– 1 cup Milk warmed to 110°F – 2 ¼ teaspoon Fast rise yeast 1 packet – 2 Large eggs room temperature and slightly beaten – ½ cup Pumpkin puree not the pumpkin pie filling- blotted – ¼ cup White granulated sugar – 1 teaspoon Salt – 2 teaspoon Ground cinnamon – 5 ¼ cups All-purpose flour sifted – 10 tablespoon Unsalted butter room temperature and cubed – ½ cup Unsalted butter room temperature – ½ cup Pumpkin puree blotted – ¾ cup Brown sugar packed light or dark – 1 teaspoon Ground cinnamon – 1 teaspoon Pumpkin pie spice – 4 oz Cream cheese room temperature – 4 tablespoon Unsalted butter room temperature – ½ teaspoon Pure vanilla extract – 1 cup Powdered sugar sifted – ¼ cup Milk
These instructions are for a dough hook-equipped stand mixer. Notes will provide stand mixer-free instructions. Heat milk to 110°F in the microwave for 1 minute. Should be warm, not hot. Pour yeast over milk and wait 10 minutes.
1
Place two paper towels in a dish with pumpkin puree and absorb up the moisture.Sift flour, sugar, salt, and cinnamon in a large basin. Cut the cubed room-temperature butter into pea-sized pieces using a pastry cutter or your fingertips.
2
Pour in milk, pumpkin puree, and barely beaten eggs.Mix slowly until dough forms. Knead the dough for 5 minutes on medium. Dough will be tacky but not sticky.
3
Heat the oven to 200°F. Coat a large mixing bowl with nonstick spray. Cover the dough with a kitchen towel in the bowl. Put bowl in oven, turn off, and open door. Let rise 1 hour.Blot the pumpkin like the dough.
4
Beat butter, pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon in a small bowl with a hand mixer until smooth.Hand-punch the dough once. Turn dough on a lightly floured surface. Roll the dough into a big ¼-inch thick rectangle.
5
Spread filling on dough with offset spatula.Rolling the dough shorter creates swirlier cinnamon buns. Use unflavored dental floss or a serrated knife with gentle sawing. Remove uneven ends first. Cut dough into 12 even rolls.
6
Spray 9X13-inch baking pan with nonstick spray. Place 12 rolls in pan and cover with kitchen towel. Allow 20 minutes of rise. Preheat oven to 375°F.Tops should be faintly golden after 24-28 minutes. While rolls bake, make frosting.
7
Mix cream cheese and butter on high for 1 minute with a hand mixer. Add powdered sugar, vanilla, and milk and mix on low until smooth.Spoon frosting on the rolls soon after removing them from the oven.
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