Ingredients

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1 cup whole milk warm, about 110F
2 ¼ teaspoons active dry yeast 1 packet
¼ cup granulated sugar
¾ cup pumpkin puree blotted, not pie filling
⅓ cup unsalted butter melted
1 large egg room temperature
1 tablespoon pumpkin pie spice
1 teaspoon salt
4 to 4 ½ cups all-purpose flour
½ cup unsalted butter softened
1 cup brown sugar packed
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
4 oz cream cheese softened
2 tablespoons unsalted butter softened
1 cup powdered sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla extract

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Instructions

Stir the yeast and a pinch of sugar into the warm milk; let sit for 5 minutes until foamy.
Blot the pumpkin puree using a paper towel, then whisk it with the remaining sugar, melted butter, egg, pumpkin pie spice, and salt. Stir in the yeast mixture.
Gradually add the flour, one cup at a time, until a soft dough forms. Knead for 6 to 8 minutes until the dough is smooth and springy.
Place the dough in a greased bowl, cover it, and let it rise in a warm area for about 1 hour, or until it has doubled in size.

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Notes

Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
The dough can be made the night before and placed in the refrigerator for a slow rise.
Feel free to add nuts or raisins for additional texture and flavor.

Author: Sarah
Prep Time: 30 minutes
Cook Time: 150 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 300
Sugar: 18g
Sodium: 250mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 5g
Cholesterol: 30mg