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 butter together until the butter just melts and the mixture is lukewarm (105°F to 115°F). Set aside.

Step 2: In a large bowl, whisk the pumpkin puree, granulated sugar, nutmeg, and salt. Add the warm milk mixture, egg, and yeast, whisking until combined.

Step 3: Gradually mix in 1 cup of flour using a mixer or by hand. Once combined, add the remaining 1 and 2/3 cups flour and mix for 1 more minute.

Step 4: Knead the dough for 5 minutes either in a mixer with a dough hook or on a lightly floured surface by hand. Add flour sparingly to maintain a soft, slightly tacky dough.

Step 5: Lightly grease a large bowl, place the dough inside, turning to coat in oil. Cover and let rise in a warm spot for about 2 hours until doubled in size.

Step 6: Prepare a 9-inch square, round, or 9×13-inch baking dish by greasing the bottom and sides.

Step 7: Punch down the dough and roll it out on a floured surface into a 10×14-inch rectangle. Rest the dough for 10 minutes if it resists stretching.

Step 8: Spread the softened butter evenly over the dough. Mix brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves; sprinkle this mixture over the buttered dough.

Step 9: Roll the dough tightly from one long side and cut into 10–12 equal rolls. Arrange the rolls snugly in the prepared pan.

Step 10: Cover the rolls and let them rise until doubled, about 1 hour.

Step 11: Preheat the oven to 350°F (177°C). Bake the rolls for 22–28 minutes. After 15 minutes, tent with foil to prevent over-browning. Let cool for 10 minutes on a wire rack.

Step 12: Beat the cream cheese until smooth. Add maple syrup and milk; beat until creamy. Add confectioners’ sugar and optional cinnamon; beat until smooth. Spread over warm rolls.

Tips & Variations

For softer rolls, avoid adding too much flour during kneading; the dough should remain slightly tacky but manageable.

If the dough is difficult to roll out, let it rest for 10 minutes to relax the gluten, making it easier to stretch.

Experiment with your favorite spices or add chopped nuts and raisins to the filling for extra texture.

Use plain cream cheese or a flavored variety to adjust the sweetness and tang of the icing.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, but be sure to cook and puree the fresh pumpkin until smooth and drain any excess moisture. Use the same quantity as canned pumpkin for best results.

What if I don’t have instant yeast? Can I use active dry yeast?

You can use active dry yeast, but dissolve it in the warm milk mixture first and let it sit for 5–10 minutes until foamy before mixing into the dough. This step is not needed with instant yeast.