# Ingredient List:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1/3 cup granulated sugar
04 - 1/2 cup whole milk, lukewarm
05 - 3/4 cup canned pumpkin purée
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg, room temperature
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon salt
10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon ground nutmeg
→ Filling
12 - 2/3 cup packed brown sugar
13 - 2 tablespoons ground cinnamon
14 - 1/4 cup unsalted butter, softened
→ Cream Cheese Frosting
15 - 4 ounces cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 1 cup powdered sugar, sifted
18 - 1/2 teaspoon vanilla extract
19 - Pinch of salt
# How to Make:
01 - Combine lukewarm milk and active dry yeast in a large bowl; let sit for 5 minutes until foamy.
02 - Add granulated sugar, pumpkin purée, melted butter, egg, and vanilla extract to the yeast mixture; mix until smooth.
03 - Gradually incorporate flour, salt, cinnamon, and nutmeg; knead for 6 to 8 minutes until a soft, elastic dough forms, adding flour as needed if sticky.
04 - Place dough in a lightly greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 hour.
05 - Punch down risen dough and roll out on a floured surface into a 16 by 12-inch rectangle.
06 - Spread softened butter over dough, leaving a 1/2-inch border; sprinkle evenly with a mixture of brown sugar and cinnamon.
07 - Roll dough tightly from the long side and slice into 12 even rolls.
08 - Arrange rolls in a greased 9 by 13-inch baking dish; cover and let rise for 30 to 40 minutes until puffy.
09 - Preheat oven to 350°F and bake rolls for 22 to 25 minutes until golden and cooked through.
10 - Beat softened cream cheese and butter until smooth; add powdered sugar, vanilla, and salt, and beat until creamy.
11 - Spread frosting over warm rolls and serve immediately.
