Ingredients

Method

1. 1

   Activate the yeast. Pour the warm milk into a small bowl. Add 1 tablespoon of the brown sugar and sprinkle the yeast over top. Stir and let it sit for 5-7 minutes until frothy.

2. 2

   In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon.

3. 3

   Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the remaining brown sugar, pumpkin puree, softened butter, egg, vanilla, and the flour mixture.

4. 4

   Using the dough hook attachment, mix on low speed for 1 minute until barely combined. Let it rest for 5 minutes.

5. 5

   Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl. If it's too sticky, add 1 tablespoon of flour at a time (up to 2 tablespoons).

6. 6

   Transfer the dough to a lightly greased bowl. Cover with plastic wrap and a towel, and let it rise in a warm place for 30-45 minutes.

7. 7

   While the dough rises, prepare the filling. In a bowl, mix together the softened butter, light brown sugar, pumpkin puree, cinnamon, pumpkin pie spice, and vanilla bean paste until well combined.

8. 8

   Grease a 9x13” baking pan with butter.

9. 9

   Once the dough has risen, turn it out onto a generously floured work surface.

10. 10

    Roll the dough out into a 16x15” rectangle.

11. 11

    Spread the filling evenly over the dough, leaving a small border.

12. 12

    Starting on the long end, tightly roll the dough up into a log.

13. 13

    Using unflavored floss or a sharp knife, cut the log into 8 rolls, each about 2 inches wide.

14. 14

    Place the rolls into the prepared baking pan. Cover and let them proof for another 25-30 minutes, until puffy.

15. 15

    Preheat the oven to 350°F (175°C).

16. 16

    Once the rolls have proofed, warm the heavy cream for about 15 seconds in the microwave and pour it over the rolls in the pan.

17. 17

    Bake at 350°F for 22-24 minutes.

18. 18

    Increase the oven temperature to 375°F (190°C) and bake for another 5-7 minutes, until the tops are golden and the rolls are cooked through.

19. 19

    While the rolls are baking, prepare the frosting. In a bowl, use a handheld mixer to beat the softened cream cheese and butter.

20. 20

    Beat in the powdered sugar and vanilla until the frosting is smooth and well combined.

21. 21

    Remove the rolls from the oven and let them rest for 10-15 minutes.

22. 22

    Spread the cream cheese frosting generously over the warm rolls. Serve immediately and enjoy