# Components:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 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
# Directions:
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; stir until smooth.
03 - Gradually add flour, salt, cinnamon, and nutmeg; knead dough for 6 to 8 minutes until soft and elastic, adding more flour if sticky.
04 - Place dough in a lightly greased bowl, cover, and allow to rise in a warm area until doubled in size, approximately 1 hour.
05 - Punch down dough and roll it out on a floured surface to a 16 by 12 inch rectangle.
06 - Spread softened butter over dough, leaving a half-inch border; combine brown sugar and cinnamon and sprinkle evenly over the butter.
07 - Roll dough tightly from the long side; slice into 12 even rolls.
08 - Arrange rolls in a greased 9 by 13 inch baking dish, cover, and let rise until puffy, about 30 to 40 minutes.
09 - Preheat oven to 350°F; bake rolls for 22 to 25 minutes until golden brown and cooked through.
10 - Beat softened cream cheese and butter until smooth; add powdered sugar, vanilla, and salt, then beat until creamy.
11 - Spread frosting over warm rolls and serve immediately.
