Ingredients
Method
- Activate the Yeast: In a small bowl, sprinkle yeast over warm milk and let it sit for about 5 minutes until foamy. Grease a large bowl with cooking spray for later use.
- Mix the Dry Ingredients: In a stand mixer bowl fitted with a dough hook, combine flour, both sugars, salt, and pumpkin spice. Mix briefly to combine.
- Form the Dough: Add egg, pumpkin puree, and yeast mixture to the dry ingredients. Mix on low speed until combined. Gradually add butter, one tablespoon at a time, until incorporated.
- Knead and Rise: Increase speed to medium and knead 8–10 minutes until dough is elastic and slightly tacky. Transfer to the greased bowl, cover, and let rise 1½–2 hours or until doubled in size.
- Make the Filling: Grease a 13×9-inch baking dish. In a bowl, mix softened butter, brown sugar, pumpkin spice, and cinnamon into a smooth paste.
- Shape the Rolls: Roll the dough into an 18×14-inch rectangle. Spread filling evenly using an offset spatula. Roll tightly from one long side and slice into 12 rolls. Arrange in the prepared dish.
- Second Rise: Cover and let rise 30 minutes at room temperature until doubled.
- Bake: Preheat oven to 400°F (200°C). Bake uncovered for 25–30 minutes until golden brown. Cool 20 minutes before frosting.
- Make the Frosting: Beat cream cheese and butter until creamy. Add confectioners’ sugar and pumpkin pie spice. Dissolve instant coffee in warm milk and mix into the frosting until smooth.
- Frost and Serve: Spread frosting over warm rolls. Sprinkle with extra pumpkin pie spice and enjoy immediately.
Notes
To make ahead, assemble rolls and refrigerate overnight. Let come to room temperature before baking. For extra indulgence, double the frosting or adjust spices to taste. For a gluten-free version, use an all-purpose gluten-free flour blend with xanthan gum.