In a separate vessel combine pumpkin puree and egg whisk till they are
Warm the milk add yeast and 1/4 tsp of salt to activate the yeast. Keep it
aside for 5 minutes until yeast foams.
Now mix all the ingredients in the dry ingredients bowl. Knead manually
or using stand mixer slowly for about 10 minutes.
The finished dough will be little soft and slightly sticky. Don't worry
you will result in super fluffy rolls. (But if you really unable to handle
the dough add little flour to make it to a ball. The moisture depends on
the pumpkin puree.The pumpkin puree has to be really thick without much
water. If you feel the pumpkin puree is little watery reduce the amount
of milk to 1/8 cup instead of 1/4 cup).
Now oil or butter the vessel and keep the dough. Set aside for 1 to
1 1/2 hrs until it is double the size.
Mix the brown sugar, cinnamon and chopped nuts in a bowl and keep it
Once the dough is raised. Flour the working space with little flour.
Roll the dough to 19*13 inch rectangle.
Smear the butter all over and sprinkle the brown sugar mixture.
Roll it from one side towards the end like a roulade.
Pinch the edges.
I usually remove both the ends as there will not be much brown sugar
Now cut them to 16 equal parts. Arrange them in buttered square pan or
any springform pan.
You can also use muffin tin for individual rolls.
Close them using cling wrap and keep it aside in warm place.
Let it double in size again(it takes 45 minutes to 1 hr depends on the
Now bake them in the preheated 350 f oven for about 15 to 17 minutes or
until they are lightly browned on the top.
For the rolls in the muffin tin it takes 3 minutes lesser time for
When it is slightly warm drizzle with the glaze.
You can store this in room temperature for upto 2 to 3 days.
Just warm in the microwave when you are ready to eat.
You can also use cream cheese and butter glaze, brown sugar glaze for this
Pumpkin cinnamon roll. But I wanted to keep it really simple.