Recipe Details
Ingredients
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¼cupwarm water (100 degrees F/38 degrees C)
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1(.25 ounce) packageactive dry yeast
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1(15 ounce) canpumpkin puree
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¾cupwhite sugar
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1(5 ounce) canevaporated milk
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3tablespoonsolive oil
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1largeegg, beaten
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2teaspoonspumpkin pie spice
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5cupsall-purpose flour, or more if needed
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¼cupmelted butter
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1 ¼cupsbrown sugar, packed
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2tablespoonspumpkin pie spice
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1cupconfectioners’ sugar
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¼cupmilk
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2tablespoonsbutter, melted
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1(3 ounce) packagecream cheese, softened
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½teaspoonvanilla extract
Cooking Directions
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Make the dough: Pour warm water into a large mixing bowl and sprinkle yeast over top. Allow to stand until yeast begins to form a creamy foam, 5 to 10 minutes.
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Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture; mix until thoroughly combined. Stir in pumpkin pie spice, then mix in about 5 cups of flour, or as needed, until a stiff dough forms.
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Turn dough out onto a floured work surface and knead until smooth and elastic, but still slightly sticky, about 8 minutes. Form dough into a ball, then place in an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won’t double.)
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
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Punch down the dough, then roll it out on a floured work surface to an 18×26-inch rectangle. Brush the top with melted butter.
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Make the filling: Mix together brown sugar and pumpkin pie spice in a small bowl; sprinkle evenly over the buttered dough. Start at the longer edge and roll dough over filling into a log. Pinch the seam closed, then use a serrated knife to cut the log into 12 equal rolls. Transfer rolls to the prepared baking dish with the cut-sides facing up.
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Bake in the preheated oven until light golden brown on the edges, 30 to 40 minutes.
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While the rolls are baking, make the glaze: Beat confectioners’ sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined.
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Remove pumpkin rolls from the oven and immediately spread glaze over top.
Cook’s Note:
If you would prefer a slightly lighter texture, allow the rolls to rise (covered) 30 minutes after placing in the baking pan before putting them in the oven.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories514 | |
% Daily Value * | |
Total Fat 14g |
18% |
Saturated Fat 7g |
33% |
Cholesterol 42mg |
14% |
Sodium 176mg |
8% |
Total Carbohydrate 91g |
33% |
Dietary Fiber 3g |
10% |
Total Sugars 48g |
|
Protein 8g |
|
Vitamin C 2mg |
10% |
Calcium 91mg |
7% |
Iron 4mg |
20% |
Potassium 239mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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