Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 2 teaspoons active dry yeast
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1 egg
- For the icing: powder sugar, milk, vanilla extract
Instructions
- Activate yeast with warm milk and a pinch of sugar, let sit until frothy.
- Mix flour, sugar, cinnamon, nutmeg, and salt in a bowl.
- Add melted butter, pumpkin puree, egg, and yeast mixture, knead into a soft dough.
- Let dough rise until doubled, about 1 hour.
- Roll out dough into rectangle, spread with melted butter, sprinkle with cinnamon sugar if desired.
- Roll tightly, cut into slices, place on a baking sheet.
- Bake at 375°F (190°C) for 20-25 minutes.
- Mix icing ingredients and drizzle over warm rolls.
Notes
- Make ahead: refrigerate unbaked rolls overnight and bake fresh in the morning.
- Can freeze baked rolls and reheat as needed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg