Ingredients
Scale
Dough
- ¾ cup warm 2% milk (100-110°F)
- 1 packet quick rise yeast
- ¼ cup granulated sugar
- ¾ cup pumpkin puree
- 3 tablespoons melted unsalted butter
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
Filling
- 4 tablespoons softened unsalted butter
- ¾ cup light brown sugar
- 1 tablespoon pumpkin pie spice
Frosting
- 4 oz softened cream cheese
- 1 ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
- In a large bowl, combine warm milk, granulated sugar, and yeast. Let it sit until the yeast blooms, about 5 minutes.
- Add pumpkin puree, melted butter, egg, and vanilla. Whisk until combined.
- Using a stand mixer with a dough hook attachment, gradually add flour and salt to the wet ingredients. Knead until dough is smooth and elastic.
- Transfer dough to a lightly oiled bowl, cover with plastic wrap and a tea towel, and let it rise until doubled in size, about 1-1.5 hours.
- Make the cinnamon cream cheese frosting by combining cream cheese, vanilla, cinnamon, and salt in a stand mixer bowl. Gradually add powdered sugar until fluffy.
- Roll out the risen dough on a floured surface into a rectangle.
- Spread softened butter over the dough and sprinkle with the filling mixture.
- Roll up the dough tightly and slice into rolls.
- Place rolls in a buttered or parchment-lined baking dish. If making ahead, refrigerate for up to 12 hours.
- Let rolls rise at room temperature for 30 minutes if baking immediately.
- Preheat oven to 350°F and bake rolls for 18-22 minutes until set.
- Allow rolls to cool for 10 minutes before frosting and serving.