4 cups All-purpose flour
2 ¼ teaspoons Active dry yeast
½ cup Milk
1 cup Pumpkin puree
½ cup Brown sugar
½ cup Granulated sugar
½ cup Butter (melted)
2 tablespoons Cinnamon
2 large Eggs
1 teaspoon Salt
Prepare the yeast: In a small bowl, warm the milk until it’s lukewarm (about 110°F). Sprinkle the yeast on top and let it sit for about 5 minutes until it becomes frothy.
Make the dough: In a large mixing bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon. Mix well. Add in the pumpkins, melted butter, and eggs, along with the yeast mixture.
Knead the dough: Mix until a dough forms, then turn it out onto a floured surface. Knead gently for about 5-7 minutes until the dough is smooth. If it’s too sticky, sprinkle a little extra flour as needed.
Let it rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
Prepare the filling: In a small bowl, combine brown sugar, cinnamon, and softened butter. Mix until you achieve a spreadable consistency.
Roll out the dough: After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about ¼ inch thick).
Spread the filling: Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
Roll and slice: Roll the dough tightly from the long side to form a log. Cut the log into 12 equal slices.
Second rise: Place the rolls in a greased baking dish, cover with a towel, and let them rise for another 30 minutes.
Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top.
Prepare the glaze: While the rolls cool slightly, whisk together cream cheese, powdered sugar, and milk until smooth. Adjust the consistency with more milk or sugar.
Glaze and serve: Drizzle or spread the cream cheese glaze over warm rolls. Serve immediately or store for later.
