Ingredients
Scale
- For the Dough:
- 1 cup warm whole milk (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- 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 to 4 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp pumpkin pie spice
- For the Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- For the Maple Frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 1/2 cups powdered sugar
- 3 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- A pinch of salt
Instructions
- Start by blooming the yeast. In the bowl of a stand mixer, combine the warm milk, one tablespoon of the sugar, and the yeast. Let it sit for about 5 to 10 minutes until it becomes foamy. Once the yeast is active, add the remaining sugar, pumpkin puree, melted butter, and egg. Use the paddle attachment to mix until combined. Gradually add 4 cups of flour, the salt, and pumpkin pie spice. Switch to the dough hook and knead on medium-low speed for 5-7 minutes. If the dough is too sticky, add the remaining flour one tablespoon at a time. The dough should be soft and slightly tacky but not stick to your fingers. Place the dough in a greased bowl, cover it with a warm damp cloth, and let it rise in a warm spot for about 60 to 90 minutes or until it doubles in size.
- Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, roughly 12×18 inches. Spread the softened butter evenly across the dough, leaving a small border at the edges. In a small bowl, mix the brown sugar, cinnamon, and nutmeg, then sprinkle this mixture generously over the butter. Starting from the long edge, roll the dough tightly into a log. Use a sharp serrated knife or unflavored dental floss to cut the log into 12 even rolls. Place the rolls into a greased 9×13 inch baking pan. Cover and let them rise again for 30-45 minutes. Preheat your oven to 350°F (175°C). Bake the rolls for 22 to 25 minutes until they are lightly golden brown on top. While they bake, whisk together the cream cheese, butter, powdered sugar, maple syrup, vanilla, and salt until smooth.
- Remove the rolls from the oven and let them cool for about 5 to 10 minutes. While they are still warm but not hot, spread the maple cream cheese frosting generously over the tops. The heat will melt the frosting slightly, allowing it to seep into the spirals. Serve the rolls immediately on individual plates while they are warm. For an extra touch of elegance, you can garnish the plate with a light dusting of cinnamon or a drizzle of extra maple syrup. These are best enjoyed fresh, but you can store leftovers in an airtight container for up to three days.
- Cook Time: 2 hours 40 minutes (includes rising time)