Ingredients
- 4 cups all-purpose flour
- 1 cup warm milk (about 110°F)
- 1 packet (or 2 ¼ teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- ½ cup brown sugar
- ½ cup canned pumpkin puree
- 1 large egg
- ½ teaspoon salt
- ½ cup softened butter
- 1 cup brown sugar (for filling)
- 3 tablespoons cinnamon
- Optional: nutmeg and ginger (to taste)
- 8 oz cream cheese (for frosting)
- ¼ cup butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- In a large bowl, mix warm milk, yeast, and granulated sugar. Let sit for 5 minutes until foamy.
- Add brown sugar, pumpkin puree, egg, and salt. Blend until smooth. Gradually stir in flour to form a soft dough.
- Knead dough on a floured surface for about 5-7 minutes. Place in a greased bowl, cover, and let rise for about 1 hour until doubled in size.
- Mix the filling ingredients (butter, brown sugar, cinnamon, and optional spices).
- Roll out the dough into a rectangle about 1/2 inch thick and spread the filling mixture evenly.
- Roll the dough tightly into a log and cut into 12 equal pieces.
- Place rolls in a greased baking dish, cover, and let them rise for about 30-45 minutes.
- Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden.
- While baking, prepare frosting by mixing cream cheese, butter, vanilla, and powdered sugar.
- Drizzle frosting over warm rolls and enjoy!
Notes
Ensure the milk temperature is around 110°F to activate the yeast properly. Knead the dough thoroughly to develop gluten.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian