For the Pumpkin Dough:
- ½ cup warm milk (around 105°F)
- ¼ cup sugar
- 1 tablespoon active dry yeast
- 2 large eggs at room temperature
- 6 tablespoons melted butter, cooled
- ½ cup pumpkin puree
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- Approximately 3 to 3½ cups bread flour (all-purpose is fine)
Spiced Filling:
- 3 tablespoons softened butter
- ½ cup dark brown sugar (light brown sugar works too)
- 1 tablespoon ground cinnamon
- ½ tablespoon pumpkin pie spice
Luscious Cream Cheese Glaze:
- 3 ounces softened cream cheese
- 2 tablespoons softened butter
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons cream or milk
- A pinch of salt
Rolls Preparation:
- Dissolve sugar and yeast in warm milk and let stand until frothy.
- Mix in eggs, butter, pumpkin puree, salt, and spice, then gradually add flour until a dough forms.
- Knead the dough on a floured surface until smooth, then let it rise in a greased bowl until doubled.
- Roll out the dough, spread with butter, and sprinkle with sugar and spices. Roll it up and slice into 12 rolls.
- Arrange the rolls in a greased baking dish, let them rise again, and bake at 375°F until golden.
Glaze Creation:
- Whisk cream cheese and butter, then blend in vanilla, powdered sugar, cream, and salt until smooth.
Baking and Serving Tips:
- Preheat your oven before baking the rolls.
- Apply the glaze after the rolls have cooled slightly to prevent melting.
- Optionally, sprinkle the glazed rolls with additional cinnamon for a festive touch.
Culinary Notes:
- Flour amounts may vary; aim for a tacky but not overly sticky dough.
- For overnight preparation, refrigerate the sliced rolls and let them come to room temperature before baking.
- Reheat baked rolls at 275°F if enjoying the next day.
