Ingredients
Dough:
¾ cup warm milk (110°F)
2¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar
¾ cup pumpkin puree
¼ cup melted butter
1 large egg
4 cups all-purpose flour
1 tsp salt
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp ginger
Filling:
½ cup softened butter
1 cup brown sugar
2 tbsp maple syrup
1 tbsp ground cinnamon
1 cup chopped pecans
Maple Frosting:
4 oz cream cheese, softened
2 tbsp butter, softened
2 tbsp maple syrup
1 cup powdered sugar
½ tsp vanilla extract
Instructions
Activate Yeast:
In a small bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5–10 minutes until foamy.Make the Dough:
In a large mixing bowl, whisk pumpkin puree, melted butter, egg, and remaining sugar. Add yeast mixture. Gradually mix in flour, salt, and spices. Knead for 8–10 minutes until smooth. Cover and let rise for 1 hour.Add Filling:
Roll out dough into a 12×18-inch rectangle. Spread butter, sprinkle brown sugar, cinnamon, drizzle maple syrup, and add pecans. Roll tightly and cut into 12 pieces. Arrange in a greased pan.Second Rise:
Cover rolls and let rise for 30 minutes.Bake:
Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden.Frost:
Mix cream cheese, butter, maple syrup, sugar, and vanilla. Spread over warm rolls. Serve and enjoy!
Notes
Substitute walnuts for pecans if preferred.
For dairy-free: use plant-based butter and cream cheese.
Store leftovers in an airtight container for 2 days at room temperature or up to 5 in the fridge.
To reheat, warm in the oven at 300°F for 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Brunch
- Method: Baking
- Cuisine: American, Fall-Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 310 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5 g
- Cholesterol: 40mg