Ingredients
For the Dough
3 ¼ cups all-purpose flour (plus extra for dusting)
1 packet (2 ¼ tsp) active dry yeast
½ cup warm milk (about 110°F / 43°C)
½ cup pumpkin puree
¼ cup granulated sugar
1 large egg
¼ cup unsalted butter, melted
½ tsp salt
½ tsp ground cinnamon
For the Filling
½ cup brown sugar, packed
2 tsp cinnamon
¼ tsp nutmeg
3 tbsp unsalted butter, softened
For the Frosting
4 oz cream cheese, softened
2 tbsp butter, softened
½ cup powdered sugar
½ tsp vanilla extract
1 tbsp milk (optional, for consistency)
Instructions
1️⃣ Activate the Yeast:
In a small bowl, mix warm milk and sugar, then sprinkle the yeast over top. Let it sit for 10 minutes until foamy.
2️⃣ Make the Dough:
In a large bowl, whisk pumpkin puree, egg, melted butter, salt, and cinnamon. Add the yeast mixture and gradually stir in the flour. Knead for 8–10 minutes until smooth and elastic.
3️⃣ Rest Overnight:
Place dough in a greased bowl, cover, and refrigerate overnight for slow fermentation.
4️⃣ Shape & Fill:
In the morning, roll dough into a rectangle, spread butter, sprinkle cinnamon-sugar mixture, and roll tightly. Cut into 12 rolls.
5️⃣ Bake:
Place rolls in a greased baking dish, cover, and let rise 30 minutes. Bake at 350°F (175°C) for 25 minutes or until golden.
6️⃣ Frost & Serve:
Spread cream cheese frosting on warm rolls. Serve fresh and enjoy!
Notes
Don’t skip the overnight rise — it’s the secret to ultra-soft texture.
You can prepare the frosting ahead and refrigerate it overnight.
Rolls keep well in an airtight container for 2–3 days.
For dairy-free, substitute plant butter and vegan cream cheese.
- Prep Time: 25 minutes + overnight rest (8 hours)
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Fall Baking
- Method: Baking
- Cuisine: Greek-inspired / American
Nutrition
- Serving Size: 1 roll
- Calories: 285 kcal
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg