Ingredients
Dough:
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¾ cup warm milk (110°F)
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2 ¼ tsp active dry yeast (1 packet)
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½ cup pumpkin puree
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⅓ cup granulated sugar
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¼ cup unsalted butter, melted
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1 large egg
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1 tsp vanilla extract
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3 ¾ cups all-purpose flour (plus more as needed)
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1 tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp ground cloves
Filling:
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⅔ cup brown sugar
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1 ½ tbsp ground cinnamon
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¼ tsp nutmeg
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¼ cup unsalted butter, softened
Cream Cheese Glaze:
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4 oz cream cheese, softened
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2 tbsp unsalted butter, softened
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¾ cup powdered sugar
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1 tsp vanilla extract
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1–2 tbsp milk (to thin)
Instructions
Step 1: Prepare the Dough
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In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
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Add pumpkin puree, sugar, melted butter, egg, and vanilla. Mix until combined.
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Stir in flour, salt, and spices. Mix until dough forms. Knead 5–7 minutes until smooth.
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Transfer to a greased bowl, cover with a towel, and let rise in a warm place for 1–1.5 hours until doubled in size.
Step 2: Make the Filling
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In a small bowl, mix brown sugar, cinnamon, and nutmeg.
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Set aside softened butter for spreading.
Step 3: Assemble the Rolls
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Punch down dough and roll into a 16×12-inch rectangle.
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Spread with softened butter, then sprinkle evenly with sugar-spice mixture.
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Roll up tightly from the long side. Slice into 12 even rolls.
Step 4: Second Rise
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Place rolls in a greased 9×13-inch pan. Cover and let rise for 30–45 minutes.
Step 5: Bake
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Preheat oven to 350°F (175°C).
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Bake rolls for 22–26 minutes until golden brown and cooked through.
Step 6: Make the Glaze
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Beat cream cheese and butter until smooth.
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Add powdered sugar, vanilla, and milk. Mix until creamy.
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Spread over warm rolls before serving.
Notes
Use pure pumpkin puree—not pumpkin pie filling—to control sweetness and spice levels.