Ingredients
For the Dough:
¾ cup warm milk (110°F)
2¼ tsp active dry yeast (1 packet)
⅓ cup pumpkin purée
1 large egg
¼ cup unsalted butter, melted
3¼ cups all-purpose flour
¼ cup granulated sugar
1 tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
For the Filling:
½ cup unsalted butter, softened
¾ cup brown sugar, packed
2 tbsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
For the Espresso Glaze:
1 cup powdered sugar
2 tbsp brewed espresso (or strong coffee)
1 tbsp milk
1 tsp vanilla extract
Optional Topping:
Chopped pecans or walnuts for garnish
Instructions
Activate Yeast:
Pour warm milk into a bowl, sprinkle yeast on top, and let sit for 5–10 minutes until foamy.Make Dough:
Stir in pumpkin purée, egg, melted butter, sugar, salt, and spices. Add flour gradually and knead 7–10 minutes until smooth and elastic.Let Rise:
Transfer to a greased bowl, cover, and let rise for 1–1½ hours or until doubled in size.Roll & Fill:
Roll dough into a rectangle, spread butter, then sprinkle brown sugar and spices evenly. Roll tightly and cut into 12 pieces.Chill or Bake:
For make-ahead, cover and refrigerate overnight. In the morning, let rolls rest 45 minutes at room temperature, then bake at 350°F for 25–30 minutes until golden.Glaze & Serve:
Whisk together powdered sugar, espresso, milk, and vanilla. Drizzle over warm rolls and top with nuts if desired.
Notes
Make the dough a day ahead and refrigerate for fresh-baked rolls in the morning.
Substitute espresso with strong brewed coffee if needed.
Rolls stay soft for up to 3 days in an airtight container.
Freeze baked rolls for up to 1 month.
- Prep Time: 20 minutes (+1 hr rising)
- Cook Time: 30 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: Greek-inspired American
Nutrition
- Serving Size: 1 roll
- Calories: 285 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 38 mg