Activate the Yeast

• Stir together the warm milk, yeast, and 1 tablespoon of the honey. Let sit for 5–10 minutes, until foamy.

Make the Dough

• In the bowl of a stand mixer fitted with the dough hook, add flour, pumpkin purée, the remaining honey, egg, softened butter, salt, and cinnamon. Mix until the dough looks shaggy.

Knead

• Pour in the activated yeast mixture. Knead on medium speed for 6–8 minutes, until the dough is smooth, elastic, and tacky but not sticky. Add 1 tablespoon of flour at a time if needed.

First Rise

• Transfer dough to a greased bowl, cover, and let rise for 1–1 ½ hours, or until doubled.

Roll the Dough

• Punch down dough. Roll into a 16 x 10 inch rectangle. Brush with melted butter and drizzle evenly with maple syrup.

Choose Your Roll Size—

For 8 Large Rolls

• Slice into 8 strips (2 inches wide).
• Roll each strip into a coil.
• Place seam-side down in a greased 9 x 13 baking dish.
• Cover and rise for 45–60 minutes.
• Brush with melted butter and bake at 350°F for 30–32 minutes, until deep golden.

For 16 Small Rolls

• Slice into 16 strips (1 inch wide).
• Roll each strip into a coil.
• Arrange in a greased 9 x 13 pan plus a smaller pan, or two 8 x 8 pans.
• Cover and rise for 35–45 minutes.
• Brush with melted butter and bake at 350°F for 20–22 minutes, until lightly golden.

Finish

• Brush warm rolls generously with melted butter. Sprinkle with flaky salt if desired. Serve warm.