Ingredients:

  • 1 cup warm milk
  • 2 1/4 tsp active dry yeast
  • 1/2 cup granulated sugar
  • 1/3 cup melted unsalted butter
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 4.25 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice (for filling)
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Heat milk to 110°F (43°C). Stir in granulated sugar and active dry yeast; let sit for 5-10 minutes until foamy.
  2. Stir in melted butter, pumpkin puree, egg, and 1 tsp pumpkin pie spice until smooth.
  3. Gradually add all-purpose flour and salt one cup at a time, stirring until a soft dough forms.
  4. Knead the dough for 5-7 minutes using a mixer or by hand until smooth and slightly tacky.
  5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60-90 minutes until doubled in size.
  6. On a floured surface, roll the dough into a rectangle approximately 12x18 inches.
  7. Spread softened butter evenly across the dough, then sprinkle with brown sugar, cinnamon, and remaining pumpkin pie spice.
  8. Roll the dough tightly into a log, cut into 12 equal rolls, and place in a greased 9x13 inch baking pan.
  9. Bake for 22 minutes or until golden brown.
  10. Whisk together softened cream cheese, butter, powdered sugar, heavy cream, and vanilla extract until smooth. Spread glaze over warm rolls.