2 cups all-purpose flour
1/2 cup pumpkin puree
1/4 cup sugar
1 tablespoon pumpkin spice
1/2 cup milk
2 tablespoons butter (melted)
1 package active dry yeast (2 1/4 teaspoons)
1/4 cup cream cheese (for frosting)
Prepare the Yeast: In a small bowl, combine warm milk and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, pumpkin spice, and salt.
Combine Wet Ingredients: In another bowl, whisk together pumpkin puree, melted butter, and the yeast mixture. Once combined, pour it into the dry ingredients.
Knead the Dough: Mix until a dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth and elastic.
First Rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 30-45 minutes, or until doubled in size.
Prepare the Filling: While the dough rises, mix together softened butter, brown sugar, and more pumpkin spice for the filling.
Roll Out the Dough: After the dough has risen, punch it down and roll it out into a rectangle (about 12×18 inches) on a floured surface.
Spread Filling: Spread the filling evenly over the dough, leaving a small border around the edges.
Roll and Cut: Starting from one edge, roll the dough tightly into a log. Cut into 12 equal slices.
Second Rise: Place rolls in a greased baking dish, cover with a towel, and let them rise for another 30 minutes.
Bake: Preheat your oven to 350°F (175°C) and bake for about 25-30 minutes until golden brown.
Prepare Frosting: While the rolls are baking, mix together cream cheese, powdered sugar, and a splash of milk until smooth.
Frost and Serve: Once the rolls are out of the oven and slightly cooled, drizzle the frosting over the top. Serve warm and enjoy!
