Ingredients
1/3 cup whole milk
2 tbsp unsalted butter
1/2 cup canned pumpkin
1/4 cup granulated sugar
1/4 tsp ground nutmeg
1/2 tsp salt
1 large egg
2 1/4 tsp yeast
2 2/3 cups all-purpose flour
6 tbsp unsalted butter (filling)
1/2 cup brown sugar
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp cloves
4 oz cream cheese
3 tbsp maple syrup
1 tbsp milk
2/3 cup confectioners’ sugar
1/8 tsp cinnamon (optional)
Instructions
1. Warm milk and butter until just melted.
2. Whisk pumpkin, sugar, nutmeg, salt, milk mixture, egg, and yeast.
3. Add flour gradually and mix into a soft dough.
4. Knead dough for 5 minutes until elastic.
5. Let dough rise for 2 hours in warm place.
6. Mix filling ingredients and set aside.
7. Roll out dough into 10×14 rectangle.
8. Spread filling, roll tightly, and slice 10–12 rolls.
9. Place in greased pan and rise 1 hour more.
10. Bake at 350°F for 22–28 minutes.
11. Make icing while rolls cool slightly.
12. Spread icing on warm rolls and serve.
Notes
Use pure pumpkin puree, not pie filling.
Don’t skip the second rise for tall, fluffy rolls.
Store leftovers in airtight container up to 5 days.
Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 24g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg