Ingredients
Scale
- For the Dough:
- 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 pumpkin pie filling)
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 3 1/2 to 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp pumpkin pie spice
- For the Filling:
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar, packed
- 1 1/2 tbsp ground cinnamon
- 1/2 tsp ground ginger
- For the Maple Glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 3 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- In a large bowl or the bowl of a stand mixer, combine the warm milk, one tablespoon of the granulated sugar, and the yeast. Stir gently and let it sit for about 5 to 10 minutes until the mixture becomes foamy. This ensures your yeast is alive and ready to make the dough rise.
- Add the remaining sugar, pumpkin puree, melted butter, and egg to the yeast mixture. Whisk until smooth. Slowly add 3 cups of flour, salt, and pumpkin pie spice. Use a dough hook or a wooden spoon to mix until a soft dough forms. Gradually add the remaining flour, one tablespoon at a time, until the dough clears the sides of the bowl but remains slightly tacky to the touch.
- Knead the dough by hand on a floured surface for 8 minutes, or use a stand mixer on medium-low speed for 5 minutes. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm, draft-free spot for about 60 to 90 minutes, or until it has doubled in size.
- Punch the dough down to release air. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches. Spread the softened butter evenly over the dough. In a small bowl, mix the brown sugar, cinnamon, and ginger, then sprinkle this mixture generously over the butter layer.
- Starting from the long edge, roll the dough up tightly into a log. Use a sharp knife or unscented 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 a second time for about 30 to 45 minutes until they look puffy and are touching each other.
- Preheat your oven to 350°F (175°C). Bake the rolls for 22 to 27 minutes until they are lightly golden brown on top. While the rolls bake, whisk together the cream cheese, butter, powdered sugar, maple syrup, vanilla, and salt until smooth. Spread the glaze over the rolls while they are still warm so it seeps into the spirals.
- Cook Time: 2 hours 40 minutes