Description
Golden rolls emerge from the oven, their cinnamon-scented swirls giving way to a rich, velvety pumpkin butter filling. A creamy vanilla glaze pools in crevices, adding just the right touch of sweetness.
Ingredients
- 3 1/4 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup warm milk
- 2 tbsp melted butter
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1/2 cup pumpkin butter
- 1/4 cup melted butter
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl combine warm milk, granulated sugar, and yeast; let stand until foamy, about 5 minutes.
- Whisk in melted butter, egg, and pumpkin puree until smooth.
- Add flour and salt and stir until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5–7 minutes.
- Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, in a small bowl stir together pumpkin butter, melted butter, brown sugar, cinnamon, nutmeg, and cloves to make the filling.
- Punch down risen dough and roll out on a floured surface into a 16×12-inch rectangle.
- Spread the pumpkin butter filling evenly over the dough, leaving a small border along one long edge.
- Starting with the long side, tightly roll the dough into a log and pinch the seam to seal.
- Cut the log into 12 equal slices and arrange them cut-side up in a greased 9×13-inch baking pan.
- Cover the pan and let the rolls rise until nearly doubled, about 30 minutes.
- Preheat the oven to 350°F and bake the rolls until golden brown, about 20–25 minutes.
- While the rolls bake, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
- Remove rolls from the oven and drizzle the glaze over them while still warm. Serve immediately.
Notes
- Make sure the milk is between 100°F and 110°F when adding yeast to avoid killing the yeast.
- Substitute extra pumpkin puree and a pinch more spices if pumpkin butter is unavailable.
- These rolls taste best fresh but can be reheated gently in the oven or microwave.
- Store any leftovers in an airtight container for up to 2 days.