2 ½ cups all-purpose flour (or whole wheat/gluten-free flour blend)
¼ cup granulated sugar (or honey/maple syrup)
1 packet (2 ¼ tsp) dry yeast (or active dry/instrument yeast)
½ tsp salt (or sea salt)
1 tsp cinnamon (or mixed spices)
½ cup pumpkin puree (or applesauce/mashed banana)
¼ cup unsalted butter, melted (or coconut/vegetable oil)
1 egg (or flax egg/applesauce for vegan)
½ cup powdered sugar (for glaze, or honey/agave for vegan)
In a large mixing bowl, combine warm water and yeast; let stand for 5 minutes until foamy. Then add sugar, melted butter, and eggs.
In another bowl, whisk together flour, cinnamon, and salt. Gradually mix into wet ingredients until a soft dough forms.
Knead dough on a floured surface for 5-7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
For filling, mix pumpkin puree, brown sugar, and cinnamon in a small bowl.
Once risen, roll out the dough into a 12×18 inch rectangle.
Spread the pumpkin filling over the dough, leaving a small border.
Roll the dough tightly into a log and slice into 12 equal rolls.
Place rolls in a greased baking dish, cover, and let rise again for 30 minutes.
Preheat oven to 350°F (175°C) and bake rolls for 25-30 minutes until golden brown.
Make glaze by whisking powdered sugar with water/milk to a drizzling consistency.
Allow rolls to cool slightly before drizzling glaze over and serve warm.
