Ingredients:

  • 1 cup warm milk
  • 2 1/4 tsp active dry yeast
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, softened
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 3 1/2 to 4 cups all-purpose flour
  • 1/2 cup unsalted butter, very soft
  • 3/4 cup brown sugar
  • 2 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice (for filling)
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk or heavy cream

Instructions:

  1. Combine warm milk and a pinch of sugar. Sprinkle yeast on top and let sit for 5-10 minutes until it becomes foamy.
  2. Stir in the remaining sugar, softened butter, pumpkin puree, and egg until smooth.
  3. Gradually stir in the flour, salt, and pumpkin pie spice. Mix until a soft dough forms.
  4. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1.5 to 2 hours, or until it has doubled in size.
  5. Lightly flour your counter. Roll the dough into a large rectangle (roughly 12x18 inches).
  6. Spread the softened butter across the dough, leaving a small margin at the edges. Sprinkle the brown sugar, cinnamon, and spice evenly over the butter.
  7. Carefully roll the dough up tightly from the long edge. Cut into 12 even rounds using a sharp knife or unflavored dental floss.
  8. Place rolls in a 9x13 inch baking pan and allow for a second proof (approximately 1 hour) before baking.
  9. Bake for 20 minutes or until golden brown.
  10. Whisk together softened cream cheese, butter, powdered sugar, vanilla, and milk/cream until smooth, then spread over the warm rolls.