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Ingredients

• 4 cups All-Purpose Flour (sifted)
• 2 tsp Active Dry Yeast (proofed in warm milk)
• 1/4 cup Granulated Sugar
• 1 tsp Salt
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 1/2 cup Whole Milk (warm (about 110°F))
• 1 large Egg (room temperature)
• 1/2 cup Pumpkin Puree (canned or homemade)
• 2 tsp Pumpkin Spice
• 4 tbsp Unsalted Butter (filling) (softened)
• 1/2 cup Brown Sugar (packed)
• 2 tsp Ground Cinnamon
• 1 cup Powdered Sugar (sifted)
• 2 tbsp Unsalted Butter (icing) (softened)
• 2 tbsp Milk (icing)
• 8 Cinnamon Sticks (for stems)
• 8 inches Kitchen Twine (cut into 8 pieces)

Instructions

1. Proof Yeast

   In a small bowl combine warm milk (110°F), 1 tsp sugar, and yeast. Stir and let sit 5 minutes until foamy.

   Time: PT5M

2. Mix Dough

   In a large mixing bowl combine flour, remaining sugar, salt, pumpkin spice, pumpkin puree, softened butter, egg, and the foamy yeast mixture. Mix until a shaggy dough forms, then knead 6–8 minutes by hand or 4 minutes in a stand mixer until smooth and elastic.

   Time: PT12M

3. First Rise

   Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot until doubled, about 60 minutes.

   Time: PT1H

4. Prepare Filling

   Mix softened butter, brown sugar, and ground cinnamon in a small bowl until a paste forms.

   Time: PT5M

5. Shape Rolls

   Punch down the risen dough and turn onto a lightly floured surface. Roll into a 12x12‑inch rectangle (about 1/4‑inch thick). Spread the cinnamon filling evenly. Cut the dough into 8 equal squares.

   Time: PT8M

6. Tie and Form Pumpkin Shape

   Take each square, bring opposite corners together to form a loose bundle, and secure with a 8‑inch piece of kitchen twine, tying tightly but not crushing the dough. Place the tied bundles on a parchment‑lined baking sheet, seam side down.

   Time: PT5M

7. Second Rise

   Cover the sheet loosely with plastic wrap and let the tied bundles rise for 30 minutes.

   Time: PT30M

8. Bake

   Preheat oven to 350°F. Bake the rolls for 15‑18 minutes, until lightly golden on top but still soft inside. Underbake slightly to avoid dryness.

   Time: PT20M

   Temperature: 350°F

9. Cool Slightly

   Remove from oven and let rolls cool on the sheet for 5 minutes, then transfer to a cooling rack.

   Time: PT5M

10. Make Pumpkin‑Spice Icing

    Whisk together powdered sugar, softened butter, milk, and 1 tsp pumpkin spice until smooth and drizzle‑able.

    Time: PT5M

11. Finish and Serve

    Drizzle the icing over each roll, insert a cinnamon stick into the top of each bundle as a stem, and serve warm.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

10g

Fiber

2g