“I found this great sounding recipe in a local magazine. I havent tried it yet posting it for safe keeping.”
1 dozen

Ingredients Nutrition


  1. For the dough: In a small bowl combine water, yeast, and teaspoon of sugar. Stir until yeast is dissolved. Set aside until froth doubles.
  2. In a large mixing bowl with an electric mixer fitted with a dough hook mix together milk, eggs, pumpkin, butter, 1/2 cup of sugar, nutmeg, cloves, and salt.
  3. Add 4 cups of flour and the yeast mixture. Knead for about 5 minutes, add the rest of the flour a half cup at a time. The dough should be smooth and moist, but not sticky.
  4. Grease a bowl and place dough into bowl, cover with plastic wrap. Let rise until doubled, about 1 hour. While dough is rising prepare filling.
  5. For the filling: In a small bowl with an electric mixer beat together butter and pumpkin until smooth. In another small bowl mix together sugar and cinnamon.
  6. To assemble: Turn dough out onto a lightly floured surface. Roll out dough into a 16 by 21 inch rectangle. Spread pumpkin/butter mixture over dough. Then sprinkle cinnamon sugar mixture evenly over, gently pressing into dough.
  7. Roll up long side of dough forming a long tube. Using floss cut into 12 rolls. Place rolls into a greased 13 by 9 inch baking pan. Cover and let rise until doubled, about 30 minutes.
  8. Bake at 400 degrees for 15 to 20 minutes. While rolls are baking make the icing.
  9. For the icing: Beat together all of the ingrediants until smooth. Spread over warm rolls.

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