Light & Fluffy Pumpkin Rolls (Print Version)
# Ingredients:
→ Dough
01 -
3/4 cup warm milk
02 -
2 1/4 teaspoons active dry yeast
03 -
1/4 cup granulated sugar
04 -
1/4 cup pumpkin puree
05 -
1/4 cup melted butter
06 -
1 large egg
07 -
1/2 teaspoon salt
08 -
3 cups all-purpose flour
→ Filling
09 -
1/2 cup pumpkin butter
10 -
1/3 cup brown sugar
11 -
1 tablespoon cinnamon
12 -
2 tablespoons softened butter
→ Frosting
13 -
1/4 cup brown sugar
14 -
2 tablespoons butter
15 -
2 tablespoons milk
16 -
1/2 teaspoon vanilla extract
17 -
3/4 cup powdered sugar
# Instructions:
01 -
Combine the warm milk, active dry yeast, and granulated sugar in a mixing bowl. Let the mixture sit for 5–10 minutes until foamy.
02 -
Add the pumpkin puree, melted butter, egg, and salt to the bowl with the activated yeast. Mix until well combined.
03 -
Gradually add the all-purpose flour and mix until a soft dough forms. Knead the dough for 5–7 minutes until smooth and elastic.
04 -
Place the dough into a greased bowl, cover with a clean towel, and let it rise for 1 hour or until doubled in size.
05 -
Roll out the dough on a floured surface into a 10x14-inch rectangle. Spread softened butter and pumpkin butter evenly over the surface.
06 -
Sprinkle brown sugar and cinnamon evenly over the buttered dough.
07 -
Roll the dough tightly from the long edge and slice into 9–12 evenly sized rolls.
08 -
Place the rolls into a greased baking dish, cover, and let them rise for another 30–45 minutes.
09 -
Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown and cooked through.
10 -
Heat brown sugar, butter, and milk in a saucepan until the sugar dissolves. Remove from heat, stir in vanilla extract, and whisk in powdered sugar until smooth.
11 -
Spread the frosting over the warm rolls and serve immediately.