Pumpkin-loving friend requested this pumpkin roll recipe. Compare pumpkin pie recipes and use similar ingredients. It tasted great!
Dough:– ¼ cup warm water (100 degrees F/38 degrees C)– 1 (.25 ounce) package active dry yeast– 1 (15 ounce) can pumpkin puree– ¾ cup white sugar– 1 (5 ounce) can evaporated milk– 3 tablespoons olive oil– 1 large egg, beaten– 2 teaspoons pumpkin pie spice– 5 cups all-purpose flour, or more if needed– ¼ cup melted butter
Ingredient
Filling:– 1 ¼ cups brown sugar, packed– 2 tablespoons pumpkin pie spice
Ingredient
Glaze:– 1 cup confectioners' sugar– ¼ cup milk– 2 tablespoons butter, melted– 1 (3 ounce) package cream cheese, softened– ½ teaspoon vanilla extract
Ingredient
Direction
1
Make dough: Sprinkle yeast over warm water in a big dish. Let stand 5–10 minutes until yeast forms a creamy froth.
2
Mix yeast, pumpkin puree, sugar, evaporated milk, olive oil, and egg until mixed. Add pumpkin pie spice and 5 cups of flour, or as needed, to make a stiff dough.
3
Knead floured dough 8 minutes until elastic and sticky. Make a dough ball, place in an oiled basin, cover with a cloth, and rise for 45 minutes in a warm area.
4
Start with a 350°F oven. Grease 9x13 baking dish. Punch down the dough and roll it into an 18x26-inch rectangle on a floured board. Melt butter and brush on.
5
In a separate bowl, mix brown sugar and pumpkin pie spice. Sprinkle on buttered dough. Form log by rolling dough over filling from longer edge.
6
Cut the log with a sharp knife and squeeze the seam to produce 12 equal rolls. In baking dish, cut-side-up rolls.
7
Bake for 30 to 40 minutes, or until the edges are lightly golden brown, in a preheated oven.
8
While the rolls are baking, make the glaze: Beat together the powdered sugar, milk, butter, cream cheese, and vanilla until well combined in a bowl.