Ingredients
Scale
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup chopped pecans (optional)
- For the icing: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Activate yeast by combining warm milk with a teaspoon of sugar and yeast. Let sit until frothy.
- In a mixing bowl, add pumpkin puree, melted butter, sugar, cinnamon, and salt. Mix well.
- Add the activated yeast mixture and flour gradually, kneading until a soft dough forms.
- Cover and let rise until doubled, about 1 hour.
- Roll out the dough into a rectangle, sprinkle with brown sugar, cinnamon, and pecans.
- Roll up tightly and cut into 8 equal slices.
- Place slices in a greased baking dish, cover, and let rise for 30 minutes.
- Bake at 350°F (175°C) for 25-30 minutes until golden.
- Mix powdered sugar, milk, and vanilla to make icing. Drizzle over warm rolls before serving.
Notes
- Use fresh active yeast for best rise.
- Pecans are optional but add a nice crunch.
- Can be prepared the night before and baked fresh in the morning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg