Ingredients
Method
Preparation
- In a mixing bowl, combine the flour, sugar, and salt.
- In a separate bowl, warm the milk slightly and stir in the yeast. Allow it to sit for about 5 minutes until frothy.
- Mix in the melted butter and egg into the yeast mixture.
- Gradually add the wet ingredients to the dry ingredients, mixing until it forms a soft dough.
- Transfer the dough onto a lightly floured surface and knead for about 5–7 minutes, until it's smooth and elastic.
- Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for about an hour, or until it has doubled in size.
Assembly and Baking
- Once the dough has risen, punch it down and roll it out into a rectangle about 1/4-inch thick.
- Evenly spread the pumpkin butter on the dough, leaving a small margin at the edges.
- Sprinkle a mixture of cinnamon and sugar over the pumpkin butter.
- Starting from one long edge, carefully roll the dough into a log shape.
- Using a sharp knife, slice the log into 1-inch thick rolls.
- Arrange the rolled pieces in a greased baking dish, cover them, and let them rise for another 30 minutes.
- Preheat your oven to 350°F (175°C) and bake for 30-40 minutes, or until golden brown.
Finishing Touch
- While the rolls are baking, create the glaze by mixing powdered sugar and milk until smooth.
- Once the rolls are done, remove them from the oven and drizzle the glaze over the warm rolls.
Notes
Use fresh yeast for optimal rising. Store leftovers in an airtight container for 3-4 days, or freeze for longer storage. Reheat in the microwave or oven.