The dough is mixed with pumpkin puree for subtle flavor in every soft, pillowy bite. Big, soft, warm cinnamon rolls are worth every last bit of love and effort put in!
In a small bowl, add the warm water, 1 teaspoon of sugar, and yeast. Let it sit for 5-10 minutes or until the top forms a foamy layer.
In a large mixing bowl, whisk together the flour, sugar, and salt.
Add the softened butter, lightly beaten eggs, vanilla extract, pumpkin puree, warm milk, and the yeast mixture. Mix with a wooden spoon until a dough forms. You can also use a mixer if desired, but it's not necessary.
Cover and leave in a warm place to rise for 45 minutes.
Punch down the dough, and transfer to a floured surface. Roll the dough out into a large rectangle about 15x20 inches.
For The Filling
In a small mixing bowl, combine the brown sugar, nutmeg, and cinnamon. Spread the soft butter over the dough evenly. Sprinkle the filling over top. Roll into a log.
Grease a 9x13 inch baking dish with cooking spray or butter.
Use floss to cut the dough into 12 equal rolls, place into the prepared baking dish. Cover and leave in a warm place for 30 more minutes or until the rolls double in size. While the rolls rise, preheat the oven to 350°F.
Bake for 25-30 minutes or until golden. Remove from the oven and allow them to cool while making the frosting.
For The Cream Cheese Frosting
In a medium mixing bowl with a hand mixer, beat the butter and cream cheese until smooth and creamy. Add the pumpkin puree and pumpkin pie spice, mix until combined. Gradually add the powdered sugar until completely combined. Frost the rolls while still warm. Enjoy!
Notes
Be sure that your active dry yeast is not expired for best results. The warm water called for in the recipe card below should be between 105 and 110F when adding it to the active dry yeast. Anything lower will not activate the yeast, and anything higher will kill it.
It's important to properly measure your flour when making baked goods. To do so, use the scoop and sweep method. Scoop the flour into a measuring cup and use the back end of a butter knife to level it off. Do not pack down the flour, shake it, or tap it on the countertop when measuring - that will cause you to have more flour than you need.
Extra soft butter means it should be fully at room temperature. If you were to gently press your finger into the butter it should sink down with ease. For regular softened butter, cut it into slices and allow it to rest at room temperature for around 30-40 minutes.
To soften the cream cheese, cut it into cubes and allow it to rest at room temperature for 30-40 minutes. If you don't allow the cream cheese to soften you'll likely end up with small chunks of cream cheese throughout.