Ingredients
Scale
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (7g) instant yeast
- ½ cup warm milk
- ½ cup pumpkin purée
- ¼ cup granulated sugar
- ¼ cup melted butter
- 1 egg
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
For the Filling:
- ⅓ cup pumpkin purée
- ½ cup brown sugar
- 2 tsp cinnamon
- ¼ tsp ground cloves
- 3 tbsp softened butter
For the Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- In a bowl, mix warm milk and sugar. Add the yeast and let it sit for 10 minutes until foamy.
- In a large bowl, whisk together pumpkin purée, melted butter, egg, and salt. Stir in the yeast mixture.
- Gradually mix in flour, cinnamon, nutmeg, and ginger. Stir until dough forms.
- Knead the dough on a floured surface for 6–8 minutes until smooth.
- Place dough in a greased bowl. Cover and let rise for 1 hour until doubled.
- In a small bowl, prepare the filling by mixing softened butter, pumpkin purée, brown sugar, cinnamon, and cloves.
- Roll out the risen dough into a 12×18-inch rectangle.
- Spread the filling evenly over the dough.
- Roll up the dough tightly from the long side. Cut into 12 rolls.
- Place rolls in a greased baking dish. Cover and let rise 30–40 minutes.
- Preheat oven to 180°C (350°F). Bake for 22–25 minutes until golden.
- While baking, mix glaze ingredients until smooth.
- Spread glaze over slightly cooled rolls. Serve warm.
Notes
For a make-ahead option, refrigerate the shaped rolls overnight.
These rolls freeze well after baking.
If using fresh pumpkin, ensure it is fully puréed and not watery.
Substitute cream cheese glaze with a simple vanilla icing for a lighter version.
For a dairy-free version, use plant-based alternatives.
- Prep Time: 20
- Cook Time: 25