Ingredients
Equipment
Method
Make the Dough
- In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tsp of granulated sugar. Let it sit for 5-10 minutes until foamy.
- Stir in the pumpkin puree, melted butter, remaining sugar, and the egg.
- Add the flour, spices, and salt. Using the dough hook, mix on low until combined, then increase to medium and knead for 6-8 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Assemble the Rolls
- Punch down the risen dough and roll it into a 12x18-inch rectangle on a floured surface.
- Combine the softened butter, brown sugar, and cinnamon for the filling. Spread it evenly over the dough.
- Roll the dough into a tight log and cut it into 12 equal rolls. Place them in a greased 9x13-inch baking pan.
- Cover the pan and let the rolls rise for another 30-45 minutes until puffy. Preheat oven to 350°F (175°C).
Bake and Frost
- Bake for 22-28 minutes, or until golden brown and cooked through.
- While the rolls cool slightly, beat the cream cheese and butter for the frosting until smooth. Beat in the powdered sugar and vanilla extract until creamy.
- Spread the frosting over the warm rolls and serve immediately.
Nutrition
Notes
For best results, use room temperature ingredients to ensure everything mixes together smoothly.
Make sure your milk is warm but not hot (around 110°F) to properly activate the yeast without killing it.
Spoon and level your flour instead of scooping to avoid a dry, dense dough.
Make sure your milk is warm but not hot (around 110°F) to properly activate the yeast without killing it.
Spoon and level your flour instead of scooping to avoid a dry, dense dough.