Ingredients
Dough
- ⅓ cup whole milk
- ¼ cup granulated sugar
- 2¼ teaspoon (1 package) instant yeast
- 14 tablespoon canned pumpkin puree
- 5 tablespoon unsalted butter, melted
- ½ teaspoon salt
- 1 large egg
- 1 tablespoon pumpkin pie spice
- 3¼ cups all-purpose flour
Filling
- ¾ cup light brown sugar, packed
- 1½ tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 8 tablespoon unsalted butter, very soft and spreadable
Vanilla Glaze
- 1 cup confectioner’s sugar
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon whole milk
Decoration (Optional)
- 6 cinnamon sticks for decorating
Instructions
- Prepare the Dough: In a mixing bowl, warm the milk slightly and stir in granulated sugar and instant yeast. Allow it to activate for about 5 minutes until foamy. Add pumpkin puree, melted butter, salt, egg, and pumpkin pie spice, mixing well. Gradually incorporate the all-purpose flour until a soft dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 8 to 10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook for the same duration. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1½ hours until doubled in size.
- Prepare the Filling: Combine light brown sugar, pumpkin pie spice, and salt in a bowl. Ensure butter is very soft for spreading evenly.
- Roll Out the Dough: Once risen, punch down the dough and roll it into a large rectangle approximately 16×12 inches on a floured surface.
- Add the Filling: Spread the softened butter evenly over the dough. Sprinkle the brown sugar mixture over the butter.
- Form the Rolls: Starting from the longer edge, tightly roll the dough into a log. Slice into 12 equal rolls. Shape each roll into a small pumpkin shape by gently squeezing the sides and tying with kitchen twine or placing one end pinch on each roll. Insert a cinnamon stick into the top center of each roll to resemble a pumpkin stem, if desired.
- Second Rise: Place the rolls on a greased or parchment-lined baking sheet or pan, cover with a kitchen towel, and let them rise for another 30 to 45 minutes until puffed.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until golden brown and cooked through.
- Prepare the Vanilla Glaze: While baking, whisk together confectioner’s sugar, room temperature butter, vanilla extract, and whole milk until smooth and drizzleable.
- Glaze and Serve: Let the rolls cool slightly after baking, then drizzle generously with the vanilla glaze. Remove kitchen twine before serving. Garnish with cinnamon sticks if not already inserted.
Notes
- You can substitute canned pumpkin puree with fresh pumpkin puree, cooked and mashed.
- Ensure the butter in the filling is very soft for easy spreading.
- Use kitchen twine to shape rolls into pumpkins and carefully remove before or after baking.
- If you prefer, skip the cinnamon sticks and shape traditionally for simpler rolls.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat rolls gently in the microwave or oven before serving to regain softness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
