# Ingredient list:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1/2 cup whole milk, warm (about 110°F)
05 - 1/4 cup water, warm
06 - 1/3 cup unsalted butter, melted
07 - 2 large eggs, at room temperature
08 - 1/2 teaspoon salt
→ Pumpkin Muffin Filling
09 - 1 cup canned pumpkin puree
10 - 1/3 cup brown sugar, packed
11 - 1/4 cup vegetable oil
12 - 1 large egg
13 - 1/2 cup all-purpose flour
14 - 1/2 teaspoon baking powder
15 - 1/4 teaspoon baking soda
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon ground nutmeg
18 - 1/8 teaspoon ground cloves
19 - 1/4 teaspoon salt
→ Cinnamon Sugar Layer
20 - 1/2 cup brown sugar, packed
21 - 2 teaspoons ground cinnamon
22 - 3 tablespoons unsalted butter, softened
→ Cream Cheese Frosting
23 - 4 ounces cream cheese, softened
24 - 2 tablespoons unsalted butter, softened
25 - 1 cup powdered sugar, sifted
26 - 1 teaspoon vanilla extract
27 - 1–2 tablespoons milk
# Step-by-Step Guide:
01 - In a large bowl, combine warm milk, warm water, and yeast. Let stand for 5 minutes or until foamy. Add sugar, melted butter, eggs, and salt. Gradually incorporate flour until a soft dough forms. Knead on a lightly floured surface for 6 to 8 minutes until dough is smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm location for 1 hour, or until doubled in volume.
02 - In a medium bowl, whisk together pumpkin puree, brown sugar, vegetable oil, and egg until smooth. Add flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Mix gently until just combined. Set aside.
03 - In a small bowl, combine brown sugar and ground cinnamon until uniformly mixed.
04 - Deflate the risen dough and roll it out on a floured surface to a 12 by 18-inch rectangle. Spread softened butter evenly over the dough and sprinkle with the cinnamon sugar mixture.
05 - Spoon small dollops (about 1 tablespoon each) of pumpkin muffin filling evenly over the dough. Gently spread the filling, leaving a 1-inch border along one long edge.
06 - Beginning at the opposite long side, roll the dough tightly into a cylinder. Pinch the seam to secure. Slice the roll into 12 equal pieces using a sharp knife or dental floss.
07 - Arrange rolls cut side up in a greased 9 by 13-inch baking dish. Cover and allow to rise for 30 to 40 minutes, or until the rolls appear puffy.
08 - Preheat oven to 350°F. Bake the rolls for 25 to 30 minutes, or until golden brown and cooked through. If rolls begin to over-brown, tent loosely with aluminum foil.
09 - Beat softened cream cheese with softened butter until smooth. Add powdered sugar and vanilla extract, blending until creamy. Mix in milk as needed to reach desired consistency.
10 - Allow rolls to cool briefly before spreading with cream cheese frosting. Serve warm for optimal flavor and texture.
