2 ½ cups all-purpose flour
¾ cup pumpkin puree
⅓ cup granulated sugar
¼ cup milk
1 package active dry yeast (2 ¼ tsp)
½ cup unsalted butter (melted)
1 tsp cinnamon
½ tsp nutmeg
1 cup cream cheese (softened)
2 cups powdered sugar
In a small bowl, combine the warm milk, sugar, and yeast. Allow it to sit for about 5–10 minutes until it becomes frothy.
In a larger mixing bowl, combine the melted butter, pumpkin puree, and the yeast mixture. Mix until well combined.
Gradually add the flour, cinnamon, nutmeg, and salt to the wet mixture. Stir until a shaggy dough forms.
On a floured surface, knead the dough for about 5–7 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
In a small bowl, mix together cinnamon, sugar, and softened butter. Spread this mixture evenly over the rolled-out dough.
Roll the dough tightly into a log and slice it into 12 even pieces. Place the rolls in a greased baking dish, cover, and let them rise again for about 30 minutes.
Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden brown.
While the rolls bake, beat together the cream cheese and powdered sugar until smooth.
Once out of the oven, let the rolls cool slightly before spreading the cream cheese frosting on top. Serve warm and enjoy!
