Ingredients
Scale
The key to this dish lies in selecting the right ingredients. Quality makes a world of difference, just as my grandmother taught me. Fresh spices and pure pumpkin puree will ensure each bite bursts with flavor.
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, softened (for filling)
- 1/2 cup confectioners’ sugar (for glaze)
- 2 tablespoons cream cheese, softened (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- In a small bowl, combine the warm milk and yeast. Let it sit until foamy, about 5 minutes.
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the yeast mixture, melted butter, pumpkin puree, and egg to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 8 minutes, or until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Roll the dough into a 12×18-inch rectangle. Spread softened butter over the surface.
- Mix cinnamon, nutmeg, and brown sugar in a small bowl. Sprinkle evenly over the buttered dough.
- Roll the dough tightly from the long side, then cut into 12 even pieces. Arrange in a greased baking dish.
- Cover and let rise for another 30 minutes. Preheat your oven to 350°F.
- Bake for 25-30 minutes, or until golden brown. Let cool slightly.
- For the glaze, whisk together confectioners’ sugar, cream cheese, and milk. Drizzle over the warm rolls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
