Ingredients:

  • 3.5 cups all-purpose flour
  • 0.5 cup warm milk
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 0.5 cup pumpkin puree
  • 1 large egg
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 4 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 4 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 1.5 cups powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract

Instructions:

  1. Combine warm milk and a pinch of sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. In a mixer, combine the yeast mixture, remaining sugar, softened butter, pumpkin puree, and egg. Mix until smooth.
  3. Gradually add flour, salt, and cinnamon. Knead on medium-low for 5-7 minutes until the dough is smooth and pulls away from the sides of the bowl.
  4. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60-90 minutes (or refrigerate overnight).
  5. Beat together softened cream cheese, butter, brown sugar, pumpkin pie spice, and cinnamon to create the filling.
  6. Roll out the dough, spread the filling evenly, roll into a log, and slice into 12 equal rolls.
  7. Place rolls in a 9x13 inch baking pan and bake for 25 minutes.
  8. Whisk together cream cheese, butter, powdered sugar, maple syrup, and vanilla extract. Spread over warm rolls.