Method
Make the Dough
- In the bowl of a stand mixer, combine the warm milk and granulated sugar. Sprinkle the yeast over top and let sit for 5-10 minutes until foamy.
- Add the melted butter, pumpkin puree, and egg to the yeast mixture and whisk to combine.
- Attach the dough hook. Add 4 1/2 cups of flour and the salt to the bowl. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 5-7 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Assemble the Rolls
- While the dough rises, combine all filling ingredients (softened butter, brown sugar, cinnamon, pumpkin pie spice) in a small bowl and mix until well combined.
- Once risen, turn the dough out onto a lightly floured surface and roll into a 12x18-inch rectangle.
- Spread the filling evenly over the dough, leaving a 1/2-inch border on one long side.
- Roll the dough up tightly into a log, starting from the long side. Pinch the seam to seal. Cut the log into 12 equal rolls.
- Place rolls in a greased 9x13-inch baking pan. Cover and let rise for another 30-45 minutes until puffy.
Bake and Frost
- Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown.
- While baking, make the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla, and beat until creamy.
- Let the rolls cool for 10 minutes, then spread the frosting over the warm rolls. Serve immediately.
Nutrition
Notes
Tip 1: Don't have pumpkin pie spice? Use 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger instead.
Tip 2: For an overnight option, refrigerate the assembled rolls before the second rise. The next morning, let them sit at room temperature for 1 hour, then bake as directed.
Tip 2: For an overnight option, refrigerate the assembled rolls before the second rise. The next morning, let them sit at room temperature for 1 hour, then bake as directed.