Ingredients
Scale
- For the Dough:
- 1/2 cup warm whole milk (110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp pumpkin pie spice
- For the Filling:
- 1/2 cup unsalted butter, very soft
- 3/4 cup brown sugar, packed
- 1 1/2 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or heavy cream
Instructions
- In the bowl of a stand mixer, combine the warm milk and a pinch of the granulated sugar. Sprinkle the yeast over the top and let it sit for about 5 to 10 minutes until it becomes foamy and fragrant.
- Add the pumpkin puree, the remaining granulated sugar, melted butter, and egg to the yeast mixture. Whisk together until the pumpkin is fully incorporated and the mixture is smooth.
- Add 3 cups of flour, the salt, and the pumpkin pie spice. Using the dough hook attachment, mix on low speed until a soft dough forms. Gradually add the remaining flour if the dough is too sticky. Knead on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Set it in a warm, draft-free spot and let it rise until it has doubled in size, which usually takes about 60 to 90 minutes.
- Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, roughly 12×18 inches. Spread the softened butter evenly over the surface. In a small bowl, mix the brown sugar, cinnamon, and pumpkin pie spice, then sprinkle it generously over the buttered dough.
- Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even slices. Place the rolls in a greased 9×13 inch baking pan. Cover and let them rise again for 30 to 45 minutes until they look puffy.
- Preheat your oven to 350°F (175°C). Bake the rolls for 22-27 minutes, or until they are lightly golden brown on top. Avoid overbaking to ensure they remain soft.
- While the rolls bake, beat together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth and creamy. Spread the frosting over the rolls while they are still slightly warm so it melts into the layers.
- Cook Time: 160 minutes
- Diet: Vegetarian