Ingredients:

  • 1 cup warm milk
  • 2 1/4 tsp active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 4 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup pumpkin butter
  • 1 cup packed light brown sugar
  • 2 tbsp ground cinnamon
  • 4 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tbsp strong brewed espresso
  • 1 tsp vanilla extract

Instructions:

  1. Combine warm milk, sugar, and yeast in the mixer bowl. Let sit for 5–10 minutes until foamy.
  2. Stir in the melted butter, pumpkin puree, and egg until smooth.
  3. Gradually add flour and salt. Using the dough hook, knead on medium-low for 5–7 minutes until the dough is smooth and slightly tacky.
  4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60 minutes or until doubled in size.
  5. Punch down the risen dough and roll it out on a floured surface into a 12x18 inch rectangle.
  6. Spread the softened butter evenly across the dough, leaving a 1/2 inch border.
  7. Mix pumpkin butter, brown sugar, and cinnamon into a paste; spread this thick layer over the butter.
  8. Roll the dough tightly from the long edge and slice into 12 even rolls using dental floss.
  9. Place rolls in a greased baking pan and let them rise for another 20 minutes while preheating the oven to 350°F (175°C).
  10. Bake for 25–30 minutes until the tops are lightly golden.
  11. Whip together softened cream cheese, softened butter, powdered sugar, espresso, and vanilla extract until smooth, then frost the cooled rolls.