Ingredients:

  • 1 cup warm milk (110°F/43°C)
  • 2 ¼ tsp active dry yeast
  • ½ cup white granulated sugar
  • ½ cup pumpkin puree
  • 4 tbsp unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 4 cups bread flour
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Whisk together the warm milk and sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes until a thick, frothy layer forms on the surface.
  2. Combine the activated yeast with the pumpkin puree, melted butter, and egg. Gradually stir in the bread flour, salt, and pumpkin pie spice until a shaggy dough forms.
  3. Knead the dough on a floured surface or in a stand mixer for about 5-7 minutes until the consistency is smooth, elastic, and bounces back when poked.
  4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 60-90 minutes, or until it has doubled in size.
  5. Punch down the risen dough and roll it out into a rectangle approximately 12x18 inches. Spread the softened butter evenly across the surface, then sprinkle with brown sugar, cinnamon, and pumpkin pie spice.
  6. Roll the dough tightly from the long edge. Using dental floss or a sharp knife, cut the log into 12 even rolls and place them in a prepared 9x13 inch baking pan.
  7. Cover the rolls and let them rise for another 30 minutes before baking.
  8. Bake for 25 minutes or until golden brown. While cooling, whisk together softened cream cheese, butter, powdered sugar, vanilla, and heavy cream to create the frosting, then spread over the warm rolls.