2 ½ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
½ cup pumpkin puree
¼ cup sugar
½ tsp salt
2 tbsp unsalted butter (melted)
1 egg
2 tsp ground cinnamon
¼ cup brown sugar
4 oz cream cheese
1 cup powdered sugar
1–2 tbsp milk
In a small bowl, mix warm water (about 110°F) with sugar and yeast. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine flour and salt. Create a well in the center and add the yeast mixture, pumpkin puree, melted butter, and egg. Mix until combined. Adjust with more flour if the dough is too sticky.
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour.
While the dough is rising, mix brown sugar, cinnamon, and a pinch of salt for the filling.
After rising, punch down the dough and roll it out into a rectangle (about ¼ inch thick).
Spread softened butter across the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.
Starting from one long edge, tightly roll the dough into a log. Carefully slice into 12 equal pieces.
Place the rolls in a greased baking dish. Cover and let rise for another 30 minutes.
Preheat your oven to 350°F (175°C).
Bake the rolls for 20-25 minutes or until golden brown. Wait until cooled slightly before glazing.
While the rolls cool, beat together cream cheese, powdered sugar, and enough milk to reach the desired consistency.
Drizzle the cream cheese glaze over warm rolls and enjoy!
