2 cups all-purpose flour
1/2 cup pumpkin puree
1/4 cup granulated sugar
1/4 cup milk
1/4 cup unsalted butter (melted)
1 egg
1 tablespoon instant yeast
2 teaspoons ground cinnamon
1/2 teaspoon salt
In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until it’s frothy. Next, add melted butter, pumpkin puree, and the egg. Whisk everything together until smooth.
In another bowl, whisk together the flour, cinnamon, and salt. Gradually incorporate the dry mixture into the wet ingredients until a dough forms. The dough should be slightly sticky but pliable.
Transfer the dough onto a floured surface and knead it gently for about 5-7 minutes until it’s smooth and elastic. Then place it into a greased bowl and cover it with a kitchen towel. Let it rise in a warm place for about 1 hour or until it doubles in size.
Once the dough has risen, punch it down and roll it out into a rectangle (about 12×18 inches) on a lightly floured surface. Spread melted butter over the dough, followed by a generous sprinkle of brown sugar and additional cinnamon for the filling.
Carefully roll the dough tightly into a log and slice it into 12 equal pieces. Place these pieces upright in a greased 9×13 inch baking dish. Cover with a towel and let them rise again for about 30 minutes.
Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes until they are golden brown. Keep an eye on them during the last few minutes to avoid over-browning.
While the rolls are baking, prepare your glaze by mixing powdered sugar with a splash of milk and vanilla extract. Once the rolls cool slightly, drizzle the glaze on top and enjoy your delicious, fluffy Pumpkin Cinnamon Rolls!
