1 cup Pumpkin Puree
4 cups All-Purpose Flour
2 ¼ teaspoons Active Dry Yeast
½ cup Brown Sugar
2 teaspoons Cinnamon
½ teaspoon Nutmeg
½ cup Milk
½ cup Butter
1 large Egg
8 oz Cream Cheese
2 cups Powdered Sugar
In a small bowl, combine warm milk (around 110°F) and yeast. Let sit for about 5 minutes until foamy.
In a large mixing bowl, mix pumpkin puree, brown sugar, melted butter, and egg until smooth. Add the yeast mixture once ready.
Gradually add the flour, cinnamon, nutmeg, and salt to the wet ingredients, stirring until the dough comes together. Adjust flour depending on humidity and desired dough consistency.
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a clean towel, and let rise for about 1 hour until doubled in size.
Once the dough has risen, roll it out into a large rectangle (about 15×24 inches) on a floured surface. Spread softened butter over the dough, followed by a mixture of brown sugar and cinnamon.
Carefully roll the dough tightly from one end to the other. Slice into rolls about 1-2 inches thick. Place in a greased baking dish, cover, and let rise for another 30-45 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls for about 25-30 minutes until golden brown.
While the rolls are baking, beat cream cheese, powdered sugar, and a splash of milk in a bowl until smooth and creamy.
Once the rolls are done, let cool for a few minutes before frosting them generously with cream cheese frosting. Enjoy warm!
