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Instructions
- In a large bowl, combine 2 cups of flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, mix the warm milk, pumpkin puree, melted butter, and egg until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing well.
- Add the remaining flour, 1/2 cup at a time, until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl and cover with a damp cloth. Let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 350°F (175°C). Punch down the dough and roll it out into a rectangle (about 16×12 inches).
- Spread softened butter evenly over the dough, then sprinkle with brown sugar and cinnamon.
- Starting from one long edge, roll the dough tightly into a log. Slice into 12 equal rolls and place them in a greased baking dish.
- Cover the dish and let the rolls rise in a warm place for 30 minutes.
- Bake the rolls for 20-25 minutes, or until golden brown. Remove from oven and let cool slightly while you prepare the frosting.
- In a bowl, combine cream cheese, powdered sugar, and vanilla extract until smooth. Spread over the warm rolls before serving.
Chef’s Tips
- Ensure the milk is warm but not hot to activate the yeast properly.
- Feel free to add chopped nuts or raisins to the filling for added texture and flavor.
- For an extra special touch, drizzle caramel sauce on top of the cream cheese frosting.
Nutrition (per serving)
Approximately 300 calories, 4g protein, 46g carbs, 12g fat.
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