Ingredients
Scale
- 1 cup warm whole milk (110°F)
- 1 packet (2.25 tsp) active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree (not pie filling)
- 1/4 cup melted unsalted butter
- 1 large egg, room temperature
- 4 to 4.5 cups all-purpose flour
- 1 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup softened unsalted butter
- 1 cup packed light brown sugar
- 2 tbsp ground cinnamon
- 1/2 cup heavy cream (to pour over rolls before baking)
- 4 oz softened cream cheese
- 1/4 cup softened butter
- 1.5 cups powdered sugar
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
Instructions
- Whisk the warm milk, sugar, and yeast in a large bowl. Let it sit for about 10 minutes until it becomes foamy. Add the pumpkin puree, melted butter, and egg, whisking until smooth. Gradually stir in the flour, salt, and pumpkin pie spice. Use a stand mixer with a dough hook to knead the dough for about 5 to 7 minutes until it is smooth and slightly tacky but not sticking to the sides.
- Place the dough in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap. Set the bowl in a warm, draft-free spot and let the dough rise until it doubles in size. This usually takes about 60 to 90 minutes depending on the temperature of your kitchen.
- Punch the dough down to release air. Turn it out onto a floured surface and roll it into a large rectangle, roughly 12×18 inches. Spread the softened butter evenly over the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it generously over the butter. Roll the dough up tightly starting from the long edge to form a log.
- Cut the log into 12 even rolls using unflavored dental floss or a sharp serrated knife. Place the rolls in a greased 9×13 inch baking pan. Cover them again and let them rise for another 30 to 45 minutes. While they rise, preheat your oven to 350°F (175°C).
- Once the rolls have puffed up, pour the 1/2 cup of heavy cream evenly into the gaps between the rolls. This is the secret to the viral texture! Place the pan in the oven and bake for 25 to 30 minutes, or until the tops are lightly golden brown.
- While the rolls bake, beat the cream cheese and butter until smooth. Add the powdered sugar, maple syrup, and vanilla, whisking until creamy. Let the rolls cool for about 10 minutes after removing them from the oven, then spread the maple glaze generously over the top while they are still warm.
- Cook Time: 2 hours 55 minutes