeast (2 1/4 tsp)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Powdered sugar for dusting
Instructions
- In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit until frothy, about 5 minutes.
- Add pumpkin puree, melted butter, egg, cinnamon, nutmeg, remaining sugar, and salt. Mix well.
- Gradually add flour, kneading until a soft dough forms. Cover and let rise until doubled, about 1 hour.
- Punch down dough and roll out into a rectangle on a floured surface.
- Spread pumpkin filling (if desired) and roll tightly into a log.
- Cut into slices and arrange on a baking sheet lined with parchment paper.
- Let rise for another 30 minutes, then bake at 375°F (190°C) for 20-25 minutes until golden brown.
- Dust with powdered sugar before serving.
Notes
- Ensure milk is warm, not hot, for active yeast activation.
- You can add chopped pecans or chocolate chips to the filling for variety.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Method: Yeast Dough, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 210 Kcal
- Sugar: 7g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg