Ingredients
Scale
- All-purpose flour 4 cups
- Instant yeast 2 1/4 teaspoons
- Granulated sugar 1/4 cup
- Salt 1 teaspoon
- Milk 1 cup
- Pumpkin puree 1/2 cup
- Brown butter, melted and cooled 1/2 cup
- Egg 1 large
Instructions
- Step 1: In a large bowl, combine flour, yeast, sugar, and salt. In a separate saucepan, heat milk until warm (not hot). Add pumpkin puree and melted brown butter to the warm milk.
- Step 2: Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Add the egg and knead for 5-7 minutes until the dough is smooth and elastic.
- Step 3: Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Roll the dough into a large rectangle on a lightly floured surface. Spread softened butter over the dough, then sprinkle with cinnamon and brown sugar.
- Step 5: Roll the dough tightly into a log and cut into 1-inch thick slices. Place the rolls in a greased baking dish and let rise for another 30 minutes.
Notes
- Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
- For extra gooey rolls, reheat individual servings in the microwave for 20-30 seconds, or warm the whole pan in a 350°F oven for about 10 minutes.
- Serve these rolls warm with a dollop of cream cheese frosting and a sprinkle of toasted pecans for a delightful autumnal treat.
- Don't over-knead the dough; a slightly sticky dough yields the softest, most tender pumpkin cinnamon rolls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American