Ingredients
For the Dough:
¾ cup warm milk (100°F)
2¼ tsp active dry yeast
¼ cup granulated sugar
½ cup pumpkin purée
1 large egg
¼ cup melted butter
3½ cups all-purpose flour
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
For the Filling:
½ cup softened butter
¾ cup brown sugar
2 tbsp cinnamon
½ tsp nutmeg
For the Brown Sugar Butter Glaze:
¼ cup butter
¼ cup brown sugar
¼ cup heavy cream
½ tsp vanilla extract
Pinch of salt
Instructions
Activate Yeast:
In a large bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.Make Dough:
Add pumpkin purée, egg, butter, and spices. Gradually add flour and salt. Knead for 8–10 minutes until smooth and elastic. Cover and rest 1 hour.Roll & Fill:
Roll the dough into a large rectangle. Spread butter evenly, sprinkle brown sugar and cinnamon. Roll tightly and slice into 12 rolls.Overnight Rise:
Arrange rolls in a greased dish, cover, and refrigerate overnight for a slow rise.Bake:
In the morning, bring rolls to room temp for 45 mins. Bake at 350°F (175°C) for 25–30 mins until golden.Make Glaze:
In a saucepan, melt butter with brown sugar and cream. Simmer 3 mins, add vanilla and salt.Serve:
Pour glaze over warm rolls and enjoy immediately with coffee or tea.
Notes
Don’t overheat your milk too hot will kill the yeast.
You can freeze unbaked rolls after shaping for up to 2 months.
Add chopped pecans or walnuts to the filling for extra crunch.
These rolls stay soft for up to 3 days if stored in an airtight container.
- Prep Time: 20 minutes (+ overnight rest)
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Brunch
- Method: Baking
- Cuisine: American, Greek-inspired
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg