Ingredients
For the Dough:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) instant yeast
¾ cup warm milk (about 110°F)
¾ cup pumpkin puree
⅓ cup unsalted butter, melted
¼ cup granulated sugar
1 large egg
1 tsp salt
1 ½ tsp ground cinnamon
½ tsp nutmeg
For the Filling:
½ cup unsalted butter, softened
¾ cup brown sugar, packed
2 tbsp ground cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
For the Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
1–2 tbsp milk
Instructions
Prepare the Dough:
In a large bowl, combine warm milk, melted butter, pumpkin puree, sugar, and egg. Sprinkle yeast on top and let sit 5 minutes until foamy. Add flour, salt, cinnamon, and nutmeg. Knead for 6 minutes until smooth.Roll and Fill:
Roll dough into a 12×16-inch rectangle. Spread butter over the surface, then sprinkle brown sugar and spices evenly. Roll tightly from the long side and cut into 12 rolls.Overnight Rise:
Place rolls into a greased baking pan. Cover with plastic wrap and refrigerate overnight.Bake:
In the morning, remove from fridge, let rise for 45 minutes. Preheat oven to 350°F and bake 25–30 minutes until golden brown.Frost and Serve:
Beat cream cheese, butter, powdered sugar, vanilla, and milk until creamy. Spread over warm rolls and serve immediately.
Notes
To make ahead, freeze unbaked rolls after slicing, thaw overnight, and bake as usual.
Add toasted pecans or a drizzle of caramel for extra holiday flair.
Rolls stay soft for up to 3 days covered at room temperature.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American / Greek-inspired
Nutrition
- Serving Size: 1 roll
- Calories: 285 kcal
- Sugar: 19 g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5 g
- Cholesterol: 35mg