2 cups all-purpose flour
1 cup pumpkin puree
1/4 cup granulated sugar
2 tsp ground cinnamon
1/2 cup milk
1 tbsp instant yeast
1/4 cup butter, melted
In a large mixing bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.
Mix in the pumpkin puree and melted butter. Gradually add the flour, cinnamon, and a pinch of salt, mixing until a dough forms.
Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise for 30-45 minutes, until doubled in size.
While the dough rises, mix together the brown sugar, cinnamon, and melted butter for the filling.
Roll out the dough into a rectangle on a floured surface, about 1/2 inch thick. Spread the filling evenly over the surface.
Starting from one edge, carefully roll the dough into a log. Cut into 12 equal pieces.
Place the rolls on a greased baking pan, cover, and let rise again for about 30 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
Allow them to cool for a few minutes before optionally frosting with cream cheese icing or just dusting with powdered sugar.
