1. Activate yeast: In a bowl, mix warm milk, maple syrup, and yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl or stand mixer, add pumpkin puree, melted butter, egg, and salt to the yeast mixture. Mix well.
3. Gradually add flour, ½ cup at a time, mixing until a soft dough forms. Knead 3–5 minutes by hand or mixer until smooth and elastic.
4. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled.
5. Roll dough into a 9×12-inch rectangle on a floured surface.
6. Brush with melted butter. Mix sugar and cinnamon; sprinkle evenly over dough.
7. Roll up tightly from the long side. Pinch seam to seal.
8. Cut into 12 equal slices using dental floss or a sharp knife.
9. Place rolls cut-side up in a greased 9×9-inch or round baking dish. Cover and let rise 30 minutes.
10. Preheat oven to 350°F (175°C). Bake 22–25 minutes, until golden brown.
11. Cool slightly, then drizzle with glaze for a sweet finish.

✨ These fill your kitchen with the warmest fall aroma—great for brunch, holidays, or gifting!

💡 Make ahead tip: Assemble the night before, refrigerate, then bake fresh in the morning.

PREP TIME & NUTRITION :
Prep Time : 20 mins + 1 hr 30 mins rise , Cook Time : 25 mins , Total Time : 2 hrs 35 mins , Servings : 12 buns , Calories : 170 , Net Carbs: 26g , Fats: 6g , Protein: 4g