Ingredients
Scale
- 4 1/2 to 5 cups (558-620g) all-purpose flour
- 1/3 cup (67g) brown sugar
- 1 packet instant yeast (2 ¼ tsp)
- 1 teaspoon salt
- 1 cup (237ml) milk
- 6 tablespoons (84g) unsalted butter, softened
- ½ cup (120g) pumpkin puree (not pumpkin pie mix)
- ⅔ cup (134g) packed brown sugar (for filling)
- 1 tablespoon pumpkin pie spice (for filling)
- 3 tablespoons (42g) unsalted butter, melted (for filling)
- 2 cups (226g) powdered sugar (for frosting)
- ½ teaspoon pumpkin pie spice (for frosting)
- Pinch of salt (for frosting)
- ¼ cup (57g) unsalted butter, softened (for frosting)
- 4 ounces (113g) cream cheese, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2–3 tablespoons (30-45ml) milk (for frosting)
Instructions
- Combine dry ingredients in a stand mixer bowl and whisk.
- Heat milk and butter, then add to dry ingredients along with pumpkin puree and mix.
- Add remaining flour and knead until smooth, then let rest.
- Prepare filling by mixing brown sugar and pumpkin pie spice.
- Roll the dough out, spread melted butter, and layer the filling on top before rolling and slicing.
- Arrange in a baking dish, cover, and let rise until doubled in size.
- Bake at 350°F for 25-30 minutes until golden brown.
- Prepare frosting by mixing powdered sugar, pumpkin pie spice, and beating with cream cheese and butter until smooth.
- Frost the rolls once cooled slightly and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for optimal results.
If dough is sticky, add flour gradually during kneading.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 20
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 4
- Cholesterol: 30