Marla's Epic Pumpkin Rolls

Ingredients

Bread

  • 1 package yeast
  • 1 ½ cups warm water
  • 1/3 cup sugar
  • 1 tsp salt
  • ½ cup milk
  • 1 egg
  • 5 ½ – 6 cups bread flour
  • ¼ cup butter (softened)
  • 1 cup pumpkin puree

Filling

  • ½ cup softened butter
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 2 Tbsp pumpkin pie spices or cinnamon

Icing

  • 1 lb powdered sugar
  • 1 tsp vanilla extract
  • 3 Tbsp water

Directions

Bread

  1. Combine yeast, water, sugar, salt, milk, and egg. Mix well.
  2. Add bread flour, butter, and pumpkin puree.
  3. Add more flour if needed, but no more than 1 cup.
  4. Knead on a floured board, then let rise for about 1 hour.
  5. Roll out into a ¼-inch thick rectangle.

Filling

  1. Add 1 cup pumpkin puree to 1 cup sugar.
  2. Add pumpkin pie spice or cinnamon.
  3. Mix well.

Icing

  1. Combine powdered sugar, vanilla, and water.
  2. Mix well until no lumps remain.
  3. Slowly continue to add water until icing reaches desired consistency.

Baking

  1. Preheat oven to 350° F.
  2. Spread ½ cup melted butter on rolled-out dough.
  3. Spread pumpkin mixture over buttered dough.
  4. Roll tightly, then cut into 1 ½-inch thick slices and place into a 9-inch round, greased pan.
  5. Cover with plastic wrap and allow them to rise for 30 minutes.
  6. Bake for 25 minutes or until golden brown.
  7. Ice rolls as soon as they come out of the oven.
  8. Allow to sit and cool for 5–10 minutes before serving.