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 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
- 1/2 cup unsalted butter, very soft
- 2/3 cup brown sugar, packed
- 1 1/2 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 oz cream cheese, softened
- 2 tbsp maple syrup (grade A or B)
- 1 cup powdered sugar
- 1–2 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
- Whisk the warm milk, one tablespoon of the sugar, and the yeast together in the bowl of a stand mixer. Let the mixture sit for about 5 to 10 minutes until it becomes foamy and fragrant. 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. Use the paddle attachment to combine. Gradually add 3 cups of flour, the salt, and the pumpkin pie spice. Switch to the dough hook and knead on low speed, adding more flour a tablespoon at a time until the dough clears the sides of the bowl but remains slightly tacky to the touch.
- Transfer the dough to a lightly oiled bowl and cover it with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot. Let the dough rise until it has doubled in size, which usually takes about 60 to 90 minutes depending on the temperature of your kitchen.
- Punch the dough down to release the air. On a lightly floured surface, roll the dough into a large rectangle, roughly 12×18 inches. Spread the softened butter evenly over the dough, leaving a small margin at the edges. Mix the brown sugar and spices together, then sprinkle this mixture generously over the buttered surface. Starting from the long edge, roll the dough tightly into a log.
- Cut the log into 12 even pieces using a sharp knife or unflavored dental floss. Place the rolls in a greased 9×13 inch baking pan. Cover them and let them rise again in a warm spot for about 45 minutes. They should look puffy and be 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 the centers stay soft and gooey.
- While the rolls bake, beat the cream cheese, maple syrup, powdered sugar, vanilla, and cream together until smooth. Spread the glaze over the rolls while they are still warm so some of the icing melts down into the spirals. Serve immediately for the best experience.
- Cook Time: 3 hours 10 minutes