Ingredients
Scale
- 1/4 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- In a small bowl, warm the milk and dissolve yeast. Let sit until frothy, about 5 minutes.
- In a large bowl, combine sugar, melted butter, pumpkin, and egg. Add the yeast mixture and mix well.
- Gradually add flour, cinnamon, nutmeg, and salt until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl and let rise until doubled, about 1 hour.
- Preheat oven to 375°F (190°C). Roll out into a rectangular shape, spread with softened butter, and roll into a log.
- Slice into 12 pieces, place on a baking sheet lined with parchment paper, and let rise for 20 minutes.
- Bake for 20-25 minutes until golden brown. Drizzle with glaze if desired.
Notes
- Use pumpkin puree for moisture and flavor.
- Brush with butter before baking for extra softness.
- Serve warm with icing or glaze.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg