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 melted unsalted butter
- 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, very soft
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 tsp ground ginger
- For the Maple Glaze:
- 4 oz cream cheese, softened
- 2 tbsp melted butter
- 1/4 cup pure maple syrup
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- In the bowl of a stand mixer, combine the warm milk, a pinch of the sugar, and the yeast. Let it sit for about 5 to 10 minutes until it becomes foamy. Once the yeast is active, whisk in the remaining sugar, pumpkin puree, melted butter, and the egg until the mixture is smooth and well combined.
- Add 3 cups of flour, the salt, and the pumpkin pie spice to the wet mixture. Use the dough hook attachment on low speed to combine. Gradually add more flour, half a cup at a time, until the dough clears the sides of the bowl but remains slightly tacky. Increase the speed to medium and knead for 5 to 7 minutes until the dough is smooth and elastic.
- Lightly grease a large bowl with oil or cooking spray. Place the dough inside, turning it once to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot and let it rise until doubled in size, which usually takes about 1 to 1.5 hours.
- Punch down the risen dough to release the 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, leaving a small margin at the edges. In a small bowl, mix the brown sugar, cinnamon, and ginger, then sprinkle this mixture generously over the buttered dough.
- Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even slices. Place the rolls into a greased 9×13 inch baking pan. Cover and let them rise again in a warm spot 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, or until they are lightly golden brown on top. Avoid overbaking to ensure they stay soft. Remove the pan from the oven and let the rolls cool for about 10 minutes while you prepare the frosting.
- In a medium bowl, beat the softened cream cheese and melted butter until smooth. Stir in the maple syrup, vanilla, and powdered sugar until the glaze is creamy and pourable. Generously spread or drizzle the maple glaze over the warm rolls. Serve immediately while they are soft and gooey.
- Cook Time: 2 hours 55 minutes