4 cups All-purpose flour
2 ¼ tsp Active dry yeast
½ cup Milk
½ cup Granulated sugar
1 cup Pumpkin purée
1 large Egg
2 tsp Ground cinnamon
¼ cup Butter, melted
1 cup Powdered sugar (for icing)
In a small bowl, warm the milk to about 110°F. Add the yeast and a tablespoon of sugar. Let it sit for about 5-10 minutes until foamy.
In a large mixing bowl, whisk together the pumpkin purée, melted butter, egg, and remaining sugar until smooth.
In a separate bowl, mix the flour, salt, and ground cinnamon. Gradually add this to the wet mixture, mixing until a dough forms.
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
While the dough rises, mix together the brown sugar, cinnamon, and melted butter for the filling.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16×12 inches).
Evenly spread the filling mixture over the dough, leaving a ½ inch border around the edges.
Starting from the long edge, roll the dough tightly into a log. Pinch seams to seal and slice into 12 equal rolls.
Place rolls in a greased baking dish or on a lined baking sheet. Cover and let rise again for 30-45 minutes.
Preheat your oven to 350°F (175°C). Bake rolls for 25-30 minutes or until golden brown.
While the rolls are baking, mix powdered sugar with a tablespoon of milk to make a smooth glaze.
Once done, remove from the oven and drizzle the glaze over the warm rolls. Serve immediately!
