Yield: 12 rolls
Prep Time: 30 minutes (active)
Rise Time: 1 hour total
Bake Time: 18–22 minutes
Ingredients
For the Dough
- ¾ cup warm milk (about 105–110°F)
- 1 tbsp instant dry yeast
- 2 tbsp brown sugar
- 1 tsp fine sea salt
- 3 tbsp olive oil
- 1 large egg
- ½ cup pumpkin purée (not pumpkin pie filling)
- 1–2 tsp pumpkin pie spice (to taste)
- 3–3½ cups all-purpose flour (add gradually until soft and smooth)
- ⅔ cup heavy cream (to pour over before baking)
Filling
- ½ cup softened butter (very soft, not melted)
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tbsp pumpkin purée
- Pinch of salt
- ½ tsp vanilla extract (optional)
Pumpkin Frosting
- 4 oz cream cheese, softened
- ¼ cup salted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1 tbsp pumpkin purée
- ¼ tsp pumpkin pie spice
Instructions
1. Prepare the Oven
Preheat oven to 200°F, then turn it off once preheated. You’ll use the residual warmth later for proofing.
2. Activate the Yeast
In the bowl of a stand mixer, combine warm milk, yeast, and brown sugar. Whisk lightly and let sit for 5–8 minutes until foamy.
3. Mix the Dough
Add egg, salt, butter, and pumpkin purée. Mix to combine.
Add pumpkin pie spice and 3 cups of flour. Using a dough hook, mix on low until combined.
If the dough is sticky, gradually add up to ½ cup more flour until it’s soft, smooth, and slightly tacky but not sticky.
4. Knead
Knead on medium-high speed for 5 minutes, until elastic.
Cover with plastic wrap or a clean towel and let rest for 10 minutes.
5. Prepare the Filling
In a small bowl, mix softened butter, brown sugar, cinnamon, pumpkin pie spice, pumpkin purée, salt, and vanilla into a smooth paste.
6. Roll and Fill
Roll out the dough on a lightly floured surface into a 12” x 18” rectangle, about ¼” thick.
Spread the filling evenly.
7. Cut and Shape
Using a pizza cutter or sharp knife, cut into 12 long strips and roll each strip into a spiral.
Place rolls into a greased 9x13” baking dish.
8. Proof
Place the pan covered with greased plastic wrap in your warm (TURNED OFF) oven and let rise for 25–30 minutes, until puffy.
9. Bake
Remove the rolls from the oven, uncover and quickly pour heavy cream over the rolls, put rolls back inside the oven uncovered, preheat to 375°F and bake for 18–22 minutes, until golden and soft.
10. Frost
Make Frosting:
Whip together softened butter and cream cheese for 2-3 minutes until light and fluffy. Add the rest of the ingredients and mix together until all incorporated. Add more powdered sugar for extra thickness if needed.
Cool slightly, then spread generously with the pumpkin frosting while the rolls are still warm.
Notes
- You can refrigerate shaped rolls overnight; bake in the morning after 30 minutes of proofing at room temperature.
- These rolls stay fresh up to 3 days covered at room temperature, or freeze unfrosted for up to 2 months.