Ingredients
Scale
- 1/2 cup warm whole milk (about 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup unsalted butter, very soft (for filling)
- 1 cup brown sugar, packed (for filling)
- 2 tbsp ground cinnamon (for filling)
- 4 oz cream cheese, softened (for frosting)
- 1/4 cup butter, softened (for frosting)
- 1 1/2 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- In a large bowl or the bowl of a stand mixer, combine the warm milk, a pinch of the granulated sugar, and the yeast. Stir gently and let it sit for about 5 to 10 minutes. When the mixture becomes foamy on top, you know the yeast is active and ready to use.
- Add the remaining granulated sugar, pumpkin puree, melted butter, and the egg to the yeast mixture. Whisk or use the paddle attachment on your mixer to combine everything until the mixture is smooth and the pumpkin is fully incorporated.
- Switch to a dough hook if using a mixer. Gradually add the flour, salt, and pumpkin pie spice. Mix until a soft dough forms. Knead the dough for about 5-7 minutes until it is smooth and elastic. It should be slightly tacky to the touch but should not stick to your fingers or 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 the bowl in a warm, draft-free spot. Let the dough rise for about 1 to 1.5 hours, or until it has doubled in size.
- Gently punch down the risen dough and turn it out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about 12×18 inches. Spread the 1/2 cup of softened butter evenly over the surface, then sprinkle the brown sugar and cinnamon over the butter.
- Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or a piece of unflavored dental floss to cut the log into 12 even slices. Place the slices in a greased 9×13 inch baking pan, leaving a little space between them.
- Cover the pan and let the rolls rise again for about 30 to 45 minutes. While they rise, preheat your oven to 350°F (175°C). Once the rolls look puffy, bake them for 20-25 minutes until they are lightly golden brown on top.
- While the rolls are baking, beat together the cream cheese, 1/4 cup butter, powdered sugar, and vanilla until smooth and creamy. Spread the frosting over the rolls while they are still warm so that it melts down into all the pumpkin-spiced layers.
- Cook Time: 2 hours 25 minutes
- Diet: Vegetarian