Ingredients

1/3 cup (80ml) whole milk

2 Tablespoons (28g) unsalted butter

1/2 cup (115g) canned pumpkin (not pumpkin pie filling)

1/4 cup (50g) granulated sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 large egg

2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)

2 and 2/3 cups (335g) all-purpose flour, plus more as needed

6 Tablespoons (85g) unsalted butter, softened to room temperature

1/2 cup (100g) packed light or dark brown sugar

1 Tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

4 ounces (113g) full-fat brick cream cheese, softened to room temperature

3 Tablespoons (45ml) pure maple syrup

1 Tablespoon (15ml) whole milk

2/3 cup (80g) confectioners’ sugar, sifted

Optional: 1/8 teaspoon ground cinnamon

Instructions

Step 1: Warm the milk and 2 tablespoons butter together until the butter is just melted and the mixture is lukewarm (105°F–115°F). Set aside.

Step 2: In a large bowl or stand mixer bowl, whisk together pumpkin puree, granulated sugar, nutmeg, and salt. Add the warmed milk and butter mixture, egg, and yeast. Mix to combine.

Step 3: Using a dough hook or paddle attachment on low speed (or a spoon by hand), add 1 cup of flour and mix for 1 minute, scraping down the bowl as needed. Add the remaining 1 and 2/3 cups flour and beat for another minute.

Step 4: Knead the dough on medium speed with a dough hook for 5 minutes or knead by hand on a lightly floured surface for 5 minutes. Add flour sparingly if the dough is too sticky. It should be soft and slightly tacky when done.

Step 5: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl and turn to coat. Cover with foil, plastic wrap, or a towel and let rise in a warm spot for about 2 hours until doubled in size.

Step 6: Grease a 9-inch square, 9-inch round, 9×13-inch, or 11×7-inch baking dish for the rolls.

Step 7: Punch down the dough and roll it out on a lightly floured surface to a 10×14-inch rectangle. If it shrinks back, let it rest covered for 10 minutes, then roll again.

Step 8: Spread the softened 6 tablespoons butter evenly over the dough. Mix brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves in a small bowl, then sprinkle over the buttered dough.

Step 9: Roll the dough tightly into a log and cut into 10-12 even rolls. Arrange the rolls in the prepared pan.

Step 10: Cover the rolls tightly and allow to rise for about 1 hour until doubled in size. Alternatively, use an overnight rise option if preferred.

Step 11: Preheat oven to 350°F (177°C). Bake rolls for 22-28 minutes until lightly browned. Tent foil over the pan after 15 minutes to prevent over-browning. Let cool in the pan for 10 minutes.

Step 12: To make the icing, beat softened cream cheese until smooth. Add maple syrup and milk and beat until creamy. Add sifted confectioners’ sugar (and cinnamon if using) and beat until smooth. Spread on warm rolls.

Tips & Variations

Use fresh pumpkin puree or canned plain pumpkin, but avoid pumpkin pie filling as it contains added spices and sugar.

For a richer flavor, substitute half the milk with cream or buttermilk.

Try adding chopped pecans or walnuts to the cinnamon sugar filling for extra texture.

To make ahead, prepare rolls and refrigerate overnight after the second rise, then bake fresh in the morning.

FAQs

Can I use pumpkin pie filling instead of canned pumpkin?

No, pumpkin pie filling contains extra spices and sugar that will affect the dough’s flavor and texture. Use plain canned or fresh pumpkin puree for best results.

What if my dough is too sticky or too dry?

Add flour a teaspoon at a time if dough is too sticky, but avoid adding too much to keep rolls soft. If dough feels dry, add a small splash of warm milk and knead until soft and slightly tacky.