2 cups all-purpose flour
1 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter, melted
1 packet instant yeast
In a large mixing bowl, combine 1 cup of the flour, sugar, yeast, cinnamon, and nutmeg. Stir in the pumpkin puree and melted butter. Gradually add in the remaining flour until a soft dough forms.
Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Once risen, punch the dough down and roll it into a rectangle about 1/4 inch thick. Spread the pumpkin filling evenly over the dough.
Starting from the long edge, carefully roll the dough into a log. Cut the log into approximately 1-inch pieces and place them in a greased baking dish.
Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
While the rolls are baking, whisk together powdered sugar, a little pumpkin puree, and milk to create a creamy glaze.
Once baked, drizzle the glaze over your warm pumpkin cinnamon rolls, and serve right away!
