Pumpkin Cinnamon Rolls

Soft, fluffy, and swirled with buttery cinnamon filling! Pumpkin and warm spices give these homemade rolls an extra-cozy fall twist, finished with a smooth cream cheese glaze.

For the pumpkin dough:

• ¾ cup warm whole milk, about 105–110°F

• 2¼ teaspoons active dry yeast

• 2 tablespoons granulated sugar

• ½ cup pumpkin puree

• 1 large egg

• ¼ cup unsalted butter, melted and cooled slightly

• 1 teaspoon vanilla extract

• 3½ cups all-purpose flour, plus more if needed

• 1 teaspoon ground cinnamon

• ½ teaspoon pumpkin pie spice

• ¾ teaspoon salt

For the cinnamon filling:

• 5 tablespoons unsalted butter, softened

• ½ cup packed brown sugar

• 1½ tablespoons ground cinnamon

• ½ teaspoon pumpkin pie spice

For the cream cheese glaze:

• 4 ounces cream cheese, softened

• 2 tablespoons unsalted butter, softened

• ¾ cup powdered sugar

• 1 teaspoon vanilla extract

• 1–2 tablespoons milk

Instructions:

Stir warm milk, yeast, and granulated sugar together. Let stand for 5–10 minutes, until foamy.

Whisk in pumpkin puree, egg, melted butter, and vanilla.

Add flour, cinnamon, pumpkin pie spice, and salt. Mix until a soft dough forms.

Knead for 6–8 minutes, until smooth and slightly tacky. Add extra flour 1 tablespoon at a time only if the dough is extremely sticky.

Place in a lightly greased bowl, cover, and let rise in a warm place for 60–90 minutes, or until roughly doubled.

Roll the dough into approximately a 12×18-inch rectangle.

Spread with softened butter. Mix brown sugar, cinnamon, and pumpkin pie spice, then sprinkle evenly over the butter.

Starting from a long edge, roll the dough tightly into a log. Cut into 12 rolls.

Arrange in a greased 9×13-inch baking dish. Cover and let rise for another 30–45 minutes, until puffy.

Preheat oven to 350°F. Bake for 24–30 minutes, until lightly golden and the centers are cooked through.

Beat cream cheese, butter, powdered sugar, vanilla, and enough milk to create a smooth glaze.

Let the rolls cool for about 10 minutes, then spread the cream cheese glaze over the warm rolls.

Make-Ahead Tip: Assemble the rolls the night before, cover, and refrigerate before the second rise. In the morning, let them sit at room temperature for 45–60 minutes before baking.