I’ve been craving cinnamon rolls lately and since we’re in the season of gorging on all things pumpkin why not combine both forces and make pumpkin spice cinnamon rolls! Cinnamon rolls are made from a yeasted dough which has to rest, rise and proof. Pumpkin puree and additional spices are added for the pumpkin spice version but otherwise the process is the same as regular cinnamon rolls. I used instant yeast in this recipe but you can also substitute regular yeast (it will need to be mixed with warm milk and allowed to froth up before adding to the dough mix, see note at the bottom of the recipe). You can definitely taste the pumpkin in the rolls, reminiscent of pumpkin pie. Use whatever combination of spices you like but definitely don’t skimp on the cream cheese frosting - it’s the best part! Heck, go ahead and make extra.

PUMPKIN SPICE DOUGH
3 tablespoons unsalted butter
2 1/4 teaspoons instant yeast (see note below about using active dry yeast)
3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out
1/4 cup (packed) (50 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 teaspoon (6 grams) table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
2/3 cups (160 grams) pumpkin puree
1 large egg
Oil for coating rising bowl

CINNAMON SUGAR FILLING

• 3/4 cup (packed, 145 grams) light or dark brown sugar

• 3 tablespoons unsalted butter (melted)

• 1/4 cup (50 grams) granulated sugar

• 1/8 teaspoon table salt

• 2 teaspoons (5 grams) ground cinnamon

CREAM CHEESE FROSTING
4 ounces cream cheese, softened
2 tablespoons milk
2 cups (240 grams) powdered sugar, sifted
Few drops vanilla extract (optional)

MAKE THE DOUGH - Melt butter over the stove or in the microwave, set aside. In the bottom of the bowl of a Kitchen-Aid or mixer combine flour, sugars, salt, instant yeast* and spices. Add melted butter and stir to combine. Add pumpkin and egg. Switch mixer to a dough hook and run it for 5 minutes on low. If dough seems too wet or sticky, add a little more flour but it should be on the stickier side.

Place dough mixture into a large oiled bowl and cover with plastic wrap. I left mine in the refrigerator overnight but you can also set aside for 1-2 hours in a draft-free place; it should double in size.

When you are ready to bake or while you’re waiting for the dough to rise, spray or butter two 9-inch round cake pans, two 8-inch square pans or one 9X13 baking dish. You can also line the bottom with parchment paper if you have it but remember to butter the sides.

PREPARE THE FILLING - Melt butter, set aside. Combine sugars, salt and cinnamon in a small mixing bowl.

ASSEMBLE THE ROLLS - Transfer dough to a lightly floured work surface. Roll out to 15- by-12-inch rectangle. Brush melted butter over dough, then sprinkle sugar cinnamon mix leaving 1/4-inch border. Starting at a long edge, roll up dough like a jelly roll, then using a serrated knife with gentle pressure cut crosswise into 16-18 pieces. Don’t worry if things get a little messy or if the dough tears, once the dough proofs it will look nice. Place pieces in pan cut-side up, spaced evenly. Cover tightly with plastic wrap and let rise in a warm place until buns are almost doubled in size, about 45 minutes to 1 hour. You can also place the pan in the refrigerator and proof 2 hours before you’re ready to bake.

BAKE THE ROLLS - Preheat oven to 350 degrees. Bake buns until golden brown and topping is bubbling around sides of pan, about 17 to 20 minutes. Let cool in pan on a wire rack 10 minutes.

PREPARE CREAM CHEESE FROSTING - Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 2 minutes, scraping down sides of bowl as needed. Add confectioners' sugar, vanilla, and milk and beat until combined, about 1 minute. If glaze is too thick to drizzle, add more milk, 1 teaspoon at a time. Spread the glaze over slightly cooled rolls. Serve warm or room temperature.

*If you’re using active dry yeast, heat 1/2 cup of milk until slightly warm (about 120 degrees). Combine warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. It’s then ready to add to the dough with the pumpkin and egg.