Instructions

1. In a large mixing bowl, combine 500g of all-purpose flour, 75g of granulated sugar, 2 teaspoons of instant yeast, and 1/2 teaspoon of salt. Mix these dry ingredients together until well combined.
2. In a small saucepan, heat 240ml of milk over low heat until warm but not boiling. Remove from heat and add 60g of unsalted butter, stirring until the butter is completely melted.
3. In a separate bowl, whisk together 2 large eggs and 200g of pumpkin puree until smooth and well blended.
4. Pour the warm milk and melted butter mixture into the dry ingredients. Then, add the pumpkin mixture to the bowl. Mix everything together until a dough begins to form.
5. Transfer the dough to a floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
6. Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
7. Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle approximately 1/4 inch thick.
8. In a small bowl, mix together 1 tablespoon of cinnamon and 100g of brown sugar. Sprinkle this mixture evenly over the rolled-out dough.
9. Starting from one long edge, carefully roll the dough into a tight log. Pinch the seams to seal the roll, then slice the log into 12 equal pieces.
10. Place the sliced rolls into a greased baking dish, leaving some space between each roll to allow for rising. Cover the dish with a kitchen towel and let the rolls rise for another 30 minutes.
11. Preheat your oven to 180°C (350°F). Once the rolls have risen, bake them in the preheated oven for about 25 minutes, or until they are golden brown on top.
12. Remove the rolls from the oven and allow them to cool slightly before serving. Enjoy your fluffy pumpkin pie cinnamon rolls warm!