Ingredients:

  • 1 cup warm milk
  • 2 1/4 tsp active dry yeast
  • 1/4 cup honey
  • 1/2 cup unsweetened pumpkin puree
  • 4 tbsp unsalted butter, melted
  • 3 1/2 cups bread flour
  • 1 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon

Instructions:

  1. Combine warm milk (105-115°F) and honey in a bowl. Sprinkle the yeast on top and let it sit for 5-10 minutes until a foamy layer forms.
  2. Stir in the pumpkin puree and melted butter until smooth.
  3. Gradually add flour and salt. Mix by hand or with a wooden spoon until a shaggy dough forms.
  4. Knead the dough for 5 minutes until it transforms from sticky to a smooth, supple ball that bounces back when poked.
  5. Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rest in a warm, draft-free spot for about 90 minutes until it has doubled in size.
  6. Punch down the dough to release air bubbles.
  7. Roll the dough into a large rectangle (approx. 12x18 inches) using a rolling pin.
  8. Spread the softened butter over the surface, then sprinkle the brown sugar and cinnamon evenly.
  9. Roll the dough tightly into a log. Cut into 12 equal pieces using a sharp knife or unflavored dental floss.
  10. Place rolls in a baking pan and bake for 20 minutes.