4 cups all-purpose flour (or whole wheat flour)
1 cup pumpkin puree (or butternut squash puree)
1/2 cup granulated sugar (or coconut sugar)
1/2 cup butter (or coconut oil)
2 1/4 tsp yeast (or instant yeast)
1 cup milk (or almond milk/oat milk)
2 tsp cinnamon (or pumpkin pie spice)
1/2 tsp nutmeg (or cloves)
2 large eggs (or flax eggs for vegan option)
In a small saucepan, warm the milk until it is warm to the touch but not boiling. Combine the yeast and a teaspoon of sugar in a bowl with the warm milk, allowing it to sit for about 10 minutes until frothy.
In a separate mixing bowl, combine the pumpkin puree, melted butter, eggs, and the rest of the sugar. Whisk until smooth.
Gradually add the yeast mixture to the pumpkin mixture. In another bowl, mix the flour, cinnamon, and nutmeg together. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Lightly flour your surface and knead the dough for about 5-7 minutes until it is smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough rises, mix the cinnamon, sugar, and butter together in a bowl, stirring until well combined.
After the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick. Spread the filling evenly across the surface.
Starting from one of the long edges, roll the dough tightly into a log. Slice the log into 12 pieces using a sharp knife or dental floss.
Place the rolls in a greased baking dish, cover with a damp cloth, and let them rise for another 30-40 minutes until puffy.
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes or until golden brown.
While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract to create a glaze. Drizzle over warm rolls.
Allow the rolls to cool slightly before serving. Enjoy your homemade pumpkin cinnamon rolls!
