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, room temperature
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp pumpkin pie spice
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup brown sugar (for sprinkling)
- 1 tbsp ground cinnamon
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (to reach desired consistency)
Instructions
- Step 1: Activate the Yeast and Mix Dough In the bowl of a stand mixer, combine the warm milk, one tablespoon of the sugar, and the yeast. Let it sit for about 5 to 10 minutes until it becomes foamy. Add the remaining sugar, pumpkin puree, melted butter, and egg. Whisk until smooth. Attach the dough hook and gradually add the flour, salt, and pumpkin pie spice. Knead on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
- Step 2: First Rise Lightly grease a large bowl with oil or cooking spray. Place the dough inside and cover it with a clean kitchen towel or plastic wrap. Set the bowl in a warm, draft-free spot. Let the dough rise for about 60 to 90 minutes, or until it has doubled in size.
- Step 3: Prepare the Cheesecake Filling While the dough rises, prepare the filling. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. In a separate small bowl, mix the brown sugar and cinnamon together. Set both aside until the dough is ready.
- Step 4: Roll and Shape Punch the risen dough down to release air. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches. Spread the cream cheese filling evenly over the dough, leaving a small border at the edges. Sprinkle the cinnamon-sugar mixture generously over the cream cheese layer. Carefully roll the dough up tightly starting from the long edge.
- Step 5: Second Rise and Baking Cut the log into 12 even rolls using a sharp knife or unflavored dental floss. Place the rolls into a greased 9×13 inch baking pan. Cover and let them rise for another 30 minutes. Meanwhile, preheat your oven to 350°F (175°C). Bake the rolls for 22-25 minutes until they are lightly golden brown on top. Do not overbake, or they will lose their softness.
- Step 6: Glaze and Serve While the rolls bake, whisk together the glaze ingredients: cream cheese, butter, powdered sugar, vanilla, and milk. Mix until completely smooth. Let the rolls cool for about 5-10 minutes after taking them out of the oven, then spread the glaze generously over the warm rolls. Serve immediately while warm.
- Cook Time: 2 hours 25 minutes