Ingredients
Scale
Rolls
- 2 – 2 ¼ cups all-purpose flour
- 1 envelope Fleischmann’s® RapidRise Yeast
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup milk (I used almond, but any will work)
- ½ cup pumpkin puree
- 2 tablespoons unsalted butter
Filling
- ½ cup packed light brown sugar
- 2 tablespoons unsalted butter, room temperature
- ½ cup pecans, chopped
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, stir together ¾ cup flour, undissolved yeast, sugar, and salt. In a medium microwave-safe bowl, combine milk, pumpkin, and butter. Microwave on high in 30 second increments until very warm (120-130 degrees F). Pour heated pumpkin mixture into flour mixture and beat with a hand mixer on medium speed for 2 minutes. Add an additional ¼ cup of flour and beat with the mixer on high for 2 more minutes.
- Add an additional 1 cup of flour and stir until a soft dough is formed. If the dough seems too sticky, add the final ¼ cup of flour. Knead dough on a lightly floured surface 8-10 minutes, until smooth and elastic. Cover with a piece of parchment or a tea towel and allow to rest for 10 minutes.
- While the dough is resting, make the filling. In a medium bowl, stir together brown sugar, butter, pecans, and cinnamon until fully combined.
- Using hands, press the dough into about a 10-inch circle. Cut the dough into 10 roughly equal sized triangles (it doesn’t have to be perfect). Take one triangle of dough at a time and place about 1 tablespoon of filling all over the surface of the triangle. Roll the triangle up tightly. It is okay if some of the filling falls out. Place with the point down on a parchment lined baking sheet. Repeat until all of the rolls are formed.
- Cover the baking sheet with parchment paper or a tea towel and place in a warm, draft-free place until doubled in size, 30-45 minutes.
- While the rolls are rising, preheat the oven to 375 degrees F. Bake the rolls in the preheated oven for about 20 minutes, until golden brown. Some of the filling may have oozed out – that is okay. Serve warm or cool completely on pan. Rolls may be stored in an airtight container at room temperature for up to 2 days. Reheat in a 350 degree F oven for 5-10 minutes. Rolls may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 20 minutes.
Notes
Recipe adapted from Fleischmann’s® Classic Dinner Rolls
- Prep Time: 30 mins
- Cook Time: 20 mins