Ingredients:

  • 1 cup whole milk (warmed to 105°F-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree (unseasoned)
  • 4 tablespoons unsalted butter (melted and cooled)
  • 1 large egg (room temperature)
  • 1 teaspoon fine sea salt
  • 4 1/2 to 5 cups all-purpose flour
  • 1/2 cup unsalted butter (very soft, for filling)
  • 3/4 cup light brown sugar (firmly packed)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons unsalted butter (browned and cooled, for glaze)
  • 4 ounces cream cheese (softened)
  • 2 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or heavy cream (as needed for consistency)

Instructions:

  1. Activate the Yeast: In the stand mixer bowl, combine warm milk (105°F/40°C), yeast, and 1 tablespoon of the sugar. Let stand for 5–10 minutes until foamy and active.
  2. Mix Wet Ingredients: Whisk in the remaining sugar, cooled melted butter, pumpkin puree, egg, and salt until well combined.
  3. Add Flour: Add 4 1/2 cups of the flour gradually. Mix on low speed until a shaggy dough forms.
  4. Knead: Switch to the dough hook attachment. Knead on medium-low speed for 8–10 minutes, adding the remaining flour 1 tablespoon at a time only if necessary. The dough should be smooth and elastic.
  5. First Proof: Place the dough in a lightly oiled bowl, cover, and allow to proof for 60–90 minutes, or until doubled in size.
  6. Prepare Filling: Cream together the softened butter, brown sugar, cinnamon, and pumpkin pie spice until smooth and spreadable.
  7. Roll the Dough: Gently punch down the dough and turn out onto a lightly floured surface. Roll into a large rectangle, approximately 12x18 inches (30x45 cm).
  8. Spread Filling: Spread the spice filling evenly over the dough rectangle, leaving a half-inch border along one long edge.
  9. Roll and Slice: Starting from the long edge opposite the border, tightly roll the dough into a cylinder. Pinch the seam shut. Slice the cylinder into 12 equal rolls.
  10. Second Proof: Arrange the rolls cut-side up in a prepared, buttered 9x13 inch baking pan. Cover loosely and allow to proof again for 45–60 minutes until puffy.
  11. Bake: Preheat oven to 375°F (190°C). Bake the rolls for 25–30 minutes, or until golden brown. If the tops brown too quickly, tent loosely with foil.
  12. Prepare Brown Butter Glaze: Melt the 4 tbsp of butter in a small saucepan, stirring until the milk solids turn golden brown and nutty-smelling. Remove from heat and cool slightly.
  13. Whip Glaze: In a bowl, beat the softened cream cheese and cooled brown butter together. Gradually beat in the sifted powdered sugar and vanilla extract. Add milk or cream until the glaze reaches a thick, pourable consistency.
  14. Glaze Rolls: Allow the rolls to cool for just 5–10 minutes (they should still be quite warm). Spread or drizzle the brown butter cream cheese glaze generously over the warm rolls. Serve immediately.