Ingredients
Pumpkin Dough
1/3 cup (80ml) whole milk, warm (105°F-115°F)
2 Tablespoons (28g) unsalted butter, just melted
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 1/4 teaspoons (7g) instant or active dry yeast, 1 standard packet
2 2/3 cups (335g) all-purpose flour, spooned and leveled, plus extra for the work surface
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
1/8 teaspoon ground cinnamon (optional)
Instructions
Warm the milk and butter together until the butter is just melted and the mixture reads 105°F to 115°F.
Whisk the pumpkin, granulated sugar, nutmeg, and salt together in a large bowl or stand mixer bowl.
Add the warm milk and butter, the egg, and the yeast, and whisk until fully combined.
Mix in 1 cup of the flour, scraping the bowl, for 1 minute. Add the remaining 1 2/3 cups flour and beat 1 minute more.
Beat the dough 5 minutes in the mixer, or knead by hand on a floured surface, until soft and slightly tacky.
Place the dough in a greased bowl, cover, and let rise in a warm spot for 2 hours, until doubled.
Grease the baking dish. Punch the dough down and roll it into a 10×14-inch rectangle on a floured surface.
Spread the softened butter over the dough, sprinkle the brown sugar and spice mixture evenly on top, and roll it up tightly.
Cut the log into 10 to 12 even rolls and arrange them in the prepared dish. Cover and let rise 1 hour, until doubled.
Preheat the oven to 350°F (177°C). Bake 22 to 28 minutes, tenting with aluminum foil after 15 minutes to stop the tops over-browning.
Cool on a wire rack 10 minutes. Beat the cream cheese, maple syrup, milk, confectioners’ sugar, and cinnamon until creamy, then spread over the warm rolls.
Notes
Use canned pumpkin puree, not pumpkin pie filling.
There is no cinnamon in the dough on purpose. Cinnamon slows yeast activity, and pumpkin already weighs the dough down, so all the cinnamon goes in the filling.
Store at room temperature up to 2 days, or refrigerate tightly covered up to 5 days.
To make ahead, shape the rolls, refrigerate overnight before the second rise, then bring to room temperature and let them double before baking.
- Prep Time: 180
- Cook Time: 28
- Category: Breakfast
- Method: Baking
- Cuisine: American