Ingredients:

  • 1/2 cup (120g) 100% pure pumpkin puree
  • 4 cups (500g) all-purpose flour
  • 1/2 cup (120ml) whole milk, warmed to 110°F
  • 1/4 cup (57g) unsalted butter, melted and cooled
  • 1/3 cup (65g) granulated sugar
  • 2.25 tsp (7g) active dry yeast
  • 1 large egg, room temperature
  • 1 tsp kosher salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1.5 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 4 oz (113g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • 1.5 cups (180g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream

Instructions:

  1. In the bowl of a stand mixer, combine warm milk, granulated sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. Whisk in the pumpkin puree, melted butter, and egg until smooth.
  3. Add the flour and salt. Using the dough hook, knead on medium-low speed for 5-7 minutes until the dough is tacky but pulls away from the sides.
  4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 2 hours or until doubled in size.
  5. On a floured surface, roll the dough into a 12x18 inch rectangle. Spread 1/2 cup softened butter over the dough.
  6. Mix brown sugar, cinnamon, and pumpkin pie spice; sprinkle evenly over the buttered dough.
  7. Roll the dough tightly from the long edge and cut into 12 even rolls using unflavored dental floss.
  8. Place rolls in a greased 9x13 inch baking dish. Bake at 350°F (175°C) for 25 minutes until golden brown.
  9. Whisk together cream cheese, 2 tbsp butter, powdered sugar, vanilla, and heavy cream until silky. Spread over warm rolls.