Ingredients
Pumpkin Dough:
3 ¾ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
½ cup warm milk (110°F)
¾ cup canned pumpkin puree 🎃
⅓ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg
1 tsp salt
1 tsp vanilla extract
1 ½ tsp ground cinnamon
½ tsp nutmeg
¼ tsp ground cloves
Cinnamon Filling:
½ cup unsalted butter, softened
¾ cup brown sugar, packed
2 ½ tsp cinnamon
½ tsp nutmeg
Pinch of salt
Cream Cheese Icing:
4 oz cream cheese, softened
3 tbsp unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
1–2 tbsp milk (for desired consistency)
Instructions
1️⃣ Activate Yeast:
Mix warm milk and yeast in a small bowl. Let sit for 5–10 minutes until foamy.
2️⃣ Make Pumpkin Dough:
Whisk together pumpkin puree, sugar, egg, melted butter, vanilla, and spices. Add yeast mixture, then flour and salt. Knead 8–10 minutes until smooth. Cover and rise 1 hour.
3️⃣ Roll, Fill & Shape:
Roll dough into a rectangle. Spread butter, sprinkle cinnamon sugar filling, roll tightly, and cut into 12 rolls. Place in a greased baking dish, cover, and refrigerate overnight.
4️⃣ Bake:
In the morning, let rise 30–45 minutes. Bake at 350°F (175°C) for 25–30 minutes until golden.
5️⃣ Frost:
Mix icing ingredients until creamy. Spread over warm rolls and enjoy! 😍
Notes
🍁 Use real pumpkin puree (not pie filling) for the best texture.
🧊 You can freeze baked rolls and reheat in the oven at 300°F for 10 minutes.
🧈 For extra gooeyness, brush rolls with melted butter right after baking!
- Prep Time: 25 minutes (plus overnight rise)
- Cook Time: 30 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American, Greek-inspired
Nutrition
- Serving Size: 1 roll
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2g
- Protein: 5 g
- Cholesterol: 40mg