Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

• ▢ ¾ cup milk
• ▢ 6 tablespoons unsalted butter
• ▢ 3 tablespoons warm water 105-110°F
• ▢ 1 (0.25 ounces) packet dry active yeast
• ▢ ½ cup pumpkin puree
• ▢ 1 large egg
• ▢ ¼ cup granulated sugar
• ▢ ½ teaspoon salt
• ▢ 3½-4 cups all-purpose flour plus additional for dusting the work surface

FILLING

• ▢ ⅓ cup pumpkin puree
• ▢ 1 cup brown sugar packed
• ▢ 2 teaspoons pumpkin pie spice or cinnamon
• ▢ ½ cup heavy whipping cream

CREAM CHEESE FROSTING

• ▢ 4 ounces cream cheese softened
• ▢ ¼ cup unsalted butter softened
• ▢ 1½ teaspoons vanilla extract
• ▢ ½ teaspoon pumpkin pie spice
• ▢ ⅛ teaspoon salt
• ▢ 1½ cups powdered sugar

• Grease a 9×13-inch pan or baking dish and set aside.

• Add the milk and 6 tablespoons of butter to a wide, shallow saucepan over medium heat, stirring frequently, just until small bubbles appear around the edges of the saucepan. Do not allow the milk to come to a full boil.

• Remove from the heat and allow the milk to cool for 15 minutes, or until the temperature goes below 115℉.

• In the bowl of a stand mixer combine the warm water and yeast. Let stand for 5-10 minutes until the yeast starts to bubble.

• Add the cooled milk, egg, pumpkin puree, sugar, and salt to the bowl, mixing until combined.

• Add 3 cups of flour. With a dough hook, mix on medium-low speed until combined. Add the remaining flour ¼ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. You may not need all of the flour.

• Let the stand mixer knead the dough on low speed for 5 minutes (or knead it on a lightly floured surface until it is smooth and elastic, about 8 minutes).

• Transfer the dough to a large oiled bowl. Lightly cover it with a kitchen towel and let it rest in a warm place for 1 hour or until it has doubled in size.

• Turn the dough onto a lightly floured surface, and roll it into a 15 x 12-inch rectangle.

• In a small bowl, mix pumpkin puree, brown sugar, and pumpkin spice for the filling. Spread the mixture evenly over the dough, leaving a 1-inch gap on one of the long sides to seal the roll.

• Gently roll into a log starting on the long end (the filling is very soft and may ooze out a little). Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces and place them in the prepared pan.

• Cover rolls with a kitchen towel and let them rise for 45-60 minutes. Preheat oven to 375°F.

• Pour heavy cream over the rolls.

• Bake 20-25 minutes, until tops are golden brown.

• Remove from oven, and let cool.

• Meanwhile, In a medium bowl combine softened cream cheese and butter with a hand mixer until fluffy, about 2-3 minutes. Mix in vanilla, pumpkin pie spice, and salt. Sift in powdered sugar and mix until smooth. Spread icing over rolls once cooled.

Double-check the date on your yeast to ensure it has not expired. If the yeast does not foam, it should be replaced with new fresh yeast.

Use a digital thermometer to check if the rolls are done. They should be between 190°F and 200°F.

Keep leftovers in an airtight container in the refrigerator for 4 days or at room temperature for 3 days. 

Course Dessert

Cuisine American