1-Gathering and Mixing Ingredients: First, prepare your ingredients by measuring out flour, pumpkin puree, sugar, yeast, milk, butter, egg, and spices. Warm the milk to about 110°F to activate the yeast properly. For vegan or gluten-free adaptations, ensure substitutes are ready. In a large bowl, mix the warm milk with yeast and sugar. Let it sit for 5-10 minutes until frothy to show the yeast is working well.

Once that’s done, add pumpkin puree, melted butter, egg (or a flax egg for vegan), cinnamon, nutmeg, and salt to the yeast mix. Gradually stir in the flour until the dough is smooth and elastic. For gluten-free versions, let the dough rest a bit longer to handle it easier.

2-Rising and Shaping the Dough: After mixing, cover the dough with a damp cloth and let it rise in a warm spot for about 1 hour or until it doubles in size. This step is key for that fluffy texture. Once risen, roll the dough out on a floured surface into a rectangle about 12×8 inches. Spread melted butter over it, then sprinkle on the cinnamon and sugar mix from the filling.

Roll the dough tightly from one long edge, then cut it into 12 even slices. Arrange these in a greased baking pan, cover them, and let them rise for another 30 minutes. Preheat your oven to 350°F while you wait. Bake the rolls for 20-25 minutes until they’re golden brown, but keep an eye on them to avoid over-baking.

After baking, let the rolls cool a little before adding the icing. The whole process, including rising time, takes about 3 hours and 25 minutes, with just 25 minutes of actual baking. If you’re exploring more recipes, our Kansas City Ribs Recipe offers similar step-by-step tips for outdoor cooking.