Pumpkin Cinnamon Rolls (Print Version)
Ingredients:
01 -
2 ¾ cups all-purpose flour.
02 -
¼ cup granulated sugar.
03 -
2 ¼ teaspoons active dry yeast.
04 -
½ teaspoon salt.
05 -
½ cup pumpkin puree.
06 -
½ cup milk (warm).
07 -
¼ cup unsalted butter (melted).
08 -
1 large egg.
09 -
1 teaspoon cinnamon.
10 -
¼ teaspoon nutmeg.
11 -
Filling: ½ cup brown sugar.
12 -
2 tablespoons unsalted butter (softened).
13 -
1 tablespoon cinnamon.
14 -
Glaze: 1 cup powdered sugar.
15 -
1-2 tablespoons milk.
16 -
½ teaspoon vanilla extract.
Instructions:
01 -
In a large bowl, mix together the flour, sugar, yeast, and salt.
02 -
In another bowl, combine the warm milk, melted butter, egg, and pumpkin puree until smooth.
03 -
Add the wet ingredients to the dry ingredients and stir until a soft dough forms.
04 -
Knead the dough on a floured surface for about 5 minutes until smooth, then cover and let it rise in a warm place for 1 hour or until doubled in size.
05 -
Roll the dough out into a rectangle. Spread the softened butter over the surface, then sprinkle the brown sugar and cinnamon evenly on top.
06 -
Roll up the dough tightly, starting from the long edge, and slice it into rolls.
07 -
Place the rolls into a greased baking dish, cover, and let them rise for another 30 minutes.
08 -
Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes or until golden brown.
09 -
Whisk together the glaze ingredients and drizzle the glaze over the warm rolls before serving.
Notes:
01 -
Tip: Add chopped nuts or raisins to the filling for extra texture.
02 -
These rolls can be made ahead and reheated for a quick breakfast treat.