Ingredients
Scale
- For the Pumpkin Dough:
- 1/2 cup warm whole milk (110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 4 cups all-purpose flour
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- For the Filling:
- 1/2 cup unsalted butter, very soft
- 1 cup light brown sugar, packed
- 2 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- For the Cheesecake Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream
Instructions
- In a large bowl or the bowl of a stand mixer, combine the warm milk and one tablespoon of the sugar. Sprinkle the yeast over the top and stir gently. Let it sit for about 5 to 10 minutes until it becomes foamy and fragrant. This step ensures your yeast is alive and ready to make the dough rise.
- Add the pumpkin puree, melted butter, egg, and the remaining sugar to the yeast mixture. Whisk until smooth. Gradually add 3 1/2 cups of flour, the pumpkin pie spice, and salt. Use a dough hook or a sturdy spoon to mix until a soft dough forms. If the dough is too sticky, add the remaining flour one tablespoon at a time.
- Knead the dough on a lightly floured surface for 5-7 minutes (or 5 minutes in a stand mixer) until it is smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size.
- While the dough rises, mix the brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Ensure your butter for the filling is soft enough to spread easily without tearing the dough.
- Punch down the risen dough to release air. On a floured surface, roll the dough into a 12×18 inch rectangle. Spread the softened butter over the entire surface, leaving a small margin at the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Starting from the long edge, roll the dough tightly into a log. Use unflavored dental floss or a sharp serrated knife to cut the log into 12 even pieces. Place the rolls into a greased 9×13 inch baking pan.
- Cover the pan and let the rolls rise again for 30-45 minutes. Preheat your oven to 350°F (175°C). Once the rolls look puffy, bake them for 22-25 minutes until they are lightly golden brown on top. Do not overbake, or they will lose their softness.
- While the rolls bake, beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and heavy cream, whisking until creamy. Spread the frosting over the warm rolls immediately after taking them out of the oven so it melts into the layers. Serve warm.
- Cook Time: 3 hours 10 minutes