Ingredients
Pumpkin Dough
- 1/3 cup (80ml) whole milk
- 2 Tablespoons (28g) unsalted butter
- 1/2 cup (115g) canned pumpkin (not pumpkin pie filling)
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 large egg
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 2 and 2/3 cups (335g) all-purpose flour (spooned & leveled), plus more as needed
Filling
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Maple Cream Cheese Icing
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 3 Tablespoons (45ml) pure maple syrup
- 1 Tablespoon (15ml) whole milk
- 2/3 cup (80g) confectioners’ sugar, sifted
- optional: 1/8 teaspoon ground cinnamon
Instructions
- Make the dough: Warm the milk and butter together over the stove or in the microwave until the butter is just melted and the mixture is lukewarm (105°F-115°F). In a large bowl or stand mixer bowl, whisk together pumpkin puree, sugar, nutmeg, and salt. Add the warmed milk-butter mixture, egg, and yeast, and whisk until combined. Using the dough hook or paddle attachment on low speed, mix in 1 cup of flour for 1 minute, scraping the bowl as needed. Add remaining 1 and 2/3 cups flour and mix for another minute.
- Knead the dough: Switch to dough hook if needed and knead for 5 full minutes in the mixer, or knead by hand on a floured surface for 5 minutes. If sticky, sprinkle flour 1 teaspoon at a time to get a slightly tacky but soft dough. Test dough elasticity with the windowpane test. Once ready, proceed.
- First rise: Lightly oil a large bowl and place dough inside, turning it to coat with oil. Cover with plastic wrap, foil, or towel and let rise in a warm spot for about 2 hours or until doubled in size.
- Prepare pan: Grease the bottom and sides of a 9-inch or 9×13-inch baking dish suitable for 10-12 rolls.
- Roll out the dough: Punch down dough to release air and place on a floured surface. Roll into a 10×14-inch rectangle, smooth and even thickness. If dough shrinks while rolling, let rest covered for 10 minutes before continuing.
- Add the filling: Spread softened butter evenly over the dough. Combine brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves in a bowl and sprinkle evenly over buttered dough. Roll dough tightly lengthwise. Using a sharp knife, cut into 10-12 even rolls and arrange in prepared pan.
- Second rise: Cover the rolls tightly and leave to rise until doubled in size, about 1 hour. Optionally, you can refrigerate overnight.
- Bake: Preheat oven to 350°F (177°C). Bake rolls for 22-28 minutes until lightly browned. After 15 minutes, tent with foil to prevent over-browning. Remove from oven and cool on wire rack for 10 minutes.
- Make the icing: Beat softened cream cheese until smooth. Add maple syrup and milk, beat until combined. Add sifted confectioners’ sugar (and cinnamon if using) and beat until creamy. Spread icing over warm rolls.
- Store: Cover leftover frosted or unfrosted rolls tightly and store at room temperature up to 2 days or refrigerate up to 5 days.
Notes
- You can use either instant or active dry yeast for this recipe; if using active dry yeast, proof it first for best results.
- Do not over-flour the dough during kneading to keep rolls soft.
- The dough rising times depend on room temperature; a warmer environment will speed up rising.
- Covering rolls with foil after 15 minutes of baking prevents excessive browning.
- These rolls freeze well; freeze before baking or after baking and cooling, then thaw and warm before serving.
- The pumpkin puree should be plain canned pumpkin, not pumpkin pie filling, which contains added spices and sugars.
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
