Ingredients
Scale
- 1/2 cup warm whole milk (110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (not pie filling)
- 1/4 cup melted unsalted butter
- 1 large egg
- 1 tsp salt
- 3 1/2 to 4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 1/2 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- 4 oz cream cheese, softened
- 2 tbsp maple syrup
- 1 cup powdered sugar
- 1–2 tbsp milk or heavy cream
Instructions
- Whisk the warm milk, yeast, and one tablespoon of the granulated sugar in the bowl of a stand mixer. Let the mixture sit for about 5 to 10 minutes until it becomes foamy. This ensures your yeast is alive and ready to make the dough rise.
- Add the remaining sugar, pumpkin puree, melted butter, egg, and salt to the yeast mixture. Use the paddle attachment to combine. Slowly add 3 cups of flour, mixing until a soft dough forms. Switch to the dough hook and knead on medium speed for 5-7 minutes, adding more flour a tablespoon at a time until the dough pulls away from the sides of the bowl but remains slightly tacky.
- Lightly grease a large bowl with oil or cooking spray. Place the dough inside, cover it with a clean kitchen towel, and set it in a warm, draft-free spot. Let the dough rise for about 60 to 90 minutes, or until it has doubled in size.
- Punch the risen dough down to release the air. Turn it out onto a floured surface and roll it into a large rectangle, roughly 12×18 inches. Spread the softened butter evenly across the dough. In a small bowl, mix the brown sugar, cinnamon, and pumpkin pie spice, 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 for another 30 to 45 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 22 to 27 minutes, or until they are lightly golden brown on top. Avoid overbaking to keep the centers soft and gooey.
- While the rolls bake, beat the cream cheese, maple syrup, and powdered sugar together until smooth. Add milk or cream until you reach your desired consistency. Spread the glaze over the rolls while they are still warm so it seeps into the centers. Serve immediately.
- Cook Time: 2 hours 25 minutes