Step-by-Step Instructions

• In a small bowl, combine warm milk, active dry yeast, and a pinch of granulated sugar. Allow to sit for about 5 minutes until foamy.
• In a large mixing bowl, whisk together pumpkin puree, granulated sugar, egg, and melted butter until smooth. Then add the flour mixture.
• Gradually stir in all-purpose flour, salt, ground cinnamon, and nutmeg until dough begins to form.
• Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
• Place the dough in a greased bowl. Cover and let it rise in a warm place for about 1 hour or until doubled in size.
• Prepare the filling by mixing softened butter, brown sugar, ground cinnamon, and pumpkin pie spice until smooth.
• Punch the risen dough down and roll it into a rectangle about 16x12 inches.
• Spread the filling mixture evenly over the dough, leaving a small border.
• Roll the dough tightly from the long edge, pinching the seam to seal.
• Cut the log into 12 even pieces and place in a greased baking dish.
• Cover the dish and let the rolls rise for an additional 30 minutes.
• Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown.
• While baking, prepare the frosting by beating cream cheese and unsalted butter until creamy.
• Add vanilla extract, maple syrup, and powdered sugar to the cream cheese mixture and mix until smooth.
• Remove rolls from the oven and let cool for 5-10 minutes before frosting.
• Spread the creamy frosting generously over the warm rolls.
• Serve warm and enjoy your delicious soft pumpkin cinnamon rolls!